During digestion, these compounds are hydrolysed into a number of smaller molecules, including rheinanthrone. Sennosides are also found in the senna plant hence the name , and are commonly used in laxative medications. Compounds from rhubarb have also been examined for other potential medical uses.
In particular, the anthroquinones have been researched as potential anticancer compounds, with both emodin and aloe-emodin having been shown to exhibit anti-tumour properties.
Check out the Compound Interest book, coming in October Want to share it elsewhere? Why Can Coriander Taste Soapy? Artificial vs Natural Peach. Ingredients of an All-Natural Banana. Ingredients of All-Natural Blueberries. Ingredients of An All-Natural Peach. The chemical villain in […].
Flickr user Emma Forsberg. Like the rhubarb, the part of the asparagus plant that we love — the young stems — are perfectly safe to eat. But the asparagus hides a deceptive, nasty secret: Its fruit, which are bright red berries, are toxic to humans. Just a handful can cause vomiting and diarrhea, though a bit of charcoal will clear that right up , according to the excellently named Asparagus Friends site. Flickr user Harry Rose. Cashews are another delicious product that should never, ever be eaten raw.
Native to the Amazon, the cashew is not really a nut, but rather a seed that protrudes oddly from the bottom of a fruit also edible, though rarely seen outside the tropics called the cashew fruit. Flickr user Abhishek Jacob.
This site uses Akismet to reduce spam. Learn how your comment data is processed. One just should not attempt to eat them raw directly from the tree, as the de-shelling process to make the seed safe is the dangerous and labor-intensive part. If you are getting these painsa nd locked joints try cutting out all these fruits and potato for a week to see if your symptoms magically clear up! And yet, and yet, deer invading my garden will chow down on rhubarb, tomato and potato leaves with no ill effects.
The fruit, chokecherries Prunus virginiana for example, are sun-dried, pounded, cooked and consumed, shells and … Read more ». I love Brazil Nuts and several years ago munched on them an entire weekend. Really, I waaay over-indulged! By Sunday night I was very ill. Nauseated but not vomiting, sweating, aching all over.
I crawled to my computer and entered the name of my primary food for two days. Brazil Nut Poisoning popped up. It took two more days to recover. BTW, the were professionally shelled and sold in a health food store. Check out the new Million Gardens Movement website and get gardening! Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website.
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By: Tara Yarlagadda Apr 22, Is it a fruit? Is it a vegetable? Most people don't really seem to know, but they know one thing for sure: They've never tasted anything quite like it. You'd be forgiven for thinking that we're referring to a tomato , but there's actually another red-hued plant on our mind: rhubarb.
Rhubarb is a plant known for its frilly green leaves more on those later and its sour — and vividly red — stalks that resemble celery in shape and texture. Although rhubarb originated in Asia, it is now grown across Europe and North America, most famously in the Rhubarb Triangle , which is the area between Wakefield, Morley and Rothwell in the U. In the United States, the Pacific Northwest is perhaps the most common area for growing rhubarb, as the plant thrives in that climate.
Richter's great-grandfather went west from Minnesota during the Gold Rush, but he missed the boat on that opportunity and instead started a family farm growing rhubarb and other crops in the late s. The farm has been passed down through the generations, and Richter's son now also helps run the farm.
They kind of like the moist, mild climate, and that's what you've got in Washington, specifically western Washington," says Richter. The stalks start to turn quite green. Not all rhubarb tastes or looks the same. Two different varieties of rhubarb compete on the market: field rhubarb and forced also known as hothouse rhubarb.
As the name implies, field rhubarb comes straight from the field. As field rhubarb becomes exposed to outdoor light, it can have a greener tinge and a slightly stringier texture when you crack open the stalk, according to Richter. Hothouse, on the other hand, requires a more deliberate, careful growing process, which entails depriving the rhubarb of light inside a hothouse in order to better draw out its natural red hue.
The only time that the rhubarb becomes exposed to indoor lighting is during the harvesting process. Richter explains the careful work that goes into raising hothouse rhubarb:. Richter explains that due to the lack of light exposure, the hothouse rhubarb leaves often turn "bright yellow" and the stalks turn into a "brilliant red" color. These unusual colors and the delicate growing process means that hothouse commands a premium price compared to field rhubarb.
I don't want to say one's better than the other. They're different. Outside the U. They're especially known for the traditional practice of harvesting rhubarb by candlelight to keep the stalks tender. The popularity of American-grown rhubarb has fallen in recent decades since its heyday in the s and '70s, according to Richter. With so much international produce coming in from across the world, it can be hard for the hearty red plant to compete in the global market.
Plus, most recipes require the rhubarb to be cooked, which can make it less appealing than ready-to-eat produce.
Rhubarb was kind of the first group on the market, so to speak. It was a big thing," says Richter.
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