The Ultimate Plant Toxin Guide: A Slow Way To Die

Some plant toxins like oxalic acid are so acidic that they can be used to remove rust from car radiators, and are suspected to have a significant role in the cause of autism^[0].

“Dinner is ready sweetie! It’s your favorite, rust removal salad!”

Oxalates are, in our book, the worst of the plant toxins and are abundant among all edible plant foods. While oxalates are dangerous for long term health, there are a litany of other plant toxins to be aware of that we’ll detail here.

However, when everything plant-related in diet is kept in moderation, some of these plant toxins aren’t so much of a problem for overall health, and some can even be used for medicinal purposes.

Plant Toxins 101: You Kill Us, We Kill You

Spending any amount of time in the wild will paint a clear picture to anyone that all living entities have a means of defending themselves. We can’t all pretend that these plant creatures are just going to sit there and take it while we mow them down like a lawn mower. Plants have naturally occurring plant toxins specifically engineered to ward off predators. Just imagine yourself as the zombie in the game Plants vs. Zombies when eating plant food.

Plant toxins are often a self-defense mechanism for the purpose of keeping smaller creatures at bay like various insect species, and microbes like various genus of bacteria, fungi, or parasites. However, when consumed by humans, there are significant negative effects that contribute to internal disease gradually.

These plant toxins are necessary for the survival of plants, so they are abundant within our plant foods, and it’s almost entirely unavoidable for humans to consume plants without being affected by them in some way.

Though keep in mind that while their intent is to kill the small guys, we can use them to do the same for the opportunistic microbes in our bodies by exterminating them with these plant toxins.

Antinutrients Are Anti-Health

Antinutrients that come from plants are typically intended to support a plant’s growth cycle and their general retention of nutrition. Consequently for those who consume them while the antinutrients are still prevalent, nutritional deficiencies can occur.

The plant toxin antinutrients we go over in this article:

• Lectins
• Saponins
• Phytic Acids
• Oxalic Acids
• Trypsin Inhibitors
• Glucosinolates/Goitrogens/Sulforaphanes

Cold-Blooded Antimicrobials

As mentioned above, plants have to defend themselves in one way or another, and these guys ensure that the little guys don’t have a good time trying to eat them. However, in some cases because they’re antimicrobial, humans can use them to their benefit, and they can sometimes be used as a food preservative.

The plant toxins that are antimicrobial that are covered in the article:

• Phenols/Salicylates
• Glycoalkaloids/Solanines

Edible Plant Families

THE UMBELLIFERAE FAMILY

The Umbelliferae family plants are defined by their umbel and flower characteristics. Some edible examples:

• Dill
• Anise
• Garden angelica
• Carrots
• Caraway
• Celery
• Chervil
• Cilantro
• Cumin 
• Fennel
• Parsnips
• Parsley

THE LAMIACEAE FAMILY

This is the family of fragrance because they have small glands that secrete essential oils. Some edible examples:

• Mint
• Lemon Balm
• Marjoram
• Sage
• Thyme
• Oregano
• Lavender
• Basil
• Catnip
• Hyssop
• Rosemary

THE SOLANACEAE FAMILY

Herbaceous plants, shrubs, trees, and vines that grow in temperate to tropical regions are categorized within the Solanaceae family. Some edible examples:

• Eggplants
• Bell Peppers
• Potatoes
• Tobacco
• Tomatoes

THE ASTERACEAE FAMILY

This is one HUGE plant family made up of 13,000 different species. Like if someone was complaining about being the middle child of a family that has 16 kids, they have nothing on the Asteraceae family. These mostly include herbaceous plants, some trees, shrubs, and vines. Some edible examples:

• Absinthe
• Artichokes
• Chamomile
• Cardoons
• Chicory
• Tarragon
• Lettuce
• Dandelions
• Salsify

THE BRASSICACEAE FAMILY

Cruciferous vegetables fall under the Brassicaceae family and are often categorized by their appearance of having a siliquose fruit and a four-sepaled flower, with four petals in a cross shape and six stamens, including two smaller ones. Some edible examples:

• Cabbages
• Watercress
• Turnips
• Radishes

THE LILIACEAE FAMILY

Vertical and very long leaves, or flowers with six colorful petals characterizes the Liliaceae family. Some edible examples:

• Garlic
• Asparagus
• Chives
• Shallots
• Onions
• Leeks

THE ROSACEAE FAMILY

The Rosaceae family are herbaceous and woody with alternate leaves and simple composite flowers that are often pink in color. Some edible examples:

