Natural Toxins and foods to avoid

I am sharing some toxins to avoid. FSSAI may share more if they have them documented.

Fungal toxins

Mushroom toxin: While commercially cultivated mushrooms are safe, some wild mushrooms like the Death Cap Mushroom are highly toxic, and is responsible for large number of deaths from mushroom poisoning. It is commonly found during the monsoon season. A single mushroom can be lethal for an adult. The symptoms of poisoning are predominantly gastrointestinal (GI) in nature. The toxin eventually kills due to hepatotoxicity.

Plant toxins

Hydrogen cyanide: This is a NOTS that can be found in raw or unprocessed cassava and bamboo shoots. Consumption of these shoots can lead to exposure to the toxin. Hydrogen cyanide (HCN), also known as prussic acid, is an extremely toxic colorless organic compound. Its solution in water is called hydrocyanic acid. The so-called “bitter” roots of the cassava plant may contain up to 1 g of HCN per kg. HCN is also found in fruits that have a pit, such as cherries, apricots, apples, and bitter almonds, from which almond oil and flavoring are made. Many of these pits contain small amounts of cyanohydrins such as mandelonitrile and amygdalin, which slowly release HCN.

Furocoumarins: These toxins are present in Parsnips, which are closely related to carrots and parsley. Furocoumarins are stress toxins and are released in response to stress, such as physical damage. Some of these toxins can cause GI problems and allergic reactions in susceptible people. Parsnips should always be peeled and cooked before consumption in order to reduce the level of toxin exposure.

Glycoalkaloids: Glycoalkaloids are commonly occurring toxins in Potatoes. These toxins are concentrated in the bitter-tasting sprouts and peel. Like furocoumarins, these are also stress toxins produced in response to multiple stressors. It is common practice to cut-off and destroy sprouts and green patches on potatoes, as cooking fails to destroy glycoalkaloids.

Lectins: Lectins are naturally occurring plant toxins that are largely found in Kidney Beans such as Red Kidney Beans. Raw beans can cause severe GI problems. Lectins are leached out by soaking in water for a few hours, followed by boiling.

Oxalic acid: Rhubarb, a plant, the stems of which are used in making pies and other desserts, contains oxalic acid, which is especially high in the leaves, making them too toxic for consumption. Oxalic acid toxicity can cause neurological, cardiac, respiratory and GI effects.

Cucurbitacins: These are naturally occurring toxins that can occur in Zucchini (also known as Courgette), which is a summer squash that is used for making savory dishes. The presence of cucurbitacins is indicated by a bitter tasting zucchini, which must not be consumed. Consumption of bitter zucchinis can cause severe GI problems.

Marine toxins

Mercury poisoning: Mercury occurs naturally in sea water, and accumulates over time in the body of large ocean-dwelling fishes such as shark etc. through direct absorption as well as feeding on smaller fish. Since mercury can have a detrimental effect on brain development in utero, and thereby hamper cognitive development in the early years, it is strongly recommended that pregnant women and young children should avoid shark and other large sea fishes in their diet.

Ciguatera poisoning: Ciguatera poisoning is caused by consuming fish contaminated with microalgae that produce the ciguatera toxin. Some fishes known to harbor ciguatera toxin include black grouper, blackfin snapper, barracuda, dog snapper, king mackerel etc. Symptoms of ciguatera poisoning include nausea, vomiting, and neurologic symptoms, such as tingling sensation on fingers and toes. There is currently no cure for ciguatera poisoning. Symptoms usually subside slowly. Treatment is symptomatic.

Scombroid poisoning: This occurs as a result of inadequate storage conditions and temperature control of fish. It occurs when fish is not preserved by chilling on ice during transportation. Histamine accumulates in the fish and is responsible for the poisoning. Some of the susceptible fish include mackerel, herring, sardine, yellow fin tuna etc. Symptoms of scombroid poisoning begin quickly, often 30 min to 1 hour after consuming the toxin, and include nausea, vomiting, diarrhea, abdominal cramps, burning and tingling of the lips and mouth, dizziness, flushing, urticaria, sweating, headaches, blurred vision and palpitations. In severe cases, breathing difficulties can occur, especially in asthmatics.

Fish oil poisoning: Some types of fish contain oil that is not metabolized by humans after consumption of the fish. These types of fishes include Escolar and oil-fish, which cause profuse diarrhea with an oily consistency. This type of poisoning is self-limiting, as the diarrhea stops as soon as all the fish oil has been excreted from the body. The diarrhea generally does not cause any fatalities, as water is not lost from the body. more  

