But between breeding, cooking, and various different methods, we’ve optimized or in any other case considerably altered virtually everything we devour, with some trade-offs but largely for the higher. Plants as frequent as cabbage, lima beans, potatoes and lettuce have had a few of their old wild, pure toxicity bred out of them. We cook them to draw out or disable extra undesirable toxins and enzymes and to unlock vitamins, and we dilute toxins within the case of spices and herbs to the point the place we find them pleasant. Or we merely realized to like them, such as with…