Problems with Eating Plants

Plants have been around much longer than our species and have developed ways to protect themselves.

Plants are little mad chemists that have concocted thousands of natural pesticides to deter predators.

Just like animals, plants don’t want to be eaten. Especially their roots, stalks, stems, leaves, and seeds.

So, they developed chemical compounds to disable or kill insects, bugs, and animals.

We consume 10,000 times more natural plant pesticides than the kind sprayed on them. The plant itself is the problem.

Plants cause health issues, especially those with compromised immune function and poor metabolic health.

We have been told our entire lives that fruits and vegetables are great for us, but they are not benign.

People with autoimmune issues seem to be very vulnerable to plant toxins.

They won’t kill you today, but slow poison is still poison.

Most of the fruits and vegetables in the store today didn’t exist 10,000 years ago.

We can survive on them in emergency situations but we can’t thrive on them.

Pretty much everything in a grocery store is a plant or comes from plants. Some Include:

Bread, Chips, Cereal, Pasta, Rice, Bakery Items, Pizza, anything with flour, etc.

There aren’t any nutrients in plants we can’t get from meat but there are nutrients in meat we can’t get from plants.

Vegetables are Full of Natural Pesticides

Vegetables are plants just like any other plant you see in the wild that have defenses to protect themselves from predation.

We are told they are loaded with nutrients that are great for us. We aren’t told about their ani-nutrients. What’s an anti-nutrient?

Well, it’s an invader the body doesn’t want that causes our internal antioxidant glutathione to crank up to get rid of the attacker.

So, vegetables are not antioxidants. They have toxins that turn on our native antioxidant system. So, you can call vegetables pro-oxidants.

Here Are Some of the Top Antinutrients:

Sulforaphane

Glucosinolate and sulforaphane are compounds that you will find in cruciferous plants. Vegetables like:

• Broccoli
• Cauliflower
• Kale
• Brussels sprouts
• Cabbage
• Bok choy
• Collard greens
• Turnips
• Rutabaga
• Arugula
• Watercress
• Kohlrabi
• Radishes
• Mustard greens

These vegetables create a compound called Sulforaphane.

We are told it’s good for us because it’s an antioxidant, but as I mentioned earlier, it triggers our native antioxidant glutathione because invaders arrived.

Sulforaphane is so toxic on its own the plant doesn’t store sulforaphane because it would kill the plant.

So, what it does is store the two compounds needed to make sulforaphane in separate compartments.

Oxalates

Oxalates are naturally occurring compounds found in a variety of plants, including many fruits, vegetables, nuts, seeds, and grains.

Oxalates can bind to minerals like calcium, forming insoluble tiny crystals that look like spears.

Therefore, it’s important to be mindful of oxalate intake, especially for those with a history of kidney stones or other related health concerns.

Oxalates are compounds that you will find in various plants. Vegetables like:

• Spinach – VERY HIGH
• Swiss chard
• Beet greens
• Rhubarb
• Kale
• Collard greens
• Parsley
• Okra
• Purslane
• Turnip greens
• Potatoes

Oxalates, unfortunately get you on the way in and on the way out.

This brings to something called oxalate dumping. Oxalate dumping refers to a phenomenon where the body rapidly releases accumulated oxalates after you quit eating them.

When oxalate levels rise too quickly due to dumping, it can potentially make things worse, leading to symptoms such as increased pain, urinary discomfort, and gastrointestinal disturbances.

Proper management and awareness of oxalate intake are crucial for individuals with autoimmune issues and health concerns.

Phytates (Phytic Acid)

Phytates are plant acids that are not found in animals. They are natural pesticides for plants.
Phytic acid can be a really damaging compound for the body as well as for our digestive system.

Phytates can bind minerals such as calcium, zinc, iron, and magnesium, forming insoluble complexes that inhibit their absorption in the digestive tract.

You can soak, sprout or ferment nuts, seeds, or grains to reduce the amount of phytates but you’re never going to eliminate it.

Phytates are compounds that you will find in various plants. Vegetables like:

• Spinach
• Beetroot
• Sweet potato
• Pumpkin
• Carrots
• Peas
• Beans (including kidney beans, black beans, pinto beans, etc.)
• Lentils
• Chickpeas
• Soybeans
• Green beans
• Brussels sprouts
• Broccoli
• Cauliflower
• Swiss chard

Glycoalkaloids

Glycoalkaloids are natural compounds found in certain plants. One of the primary concerns with glycoalkaloids is their toxicity.

They can cause symptoms ranging from mild gastrointestinal discomfort to more severe effects like vomiting, diarrhea, and even neurological symptoms.

The most well-known glycoalkaloid associated with toxicity is solanine, found mostly in potatoes.

Prolonged consumption of glycoalkaloid-rich foods in excess can contribute to nutrient deficiencies over time.

Glycoalkaloids are compounds that you will find in various plants. Vegetables like:

• Potatoes
• Tomatoes
• Eggplants (aubergines)
• Bell peppers (Capsicum)
• Goji berries (wolfberries)
• Ground cherries (Physalis)
• Hot peppers (Capsicum)
• Garden huckleberries
• Green tomatoes
• Black nightshade berries

Other Anti-Nutrients

There are thousands more of these antinutrients I will cover more in further articles.

Just one vegetable I can share is cabbage. Cabbage has 49 known carcinogenic compounds. Those are just the known ones.

Plants are a bit like medications, but medications have been tested and have proper dosing instructions.

We don’t have instructions or side effect papers with vegetables.