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Do plants contain toxins? A friendly debate with Alex Leaf

PS

Paul Saladino2h 13m · 2021-07-13

Support Rate

69%

157 of 228 claims supported

Support rate

157 of 228 claims supported

157 supported71 partial / not

Claims from this content

176

Well SupportedCo-administering myrosinase with glucoraphanin increases average bioavailability from approximately 10% to 35-40%, but person-to-person variability persists.Well SupportedIndividuals with thyroid issues may need to limit cruciferous vegetables like broccoli and kale.Well SupportedIf an individual is thriving, no dietary changes are necessary; if not thriving, question dietary assumptions and continue learning.Well SupportedIncluding organ meats in the diet mimics ancestral eating patterns and provides nutrients without plant toxins.Well SupportedFruit is generally less toxic than leaves, seeds, nuts, grains, and legumes.

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A. Volkovreader

4h

Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.

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N. Park

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Would love a "what would change this verdict" RSS feed. Sign me up if it exists.

Well Supported

Animal foods are a superior choice over plant foods when both are available.

Not SupportedSulforaphane is directly toxic to the thyroid gland, inhibiting iodine uptake and thyroid hormone production.

Not SupportedFeeding the global population solely on grains and plant-based foods would lead to widespread micronutrient deficiencies.

Well SupportedConsuming oysters with beans or tortillas significantly reduces zinc absorption.

Well SupportedEliminating plants from the diet has been associated with improvements in inflammatory bowel disease and other conditions in case reports.

Well SupportedDesiccated organ supplements like beef liver, kidney, heart, spleen, and pancreas are a nutritious food source and can be considered a multivitamin.

Well SupportedDesiccated organ supplements can help people by providing an easy way to consume organs.

Well SupportedThe perceived health benefits of vegetarianism may be due to 'healthy user bias'.

Well SupportedThe Keap1-Nrf2 mechanism recognizes molecules like sulforaphane, leading to Nrf2 migration and up-regulation of protective genes.

Well SupportedThe animal-eating branch of human evolution persisted and led to human brain size increase, unlike the plant-eating branch.

Well SupportedEliminating the most toxic plants or parts of plants can lead to significant health improvements.

Well SupportedPhytic acid in plant foods like legumes and whole grains binds to minerals such as zinc, copper, magnesium, and selenium, reducing their absorption.

Well SupportedIn Asian cultures, populations that consume the most meat exhibit the longest lifespans and lowest rates of cardiovascular disease and cancer.

Well SupportedCollard greens, Brussels sprouts, and some Russian kale contain goitrin that can decrease iodine uptake to the thyroid.

Well SupportedDr. Paul Saladino has used a nose-to-tail carnivore diet to reverse untreatable autoimmunity, chronic inflammation, and mental health issues in hundreds of patients.

Well SupportedHerbivorous animals have adaptations to plant anti-nutrients, and overconsumption of certain plants can be harmful.

Well SupportedRemaining plant toxins may negatively affect individuals.

Well SupportedEndemic goiter in rural Africa is prevalent due to diets high in goitrogenic foods like millet and cassava, which inhibit iodine absorption, especially when combined with low iodine intake.

Well SupportedMany observational studies on plant-based diets are confounded by healthy user and unhealthy user bias.

Well SupportedProgoitrin and endolylic glucosinolates can degrade to compounds that decrease thyroid hormone production and inhibit radioiodine uptake.

Well SupportedBlueberries, specifically anthocyanins, may provide antioxidant benefits and are being studied for Alzheimer's disease.

Well SupportedMeat and organs provide beneficial phytochemicals and benefits, suggesting plant parts may not be necessary in the human diet.

Well SupportedHumans can obtain beneficial compounds, including phytochemicals, from meat and organs, negating the need to consume plants for these nutrients.

Well SupportedSollins in foods like parsnip and celery can increase sensitivity to ultraviolet light, potentially causing phototoxic injury.

Well SupportedAnimal foods contain unique compounds essential for optimal human health, including B12, creatine, carnitine, choline, anserine, taurine, vitamin K2, and riboflavin.

Well SupportedThe ideal human diet is omnivorous, with a significant portion of plant foods contributing to optimal health.

Well SupportedPlant foods can contain anti-nutrients and digestive enzyme inhibitors that negatively impact human health.

