So, You Want To Be A Vegetarian?

Here some things to think about:

GRASS PEA. Like most legumes, it is an excellent source of protein, but it has one serious drawback: it contains a neurotoxin called beta-N-oxalyl-diamino propionic acid, or beta-ODAP. The first symptom of beta-ODAP poisoning, or lathyrism, is a weakening of the legs. Eventually, the toxin kills nerve cells and victims become paralyzed from the waist down. Without treatment, they will die. If they are soaked for a long time in water or fermented in breads or pancakes, they pose little risk. Grass peas are one of the few food crops that can survive a serious drought.

CORN. Traditional recipes called for adding slaked lime or calcium hydroxide, a naturally occurring mineral, to corn. Without it, the niacin in corn cannot be absorbed. This is not a problem unless corn is eaten by itself and makes up most of a person’s diet. When that happens—as it did with early settlers who did not understand the risks—the result is a severe niacin deficiency called pellagra.

RHUBARB. The leaves of this Asian plant contain high levels of oxalic acid, which can cause weakness, difficulty breathing, gastrointestinal problems, and even coma and death in rare circumstances.

ELDERBERRY. Most parts of the plant, including the uncooked fruit, may contain varying levels of cyanide.

CASHEW. Cashews are part of the same botanical family as poison ivy, poison oak, and poison sumac. The cashew tree produces the same irritating oil, urushiol. The nut itself is perfectly safe to consume, but if it comes into contact with any part of the shell during harvest, it will give the person who eats it a nasty rash.

RED KIDNEY BEAN. Perfectly safe and healthy, except if eaten raw or undercooked. The harmful compound in kidney beans is called phytohaemagglutinin, and it can bring on severe nausea, vomiting, and diarrhea. People usually recover quickly, but it takes only four or five raw beans to bring on these extreme symptoms.

POTATO. This member of the dreaded nightshade family contains a poison called solanine, which can bring on burning and gastrointestinal symptoms and even coma and death in rare cases. Cooking a potato will kill most of the solanine in it, but if a potato has been exposed to the light long enough for its skin to turn green, that may be a sign of increased levels of solanine.

Source: Wicked Plants (2009) by Amy Stewart.

So, be careful out there and watch what you eat! (In all fairness, I like peas, corn, cashews, red kidney beans and potatoes.)