Июнь 2010
Many natural constituents of foods produce intoxication when those foods are eaten. Some examples of these are:
Rhubarb leaves, extremely high in oxalic acid
Green part of sprouting potatoes: solanine, an alkaloid, causes pain, vomiting, jaundice, diarrhea; when peeling potatoes the green part should be completely removed
Certain species of mushrooms and toadstools contain deadly poisons
Monkshood, foxglove, deadly nightshade, wild parsnip, and hemlock contain poisonous alkaloids
Raw soybeans contain a factor that inhibits the activity of the digestive enzyme trypsin; cooking destroys the trypsin inhibitor
Cottonseed contains the toxic pigment gossypol; processing removes this pigment
Mycotoxins are toxins produced by molds growing on grains and nuts. Anatoxins are produced by a mold growth on Brazil nuts and peanuts. The problem is important especially in African countries where peanuts often mold on the ground. Discarding nuts with broken shells and discolored, shriveled nut kernels removes the danger.
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GENERAL HEALTH