Should we actually eschew leafy vegetables because of plant toxins? A friend is into Carnivore, and told me that and I want to know if it's true.

The notion that leafy vegetables should be avoided due to plant toxins is not strongly supported by evidence within the context of health and nutrition. Layne Norton, PhD, speaking on the Huberman Lab, emphasizes the importance of evaluating nutrition claims with strong evidence. While certain plants, such as cruciferous vegetables, may contain compounds like isothiocyanates which could theoretically affect iodine, this risk is often overstated by advocates of meat-based diets without substantial evidence. Norton argues that if one scrutinizes plant-based foods for potential issues, one should apply the same level of scrutiny to animal-based foods as well 1.

This balanced approach suggests that the health benefits of consuming a variety of vegetables, including their micronutrients and fiber content, generally outweigh potential downsides. For example, vegetables like broccoli contain sulforaphane, a compound that may help enhance the body's stress response and protect against diseases such as Alzheimer's and neurodegenerative conditions, according to Dr. Rhonda Patrick 2. Thus, the decision to exclude vegetables purely based on the presence of certain compounds lacks comprehensive support from robust scientific evidence.