These vegetables naturally contain toxic products for humans, one of them is a real danger

Praised for their health benefits, vegetables are an integral part of our diet. But some have unsuspected effects on the body.

Almost all plants contain toxins. Their purpose is to keep potential predators away. And among them, there is Man, who ingests them every day by eating vegetables. In the majority of cases, these toxins are present in such tiny quantities that they do not pose a real health hazard. But exceptions do exist.

Since vegetables are significant sources of water, vitamins, minerals, fiber, and antioxidants, it is often recommended to eat them “without moderation.” But nutrition is not that simple. In an interview with Marie Claire, dietician and nutritionist Vanessa Bedjaï-Haddad criticizes the concept of eating “without moderation.” willé" : "This is a bad way to approach food. It inevitably leads to an imbalance". By favoring vegetables, the consumer may tend to forget their intake of starches or proteins, which are necessary for the proper functioning of the human body. 

© 123RF

Ingested in too large quantities, vegetables can cause bloating and intestinal pain. Sulfur, found in many foods such as cabbage, cauliflower, Brussels sprouts and pak choi, is the main cause. Although it contributes to bone health by promoting the absorption of calcium, magnesium and phosphorus, it can have harmful effects on the digestive system.

Rhubarb remains the most obvious example of the presence of toxins in vegetables. Its leaf is composed of two distinct parts: the stem, called the petiole, and the blade, the main, enlarged part of the leaf. The petiole can be eaten without fear after cooking, but the blade is extremely toxic. Rich in oxalic acid, it can cause stomach aches, vomiting, kidney stones, and in the worst case… death.

Oxalic acid is also present in spinach, beets, and sorrel. For people suffering from kidney stones, doctors recommend avoiding this type of vegetable. À Conversely, these foods are rather recommended for healthy people, whose risk of poisoning is very rare: you would have to ingest three kilos of spinach to feel the effects of the toxins.

The danger is greater with regard to raw red bean seeds. The latter concentrate high levels of phytohaemagglutinin, a toxin cause nausea, vomiting and diarrhea. Some people ingest them unknowingly, thinking they are dealing with cooked beans. But the risk is great: just five seeds are enough to send the consumer to the hospital.