Like the potato, the edible portion of the rhubarb contains a low level of a toxin found in the green parts. Also, like the potato, cooking the green parts doesn't help.
"Human [rhubarb] poisoning was a particular problem in World War I, when the leaves were recommended as a food source in Britain," the Canadian Poisonous Plants Information System says.
Modern day health food advice may still get people into trouble when they use traditional foods in new ways. The taro root must be cooked to remove toxins, so no raw juicing is allowed. Those who'd like to include the green parts of the buckwheat plant in their wheat grass shots should also take care.
Lamont said that the substance fagopyrin in the green part of the buckwheat plant can react with sunlight causing redness, numbing, itching, and pain on contact with cold water.
People all of the world can eat the buckwheat grain safely, but consuming the green part of the plant may cause serious skin conditions. More often, toxins in our food are lying right in the center of the fruit or nut we eat such as apples, pears and almonds. Luckily, it often takes much more exposure to become sick from these foods.
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