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Very helpful information. more  
Thanks for the information On Wed, Feb 22, 2017 at 8:52 PM, Jayakumar Daniel < support@localcirclesmail.com> wrote: > more  
Thank you very much for sharing this valuable information. Please release similar information in future also more  
he toxins in food are not limited to manmade chemicals. There are several toxins which are found in natural foods. Some can be neutralized through the proper preparation techniques of soaking, fermenting or cooking the food substance, others are poisonous in any form. Here’s a list of some natural food toxins: - *Aflatoxin:* carcinogenic toxins in food which is produced by the Aspergillus flavus fungus. This fungus can contaminate foods such as grain, nuts and legumes such as peanuts. Aflatoxin-producing members of Aspergillus are common and widespread in nature. They can contaminate grain before harvest or during storage. Aspergillus lives in soil, decaying vegetation, hay, and rancid grains and nuts. Crops which are frequently infected include: - Grains such as corn, sorghum, pearl millet, rice, and wheat - Oilseeds such as peanuts, soybeans, sunflower seeds, and cottonseeds - Spices such as chile peppers, black pepper, coriander, turmeric, ginger, - Tree nuts including almonds, pistachios, walnuts, coconuts, and brazil nuts. The toxin can also be found in the milk of animals which are fed contaminated feed. Virtually all sources of commercial peanut butter contain minute quantities of aflatoxin, but it is usually far below the US Food and Drug Administration's (FDA) recommended safe level. - *Ergot:* a toxin produced when the Claviceps Purpurea mold infects rye and other grains. In medieval times, outbreaks of the disease “ergotism” were common and known as St. Anthony’s fire. The name was in reference the severe burning sensations in the limbs caused by vasoconstriction of blood vessels. The vasoconstriction sometimes resulted in gangrene and loss of limbs due to severely restricted blood circulation. The neurological symptoms of an ergot infection included hallucinations and irrational behavior, convulsions, and death. - *Goitrogens:* a class of toxins in food which suppress the function of the thyroid gland by interfering with iodine uptake. Long term exposure can cause an enlargement of the thyroid (goiter). Foods containing these substances include soybeans (and soybean products such as tofu), pine nuts, peanuts, millet, strawberries, pears, peaches, spinach, bamboo shoots, radishes, horseradish, and vegetables in the genus Brassica (bok choy, broccoli, brussels sprouts, cabbage, canola, cauliflower, Chinese cabbage, collard greens, kale, kohlrabi, mustard greens, rutabagas, and turnips. - *Hydrazines: * volatile carcinogens found in many raw mushrooms, including shiitake and the white button mushrooms common to the grocery store produce section. Mice display a significant increase in the incidence of several types of tumors after they are fed uncooked mushrooms. Cooking the mushrooms destroys a third of the hydrazine compounds. - *Lectins:* toxic protein compounds found in most foods, but in heavy amounts in many seeds, grains and legumes. Large amounts of lectins can damage the heart, kidneys and liver, lower blood clotting ability, destroy the lining of the intestines, and inhibit cell division. Cooking neutralizes lectins to some extent, and digestive juices further destroy them. People living at high altitudes, where water boils well below 212 degrees should cook lectin containing foods in pressure cookers to avoid lectin poisoning. Lectin toxins in food are found in: - Grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn, and all products made from them (oils, vinegars, alcohols, flours, etc..) - Legumes (all dried beans, including soy and peanuts and the products made from them) - Dairy foods, if the cows producing the milk are fed grains instead of grass (this would include most commercial milk products) - Plants in the Nightshade family, including potatoes, tomatoes, eggplant and peppers. The lethal toxin Ricin is made from castor beans, which contain large quantities of a particularly deadly lectin. Raw black beans contain enough lectins to kill rats in one week. This article discusses in depth the health effects of lectin consumption. ------------------------------ ------------------------------ *In addition, this paper discusses the ability of lectins to bind to insulin receptors* on your cells, enabling the transport of glucose into the cell, much like insulin does. The import of this is that even vegetables and nuts, which are staples in a low carb diet, *can stall weight loss* if they contain active lectins which mimic insulin. - *Opioid Peptides:* Most people with food intolerances have gigestive issues with wheat and diary products. The common factor between these foods seems to be the opiate-like substances produced when the proteins from these foods are broken down during digestion. These opiate substances act on the body's internal opioid receptors, and can alter the perception of pain and affect respiration, digestion and mood. These opiate substances are found in the following proteins: - Casomorphin (milk) - Gluten exorphin (wheat gluten) - Gliadorphin/gluteomorphin (wheat gluten) - Rubiscolin (spinach) - *Phytates and Phytic acid: * compounds found in many foods, but especially soybeans, whole wheat and rye. In the human gut, phytic acid acts as an anti-nutrient. It reduces the absorption of valuable minerals such as calcium, iron, magnesium, and zinc by binding the minerals into an insoluble salt. Relatively high concentrations of phytic acid occur in the following foods: whole grain cereal foods (wheat, rye, rice, oats), nuts and seeds, soybeans, other types of beans, potatoes, artichokes, blackberries, broccoli, carrots, figs, green beans and strawberries. Soaking or sprouting the grain foods will