Green smoothies too much greens? oxalic acid alkaloids

[Guest guest]

Hello Mrand MrsM

 

Oxalic acid is sometimes a problem but I was talking about a group of

chemicals called alkaloids like in the toxic Veratrum viride or 'solanine' in

potatoes...

I am glad you asked for clarification as I grow potatoes to break up my clay

soil and I did not realize just touching the green leaves or peels of potato

plants can cause rashes and blisters.

 

Store potatoes in the dark; exposure to light causes them to turn green. The

green pigment contains the toxic alkaloid solanine. Green sections of potatoes

should be removed before cooking.

 

An alkaloid, strictly speaking, is a naturally-occurring <A

HREF= " http://en.wikipedia.org/wiki/Amine " >amine</A> produced by a <A

HREF= " http://en.wikipedia.org/wiki/Plant " >

plant</A>, <A HREF= " http://en.wikipedia.org/wiki/#_note-0 " >[1]</A> but amines

produced by <A HREF= " http://en.wikipedia.org/wiki/Animal " >animals</A> and <A

HREF= " http://en.wikipedia.org/wiki/Fungus " >fungi</A> are also called alkaloids.

Many alkaloids have <A

HREF= " http://en.wikipedia.org/wiki/Pharmacology " >pharmacological</A> effects on

<A HREF= " http://en.wikipedia.org/wiki/Human " >humans</A> and <A

HREF= " http://en.wikipedia.org/wiki/Animal " >animals</A>. The name

derives from the word <A

HREF= " http://en.wikipedia.org/wiki/Alkaline " >alkaline</A>; originally, the term

was used to describe any

nitrogen-containing <A

HREF= " http://en.wikipedia.org/wiki/Base_%28chemistry%29 " >base</A>. Alkaloids are

usually derivatives of amino acids.

Most alkaloids have a very bitter taste. They are found as <A

HREF= " http://en.wikipedia.org/wiki/Secondary_metabolite " >secondary

metabolites</A>

in plants (e.g., in <A HREF= " http://en.wikipedia.org/wiki/Potato " >potatoes</A>

and <A HREF= " http://en.wikipedia.org/wiki/Tomato " >tomatoes</A>), animals (e.g.,

in <A HREF= " http://en.wikipedia.org/wiki/Shellfish " >shellfish</A>) and

fungi, and can be extracted from their sources by treatment with <A

HREF= " http://en.wikipedia.org/wiki/Acid " >acids</A> (usually

<A HREF= " http://en.wikipedia.org/wiki/Hydrochloric_acid " >hydrochloric acid</A>

or <A HREF= " http://en.wikipedia.org/wiki/Sulfuric_acid " >sulfuric acid</A>,

though organic acids such as <A

HREF= " http://en.wikipedia.org/wiki/Maleic_acid " >maleic acid</A>

and <A HREF= " http://en.wikipedia.org/wiki/Citric_acid " >citric acid</A> are

sometimes used).While many alkaloids, such as <A

HREF= " http://en.wikipedia.org/wiki/Strychnine " >strychnine</A>

or <A HREF= " http://en.wikipedia.org/wiki/Coniine " >coniine</A>, are <A

HREF= " http://en.wikipedia.org/wiki/Poison " >poisonous</A>, some are used in

medicine as <A HREF= " http://en.wikipedia.org/wiki/Analgesic " >analgesics</A>

(pain

relievers) or <A

HREF= " http://en.wikipedia.org/wiki/Anaesthetic " >anaesthetics</A>, particularly

<A HREF= " http://en.wikipedia.org/wiki/Morphine " >morphine</A> and <A

HREF= " http://en.wikipedia.org/wiki/Codeine " >codeine</A>. Although formally

alkaloids, the class of <A

HREF= " http://en.wikipedia.org/wiki/Category:Pyrazoles " >pyrazoles</A> contain two

<A HREF= " http://en.wikipedia.org/wiki/Nitrogen " >nitrogen</A> atoms in the <A

HREF= " http://en.wikipedia.org/wiki/Aromatic " >aromatic</A> <A

HREF= " http://en.wikipedia.org/wiki/Ring_structure " >ring

structure</A> and are not found in nature. They must be produced synthetically.

 

Hope this helps.

 

Bill

Vancouver WA

 

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wNkbXNnBHNsawN2bXNnBHN0aW1lAzExNTQ3NzE1MzY- " >Re: Green smoothies too much greens

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Posted by: " MrandMrsM " <A HREF= " tdbmgroups?Subject=

Re%3A%20Green%20smoothies%20too%20much%20greens " >tdbmgroups </A> <A

HREF= " http://profiles./MrandMrsM " >MrandMrsM </A>

 

Fri Aug 4, 2006 8:09 am (PST) <A

HREF= " rawfood%40 " >rawfood </A>, wMilmoe

wrote:

 

Hinarera:

 

Leafy greens are good for us but they do contain alkaloids compounds

that can cause problems in excess. I have heard of people having

numbness from eating the same greens everyday. Try to rotate the

lettuces that we eat, expanding our greens to include beet greens,

kohlrabi greens, bok choy etc. Wild greens like dandelion, etc.,

 

Hi;

This is to do with the oxalic acid content, right?