Cow's milk consists of at least 100 chemicals. The aroma of freshly brewed coffee has been broken down into some forty chemical components, and researchers are still not through. Scientists have found toxins in many widely eaten plant foods. Usually the amounts of poisons in plants are so small that they would not harm a man. In most cases, toxicity is mild due to the small amounts ingested and to the fact that seeds or leaves may need to be well-chewed or digested to get the toxin out.
Spinach contains oxalic acid.
For example, the poison in spinach is oxalic acid, a chemical that can tie up the bone-building mineral calcium. Lectins in soybean can block the body's ability to digest proteins. Myristicin occurs in significant levels in nutmeg and smaller amount in black pepper, carrots, and celery. This poison could paralyse the nervous system. Raw egg whites contains a protein called avidin, which can interfere with the action of an important vitamin, biotin.