Green Poison

7/30/2019 Green Poison

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By Capt. S.K.BHANDARI

09358525643


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Watch out for toxins in fruits andvegetables

While it is out of question thatfruits and vegetables are good

for health one should also keepin mind the harsh truth thatsome of them also contain toxins.


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Lauki (bottle gourd) juice is a low-calorie, low-carbohydratebeverage with moderate potassium and fibre content. Its goodsatiety makes it useful for weight watchers, diabetics,hypertensives and heart patients. What could have caused therecent death of a scientist following consumption of lauki juiceremains unknown. The most probable reason is acute toxicity

resulting from a natural toxin in the vegetable itself or a chemicalor microbial contaminant from an external source.

While most vegetables are safe to eat raw or cooked, the presenceof natural toxins in them is well-documented. Vegetablesincluding broccoli, kale and cruciferous vegetables like cabbage,cauliflower and brussels sprouts harbour goitrogens (chemicals

that suppress the function of thyroid gland and interfere withiodine metabolism). Eating large amounts of these raw is believedby some to worsen a pre-existing thyroid condition.


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Legumes, including kidney beans and soybean,contain toxic substances. Fava beans can be toxic topeople who lack the enzyme needed to protect redblood cells from damage by vicine, a toxic

substance in fava beans that causes a type ofanaemia. Those taking monoamine oxidaseinhibitors to treat depression should avoid favabeans, as the combination can raise blood pressure.

Green and sprouted potatoes contain alkaloids,

chaconine and solanine, which are poisonous andmay trigger migraine or drowsiness in sensitivepeople. Alfalfa sprouts too can be toxic and flareup symptoms for those suffering from lupus.


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Likewise, several varieties of mushrooms canbe toxic. Agaritine in mushrooms are toxins butcooking inactivates and reduces all these toxicsubstances.

While most vegetables do not cause allergies,some people may react to members of thenightshade family, including eggplant, bellpeppers and tomatoes. Also, eating rawvegetables poses a risk of serious illnessthrough microbial infection, most commonlyE.coli and salmonella.


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Excessive intake of certain fruits and vegetablestoo can be a problem. Fruits like apricots andprunes are rich in sorbitol (a form of sugar

alcohol) that can induce osmotic diarrhoea (akind of diarrhoea resulting when too muchwater is drawn into the bowels), particularly inindividuals sensitive to fructose.


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It is commonly believed that bitterness is nature's protectionfor mammals from natural toxins in vegetables and fruits.However, bitterness needs to be qualified. A certain amountof bitterness in vegetables like karela (bitter gourd),fenugreek or the cucumber family (cucumber, squash,

eggplants, melon, pumpkin and gourds) is normal and weare all accustomed to it. Tetracyclic triterpenoidcucurbitacins, complex compounds found in the cucumberfamily, are responsible for the bitterness in these vegetables.These are highly toxic to mammals, however, at what levelsare they toxic need to be established. Higher levels of these

chemicals are triggered by wide temperature swings, lowpH, high temperature, too little water, low soil fertility andimproperly stored or over-matured vegetables.


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Yet, vegetables and fruits are reservoirs ofnutrients with numerous health benefits. Inaddition to antioxidants, vitamins andminerals, they provide disease-fighting,protective plant pigments calledphytochemicals. Therefore, to become wary ofeating these is not warranted. Therapeuticdoses of any food must be taken under the

guidance of a qualified physician. What you can do:


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- Buy fruits and vegetables from a retailer orreputed vendor. Make sure they aren't over-ripe or bruised.

- Avoid buying vegetables grown underunhygienic conditions.

- If something does not look or taste right,discard it.

- Wash fruits and vegetables in salinewater/potassium permanganate beforeconsuming. If need be, peel them beforeconsuming.


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- Store under appropriate conditions.Vegetables, including beans, eggplant, pepperand tomatoes, that originate in warm climate,

keep best at 10 degree Celsius. Potatoes converttheir starch to sugar below 4 degree Celsius, sokeep them cool and away from light to preventthe formation of poisonous alkaloids. Most

other vegetables keep best at 0 degree Celsius. - Do not leave chopped fruits and vegetables

for long durations.


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- Do not combine juices of naturally bittervegetables with others.

- Avoid juices, salads and cut fruits and

vegetables from unhygienic vendors to preventinfections.

- Choose organically grown, wherever possible.These contain fewer chemical residues and alsoretain phenolic compounds, chemicals that actas a plant's natural defence.

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