Fresh foods contain natural toxins (cyanogenic glycosides, steroidal glycoalkaloids, furano-coumarins, pyrrolidizine alkaloids, phytates, oxalates, lectins) that are produced as a defense mechanism in plants to protect them from stress, pathogens or pests. Humans do not have enzymes to process those toxins, thus if not removed can cause various health issues. But, there are ways to remove them or degrade them by peeling, soaking and cooking.