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Sirova hrana je najzdravija hrana na svijetu.

Ipak, postoje namirnice sa kojima trebate biti oprezni, jer u velikim količinama mogu izazvati zdravstvene

 probleme.

Raw Food Toxins

Apple & Apricot Seeds

Contain a cyanogenic glycoside: amygdalin. AKA laetrile, prussic acid, vitamin B17. Amygdalin is claimed to

 be an anti-cancer compound. It releases toxic cyanide when digested.

Apple seeds tend to get swallowed without chewing when eating whole apples, so the amygdalin doesn't affect

you. Blending apple seeds breaks them open, making the amygdalin available.

A few seeds probably won't hurt, but you may want to remove the seeds from apples before blending. You can

easily do this by slicing the apple into quarters from top to bottom, then cutting out a wedge from each piece to

remove the core.

Apricot seeds have a lot of amygdalin. Apple and pear seeds, also nectarine, peach and plum seeds, haveenough amygdalin that you can taste it; a bitter medicinal taste. Citrus seeds don't have any amygdalin. Heat

destroys the toxin, making the seeds safe to eat - sometimes. If cooked for too short a time, at too low a

temperature, you may have problems.

Cassava contains a substance similar to amygdalin, that releases cyanide. Cultures that regularly eat cassava,

know how to cook it to destroy the toxin. But sometimes there's more toxin than normal, or they don't cook it

long enough, and people get sick or die. So don't try cooking apricot seeds. It's not worth the risk.

Alfalfa Seeds & Sprouts

Contain canavanine, an amino acid that can worsen lupus. Large enough amounts could, in theory, create

 problems with immune function.

Blue-Green Algae (Klamath Lake algae, not Spirulina)

Some people get cold, spacy and ungrounded from eating blue-green algae. One man told me he developed

tingling and numbness after eating large amounts of blue-green algae for a long time, which gradually went

away after he stopped using it. Makes some people wheeze, even in small amounts.

Buckwheat Greens

Buckwheat greens contain fagopyrin, which can create photosensitivity (meaning increased sensitivity to

sunburn and skin cancer). Fagopyrin can also create nerve problems: tingling, numbness, etc. Buckwheat grain

does not cause problems, just the greens grown from it.

Celery, Parsley, Parsnips

Celery, celery root, parsley, & parsnips contain toxins called psoralens, aka furocoumarin. Psoralens can cause phytophotodermatitis. That means sensitivity to sunlight, caused by contact with a plant. Handling these plants

& sunbathing can lead to bad sunburn, rashes, blisters, and skin discoloration. Photosensitivity from eating

these vegetables can happen, but it's very unusual.

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Figs

Handling figs and being exposed to sunlight can lead to sunburns or rashes.

Arsenic toxicity from kelp supplements.

Mushrooms: Common

Hydrazines are toxins found in uncooked mushrooms. Cooking destroys them. The common button mushrooms

sold in most markets, and portobello mushrooms contain hydrazines.

Sweet Potato

Sweet potato shows trypsin inhibitor activity. That means it contains an enzyme inhibitor that blocks the action

of trypsin, an enzyme that digests proteins. The trypsin inhibitor prevents the digestion of protein. Sweet

 potatoes with higher protein levels have more of the trypsin inhibitor. This makes raw sweet potato difficult to

digest. The trypsin inhibitor is deactivated by cooking.

One way the raw food diet helps people is by supplying food enzymes. Food enzymes do part of the work of 

digesting the raw food. Enzyme inhibitors increase the amount of work that your body needs to do to digest

foods. Enzyme inhibitors force your body to produce more digestive enzymes. This uses up resources that could

 be used to produce detoxifying enzymes. When animals are regularly fed enzyme inhibitors in research, they

 become sick. Sweet potato should not be eaten raw.

More:

http://vegpeace.org/rawfoodtoxins.html