neutralize much of the phytic acid, except in soybeans, which must be cooked for more than 10 hours at very high temperatures to remove the anti-nutrients. - *Psoralens: *natural toxins in food products such as celery, parsley and parsnips. These compounds sensitize the skin to the harmful effects of ultraviolet radiation in sunlight, and as such are said to be photocarcinogenic. They are not destroyed by normal cooking procedures (boiling or microwave); thus humans are exposed to appreciable levels of psoralens through the consumption of celery, parsnips and other psoralen-containing foodstuffs. Psoralens are used to treat pigment disorders of the skin and other skin diseases such as psoriasis and nonmelanoma skin cancers. - *Solanines:* a toxic alkaloid found in high concentrations in the green patches on and just under potato skins and eyes. They are also found in tomatoes, peppers, and eggplant. Solanine has both fungicidal and pesticidal properties, and it is one of the plant's natural defenses. The human body converts solanines into a poison called solanidine. Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, heart arrhythmia, headache and dizziness. Hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases. Experts say that a hundred grams of raw potatoes contain between 2 and 13 milligrams of solanine. Experts believe that doses of 200 milligrams of solanine eaten at one sitting may cause problems. Symptoms can be gastrointestinal (abdominal pain, nausea, diarrhea, vomiting) or neurological (apathy, drowsiness, mental confusion, shortness of breath, weak and rapid pulse). You can avoid solanine and another similar toxin called chaconine by avoiding green potatoes. Exposure to light or stress (or even aging) causes a potato to synthesize a green pigment called chlorophyll. Light, stress, and aging also cause the potato to produce chaconine and solanine. The appearance of chlorophyll is a warning that something is wrong with the potato. You should also avoid eating potato peels. About 30% to 80% of the toxin content of a potato is in its peel. Fortunately, these compounds are not well absorbed by the gastrointestinal system and are soon eliminated in the feces. - * Trypsin inhibitors: * toxins in food that reduce the availability of trypsin, an enzyme essential to protein digestion and metabolism for humans and animals. They are found in abundance in soybeans, and in lesser amounts in raw egg whites and lima beans. ------------------------------ More Information About Toxins in Food - The Critical Role of Wheat Lectin in Human Disease Click here to Reply or Forwardhe toxins in food are not limited to manmade chemicals. There are several toxins which are found in natural foods. Some can be neutralized through the proper preparation techniques of soaking, fermenting or cooking the food substance, others are poisonous in any form. Here’s a list of some natural food toxins: - *Aflatoxin:* carcinogenic toxins in food which is produced by the Aspergillus flavus fungus. This fungus can contaminate foods such as grain, nuts and legumes such as peanuts. Aflatoxin-producing members of Aspergillus are common and widespread in nature. They can contaminate grain before harvest or during storage. Aspergillus lives in soil, decaying vegetation, hay, and rancid grains and nuts. Crops which are frequently infected include: - Grains such as corn, sorghum, pearl millet, rice, and wheat - Oilseeds such as peanuts, soybeans, sunflower seeds, and cottonseeds - Spices such as chile peppers, black pepper, coriander, turmeric, ginger, - Tree nuts including almonds, pistachios, walnuts, coconuts, and brazil nuts. The toxin can also be found in the milk of animals which are fed contaminated feed. Virtually all sources of commercial peanut butter contain minute quantities of aflatoxin, but it is usually far below the US Food and Drug Administration's (FDA) recommended safe level. - *Ergot:* a toxin produced when the Claviceps Purpurea mold infects rye and other grains. In medieval times, outbreaks of the disease “ergotism” were common and known as St. Anthony’s fire. The name was in reference the severe burning sensations in the limbs caused by vasoconstriction of blood vessels. The vasoconstriction sometimes resulted in gangrene and loss of limbs due to severely restricted blood circulation. The neurological symptoms of an ergot infection included hallucinations and irrational behavior, convulsions, and death. - *Goitrogens:* a class of toxins in food which suppress the function of the thyroid gland by interfering with iodine uptake. Long term exposure can cause an enlargement of the thyroid (goiter). Foods containing these substances include soybeans (and soybean products such as tofu), pine nuts, peanuts, millet, strawberries, pears, peaches, spinach, bamboo shoots, radishes, horseradish, and vegetables in the genus Brassica (bok choy, broccoli, brussels sprouts, cabbage, canola, cauliflower, Chinese cabbage, collard greens, kale, kohlrabi, mustard greens, rutabagas, and turnips. - *Hydrazines: * volatile carcinogens found in many raw mushrooms, including shiitake and the white button mushrooms common to the grocery store produce section. Mice display a significant increase in the incidence of several types of tumors after they are fed uncooked mushrooms. Cooking the mushrooms destroys a third of the hydrazine compounds. - *Lectins:* toxic protein compounds found in most foods, but in heavy amounts in many seeds, grains and legumes. Large amounts of lectins can damage the heart, kidneys and liver, lower blood clotting ability, destroy the lining of the intestines, and inhibit cell division. Cooking neutralizes lectins to some extent, and digestive juices further destroy them. People living at high altitudes, where water boils well below 212 degrees should cook lectin containing foods in pressure cookers to avoid lectin poisoning. Lectin toxins in food are found in: - Grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn, and all products made from them (oils, vinegars, alcohols, flours, etc..) - Legumes (all dried beans, including soy and peanuts and the products made from them) - Dairy foods, if the cows producing the milk are fed grains instead of grass (this would include most commercial milk products) - Plants in the Nightshade family, including potatoes, tomatoes, eggplant and peppers. The lethal toxin Ricin is made from castor beans, which contain large quantities of a particularly deadly lectin. Raw black beans contain enough lectins to kill rats in one week. This article discusses in depth the health effects of lectin consumption. ------------------------------ ------------------------------ *In addition, this paper discusses the ability of lectins to bind to insulin receptors* on your cells, enabling the transport of glucose into the cell, much like insulin does. The import of this is that even vegetables and nuts, which are staples in a low carb diet, *can stall weight loss* if they contain active lectins which mimic insulin. - *Opioid Peptides:* Most people with food intolerances have gigestive issues with wheat and diary products. The common factor between these foods seems to be the opiate-like substances produced when the proteins from these foods are broken down during digestion. These opiate substances act on the body's internal opioid receptors, and can alter the perception of pain and affect respiration, digestion and mood. These opiate substances are found in the following proteins: - Casomorphin (milk) - Gluten exorphin (wheat gluten) - Gliadorphin/gluteomorphin (wheat gluten) - Rubiscolin (spinach) - *Phytates and Phytic acid: * compounds found in many foods, but especially soybeans, whole wheat and rye. In the human gut, phytic acid acts as an anti-nutrient. It reduces the absorption of valuable minerals such as calcium, iron, magnesium, and zinc by binding the minerals into an insoluble salt. Relatively high concentrations of phytic acid occur in the following foods: whole grain cereal foods (wheat, rye, rice, oats), nuts and seeds, soybeans, other types of beans, potatoes, artichokes, blackberries, broccoli, carrots, figs, green beans and strawberries. Soaking or sprouting the grain foods will neutralize much of the phytic acid, except in soybeans, which must be cooked for more than 10 hours at very high temperatures to remove the anti-nutrients. - *Psoralens: *natural toxins in food products such as celery, parsley and parsnips. These compounds sensitize the skin to the harmful effects of ultraviolet radiation in sunlight, and as such are said to be photocarcinogenic. They are not destroyed by normal cooking procedures (boiling or microwave); thus humans are exposed to appreciable levels of psoralens through the consumption of celery, parsnips and other psoralen-containing foodstuffs. Psoralens are used to treat pigment disorders of the skin and other skin diseases such as psoriasis and nonmelanoma skin cancers. - *Solanines:* a toxic alkaloid found in high concentrations in the green patches on and just under potato skins and eyes. They are also found in tomatoes, peppers, and eggplant. Solanine has both fungicidal and pesticidal properties, and it is one of the plant's natural defenses. The human body converts solanines into a poison called solanidine. Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, heart arrhythmia, headache and dizziness. Hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases. Experts say that a hundred grams of raw potatoes contain between 2 and 13 milligrams of solanine. Experts believe that doses of 200 milligrams of solanine eaten at one sitting may cause problems. Symptoms can be gastrointestinal (abdominal pain, nausea, diarrhea, vomiting) or neurological (apathy, drowsiness, mental confusion, shortness of breath, weak and rapid pulse). You can avoid solanine and another similar toxin called chaconine by avoiding green potatoes. Exposure to light or stress (or even aging) causes a potato to synthesize a green pigment called chlorophyll. Light, stress, and aging also cause the potato to produce chaconine and solanine. The appearance of chlorophyll is a warning that something is wrong with the potato. You should also avoid eating potato peels. About 30% to 80% of the toxin content of a potato is in its peel. Fortunately, these compounds are not well absorbed by the gastrointestinal system and are soon eliminated in the feces. - * Trypsin inhibitors: * toxins in food that reduce the availability of trypsin, an enzyme essential to protein digestion and metabolism for humans and animals. They are found in abundance in soybeans, and in lesser amounts in raw egg whites and lima beans. ------------------------------ More Information About Toxins in Food - The Critical Role of Wheat Lectin in Human Disease Click here to Reply or Forwardhe toxins in food are not limited to manmade chemicals. There are several toxins which are found in natural foods. Some can be neutralized through the proper preparation techniques of soaking, fermenting or cooking the food substance, others are poisonous in any form. Here’s a list of some natural food toxins: - *Aflatoxin:* carcinogenic toxins in food which is produced by the Aspergillus flavus fungus. This fungus can contaminate foods such as grain, nuts and legumes such as peanuts. Aflatoxin-producing members of Aspergillus are common and widespread in nature. They can contaminate grain before harvest or during storage. Aspergillus lives in soil, decaying vegetation, hay, and rancid grains and nuts. Crops which are frequently infected include: - Grains such as corn, sorghum, pearl millet, rice, and wheat - Oilseeds such as peanuts, soybeans, sunflower seeds, and cottonseeds - Spices such as chile peppers, black pepper, coriander, turmeric, ginger, - Tree nuts including almonds, pistachios, walnuts, coconuts, and brazil nuts. The toxin can also