• Strawberries
• Cherries
• Raspberries
• Blackberries
• Pears
• Apples
• Plums

THE CUCURBITACEAE FAMILY

The Cucurbitaceae family likes their spirally tendrils, and live in hot, temperate, and tropical regions. Some edible examples:

• Pumpkins
• Squash
• Cucumbers
• Melons

THE CHENOPODIACEAE FAMILY

Soil rich in nitrates and or salts are often the characterization of the Chenopodiaceae family. Some edible examples:

• Swiss Chard
• Beets
• Spinach

THE FABACEAE FAMILY

Also known as ‘pulses,’ the Fabaceae family like many others above include herbaceous plants, shrubs, trees, and vines. They can grow in regions that are cold to tropical. Some edible examples:

• Peas
• Lentils
• Peanuts
• Soy
• Fava beans

THE POACEAE FAMILY

Close to being as large as the Asteraceae family, the Poaceae family has nearly 12,000 species, and most of these are grains and can also include bamboo. Some edible examples:

• Corn
• Rice
• Wheat
• Barley
• Oats
• Rye
• Millet

THE LINACEAE FAMILY

The family of flax which includes herbaceous plants and shrubs. One edible example:

• Flax, and that’s straight facts.

General Plant Toxins

Lectins/Hemagglutinins: No Relation To Ivermectin

These guys are next to oxalates as being some of the worst antinutrients for the metabolic health of humans. Lectins are carbohydrate binding (glyco)proteins found in most plant foods, and are capable of shutting down the immune system in a way similar to oxalate crystals.

Generally, the most common issues with these plant proteins is the fact that they stick around for a long time when bound to our cells in the gastrointestinal tract (GIT). This is speculated to contribute to autoimmune conditions like rheumatoid arthritis^[1].

“Systemically, they can disrupt lipid, carbohydrate and protein metabolism, promote enlargement and/or atrophy of key internal organs and tissues and alter the hormonal and immunological status. At high intakes, lectins can seriously threaten the growth and health of consuming animals.”

https://pubmed.ncbi.nlm.nih.gov/15302522/

Lectins are necessary for a plant’s defense against insects and microscopic creatures like fungi, bacteria, parasites, etc., so it’s only natural to think that it would also harm us in some way. There is no question that everything living within the wild has some sort of defense mechanism to perpetuate their lives.

Gluten the lectin

As it turns out, gluten may actually be a lectin^[2]. Gluten was the bane of my existence prior to finding good health. If I could have subsisted on only pasta for life, I’d have found a way to be the ultimate glutton of gluten; a pastatarian. However, I found out the hard way that nutrition matters.

It’s fairly common knowledge today that gluten can be problematic for the digestive health of many humans, some more than others. Not only does gluten have the same potency that lectins do to bind glycoproteins and damage our cells, they are one of the biggest contributors to the formation of Celiac disease, an autoimmune disease formed in the GIT in response to gluten intolerance.

Another big problem with gluten is a zinc deficiency, and people who are gluten sensitive have shown to often times be deficient in zinc. Zinc is absolutely necessary for the immune system to operate properly, so this can lead us to see why something as serious as Celiac can form over time when having been assaulted by gluten for so long.

How to avoid gluten

Avoid gluten by cutting out grains like wheat, barley, and rye. Grains without gluten would be oats, rice, buckwheat, amaranth, etc.

Farmers love lectins

We’ve reached a point in agricultural farming where the chemical alteration and genetic modification of our plant foods can allow us to produce more lectins in them for the purpose of killing off invading insects. This generally only benefits the farmers and the plants in the end, not us.

Lectins are antinutrients

Iron, phosphorous, calcium, and zinc are the most notably affected minerals that are lost when consuming a good amount of lectins in the diet while the lectins are in their most active form^[3]. Lectins seem to be most pronounced with raw plant foods, especially kidney beans.

Leaky lectins

Leaky gut syndrome (LGS) is a common plague among modern citizens today, and much of its formation is suspected to be caused by plant toxins like lectins, and or saponins because they bind to the gut and create intestinal permeability ^[4]. Intestinal permeability is the first step to reaching something as serious as LGS.

Hidden benefit of lectins

While lectins are a plant defense mechanism, they do have a small benefit when taken in moderation.

