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Neurolathyrism, is a neurological disease of humans, caused by eating certain legumes of the genus Lathyrus.This disease is mainly associated with the consumption of Lathyrus sativus (also known as grass pea, chickling pea, kesari dal, or almorta) and to a lesser degree with Lathyrus cicera, Lathyrus ochrus and Lathyrus clymenum [1] containing the toxin ODAP.
Acute inflammation, like the redness and swelling that occurs with an injury, is a sign that your body is working properly—but chronic inflammation (long-term inflammation that lasts for months ...
Potentiates CNS sedatives, [3] chronic use might cause a reversible dry skin condition. [18] Khat: qat Catha edulis: Chronic liver dysfunction [3] [19] Kratom: Mitragyna speciosa: Hepatotoxicity [20] [19] Liquorice root Glycyrrhiza glabra: Hypokalemia, hypertension, arrhythmias, edema [5] Lobelia: asthma weed, pukeweed, vomit wort Lobelia inflata
Lathyrism is a condition caused by eating certain legumes of the genus Lathyrus.There are three types of lathyrism: neurolathyrism, osteolathyrism, and angiolathyrism, all of which are incurable, differing in their symptoms and in the body tissues affected.
The combination of chickpeas and salmon provides key ingredients for fighting inflammation: legumes and omega-3 fatty acids. Add in antioxidant-rich veggies and heart-healthy olive oil, and you ...
Chronic inflammation can be damaging to our bodies and lead to uncomfortable symptoms like joint stiffness, digestive issues and high blood pressure. Luckily, certain foods, like leafy greens ...
As a toxin, it can cause poisoning in monogastric animals, such as humans, through the consumption of raw or improperly prepared legumes, e.g., beans. Measured in haemagglutinating units (hau), a raw red kidney bean may contain up to 70,000 hau, but this is reduced to between 200 and 400 hau when properly cooked. [ 5 ]
Canned chickpeas are packed in a salty mixture, so the sodium content varies by brand. However, rinsing the chickpeas in cold water before eating reduces the sodium by up to 40%. Benefits of chickpeas