Well SupportedHealth-promoting phytonutrients are found in higher concentrations in grass-fed meat and milk compared to factory-farmed animals.

Partially SupportedThe Hadza people did not coat meat in herbs and oils before cooking or eat a high-fiber diet during observed periods.

Well SupportedIndividuals should construct a diet with a carbohydrate amount that is reasonable for their tolerance, which should improve over time.

Partially SupportedPhytochemicals are 5 to 20 times lower in animal source foods than in plant sources, with unknown bioavailability.

Partially SupportedHigh levels of TMAO in cohorts eating fish are likely not due to fish itself, but potentially other dietary factors.

Not SupportedPlant stems, leaves, roots, and seeds contain defense chemicals that can be harmful to some people.

Partially SupportedTannins can inhibit protein digestion and reduce protein absorption.

Partially SupportedSome individuals experience problems from plant compounds due to inter-individual variation in detoxification systems.

Partially SupportedThere is a lack of robust observational studies comparing high-vegetable and low-vegetable populations.

Partially SupportedEliminating brassica vegetables from the diet can lead to improvements in gastrointestinal issues, thyroid symptoms, mood, and autoimmune symptoms for many individuals.

Partially SupportedHumans may not be as adapted to consuming large amounts of plant anti-nutrients like tannins as herbivorous animals.

Partially SupportedMany individuals report clinical improvements when certain plant foods are excluded from their diet, supported by case reports.

Not SupportedHeme iron has only been shown to be carcinogenic in rodent models fed calcium-deficient diets, with no evidence of teratogenicity in humans on nutrient-adequate diets.

Partially SupportedThe risk reduction associated with increasing fruit and vegetable intake continues to decline even at intakes up to 800 grams per day, with no apparent plateau.

Partially SupportedThe book 'The Carnivore Code' suggests an animal-based dietary approach, considering meat and plants on a toxicity spectrum.

Partially SupportedNutrients like vitamin K2, choline, carnitine, carnosine, taurine, B12, riboflavin, and folate are found in meat and organs but not on regular nutrition labels.

Partially SupportedSpirulina is a bioavailable source of vitamin B12 usable by humans in quantities that could satisfy B12 requirements.

Partially SupportedDeath rates are the same when comparing vegetarians and omnivores with similar healthy behaviors.

Partially SupportedEpidemiology studies are useful for generating hypotheses but not for establishing causal relationships.

Well SupportedPeople who choose not to eat meat may exhibit confounding health behaviors such as less smoking, more exercise, better sleep, and higher medication compliance.

Partially SupportedMany plant defense chemicals are not intended for human consumption and can have negative effects.

Partially SupportedThe speaker was vegan for a period while ultra running and felt it may have contributed to a lower body weight but not to optimal running performance.

Partially SupportedIngesting celery root can lead to severe phototoxic reactions due to high levels of 8-methoxypsoralen and 5-methoxypsoralen.

Partially SupportedHumans do not necessarily need large amounts of fiber, and moderate amounts of fructose from fruit are likely not harmful.

Partially SupportedCooking destroys approximately 75% of lectins, but a significant amount can still remain.

Partially SupportedMeat is not intrinsically harmful and a significant amount of animal food consumption is compatible with human health.

Partially SupportedStudies on vegetarian diets show nutrient deficiencies when a large proportion of plants are included.

Partially SupportedThere is individual variation in how many plants humans can tolerate without sickness or accelerated illness.

Partially SupportedPlants produce defense compounds like isothiocyanates to deter consumption.

Partially SupportedMany benefits attributed to plant compounds can be obtained by eating meat, which may contain these compounds with fewer defense chemicals.

Not SupportedNegative effects of goitrogen-rich foods on thyroid function are only seen in specific circumstances like insufficient iodine intake.

Not SupportedCriticism of goitrogens in plants and red meat may apply a double standard by focusing on mechanisms under unrealistic circumstances rather than hard outcome data.

Not SupportedThe advice to 'eat more plants' is not optimal for everyone.

Not SupportedLong-term adherence to a vegan diet can lead to problems due to poor nutrient absorption, lectins, or intrinsic plant toxins damaging the gut.

Not SupportedExcluding plant anti-nutrients from the diet is not beneficial and is less evolutionarily consistent than including them.

Partially SupportedPhytochemicals from fruits may be less harmful to humans than those from certain plant parts, based on an evolutionary hypothesis.