• Lectins can directly inhibit the absorption of carbohydrates, so this can benefit those looking to stall the production of blood sugar. However, this can be bad for others looking to assimilate their carbohydrates more rapidly. This can support cardiovascular health, diabetes 2 (DM2), and weight loss.
• Plant lectins murder smaller creatures, so it’s only natural to think that if we consume them, we will blow up the little monsters inside us. As it turns out, this is actually true, and health professionals are considering their use in cancer treatment^[5]. Does Gut Goals recommend using lectins to kill microbes? No. There are much less metabolically damaging ways of getting the same job done.

Foods high in lectins

Lectins are abundant in not only plants, but are available in small amounts in meats. The livestock we consume will often eat plant matter high in lectins, and these lectins inevitably end up in their flesh. However, the small amounts available in meat aren’t considered ‘active lectins,’ and it would pose no worry for someone on a meat-based diet.

The foods:

• Nightshades like tomatoes and potatoes
• Bran, grain, nuts, seeds, and legumes

Phytic Acid: Say Goodbye Minerals

While the majority of the known plant toxins can contribute to the degradation of our ‘mineral homeostasis,’ phytates are known to be a significantly large cause of mineral deficiencies. The most notable losses are calcium, zinc, magnesium, and copper; minerals often lost through lectin and oxalate consumption^[6].

“Phytic acid (PA) is the primary storage compound of phosphorus in seeds accounting for up to 80% of the total seed phosphorus and contributing as much as 1.5% to the seed dry weight.”

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2266880/

Phytates are originally intended to keep the minerals of a seed intact. So when phytic acid from these plant seeds enter our bodies as humans, they can act as a binding agent of our minerals, like phosphorous, that are then rendered useless for us. In more scientific terms, phytic acid is full of high density negatively charged phosphate groups, which makes it highly reactive to where it binds di- and trivalent cations and macromolecules like protein, starch, and lipid compounds.

Foods high in phytic acid

Diets high in grains, legumes, nuts, and seeds often lead to an overproduction of phytic acid, and as a consequent, a deficiency in various micronutrients as mentioned above.

Saponins: Come ‘on in,’ We’ll Sap Your Lifeforce

Saponins are inherently antinutrients like lectins and phytates. They are abundant in legumes and grains. Saponin toxicity only really pronounces itself through the long term bioaccumulation of this particular plant toxin, similar to salicylates.

A list of possible saponin toxicity symptoms^[7]:

• Excess salivation
• Diarrhea
• Vomiting
• Loss of appetite
• Esophageal reflux
• Manifestations of paralysis

Saponins prevent iron absorption

“These results indicate that some dietary saponins may reduce Fe absorption and hence have an adverse effect on Fe status in man and simple-stomached animals.”

https://www.researchgate.net/publication/19759936_The_effect_of_three_types_of_saponin_on_iron_and_zinc_absorption_from_a_single_meal_in_the_rat

Preventing saponin build up isn’t too difficult

Saponins primarily make up the surface of plant products like the seed layers of quinoa, known as the pericarp seed coat layer^[8]. So by washing them and pushing that foamy substance out of plant foods like quinoa, we can significantly reduce the amount of saponins available.

Foods high in Saponins

The majority holders of saponins (by majority are legumes):

• Chickpeas
• Soybeans
• Alfalfa
• Sprouts
• Spinach
• Licorice root
• Various beans like kidney beans

Saponins should not be overconsumed, but we don’t feel that they’re all that dangerous in the long run when consuming them in small amounts. Though steroidal saponins like solanines are a different story.

Glycoalkaloids: Apparently They’re Alkaline

Glycoalkaloids are a naturally occurring plant toxin of the Solanaceae family. These guys form around potatoes as chlorophyll is generated from the surface inward when more greening occurs. Keeping potatoes in sunlight can create this phenomena, and as a result of the production of chlorophyll, glycoalkaloids form in abundant supply.

Glycoalkaloids generally cause digestive symptoms like abdominal cramps, diarrhea, vomiting, etc. and more serious symptoms can create neurological problems. Glycoalkaloids are also considered a plant toxin because they have antimicrobial properties, where solanines (a glycoalkaloid) are often a self-defense mechanism against microbial fungi.

Solanines: So Long Fungi, Hello Dilated Pupils

These glycoalkaloid plant toxins are literal plant grenades intended to harm the health of, or cut down smaller creatures similar to the role of lectins. They are inherently designed to ward off fungal pathogenesis (disease), as fungi are opportunistic beasts that like to invade the host and eat them from the inside out^[9].