be found in the milk of animals which are fed contaminated feed. Virtually all sources of commercial peanut butter contain minute quantities of aflatoxin, but it is usually far below the US Food and Drug Administration's (FDA) recommended safe level. - *Ergot:* a toxin produced when the Claviceps Purpurea mold infects rye and other grains. In medieval times, outbreaks of the disease “ergotism” were common and known as St. Anthony’s fire. The name was in reference the severe burning sensations in the limbs caused by vasoconstriction of blood vessels. The vasoconstriction sometimes resulted in gangrene and loss of limbs due to severely restricted blood circulation. The neurological symptoms of an ergot infection included hallucinations and irrational behavior, convulsions, and death. - *Goitrogens:* a class of toxins in food which suppress the function of the thyroid gland by interfering with iodine uptake. Long term exposure can cause an enlargement of the thyroid (goiter). Foods containing these substances include soybeans (and soybean products such as tofu), pine nuts, peanuts, millet, strawberries, pears, peaches, spinach, bamboo shoots, radishes, horseradish, and vegetables in the genus Brassica (bok choy, broccoli, brussels sprouts, cabbage, canola, cauliflower, Chinese cabbage, collard greens, kale, kohlrabi, mustard greens, rutabagas, and turnips. - *Hydrazines: * volatile carcinogens found in many raw mushrooms, including shiitake and the white button mushrooms common to the grocery store produce section. Mice display a significant increase in the incidence of several types of tumors after they are fed uncooked mushrooms. Cooking the mushrooms destroys a third of the hydrazine compounds. - *Lectins:* toxic protein compounds found in most foods, but in heavy amounts in many seeds, grains and legumes. Large amounts of lectins can damage the heart, kidneys and liver, lower blood clotting ability, destroy the lining of the intestines, and inhibit cell division. Cooking neutralizes lectins to some extent, and digestive juices further destroy them. People living at high altitudes, where water boils well below 212 degrees should cook lectin containing foods in pressure cookers to avoid lectin poisoning. Lectin toxins in food are found in: - Grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn, and all products made from them (oils, vinegars, alcohols, flours, etc..) - Legumes (all dried beans, including soy and peanuts and the products made from them) - Dairy foods, if the cows producing the milk are fed grains instead of grass (this would include most commercial milk products) - Plants in the Nightshade family, including potatoes, tomatoes, eggplant and peppers. The lethal toxin Ricin is made from castor beans, which contain large quantities of a particularly deadly lectin. Raw black beans contain enough lectins to kill rats in one week. This article discusses in depth the health effects of lectin consumption. ------------------------------ ------------------------------ *In addition, this paper discusses the ability of lectins to bind to insulin receptors* on your cells, enabling the transport of glucose into the cell, much like insulin does. The import of this is that even vegetables and nuts, which are staples in a low carb diet, *can stall weight loss* if they contain active lectins which mimic insulin. - *Opioid Peptides:* Most people with food intolerances have gigestive issues with wheat and diary products. The common factor between these foods seems to be the opiate-like substances produced when the proteins from these foods are broken down during digestion. These opiate substances act on the body's internal opioid receptors, and can alter the perception of pain and affect respiration, digestion and mood. These opiate substances are found in the following proteins: - Casomorphin (milk) - Gluten exorphin (wheat gluten) - Gliadorphin/gluteomorphin (wheat gluten) - Rubiscolin (spinach) - *Phytates and Phytic acid: * compounds found in many foods, but especially soybeans, whole wheat and rye. In the human gut, phytic acid acts as an anti-nutrient. It reduces the absorption of valuable minerals such as calcium, iron, magnesium, and zinc by binding the minerals into an insoluble salt. Relatively high concentrations of phytic acid occur in the following foods: whole grain cereal foods (wheat, rye, rice, oats), nuts and seeds, soybeans, other types of beans, potatoes, artichokes, blackberries, broccoli, carrots, figs, green beans and strawberries. Soaking or sprouting the grain foods will neutralize much of the phytic acid, except in soybeans, which must be cooked for more than 10 hours at very high temperatures to remove the anti-nutrients. - *Psoralens: *natural toxins in food products such as celery, parsley and parsnips. These compounds sensitize the skin to the harmful effects of ultraviolet radiation in sunlight, and as such are said to be photocarcinogenic. They are not destroyed by normal cooking procedures (boiling or microwave); thus humans are exposed to appreciable levels of psoralens through the consumption of celery, parsnips and other psoralen-containing foodstuffs. Psoralens are used to treat pigment disorders of the skin and other skin diseases such as psoriasis and nonmelanoma skin cancers. - *Solanines:* a toxic alkaloid found in high concentrations in the green patches on and just under potato skins and eyes. They are also found in tomatoes, peppers, and eggplant. Solanine has both fungicidal and pesticidal properties, and it is one of the plant's natural defenses. The human body converts solanines into a poison called solanidine. Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, heart arrhythmia, headache and dizziness. Hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases. Experts say that a hundred grams of raw potatoes contain between 2 and 13 milligrams of solanine. Experts believe that doses of 200 milligrams of solanine eaten at one sitting may cause problems. Symptoms can be gastrointestinal (abdominal pain, nausea, diarrhea, vomiting) or neurological (apathy, drowsiness, mental confusion, shortness of breath, weak and rapid pulse). You can avoid solanine and another similar toxin called chaconine by avoiding green potatoes. Exposure to light or stress (or even aging) causes a potato to synthesize a green pigment called chlorophyll. Light, stress, and aging also cause the potato to produce chaconine and solanine. The appearance of chlorophyll is a warning that something is wrong with the potato. You should also avoid eating potato peels. About 30% to 80% of the toxin content of a potato is in its peel. Fortunately, these compounds are not well absorbed by the gastrointestinal system and are soon eliminated in the feces. - * Trypsin inhibitors: * toxins in food that reduce the availability of trypsin, an enzyme essential to protein digestion and metabolism for humans and animals. They are found in abundance in soybeans, and in lesser amounts in raw egg whites and lima beans. ------------------------------ More Information About Toxins in Food - The Critical Role of Wheat Lectin in Human Disease Click here to Reply or Forwardhe toxins in food are not limited to manmade chemicals. There are several toxins which are found in natural foods. Some can be neutralized through the proper preparation techniques of soaking, fermenting or cooking the food substance, others are poisonous in any form. Here’s a list of some natural food toxins: - *Aflatoxin:* carcinogenic toxins in food which is produced by the Aspergillus flavus fungus. This fungus can contaminate foods such as grain, nuts and legumes such as peanuts. Aflatoxin-producing members of Aspergillus are common and widespread in nature. They can contaminate grain before harvest or during storage. Aspergillus lives in soil, decaying vegetation, hay, and rancid grains and nuts. Crops which are frequently infected include: - Grains such as corn, sorghum, pearl millet, rice, and wheat - Oilseeds such as peanuts, soybeans, sunflower seeds, and cottonseeds - Spices such as chile peppers, black pepper, coriander, turmeric, ginger, - Tree nuts including almonds, pistachios, walnuts, coconuts, and brazil nuts. The toxin can also be found in the milk of animals which are fed contaminated feed. Virtually all sources of commercial peanut butter contain minute quantities of aflatoxin, but it is usually far below the US Food and Drug Administration's (FDA) recommended safe level. - *Ergot:* a toxin produced when the Claviceps Purpurea mold infects rye and other grains. In medieval times, outbreaks of the disease “ergotism” were common and known as St. Anthony’s fire. The name was in reference the severe burning sensations in the limbs caused by vasoconstriction of blood vessels. The vasoconstriction sometimes resulted in gangrene and loss of limbs due to severely restricted blood circulation. The neurological symptoms of an ergot infection included hallucinations and irrational behavior, convulsions, and death. - *Goitrogens:* a class of toxins in food which suppress the function of the thyroid gland by interfering with iodine uptake. Long term exposure can cause an enlargement of the thyroid (goiter). Foods containing these substances include soybeans (and soybean products such as tofu), pine nuts, peanuts, millet, strawberries, pears, peaches, spinach, bamboo shoots, radishes, horseradish, and vegetables in the genus Brassica (bok choy, broccoli, brussels sprouts, cabbage, canola, cauliflower, Chinese cabbage, collard greens, kale, kohlrabi, mustard greens, rutabagas, and turnips. - *Hydrazines: * volatile carcinogens found in many raw mushrooms, including shiitake and the white button mushrooms common to the grocery store produce section. Mice display a significant increase in the incidence of several types of tumors after they are fed uncooked mushrooms. Cooking the mushrooms destroys a third of the hydrazine compounds. - *Lectins:* toxic protein compounds found in most foods, but in heavy amounts in many seeds, grains and legumes. Large amounts of lectins can damage the heart, kidneys and liver, lower blood clotting ability, destroy the lining of the intestines, and inhibit cell division. Cooking neutralizes lectins to some extent, and digestive juices further destroy them. People living at high altitudes, where water boils well below 212 degrees should cook lectin containing foods in pressure cookers to avoid lectin poisoning. Lectin toxins in food are found in: - Grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn, and all products made from them (oils, vinegars, alcohols, flours, etc..) - Legumes (all dried beans, including soy and peanuts and the products made from them) - Dairy foods, if the cows producing the milk are fed grains instead of grass (this would include most commercial milk products) - Plants in the Nightshade family, including potatoes, tomatoes, eggplant and peppers. The lethal toxin Ricin is made from castor beans, which contain large quantities of a particularly deadly lectin. Raw black beans contain enough lectins to kill rats in one week. This article discusses in depth the health effects of lectin consumption. ------------------------------ ------------------------------ *In addition, this paper discusses the ability of lectins to bind to insulin receptors* on your cells, enabling the transport of glucose into the cell, much like insulin does. The import of this is that even vegetables and nuts, which are staples in a low carb diet, *can stall weight loss* if they contain active lectins which mimic insulin. - *Opioid Peptides:* Most people with food intolerances have gigestive issues with wheat and diary products. The common factor between these foods seems to be the opiate-like substances produced when the proteins from these foods are broken down during digestion. These opiate substances act on the body's