Bruce Ames and Lois Gold have estimated that the average person eats 5,000 to 10,000
different plant toxins, amassing to 1500 mg per day, plus 2000 mg of burnt toxins generated during cooking.
Not exact matches
As Professor Thorsten Nürnberger, who headed the study, explained, the characteristics of the
different toxin receptors offer a significant potential application: «The
plants which are sensitive to the Cytolysin due to their receptor include a lot of weeds.»
Now, the science is not so clear when it comes to sweet potatoes, as they are a completely
different classification of
plant from regular potatoes, and don't contain these particular
toxins we've identified in potatoes.
You
plant something, genetically modify that makes any one of variety of
toxins that we cause it to make, you burn the field down and 10 years later, you might be going a
different seed from the same general family.