Partially SupportedThe study showing improved oxidative stress markers with a flavonoid-depleted diet involved foods like broccoli, carrots, and onions.

Partially SupportedN-nitroso iron and N-nitrosothiols found in meat do not form DNA adducts.

Partially SupportedNo intervention or observational studies show a detriment from eating more plant foods; studies show benefits or neutral outcomes.

Partially SupportedThe bioavailability of some compounds from animal source foods may not differ from plant foods due to the absence of inhibitory compounds.

Partially SupportedPaul Saladino subjectively feels a libido boost from eating testicles and plans to check biomarkers like LH and FSH after a year of consumption.

Partially SupportedMarinades, herbs, spices, or citrus can reduce the formation of heterocyclic amines when meat is heated.

Partially SupportedThe quality of evidence, not just the weight of evidence, must be considered.

Partially SupportedAnimal foods provide unique nutrients such as carnitine, choline, and carnosine, which cannot be obtained from plants.

Partially SupportedThe Maasai diet of meat, milk, and herbs may reduce disease risk.

Well SupportedProcessed meat is classified as a group one carcinogen by the World Health Organization.

Partially SupportedHumans have physiological adaptations for meat-eating, including a relatively small large intestine, a longer small intestine, and mechanisms for handling fatty acids and insulin resistance.

Partially SupportedHumans evolved to be predominantly meat-eaters over two million years ago, a dietary shift that strongly influenced human brain development.

Partially SupportedProcessed sugars and seed oils are the two biggest dietary contributors to disease in the Western world.

Partially SupportedLutein is essential for protecting the retina from oxidative stress and blue light.

Partially SupportedAn animal-based or carnivore diet can lead to health improvements.

Partially SupportedMany harms associated with animal foods can be mitigated by a high intake of plant foods.

Partially SupportedPlant secondary metabolites are defense mechanisms.

Not SupportedThe research supporting high plant-based and low meat diets, as presented by Joel Fuhrman, is of low quality.

Partially SupportedThere is insufficient data to support the health benefits of eating a diet with little to no plant food.

Partially SupportedBetter data is needed to compare carnivorous diets with plant-rich diets.

Partially SupportedA diet of 100% white bread is a vegan diet that is unhealthy.

Partially SupportedInterventional research, human evolution involving meat consumption, and conflicting epidemiology suggest that meat consumption may not be harmful.

Partially SupportedDiets based around ultra-processed, hyperpalatable foods are the primary driver of disease, promoting passive overconsumption of calories and leading to weight gain.

Partially SupportedThe benefits of a vegan diet may be linked to other healthy behaviors, not solely the absence of animal foods.

Partially SupportedAn optimal diet includes plants for starches, fewer fibrous vegetables than historically consumed, high-quality lean meats for nutrients and protein, most fat from plant sources, most fiber from plants, and resistant starches from cooked and cooled starches.

Partially SupportedA U.S. population adopting a carnivorous diet could experience net health benefits with nutrient deficiencies avoided by a multivitamin.

Partially SupportedPlants should be considered on a toxicity spectrum, and the inclusion of foods with potential for harm, like kale and brassica vegetables, should be questioned if they lack unique benefits.

Partially SupportedA plant-heavy diet may be detrimental in conditions of poor socioeconomic status or in developing countries where bioavailable nutrients from animal foods are lacking.

Partially SupportedStudies show that consuming large amounts of soy, which contains goitrogens, does not significantly affect thyroid function.

Partially SupportedAround 100,000 years ago, humans began incorporating more plant foods, leading to an omnivorous anatomy with adaptations like multiple amylase gene copies.

Partially SupportedIncreased vegetable consumption is linked with improvements in oxidative stress and inflammation markers.

Partially SupportedSome individuals can consume plant foods without negative health consequences after eliminating seed oils, refined sugars, and hyperpalatable processed foods.

Partially SupportedBoiling broccoli for five minutes reduces over half of its goitrogens like glucosinolates.

Partially SupportedStudies on plant consumption in healthy individuals may not assess potential harms like effects on micronutrient status, thyroid function, or hormone levels.

Partially SupportedAnimals self-regulate their diet by consuming small amounts of various plants and avoiding overconsumption of specific plants.

Partially SupportedMechanistic studies and case reports suggest potential harm from certain plants, with chronic illnesses improving upon their removal from the diet.