internal opioid receptors, and can alter the perception of pain and affect respiration, digestion and mood. These opiate substances are found in the following proteins: - Casomorphin (milk) - Gluten exorphin (wheat gluten) - Gliadorphin/gluteomorphin (wheat gluten) - Rubiscolin (spinach) - *Phytates and Phytic acid: * compounds found in many foods, but especially soybeans, whole wheat and rye. In the human gut, phytic acid acts as an anti-nutrient. It reduces the absorption of valuable minerals such as calcium, iron, magnesium, and zinc by binding the minerals into an insoluble salt. Relatively high concentrations of phytic acid occur in the following foods: whole grain cereal foods (wheat, rye, rice, oats), nuts and seeds, soybeans, other types of beans, potatoes, artichokes, blackberries, broccoli, carrots, figs, green beans and strawberries. Soaking or sprouting the grain foods will neutralize much of the phytic acid, except in soybeans, which must be cooked for more than 10 hours at very high temperatures to remove the anti-nutrients. - *Psoralens: *natural toxins in food products such as celery, parsley and parsnips. These compounds sensitize the skin to the harmful effects of ultraviolet radiation in sunlight, and as such are said to be photocarcinogenic. They are not destroyed by normal cooking procedures (boiling or microwave); thus humans are exposed to appreciable levels of psoralens through the consumption of celery, parsnips and other psoralen-containing foodstuffs. Psoralens are used to treat pigment disorders of the skin and other skin diseases such as psoriasis and nonmelanoma skin cancers. - *Solanines:* a toxic alkaloid found in high concentrations in the green patches on and just under potato skins and eyes. They are also found in tomatoes, peppers, and eggplant. Solanine has both fungicidal and pesticidal properties, and it is one of the plant's natural defenses. The human body converts solanines into a poison called solanidine. Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, heart arrhythmia, headache and dizziness. Hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases. Experts say that a hundred grams of raw potatoes contain between 2 and 13 milligrams of solanine. Experts believe that doses of 200 milligrams of solanine eaten at one sitting may cause problems. Symptoms can be gastrointestinal (abdominal pain, nausea, diarrhea, vomiting) or neurological (apathy, drowsiness, mental confusion, shortness of breath, weak and rapid pulse). You can avoid solanine and another similar toxin called chaconine by avoiding green potatoes. Exposure to light or stress (or even aging) causes a potato to synthesize a green pigment called chlorophyll. Light, stress, and aging also cause the potato to produce chaconine and solanine. The appearance of chlorophyll is a warning that something is wrong with the potato. You should also avoid eating potato peels. About 30% to 80% of the toxin content of a potato is in its peel. Fortunately, these compounds are not well absorbed by the gastrointestinal system and are soon eliminated in the feces. - * Trypsin inhibitors: * toxins in food that reduce the availability of trypsin, an enzyme essential to protein digestion and metabolism for humans and animals. They are found in abundance in soybeans, and in lesser amounts in raw egg whites and lima beans. ------------------------------ More Information About Toxins in Food - The Critical Role of Wheat Lectin in Human Disease Click here to Reply or Forwardhe toxins in food are not limited to manmade chemicals. There are several toxins which are found in natural foods. Some can be neutralized through the proper preparation techniques of soaking, fermenting or cooking the food substance, others are poisonous in any form. Here’s a list of some natural food toxins: - *Aflatoxin:* carcinogenic toxins in food which is produced by the Aspergillus flavus fungus. This fungus can contaminate foods such as grain, nuts and legumes such as peanuts. Aflatoxin-producing members of Aspergillus are common and widespread in nature. They can contaminate grain before harvest or during storage. Aspergillus lives in soil, decaying vegetation, hay, and rancid grains and nuts. Crops which are frequently infected include: - Grains such as corn, sorghum, pearl millet, rice, and wheat - Oilseeds such as peanuts, soybeans, sunflower seeds, and cottonseeds - Spices such as chile peppers, black pepper, coriander, turmeric, ginger, - Tree nuts including almonds, pistachios, walnuts, coconuts, and brazil nuts. The toxin can also be found in the milk of animals which are fed contaminated feed. Virtually all sources of commercial peanut butter contain minute quantities of aflatoxin, but it is usually far below the US Food and Drug Administration's (FDA) recommended safe level. - *Ergot:* a toxin produced when the Claviceps Purpurea mold infects rye and other grains. In medieval times, outbreaks of the disease “ergotism” were common and known as St. Anthony’s fire. The name was in reference the severe burning sensations in the limbs caused by vasoconstriction of blood vessels. The vasoconstriction sometimes resulted in gangrene and loss of limbs due to severely restricted blood circulation. The neurological symptoms of an ergot infection included hallucinations and irrational behavior, convulsions, and death. - *Goitrogens:* a class of toxins in food which suppress the function of the thyroid gland by interfering with iodine uptake. Long term exposure can cause an enlargement of the thyroid (goiter). Foods containing these substances include soybeans (and soybean products such as tofu), pine nuts, peanuts, millet, strawberries, pears, peaches, spinach, bamboo shoots, radishes, horseradish, and vegetables in the genus Brassica (bok choy, broccoli, brussels sprouts, cabbage, canola, cauliflower, Chinese cabbage, collard greens, kale, kohlrabi, mustard greens, rutabagas, and turnips. - *Hydrazines: * volatile carcinogens found in many raw mushrooms, including shiitake and the white button mushrooms common to the grocery store produce section. Mice display a significant increase in the incidence of several types of tumors after they are fed uncooked mushrooms. Cooking the mushrooms destroys a third of the hydrazine compounds. - *Lectins:* toxic protein compounds found in most foods, but in heavy amounts in many seeds, grains and legumes. Large amounts of lectins can damage the heart, kidneys and liver, lower blood clotting ability, destroy the lining of the intestines, and inhibit cell division. Cooking neutralizes lectins to some extent, and digestive juices further destroy them. People living at high altitudes, where water boils well below 212 degrees should cook lectin containing foods in pressure cookers to avoid lectin poisoning. Lectin toxins in food are found in: - Grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn, and all products made from them (oils, vinegars, alcohols, flours, etc..) - Legumes (all dried beans, including soy and peanuts and the products made from them) - Dairy foods, if the cows producing the milk are fed grains instead of grass (this would include most commercial milk products) - Plants in the Nightshade family, including potatoes, tomatoes, eggplant and peppers. The lethal toxin Ricin is made from castor beans, which contain large quantities of a particularly deadly lectin. Raw black beans contain enough lectins to kill rats in one week. This article discusses in depth the health effects of lectin consumption. ------------------------------ ------------------------------ *In addition, this paper discusses the ability of lectins to bind to insulin receptors* on your cells, enabling the transport of glucose into the cell, much like insulin does. The import of this is that even vegetables and nuts, which are staples in a low carb diet, *can stall weight loss* if they contain active lectins which mimic insulin. - *Opioid Peptides:* Most people with food intolerances have gigestive issues with wheat and diary products. The common factor between these foods seems to be the opiate-like substances produced when the proteins from these foods are broken down during digestion. These opiate substances act on the body's internal opioid receptors, and can alter the perception of pain and affect respiration, digestion and mood. These opiate substances are found in the following proteins: - Casomorphin (milk) - Gluten exorphin (wheat gluten) - Gliadorphin/gluteomorphin (wheat gluten) - Rubiscolin (spinach) - *Phytates and Phytic acid: * compounds found in many foods, but especially soybeans, whole wheat and rye. In the human gut, phytic acid acts as an anti-nutrient. It reduces the absorption of valuable minerals such as calcium, iron, magnesium, and zinc by binding the minerals into an insoluble salt. Relatively high concentrations of phytic acid occur in the following foods: whole grain cereal foods (wheat, rye, rice, oats), nuts and seeds, soybeans, other types of beans, potatoes, artichokes, blackberries, broccoli, carrots, figs, green beans and strawberries. Soaking or sprouting the grain foods will neutralize much of the phytic acid, except in soybeans, which must be cooked for more than 10 hours at very high temperatures to remove the anti-nutrients. - *Psoralens: *natural toxins in food products such as celery, parsley and parsnips. These compounds sensitize the skin to the harmful effects of ultraviolet radiation in sunlight, and as such are said to be photocarcinogenic. They are not destroyed by normal cooking procedures (boiling or microwave); thus humans are exposed to appreciable levels of psoralens through the consumption of celery, parsnips and other psoralen-containing foodstuffs. Psoralens are used to treat pigment disorders of the skin and other skin diseases such as psoriasis and nonmelanoma skin cancers. - *Solanines:* a toxic alkaloid found in high concentrations in the green patches on and just under potato skins and eyes. They are also found in tomatoes, peppers, and eggplant. Solanine has both fungicidal and pesticidal properties, and it is one of the plant's natural defenses. The human body converts solanines into a poison called solanidine. Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, heart arrhythmia, headache and dizziness. Hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases. Experts say that a hundred grams of raw potatoes contain between 2 and 13 milligrams of solanine. Experts believe that doses of 200 milligrams of solanine eaten at one sitting may cause problems. Symptoms can be gastrointestinal (abdominal pain, nausea, diarrhea, vomiting) or neurological (apathy, drowsiness, mental confusion, shortness of breath, weak and rapid pulse). You can avoid solanine and another similar toxin called chaconine by avoiding green potatoes. Exposure to light or stress (or even aging) causes a potato to synthesize a green pigment called chlorophyll. Light, stress, and aging also cause the potato to produce chaconine and solanine. The appearance of chlorophyll is a warning that something is wrong with the potato. You should also avoid eating potato peels. About 30% to 80% of the toxin content of a potato is in its peel. Fortunately, these compounds are not well absorbed by the gastrointestinal system and are soon eliminated in the feces. - * Trypsin inhibitors: * toxins in food that reduce the availability of trypsin, an enzyme essential to protein digestion and metabolism for humans and animals. They are found in abundance in soybeans, and in lesser amounts in raw egg whites and lima beans. ------------------------------ More Information About Toxins in Food - The Critical Role of Wheat Lectin in Human Disease Click here to Reply or Forward On Wed, Feb 22, 2017 at 1:21 PM, RN Chopra wrote: > more  
Wonderful information. Thanks for sharing. more  
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