Foods That Cause Disease, But Have Become Domesticated Part III

Glycosides: These are sugar molecules that are bonded with a particular functional group. Essentially, they have toxic properties, and protect the plants from becoming ingested by any predators.

Several ways these compounds cause problems:

·         Saponins have a fat soluble core and chains of water-soluble carbohydrates. This compound acts like a detergent, since it mixes with fat and water forming a soluble complex that can bind with cholesterol. Once it interacts with the cholesterol molecules dietary saponins create holes in the surface membrane of the cells which line the gut (enterocytes), allowing a variety of substances found in the gut to enter the cell. Meaning any potentially undigested proteins, toxins, bacteria, carcinogens can enter into the blood and cause an immune response. Other concerns like increased permeability by destroying the lining of the gut can create nutritional deficiencies.

·         Cyanogenetic Glycosides are found in lima beans, these compounds are extremely poisonous if eaten raw by turning into hydrogen cyanide in our intestines. Fortunately, cooking can destroy this poison. However, your problems are not over, since cooking converts the hydrogen cyanide into thiocyanate, which has been shown to have goitrogen activity in our organisms.

·         Favism Glycosides are also lethally toxic substances found in fava beans that can trigger hemolytic anemia in genetically predisposed individuals shown to have the genetic defect.

Examples of Foods:

·         Amaranth

·         Quinoa

·         Lima Beans

·         Fava Beans