ℕ𝕀𝔾ℍ𝕋𝕊ℍ𝔸𝔻𝔼𝕊 (Solanaceae)

Most commonly consumed:

Peppers: Capsaicin-toxin

Potatoes: Solanine-(glycoalkaloid)-toxin

Tomatoes: Tomatine-(glycoalkaloid)-toxin

Eggplant: Solasonine-(glycoalkaloid)-toxin

Nightshade toxins (particularly glycoalkaloids) act as a natural pesticide and antifungal agent. They bind to the intestinal epithelial cells (thin layer of cells on the gut barrier). This can disrupt the cell membranes and create leaky gut which can cascade into digestive disease and autoimmunity.

Glycoalkaloids are heat-resistant, so they are not completely destroyed by cooking. Frying can particularly increase the concentration of glycoalkaloids, and countries with highest consumption of fried potatoes also have highest rates of IBD (Inflammatory Bowel Disease).

"Health experts" agree that the consumption of these long term is unknown. The argument that millions of people have been consuming these for years as evidence for being "non-toxic" is poor understanding. Disease progression can manifest slowly and take years. So again, what's the dose?

Below is a video about Nightshades and their harmful effects:

Hidden Dangers of Nightshade Vegetables

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