Partially SupportedHumans can thrive with varied macronutrient ratios if they consume adequate bioavailable vitamins, minerals, and bioactive peptides.

Partially SupportedA diet lower in meat and higher in fruits, fibrous vegetables, and legumes is likely healthier than a current meat-heavy diet.

Partially SupportedThere is no evidence that adding unrefined plant foods to the diet shows harm.

Partially SupportedCompounds in plant foods like stems, leaves, roots, and seeds can act as xenoestrogens and potentially harm humans.

Partially SupportedLutein can be found in animal fat, suggesting exposure to 'phytochemicals' even with low plant consumption evolutionarily.

Partially Supported50-60% of daily calories from animal foods may be a good starting point for some individuals.

Partially SupportedKale, spinach, and collard greens can be part of a thriving diet for some individuals.

Partially SupportedSome phytochemicals, like isothiocyanates in cassava, can be harmful and require consideration of their source and potential dangers.

Partially SupportedConsuming spinach can improve visual function and reduce the risk of macular degeneration.

Partially SupportedLutein and beta-cryptoxanthin are the primary carotenoids in the brain that prevent DHA oxidation.

Not SupportedStudies on blueberries show underwhelming results regarding their health benefits.

Partially SupportedMeat consumption may raise mTOR and IGF-1 levels, and cooking meat produces byproducts like heterocyclic amines, which are associated with cancer.

Partially SupportedCalorie restriction, even with less bioavailable or suboptimal nutrients, can lead to short-term improvements in overall health and insulin sensitivity for individuals with metabolic dysfunction.

Partially SupportedThe paleo diet includes a good serving of plant foods, such as fibrous vegetables and fruits.

Partially SupportedEating only potatoes for extended periods can improve biomarkers related to weight loss, insulin resistance, and inflammation.

Partially SupportedOptimal antioxidant status can be achieved through diet and lifestyle factors like exercise and fasting, potentially negating the need for compounds like isothiocyanates.

Partially SupportedCalorie restriction, often inherent in diets like vegan, vegetarian, or potato diets, can lead to improvements in health and insulin sensitivity.

Partially SupportedIodine uptake is unaffected by goitrogen consumption, indicating normal thyroid function.

Partially SupportedHominid evolution and hunter-gatherer data support the compatibility of meat consumption with good health.

Partially SupportedAnthropological evidence suggests a high-meat diet is compatible with good health in hunter-gatherer tribes.

Partially SupportedIncluding meat in diets in developing countries can solve issues like growth stunting by supplying essential nutrients such as zinc and protein.

Partially SupportedStudies on diseased individuals showing benefits from plant polyphenols are different from studies on healthy individuals.

Partially SupportedCompounds in meat can contribute to improving endothelial function by supporting nitric oxide production.

Partially SupportedThere are no studies designed to test the hypothesis that an animal-based diet is superior to a diet including significant amounts of kale and other plant foods.

Partially SupportedIntroducing plant foods into the diet shows benefits, although their magnitude can be variable and often weak.

Not SupportedMechanistic evidence for meat components causing cancer, such as N-nitroso compounds, heterocyclic aromatic amines, and heme iron, has been poorly studied.

Partially SupportedIndividuals with inflammatory bowel disease may need to minimize intake of high-glycogen foods, phytoestrogens, or exclude all plants.

Partially SupportedPlants are nutrient-dense sources of vitamins, minerals, and phytochemicals that benefit health.

Partially SupportedAnti-nutrients in plant foods are not detrimental to health under conditions of nutrient adequacy from a combination of plant and animal foods.

Partially SupportedBioactive peptides in animal foods are not found in plants, and many plant phytochemicals are not found in animal foods.

Not SupportedThe current epidemiological approach to plant foods may lead to individual suffering by overlooking potential harms or limitations.

Not SupportedThe studies on lutein and macular degeneration are not convincing, and the role of lutein in vegetables is not definitively proven.

Partially SupportedExisting data on meat-heavy diets is confounded by user bias and the types of meat consumed.

Not SupportedExtreme dietary dogmatism can lead to inflexibility and an inability to adapt, potentially creating an eating disorder.

Not SupportedEating heavily charred or blackened meat can produce harmful toxic chemicals.

Not SupportedSystematic reviews often do not account for the quality of interventions when evaluating studies.

