In case you haven’t noticed, most of us eat a lot of vegetables.
If you’ve been following along with our guide to avoiding common vegetable-related ailments, you may have noticed that many of them are quite poisonous.
It’s a fact that we all know: most vegetables are high in toxins.
There are plenty of studies that show that even though the plant that contains the compound in question is edible, its chemical makeup makes it highly toxic to humans.
While that may not seem like much of a problem, it can actually be devastating.
For starters, the compounds in the plant can be absorbed into our bloodstream, where they can be passed to us through food or drink.
There is even evidence that some vegetables may even increase our risk of heart disease and other ailments.
Here’s a quick rundown of the major toxic elements found in many vegetables: 1.
Chlorophyll, which is made by the leaves of many plants.
While the amount of chlorophyll in some vegetables is limited, the amounts found in vegetables like kale and spinach are far higher than what’s found in meat and fish.
Chitin, which may be present in certain foods.
The compound found in the leaves and stems of some fruits and vegetables is an important component of their flavor.
Manganese, which also may be found in some foods, including nuts, seeds, and legumes.
Manganoese is a key component of many fruits and nuts and has been shown to contribute to cancer risk.
Magnesium, which can be found throughout foods and in the mineral content in bones.
Magnesite, which occurs naturally in the earth and is found in soil, is a mineral that helps minerals in food bind to each other.
Magneite is a compound found naturally in many foods, particularly grains and legume roots.
It is also a mineral found in seafood, as well as in seaweeds.
Magna-cystalline-silicate, or M-Cys, is also found naturally throughout the world, and is a form of calcium, an important mineral.
Some of these compounds can also be found as traces in food.
But many of the chemicals found in these compounds are highly toxic, so eating them isn’t advisable.
Here are some other chemicals in vegetables: 5.
Potassium, which appears as small beads of watery liquid on the surface of the vegetable.
Potash is a highly soluble form of potassium that is found naturally on a variety of crops and in plants.
This form of the mineral is also thought to be an important contributor to kidney function, and can be harmful in large amounts.
Phosphorus, which has a high melting point, meaning it melts much more quickly than other minerals.
This chemical is a potent neurotoxin, which means it can cause temporary nerve damage, and has also been linked to elevated blood pressure, heart disease, and diabetes.
Iron, which was once thought to have medicinal properties, has been linked with many of these ailments.
Some researchers think that some iron-rich foods may actually contribute to the formation of iron deficiency anemia.
Chromium, which comes from the shell of a plant that is usually white, and which is also known as chromium sulfide.
This substance is highly toxic.
Some scientists believe that it may be the source of some of the toxins in vegetables.
Boron, a molecule found in iron and other trace minerals.
Borons are often thought to cause cancer, but studies suggest that it might actually have health benefits, particularly when used as a food preservative.
Copper, which might have some antioxidant properties, but not much.
This metal can have strong chemical bonds with proteins, which makes it a powerful scavenger of free radicals.
Some studies have shown that copper can reduce the levels of free radical-producing enzymes, which are critical to cell proliferation and cellular survival.
Mangane, a compound that is also present in many plants, but is thought to contribute more to the toxicity of many common vegetable diseases.
Manganes are also a key constituent of many plant materials, including certain fruits and grains, but they’re more abundant in foods like cruciferous vegetable oils and nuts.
Selenium, which plays a role in cellular function.
Selenocysteine, a form found in fish, is an essential component of a variety or enzyme found in cells that helps the body regulate the release of hormones.
Selensin, a protein found in various plants, is used to help cells form protein and lipids.
Manganol, a chemical found naturally within the plant’s shell that can be toxic if ingested.
Manganosulfonylmethane, or MSG, is another chemical that can cause nausea and vomiting in humans.
Cholesterol, which most vegetables contain in a chemical called cholesterol ester.
This is another compound found to be harmful to health, particularly if it’s consumed in excess.