| FatalError |
| The second investigation (10) concerned the inedibility of many of today's plant foods in the raw state. Beans and other legumes although rich in both carbohydrate and protein, also contain a repellent called protease that must be broken down by cooking, and cooking for a long time, before they can be eaten safely. Starchy roots - yams and cassava - are common staples today, but if not well cooked are very toxic indeed. The cassava even contains cyanide which must be oxidised by heat to make it safe to eat. And the cereals - wheat, rice, barley, oats, and rye - are also inedible in quantity if not cooked first. (See also soybeans below.) Unlike meat, which can be easily digested in its raw state, vegetables should really infrequently be eaten raw and cereals should be fermented and then cooked for a very long time before being eaten to neutralize the phytic acid and other toxic anti-nutrients. That fact that we don't do these things is the reason for so much atopic disease - asthma, eczema, and so on - around today. |
| Masha |
| There is no doubt that in the vegetable kingdom there are a lot of plants and vegetables that are toxic to human body. Which doesn't abrogate the edibility of: Carrots, Pease, Cucumbers, Tomatoes, Radish, Onion, Garlic, Beets, pumpkins, melons, watermelons, sweet pepper and many more.. Most people eat these vegetables daily in their raw form. Now, personally I don't know one single man that eats raw meat at least once a month. |
| Anonymous |
| :lol: :lol: :x :bigsmurf: |