Further plagerizing of: Common Poisonous Plants and Mushrooms of North
America, Turner, Nancy J., Szczawinski, Adam F.
Timberline Press, 1991, ISBN 0-88192-312-5

APPENDIX 1

Brassicas (Brassica spp.) - the hot pungent taste and odor of these and
other mustards, and of mustard oils, is due to the presence of
glucosinolate compounds, which are called goitrogens because they interfere
with the uptake of iodine by the thyroid gland, and in extreme cases can
lead to
goiter.  There is little evidence that these plants, when used as
vegetables and condiments in moderation, case problems for people with
adequate iodine in their diets.

The book lists:

Broccoli
Brussel Sprouts
Cabbage
Cauliflower
Kale
Kohlrabi
Mustards
Radish
Rutabaga
Turnip

Also mentioned, among others:

Spinach (Spinacia oleracea) - high in soluble salts of oxalic acid and can
cause calcium deficiency if eaten in high quantities in a calcium poor
diet. Ditto for Beet greens (Beta vulgaris)

Onion (Allium cepa and related species) - eaten in large amounts over a
period of time, Onions can cause anemia, jaundice, and digestive
disturbances in humans.  They are also known to be harmful to cattle and
horses.  Onions, Chives, and Garlic contain several sulfer-containing
volatile oils which cause irritation to the eyes and nose, and may also
cause skin irritation.

Parsnip (Pastinaca sativa) - contains phototoxic furanocoumarins; contact
with foliage in sunlight can cause skin irritation, blistering, and
discoloration.

Celery (Apium graveolens) - plants, especially those contaminated with a
mold (Sclerotinia sclerotiorun), produce phototoxins (psoralens, which are
furanocoumarin compounds), sometimes causing serious dermatitis of workers
handling celery.

Bean, Broad (Vicia faba) - eating fresh Broad Beans, cooked or uncooked,
causes a blood disease, favism, in which red blood cells are destroyed and
acute anemia develops.  It occurs only in susceptible people, particularly
in those of the northern Mediterranean countries, who have an inherited
deficiency of a particular enzyme (glucose-6-phosphate dehydrogenase).
Broad Bean also contains a phytotoxin or lectin, and a glycoside, vicine.

Soybean (Glycine max) - raw beans contain several enzyme inhibitors,
proteins inhibiting the digesting of other proteins, and hemagglutinins,
substances that agglutinate red blood cells; they are largely destroyed by
cooking.

Their references are: Cooper and Johnson 1984; Fuller and McClintock 1986;
Hardin and Arena 1974; National Academy of Sciences 1973.

---------

Sigh.  Seems like if we eat, sooner or later we're gonna croak.  I think
I'll find some white store-bought bread and slather it with Cheeze Whiz(tm)
and a hot dog and some sauerkraut and diced jalapeno and get it over
with..... Oh, and some chips with lots of hydrogenated palm oil..... :-)

  Dave Chapman
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