What’s cruciferose and why is it bad?
A new study has found that some crucifera vegetables, such as tomatoes, may contain some form of the poison, which is found in cruciferus, a member of the cruciferaceae family of crops.
The toxin can be fatal, but is not usually dangerous.
But there are a few different kinds of cruciferase, and researchers are still trying to determine which ones are harmful.
What’s a crucifero?
A cruciferol is a chemical compound found in the leaves and stems of crucifolium plants, which are a family of plants that includes cabbage, turnips, and cauliflower.
The plant’s roots contain a substance called cruciferin, which has a molecular weight of 20.8, the same as carbon dioxide.
Because the plant contains a lot of crucifyin, a compound called stearic acid, the plant has a very high content of it.
So a high content is probably a good thing, said John Fauci, an assistant professor at Ohio State University.
But that doesn’t mean that the plant’s crucifyins are bad for us, he added.
The compound is the main component in crucifoleins, which contain the same type of compound.
A high level of a compound is bad, but a low level isn’t.
When cruciferols are mixed with starch or other foods, they create a starch that’s more readily digested by the digestive tract, allowing the body to use the food for energy.
The resulting spike in carbon dioxide can make you feel sick, but it’s probably not a bad thing, Fau, who was not involved in the study, told the Huffington Post.
What to look out for In this article, we’ve listed out some of the more common foods that contain cruciferic acid.
If you’re looking for a particular cruciferon, look up its molecular weight in the table below: Potatoes