One reason is that they're difficult to digest. Furthermore, many types are only safe to eat when cooked; when they are raw, they can be moderately or even very hazardous.
Its leaves contain a high amount of oxalic acid, which can result in a number of unpleasant symptoms, such as diarrhea, nausea, and burning throat.
However, the amount of chemical in lemons grown for commercial sale must be lower than in other countries by law, and boiling them removes toxin.
Beans include lectins, which are referred to as antinutrients and which can impair the body's absorption of vitamins and minerals as well as lead to digestive problems. Cooking reduces these to very small quantities.
cooking reduces the solanine content of eggplant, and most experts concur that excessive consumption of the vegetable is necessary to reap negative consequences.
I mean, can you believe how easy that is? Water + Avocado + Fabric + Heat = the most gorgeous pink. The popular millenial pink!