Symptoms of solanine toxicity

Primarily these solanines build up with potato consumption, as it is a common food in the Standard American Diet:

• Nausea
• Vomiting
• Diarrhea
• Abdominal cramps
• Arrhythmia
• Headache
• Dizziness
• Burning of the throat
• Paralysis
• Jaundice
• Hypothermia
• Dilated pupils

Keep in mind that while this list is extensive, modern medical science often places positive detox reactions in the same department as being bad and not so good for our health. For example, in many cases arrhythmia can occur when a significant amount of die-off from fungal pathogens enter the bloodstream^[10].

Solanines can heal you

There are some cases, like in Africa, where solanines are used for illnesses such as pneumonia, aching teeth, stomach ache, tonsillitis, ringworm, pain, fever, tumor, inflammation, and also as a hepaprotective, diuretic, and antipyretic^[11].

A large reason why a lot of these issues are remediated by solanines is because they are literally meant to destroy fungi, and they can be used similarly for us when the individual being treated has fungal dysbiosis^[12].

Don’t go ham on these solanines though, because a build up of solanines can equate to nervous system damage by interfering with the body’s ability to regulate acetylcholine which modulates pain from injured tissue^[13].

How to reduce solanines in diet

Fry, don’t boil the plant foods that have them in strong supply. Boiling will not remove solanines from any plant food^[14]. Or just avoid and or reduce nightshades like eggplant, tomato, and potatoes.

Glucosinolates, Sulforaphane, and Goitrogens

Cruciferous vegetables like broccoli, brussel sprouts, cabbage, and kale have shown to have a heavy enough supply of glucosinolates like goitrogens and sulforaphanes, antinutrients that can inhibit the absorption of iodine which can inevitably add up to something as serious as forming a thyroid goiter. People who suffer from hypothyroidism need to watch out for these antinutrients.

Glucosinolates

Horseradish, mustard, and nasturtiums are pungent because of glucosinolate and its relationship with myrosinase, an enzyme meant as a defense against herbivores^[15]. When glucosinolate separates from myrosinase, an unstable aglucon intermediate remains, which rapidly rearranges nonenzymatically to form an isothiocyanate, theocyanate, or nitril which is what creates the signature pungent characteristic associated with the above mentioned plant foods.

These chemical agents that appear after the glucosinolate and myrosinase separation can act as anti-cancer agents, like with other plant toxins like lectins.

Though like with all plant toxins, there are some substantial negatives with micronutrient binding. Iron and zinc being the most notable and commonly lost when bound to glucosinolates^[16][17]. Glucosinolates are also ‘goitrogenic,’ and is why they are categorized in the same section of this article.

Goitrogens

There is no question why this plant toxin has its name, they are a very large problem for those looking to maintain healthy levels of iodine to stall the condition hypothyroidism.

“Cruciferous plants (genus Brassica) are goitrogenic because they contain glucosinolates (sulfur-containing glucosides) that are converted in the intestine to glucose and by-products, such as isothiocyanates, by the enzyme myrosinase derived from the plant or from the intestinal tract. Thiocyanates, perchlorates, and certain other ions compete with iodide for uptake by thyroid follicular cells.”

https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/goitrogens

This doesn’t mean it’s okay to overdose on iodine because your diet contains some goitrogens. Going too far with iodine can actually be goitrogenic in itself by interfering with the proteolysis of colloidal thyroglobulin, and thus, inhibiting thyroid hormone secretion^[18].

Sulforaphane

Sulforaphane belongs to the isothiocyanate class of phytochemicals. Isothiocyanates, as mentioned above, are derivatives of glucosinolates. They are less problematic for our health as compared to the goitrogens in their own right.

Besides the goitrogenic effect associated with glucosinolates, sulforaphane has mild side effects like gas, constipation, insomnia, nausea, and diarrhea.

Sulforaphane has shown to have anti-cancer and anti-inflammatory benefits^[19].

How to reduce the damages from glucosinolates

Reduce the consumption of cruciferous vegetables while cooking them to reduce the plant toxin load, and ensure that your diet is high in zinc and heme iron while supplementing iodine in moderate amounts.

Are You Trypsin Inhibitors?

Breaking down larger proteins, carbohydrates, and fats into absorbable forms is imperative to our digestive health, and Trypsin is an enzyme that hydrolyzes proteins (protease) for our ultimate benefit. A trypsin inhibitor would be characterized as a protease inhibitor that disrupts the functionality of trypsin as an antinutrient, which is largely produced from our pancreas and is utilized in our small intestine to support digestion. In some cases, our beneficial microbial colonies can also produce trypsin^[20].

