Naturally occurring chemicals in fruits are found in much lower concentrations than in vegetables.

“but you can see here if you're watching on youtube the thanksgiving dinner menu and all of the chemical composition of the things on this menu carrots with carotid toxin marista sin isoflavones nitrate radishes glucosinolates which many of you may know will inhibit absorption of iodine and incorporation into the thyroid nitrates cherry tomatoes um have glycoside which is a problem tomatine which is a clear toxin celery has nitrates and sorolin sorulins appear to be able to become incorporated into the dna at the level of our skin perhaps leading to photosensitivity you go on they'll say oh rose turkey has heterocyclic amines and malondialdehyde that's from the cooking process that happens with basically everything but um lima beans have cyanogen glycosides broccoli spears ll isothiocyanate glycosinolates goitrin nitrates big potato amylase inhibitors those are digestive enzyme inhibitors they have arsenic they have chocolatine they have solanine these are all”