i already have researched all this and i knew of all those problems regarding vegetables.
anyway, carrots are not on the list and are highly underestimated. im surprised that nobody who has been eating them reported any ill effects. perhaps because hardly anyone eats too much of them to report problems? in that case, i should ask the bunnies!?
If you've already done the research, why don't you share that research? Here, let me do a little bit for you maybe to lessen your worries in my boredom.
"In carrots, it occurs in a concentration of approximately 2 mg/kg.
[1][2].
As a
toxin, it protects
roots from fungal diseases, such as liquorice rot that causes black spots on the roots during storage. The compound requires the freezing condition to maintain well because it is sensitive to light and heat.
Falcarinol was also credited for helping to prevent colon cancer.
[3]"
All in the first lines of wiki, and if you follow the links, especially the last one:
"One of these groups of compounds is aliphatic C17-polyacetylenes of the falcarinol-type (Figure
(Figure1)1) (
7−
13), which are common in carrots and related vegetables such as parsley, celery, parsnip, and fennel (
10,
11,
14) as well as in medicinal plants such as ginseng (
15,
16). Polyacetylenes of the falcarinol-type have shown many interesting bioactivities including anti-inflammatory (
11,
13,
16), antiplatelet-aggregator
y11,
16−
18, cytotoxic (
10,
11,
16,
19,
20), and antitumor activity (
9,
22) as well as activity against bacteria and mycoplasma (
21). Falcarinol appears to be the most bioactive among polyacetylenes of the falcarinol-type. The bioactivity of falcarinol is probably associated with its hydrophobicity and its ability to form an extremely stable carbocation with the loss of water, thereby acting as a very reactive alkylating agent toward various biomolecules (
9,
11). This is supported by the fact that falcarinol is a strong contact allergen (
23). A similar mode of action is expected for other falcarinol-type polyacetylenes with a hydroxyl group at C-3 (
9,
11).
The beneficial effects of polyacetylenes of the falcarinol-type occur at nontoxic concentrations and thus represent pharmacologically useful properties indicating that polyacetylenes may be important nutraceuticals of vegetables. In the human diet, carrots are the major dietary source of falcarinol-type polyacetylenes, in particular falcarinol and falcarindiol (
8,
13,
14). It has been demonstrated that falcarinol but not β-carotene could stimulate differentiation of primary mammalian cells of mammary origin in concentrations between 1 ng/mL and 10 ng/mL falcarinol. Toxic effects were found >50 ng/mL falcarinol."
So there's the info you need to determine the safe amount of carrots for you, based on your body weight. And believe it or not, many health benefits are found from falcarinol in non-toxic doses. Even anti-tumor properties have been found.
Also, maybe look into antinutrients(from wiki):
"
Antinutrients are found at some level in almost all foods for a variety of reasons. However, their levels are reduced in modern crops, probably as an outcome of the process of
domestication.
[24] The possibility now exists to eliminate antinutrients entirely using
genetic engineering; but, since these compounds may also have beneficial effects, such genetic modifications could make the foods more nutritious but not improve people's health.
[25]
Many traditional methods of food preparation such as
fermentation,
cooking, and
malting increase the nutritive quality of plant foods through reducing certain antinutrients such as phytic acid, polyphenols, and oxalic acid.
[26] Such processing methods are widely used in societies where cereals and legumes form a major part of the diet.
[27][28] An important example of such processing is the fermentation of
cassava to produce cassava flour: this fermentation reduces the levels of both toxins and antinutrients in the tuber.
[29]"
As with all chemicals, the poison is in the dose, and often the difference between poison and medicine is the dose.