Trypsin inhibitors are abundant in raw legumes like soy beans, red gram, kidney beans, navy beans, black-eyed peas, peanuts, field beans, French beans, and sweet peas^[21]. A large amount of the toxic effect of the inhibitors derived from these legumes is nullified by cooking, but is still present enough to warrant concern.

Fruit-Based Plant Toxins

While not all of the plant toxins associated with fruits are exclusive to them, as we have detailed below, they are widely more prevalent in fruits as compared to other plant-based foods.

Salicylates & Phenols: We Heal You AND Hurt You

Salicylates

Salicylates are a type of phenolic compound that are specifically intended to defend the plant from foreign invaders like many small insects and microbes.

Chemically, salicylates (SA) are very similar to benzoic acid^[22] (sodium benzoate being a big example of a commonly used preservative that health-minded people see and say, ‘yeah, no thanks’). As like any food preservative, they tend to have antimicrobial activity, and salicylates are no different.

“It appears that methylsalicylic acid (MeSA) was the most active compound in impeding fungal growth, followed by acetylsalicylic acid (ASA), and SA.”

https://www.frontiersin.org/articles/10.3389/fpls.2015.00859/full

Salicylates are a plant hormone that has been used for a very long time, all the way back to one of humanity’s original healers known as Hippocrates of the fourth century B.C., with the use of willow bark as pain medicine^[23]. Today, salicylates are commonly used for nonsteroidal anti-inflammatory drugs (NSAIDs) like Aspirin, and this has shown to have helped many people, but not without some negative side effects.

Salicylate sensitivity symptoms

• Ringing in ears
• Abdominal pain
• Heartburn
• Nausea
• Headache

Foods high in salicylates

If you’re salicylate sensitive, consider reducing these foods:

• Fruits like cherries, nectarines, oranges, peaches, grapes, raisins, plums, prunes, tangerines, apples, apricots, currants, and all berries
• Avocadoes
• Mushrooms
• Cauliflower
• Coffee
• Pine nuts
• Zucchini
• Radishes
• Spinach
• Maize
• Various Plant Oils

Salicylate takeaway

Ultimately, salicylates tend to be more helpful when applied as a medicine, but it isn’t recommended to consume them in large supply day to day (as they bioaccumulate over time), especially if the individual has a suspected salicylate allergy.

Apparently, salicylates are a type of phenol, compounds intended for the coloration of plants.

Phenols

Phenolics are a huge category of chemical compounds found in plants. They are aromatic benzene ring compounds with one or more hydroxyl groups produced by plants that are intended for protection against outside stressors.

Phenols are neurotoxins

Phenols aren’t problematic for those who are not sensitive to them, and a big part of that sensitivity has to do with a poor ability to process sulfur, aka ‘low sulfation.’ People who have autism, learning disabilities, ADHD, dyslexia, Sensory Processing Disorder, and immune disorders like asthma or allergies often have low sulfation.

A big reason for the above mentioned problems, like autism or ADHD, is disrupted neurotransmitter health. When our neurotransmitters aren’t working properly, like with the neurotransmitter norepinephrine, disorders like ADHD can become pronounced. Phenols act as neurotoxins that bind to our neurotransmitters and are a big factor in the cause of these disorders.

Another connection to neurotransmitter problems besides phenols for causes of low sulfation is the MTFHR and candida connection.

How to reduce phenols

If you’re phenol sensitive, consider reducing these plant foods to better manage the symptoms:

• Fruits like Grapes, Raisins, Bananas, Apples, and all Berries
• Grains like Rice and Wheat
• Almonds
• Tomatoes
• Green Peppers
• Corn
• Legumes
• Spices like Turmeric
• Food Coloring

The phenol takeaway

While berries are loaded with phenols, we have to try and understand why ‘phenol sensitivity’ has come about at all. At Gut Goals, we don’t see fruits as a root cause food problem like some of the plant toxins from nuts, seeds, legumes, and grains. The sugar in fruit can attribute itself to much tooth decay, hyperinsulinemia, and immune suppression, but when consumed in moderation this can be prevented. We believe that phenol sensitivity is due to a reaction to mold/yeasts in the body. This subject will be covered in a later article.

