By Capt. S.K.

BHANDARI 09358525643

 .Watch out for toxins in fruits and vegetables  While it is out of question that fruits and vegetables are good for health one should also keep in mind the harsh truth that some of them also contain toxins.


What could have caused the recent death of a scientist following consumption of lauki juice remains unknown. While most vegetables are safe to eat raw or cooked.  . Vegetables including broccoli. diabetics. cauliflower and brussels sprouts harbour goitrogens (chemicals that suppress the function of thyroid gland and interfere with iodine metabolism). Its good satiety makes it useful for weight watchers.  Lauki (bottle gourd) juice is a low-calorie. kale and cruciferous vegetables like cabbage. Eating large amounts of these raw is believed by some to worsen a pre-existing thyroid condition. low-carbohydrate beverage with moderate potassium and fibre content. hypertensives and heart patients. The most probable reason is acute toxicity resulting from a natural toxin in the vegetable itself or a chemical or microbial contaminant from an external source. the presence of natural toxins in them is well-documented.


a toxic substance in fava beans that causes a type of anaemia. . as the combination can raise blood pressure. including kidney beans and soybean.  Legumes. Alfalfa sprouts too can be toxic and flare up symptoms for those suffering from lupus. Green and sprouted potatoes contain alkaloids. Fava beans can be toxic to people who lack the enzyme needed to protect red blood cells from damage by vicine. which are poisonous and may trigger migraine or drowsiness in sensitive people. Those taking monoamine oxidase inhibitors to treat depression should avoid fava beans. chaconine and solanine. contain toxic substances.

Also. eating raw vegetables poses a risk of serious illness through microbial infection. some people may react to members of the nightshade family. . most commonly E. Agaritine in mushrooms are toxins but cooking inactivates and reduces all these toxic substances.coli and salmonella. bell peppers and tomatoes. including eggplant.  Likewise. While most vegetables do not cause allergies. several varieties of mushrooms can be toxic.


Fruits like apricots and prunes are rich in sorbitol (a form of sugar alcohol) that can induce osmotic diarrhoea (a kind of diarrhoea resulting when too much water is drawn into the bowels). particularly in individuals sensitive to fructose. . Excessive intake of certain fruits and vegetables too can be a problem.

complex compounds found in the cucumber family. melon. . low soil fertility and improperly stored or over-matured vegetables. low pH. Higher levels of these chemicals are triggered by wide temperature swings. fenugreek or the cucumber family (cucumber. however. are responsible for the bitterness in these vegetables. bitterness needs to be qualified. These are highly toxic to mammals. at what levels are they toxic need to be established. Tetracyclic triterpenoid cucurbitacins. pumpkin and gourds) is normal and we are all accustomed to it. squash. too little water. high temperature. A certain amount of bitterness in vegetables like karela (bitter gourd). However. It is commonly believed that bitterness is nature's protection for mammals from natural toxins in vegetables and fruits. eggplants.


Therapeutic doses of any food must be taken under the guidance of a qualified physician. What you can do: . vitamins and minerals. to become wary of eating these is not warranted. In addition to antioxidants.  Yet. vegetables and fruits are reservoirs of nutrients with numerous health benefits. Therefore. protective plant pigments called phytochemicals. they provide disease-fighting.

If need be.If something does not look or taste right.Buy fruits and vegetables from a retailer or reputed vendor. . .    . peel them before consuming. discard it.Avoid buying vegetables grown under unhygienic conditions. . Make sure they aren't overripe or bruised. .Wash fruits and vegetables in saline water/potassium permanganate before consuming.


that originate in warm climate. Most other vegetables keep best at 0 degree Celsius. so keep them cool and away from light to prevent the formation of poisonous alkaloids. Vegetables. keep best at 10 degree Celsius. .Store under appropriate conditions.Do not leave chopped fruits and vegetables for long durations. eggplant.  . pepper and tomatoes. Potatoes convert their starch to sugar below 4 degree Celsius. . including beans.

salads and cut fruits and vegetables from unhygienic vendors to prevent infections. . . wherever possible. chemicals that act as a plant's natural defence. . These contain fewer chemical residues and also retain phenolic compounds.Choose organically grown.Do not combine juices of naturally bitter vegetables with others.Avoid juices.   .

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