Foods That Cause Disease, But Have Become Domesticated Part I

Introduction

Many of us have gotten used to enjoying vegetables, grains, legumes, and even eggs in the belief that they contain all the essential vitamins, minerals, and phytonutrients. This is very true in fact, however what we are not shown is how many of these foods often do more harm to our bodies than good.

Let’s begin with the night shade vegetables, these vegetables have common characteristics of how the seeds are arranged and the shape of the plant. The issue with night shades is that they are poisonous.  Over consumption of these vegetables can potentially lead to complications in your health in both short-term and long term. The extent will depend on just how sensitive you are to these foods, and if you genetically have the predisposition to develop problems once you consume them.

Glycoalkaloid: These compounds are essentially toxic, and protect the plants from becoming ingested by microbes and insects.

·         Solanine: is a glycoalkaloid poison that inhibits enzyme acetylcholinesterase. This enzyme is necessary to breakdown acetylcholine, which is an important neurotransmitter essential for interpreting messages signaled from the central nervous system.  However too much activation of this neurotransmitter can cause excess salivation, muscle spasms, and watering of eyes.

·         Solanine: can also signal apoptosis in cells, triggering cell death, by activating inflammatory agents.

·         a-Tomatine: is used in vaccines to make sure that the immune system develops immunity towards the virus trying to treat. In the case for us, who are sensitive to this particular compound, can cause an excess of inflammatory signalling by revving up the immune system.

·         a-Chaconine: Contains fungicidal and insecticidal properties. For those reasons, can be used as a commercial pesticide product.