The Natural Toxins in Foods

[RobinN]

In addition to man-made food additives, there are many different chemicals and toxins in natural wholefoods that can cause unpleasant physical and mental reactions. These include natural flavour chemicals which must be avoided on the failsafe diet.

http://www.plantpoisonsandrottenstuf...nt/toxins.aspx

[LuvMyTwins]

Great article...this is why I stay raw!

[Molly97]

From the article, I don't see how raw is necessarily going to protect you, since many of the chemicals that people are sensitive to are naturally occurring substances in many raw foods!

[LuvMyTwins]

I'm going to have to disagree. Many of the unnatural substances in either cooked or processed foods have led to the development of many allergies/food sensitivities.

By the same token, veggies and fruits that are not organically produced (but mixed with other fruits, given toxic soil, etc) will give the same effects.

Yet, there is a lot of research out there regarding organically grown (using compost) fruits and veggies and the numerous health benefits. Let's face it, the development of cancers, etc. is not due to organic fruits and veggies---only processed foods or those grown in toxic soil.---LMT

[tripletdad]

There are many environmental factors to cancer (chemicals, toxins, virus, prion etc), but there are also genetic factors as well. No one is sure how these combinations effect the human body.

Eating healthy is important and making and cooking your own food is a key part to staying healthy as a lot of what is thrown at us as "food" is garbage.

[Bernard]

...
Plant Aromatics: Salicylates and Salicylate-Like Aromatics (SLAs)

Of the plant aromatics, we can say with certainty that food chemical intolerant individuals react to the following chemicals:

Salicylates
Natural benzoates
Natural gallates

However, food chemical intolerant individuals appear to react to a diverse range of plant derived aromatic chemicals, not merely to salicylates. This is called cross-reactivity and occurs when chemicals are similar enough in structure that they fire the same receptors in the body. What this range of chemicals have in common is that they exhibit the ability to interfere with arachidonic acid metabolism and prostaglandin production, and a tendency to increase inflammatory leukotriene production through the inhibition of cyclooxygenase (COX) I/II and/or the induction of lipoxygenase (LOX). ... Though LOX induction is problematic and leukotrienes are involved in a number of food chemical intolerance syndromes such as asthma and eczema, COX inhibition in and of itself appears to be problematic too, as prostaglandins are responsible for regulating autonomic neurotransmitters and interact with dopamine in the brain.

Polyphenols that intolerant individuals probably also react to include the following COX inhibitors (not an exhaustive list):

Anthocyanidins

• Cyanidin (cherries, berries)
• Proanthocyanidins (chocolate, broad beans, nuts, wine)
• Delphinidin (berries, wine)

Flavinoids

• Hesperetin (citrus fruits, peppermint)
• Naringenin (citrus fruits)
• Apigenin (parsley, peppermint, thyme, salad vegetables)
• Luteolin (thyme, parsley, peppermint, peppers, rosemary, citrus, leafy green vegetables)
• Isorhamnetin (parsley, dill, chives, onions) Kaempferol (capers, dill, kale)
• Myricetin (parsley, berries, broadbeans, tea, citrus)
• Quercetin (capers, dill, buckwheat, cocoa, onions, peppers, berries)
• Rutin (grapes, buckwheat)

Gallates and catechins

• Catechin (broadbeans, fruits)
• Epigallocatechin (broadbeans, tea)
• Epicatechin (broadbeans, fruit, tea, wine)
• Theaflavin (tea, buckwheat)
• Gallates (tea)

Other polyphenols

• Curcumin (turmeric)
• Tannins (tea, coffee, wine, fruits, wild rice)

Carotinoids

• Beta and alpha carotene
• Lutein/zeaxanthin

Glycoalkaloids (nightshades e.g. potatoes, tomatoes, eggplant, capsicum, tobacco)

• Solanine
• Chaconine

My youngest son has a mild case of eczema and asthma. Both are set off from acidic foods such as citrus fruits, citric acid (ingredient in many commercial juice drinks), berries (other than blueberries), cooked (not raw) tomatoes, etc. That appears to be consistent with the info above.

I have never heard of anyone having a problem with tumeric or beta carotene. They are both (AFAIK) supposed to be very beneficial. Tumeric/curcumin has powerful anti-oxident and anti-viral properties. Beta carotene is supposed to be the safe way to load up on vitamin A (it's a building block for it).

...
Neurotransmitters and Pseudo-Neurotransmitters

Free glutamates form when protein is degraded by lengthy cooking or the action of autolytic or bacterial enzymes. Protein is broken down into its constituent parts, amino acids, one of which is glutamate. Amines form when amino acids are broken down even further (decarboxylated) by autolytic or bacterial enzymes. Amines should not be confused with amino acids or proteins, as these are largely safe. Free glutamates and amines are neurotransmitters.

These compounds have been discussed many times with regards to the GARD/GFCF diets.

...
Some food chemical intolerante individuals are particularly sensitive to sulphur or sulphites found naturally in some foods, particularly in vegetables. This may be due to the ability of sulphides and sulphites to induce histamine degranulation. Foods include cabbage-family vegetables, asparagus, onion and garlic, and possibly also eggs in some sensitive individuals.

That's interesting. I might try avoiding onion and garlic the next time I get an allergy attack.

...
A significant proportion of (but not all) food chemical intolerant individuals also have problems with gluten grains and dairy products, and these intolerances typically occur together. ...

These compounds have also been discussed many times with regards to the GARD/GFCF diets.

One thing to keep in mind is that these compounds only cause problems in people who are sensitive to them. They don't cause problems for everyone.

[RobinN]

I have also read that once the body is healed, many no longer have problems with these foods. Some also are able to find relief while taking enzymes to break up that which is giving their system problems. Enzymes are essential for proper digestion and absorption of the nutritients. Enzymes are destroyed in processed foods and foods cooked beyond recognition.

Food for Thought

[skillefer]

and just to chime in....pregnant women and epileptics are advised to stay away from rosemary. It can cause contractions, and trigger seizures. So say my doctors...

[LuvMyTwins]

Agree on the rosemary. I also stay away from garlic and onions. Hubby says I never have flavor on food :o)!

[tripletdad]

I have enough Rosemary in my yard to supply a culinary school for years.

Better up my keppra to 4000mg LOL.

But in all seriousness, what your doctor is referring to is NOT Rosemary in its natural form, which is harmless, but as an "essential oil" a la aromatherapy, where it is extremely concentrated and should be avoided.