Tag: Toxic greens

While many leafy vegetables are a staple of healthy raw diets, certain greens contain natural compounds that can cause health issues if consumed uncooked. Understanding what greens cannot be eaten raw is crucial for preventing toxicity and ensuring safe consumption.

According to traditional Mayan practices, chaya leaves must be cooked to be safe for consumption. A boiling time of at least 15 to 20 minutes is widely recommended to effectively neutralize the naturally occurring cyanogenic glycosides in chaya, which can release toxic hydrogen cyanide when raw or undercooked. This essential cooking step is crucial for transforming this highly nutritious leaf into a safe and tasty vegetable.