Partially SupportedSecondary plant metabolites have beneficial effects beyond vitamins and minerals.

Partially SupportedThere is insufficient data to support a detrimental effect of anti-nutrients in certain plant foods on human health outcomes in the context of a nutrient-sufficient diet.

Partially SupportedNutrients such as splenopentane, toxin, hepatic growth factor, and BPC-157 found in red meat and organs are not found in fish or chicken.

Partially SupportedMany plants contain chemicals with potential negative effects on human physiology, and these nutrients can often be obtained from animal foods.

Partially SupportedConsuming green smoothies and chaga mushrooms can lead to oxalate nephropathy.

Partially SupportedConsuming larger animals, specifically ruminants, offers unique benefits due to nutrient distribution and unique compounds.

Partially SupportedHealth improvements on vegan diets may stem from reduced processed sugar, seed oils, and processed foods, not solely the plant-based nature.

Partially SupportedConsuming half a pound of spinach daily for one week can improve endothelial function.

Partially SupportedConsuming more meat, organs, and fat might be a safer way to obtain beneficial compounds.

Partially SupportedNot all meat is high in saturated fat, and a vegan diet can also be high in saturated fat.

Partially SupportedLutein from egg yolks is more bioavailable than lutein from spinach.

Partially SupportedSpinach consumption improves visual function and reduces macular degeneration risk due to its lutein content.

Partially SupportedClaims about plant toxicity and anti-nutrients generally do not hold up to scrutiny except in niche populations like those with inflammatory bowel diseases.

Partially SupportedPhytochemicals like anthocyanins in blueberries and ursolic acid in apples may offer net benefits.

Partially SupportedA diet of organs, meat, animal fat, and vegetables would significantly improve human health globally.

Partially SupportedEating plants raw may be more problematic than eating cooked plants due to the presence of active anti-nutrients.

Partially SupportedSome phytochemicals found in fruit may be benign or humans have evolved mechanisms to detoxify them due to evolutionary consumption.

Partially SupportedIndividual physiology and biochemistry should be respected, potentially leading some people to benefit from limiting certain foods.

Partially SupportedStudies comparing carnivorous diets to plant-rich diets would help isolate the effects of phytochemicals.

Partially SupportedStudies using lettuce, carrots, tomatoes, and orange juice to increase vegetable intake have not shown modification of DNA damage markers.

Not SupportedEndothelial function is difficult to measure accurately, and post-arterial dilatation is a poor metric for it.

Partially SupportedHumans are likely an animal-leaning omnivore, based on nutrient bioavailability and paleoanthropological evidence linking animal food focus to brain development.

Partially SupportedTelling people that plant compounds are not harming them may prevent them from improving their quality of life if these compounds are a negative influence.

Partially SupportedMany plant leaves, roots, stems, and seeds do not contain compounds that are uniquely beneficial for humans.

Partially SupportedThe 'Whole Package' supplement reportedly provided instant improvements in mood and libido.

Partially SupportedAdding spinach to the diet can improve endothelial function.

Partially SupportedSome studies show that increasing fruit and vegetable intake does not improve markers of oxidative stress or inflammation.

Partially SupportedIncreasing vegetable intake in overweight or obese post-menopausal women is associated with increased plasma carotenoids but does not modify markers of oxidative stress or inflammation.

Partially SupportedSome phytochemicals may be necessary for human physiology.

Partially SupportedObservational epidemiological studies in Eastern countries show men who eat the most meat have the lowest rates of heart disease, and women who eat the most meat have the lowest rates of cancer.

Partially SupportedObservational epidemiology cannot distinguish health effects of meat from processed foods, sugar, and seed oils.

Partially SupportedSome individuals may experience negative health effects from Brassica vegetables like kale, spinach, or collard greens.

Partially SupportedCarotenoids like astaxanthin, beta-carotene, lycopene, lutein, and zeaxanthin are incorporated into the skin to protect against UV-induced DNA damage.

Partially SupportedThere is a lack of studies demonstrating negative health benefits from introducing fruits and vegetables into the diet.

Partially SupportedPlant-heavy diets such as DASH, Mediterranean, vegan, vegetarian, and paleo diets are associated with improved health outcomes.

Partially SupportedA 10-week flavonoid-free diet decreased oxidative DNA, blood protein, and plasma lipid damage and improved antioxidant defense.