Solanaceous Vegetables: Pros and Cons

After conducting an iridology diagnosis, I often ask the patient: Do you suffer from joint pain or kidney stones? Many answer affirmatively. Indeed, there are hints in the eye of a tendency to develop these issues, and if so, it is advisable to avoid eating certain vegetables such as tomatoes, peppers (all types), eggplants, and potatoes.

These are vegetables belonging to the solanaceous family. Alongside their health benefits, these vegetables have drawbacks that make them not recommended for sensitive individuals. The family is named after a toxic substance called "solanine" found in it. Typically, the liver knows how to neutralize it. However, if the liver is not strong enough to do so, it may cause numerous adverse effects, including diarrhea, headaches, vomiting, and joint pain. Therefore, people suffering from chronic diseases related to toxin overload in the body, such as various skin problems, should also avoid eating vegetables from the solanaceous family.

Despite the issues associated with eating these vegetables, they also have health benefits. In upcoming articles, we will touch on the different vegetables from the family.

Let's start with the tomato. What hasn't been said about it? It is low in calories, on one hand, but rich in potassium and antioxidants that neutralize toxins (free radicals). The main one is lycopene, which gives the tomato its red color. Lycopene is considered one of the strongest antioxidants available. Studies have proven its importance for various aspects: Firstly, consuming high amounts of this substance through food significantly reduces the risk of developing cancer, particularly prostate cancer. Secondly, it can prevent the development of heart and vascular diseases and reduce blood cholesterol levels.

Lycopene is also found in red grapes, blood oranges, pomegranates, and watermelons. It should be noted that studies have shown the best way to obtain lycopene from food is after heating (in this case, the tomato is especially suitable) and after crushing the food, such as in matbucha. This method provides an additional benefit by breaking down the solanine found in the tomato, allowing sensitive individuals to eat it.