Quote:
Originally Posted by matereater
I posted before reading the 2nd article, DDF, are you seriously considering eating tomato leaves???
"Many handbooks of poisonous plants cite the tomato plant for killing livestock and sickening people. According to the California Poison Control System’s “Poisoning and Drug Overdose,” edited by Kent R. Olson (McGraw-Hill, 2006), the tomato toxin is solanine, one of two alkaloids that make greened potatoes toxic. High doses of solanine kill animals and cause nausea, hallucinations and death in humans."
Please reconsider!
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The point of the whole article is the fact that much has been said about the toxicity of tomato leaves, but little proven.
It also attempts to clarify that the alkaloid in tomatoes is tomatine, not solaninie. Tomatine levels in green tomatoes are relatively high, and we all know that they can be eaten by most with no trouble.
http://pubs.acs.org/doi/abs/10.1021/jf00054a017
There is a level of toxicity in many foods......
Carcinogenic aflatoxin in grains such as corn, sorghum, pearl millet, rice, and wheat
Oilseeds such as peanuts, soybeans, sunflower seeds, and cottonseeds, etc.
The toxin ergot in rye and other grains.
Goitrogen toxins in soybeans (and soybean products such as tofu), pine nuts, peanuts, millet, strawberries, pears, peaches, spinach, bamboo shoots, radishes, horseradish, and vegetables in the genus Brassica (bok choy, broccoli, brussels sprouts, cabbage, canola, cauliflower, Chinese cabbage, collard greens, kale, kohlrabi, mustard greens, rutabagas, and turnips.
Carcinogenic hydrazines in shiitake and the white button mushrooms.
Toxic lectins in many seeds, grains and legumes.
Phytates in soybeans, whole wheat and rye.
Toxic psoralens in celery, parsley and parsnips.
Toxic alkaloids in many plant foods.
Trypsin in soybeans.
Phytoestrogens in legumes.
Nitrates in green leafy vegetables.
Etc. etc. etc.
Just sayin'.....
