Paracelcius already expressed it in the 16th century: the dose makes itpoison.Or if the dose is large enough, everything is poisonous.
My grandmother made it: ‘te ‘ is never good except to-house and to-fear.As a child, I often said: “An elderly home does not seem to be a place for you.”, but of course she meant to be home or simply home.
In any case, outside a number of exceptions such as manioc which is unprocessed poisonous but is edible during the operation, vegetable is by definition edible.
Vegetable is an edible plant or part of it.
Of course, ‘ edible ‘ and (un) healthy is something else.
Every day there is some study that claims that we should eat more of this and less of that.If we always have to believe that, in the long term you can eat nothing more. For most of those veggies we happily have centuries of experience.
The advice is therefore for years: eat everything in moderation and vary.You have already come to the end of this.
In fact, nature has provided a good mechanism that allows you to automatically stay away from certain things.The term mentions one-trial learning and was an evolutionary an essential survival strategy. If you are an ancient man eating some berry and you get sick of it it is a good idea not to eat that Berry anymore. This process works so effectively that it has occasional undesirable effects. I think everyone does have some food where only the scent you are disgusting. Often that has to do with that one-trial learning. You’ve ever eaten too much of it so you’ve gotten sick of it and then your body makes you clear that you have to stay.
You do not have that in hand and sometimes it is so that what you have eaten is not related to your disease.But nature does not take this into account.
Uncooked cassava is an example.Contains cyanides that are highly toxic. Be converted to harmless compounds during cooking.
I don’t think so, but some people think that vegetables from the nightshade family are not healthy (eg.Tomatoes). Some people suffer from raw peppers but can get fried peppers. So the method of preparation also plays a role. Similar to cooking types, for example; Many people get gastrointestinal complaints of raw cabbage, but not of pickled (kimchi, sourboil) or cooked cabbage.
Personally, I cannot resist nature peer, this is a well-known phenomenon, but not everyone suffers from it.
But I think that if you vary, and the vegetables prepare the right way, you will never get sick of vegetables.Unless you are allergic.
Health is relative.You eat because you need nutrients, and those nutrients need to stay balanced. We usually find fat meat delicious because in the wild something is often better if it contains more calories (hence we often find sweet). We don’t find vegetables very tasty (unless they are prepared in some way) because they were easy to find, and if we only eat vegetables we would miss nutrients we do need. So answer the question: depends on it. You need one substance harder than other substances, and if you need something that is not in vegetables, then the vegetables are not healthy. You can’t say that carrot is absolutely healthy or oily pizza absolutely unhealthy. You finally eat to get calories, not to avoid them as some seem to do.
Every vegetable you have an intolerance to is, by definition, unhealthy.
Some vegetables need a for machining to prevent a disease like pellagra.Some types of beans must first be soaked in water. The water must be discarded and only the preparation of the beans can begin as food. The Ackee fruit is treated a lot in Jamaican cuisine as a kind of vegetable. The fruit must be perfectly ripe. Immature fruits can cause dangerous low blood sugar.