However, we aren’t endorsing a frequent consumption of fruit. Their consumption should always be seasonal and in moderation. Many people suffer from fungal or parasite dysbiosis, and adding a lot of sugar to the diet can be problematic.

Polyphenols as endocrine disruptors

Isoflavones are a type of polyphenol that are a type of phytoestrogen. Phytoestrogens mimic the activity of the female hormone estrogen. Red clover, alfalfa, and legumes are abundant in isoflavones, and should be avoided.

Polyphenols as antinutrients

Tannins (tannic acid) are a water soluble phenolic acid known to bind to proteins and various other organic compounds. Studies have shown that foods high in tannins naturally give very little nutrition because of this^[24]. Tannins also have other significant negatives like the acceleration of blood clotting, the reduction of blood pressure, a decrease in serum lipid levels, produce liver necrosis, and modulate immuno-responses.

Tannins do also have anti-inflammatory and antioxidant benefits like some other plant toxins, however, the negatives here can far outweigh the positives given how necessary nutrition is for handling inflammation and stall oxidation. Liver necrosis is also definitely not a good thing.

“Their antimicrobial properties seemed to be associated with the hydrolysis of ester linkage between gallic acid and polyols hydrolyzed after ripening of many edible fruits. Tannins in these fruits thus serve as a natural defense mechanism against microbial infections.”

https://pubmed.ncbi.nlm.nih.gov/9759559/

Like solanines and lectins, tannins can act as a self-defense mechanism for the plant to keep microbes at bay. Some food manufacturers will use tannic acid as a food preservative due to its antimicrobial nature.

Cyanogenic Glycosides: Suicide By Cyanide

Cyanogenic glycosides are phytotoxins common in certain families such as the Fabaceae, Rosaceae, Leguminosae (Fabaceae), Linaceae, and Compositae (Asteraceae), and there are 25 known cyanogenic glycosides known today. Cyanogenic glycosides are considered phytotoxins, and phytotoxins are considered to be significant causes of disease for humans.

Cyanogenic glycosides have the capacity to create the potent neurotoxin cyanide when they make contact with hydrogen. By simply chewing foods high in cyanogenic glycosides the catabolic enzyme β-glucosidase can hydrolyze the cyanogenic glycosides to ultimately produce cyanide. However, this can be another misconception because many phytotoxins are produced directly from pathogenic microbes, and many can produce β-glucosidase, though more often derived from eukaryotic fungi^[25].

All of the 57 known higher plant cyanogenic glycosides are probably derived from the five hydrophobic l-amino acids, valine, isoleucine, leucine, phenylalanine and tyrosine, the nonprotein amino acid (2-cyclopentenyl)glycine, and nicotinic acid.

https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/cyanogenic-glycosides

While amino acids are crucial for us in the formation of proteins, they are equally as crucial for the growth and proliferation of pathogenic and supportive microbes^[26]. However, the secondary metabolites that are considered phytotoxins are widely generated from pathogenic microbes like candida, aspergillus, saccharomyces and cryptococcus^[27].

Foods high in cyanogenic glycosides

When we say ‘foods high in,’ it doesn’t always mean that the food itself is the direct cause of the associated toxin, and that there may be more going on than meets the eye.

• Fruits like Sorghum, Cassava, Stone Fruits like Peaches, Cherries, Nectarines, Plums, Mangos, etc.
• Almonds
• Lima Beans
• Bamboo Shoots
• Linseed/Flaxseed
• Coco Yam
• Chickpeas
• Cashews
• Kirsch

Keep in mind that not all cyanide production is derived from microbial secondary metabolites. So no matter how organic and nutrient dense a plant food is, the consumption of them should be moderated.

Conclusion

Plain and simple, when branching all of the information on plant toxins, we’ve come to the conclusion that all plant consumption should always be moderated, and people should generally avoid these plant foods as a whole:

• Nuts
• Seeds
• Grains
• Legumes
• FREAKING POTATOES

Nuts and seeds could be consumed in small amounts, but they all have a good amount of plant toxins that are significant antinutrients. They are nutritionally dense themselves, but their consumption leads to us losing our own nutrients.

While we don’t believe the plant toxins associated with fruits are all that bad, the sugar is ultimately not good, and so we suggest significantly lowering the amount someone consumes in a day.

†The statements made here have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.

†The information provided on this site is intended for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Please consult your healthcare provider with any questions or concerns you may have regarding your condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

†In the event of a medical emergency, call a doctor or 911 immediately. Reliance on any information provided by this website is solely at your own risk.