I have drank it, and if you harvest them at the right time of year, when the sap is down, I would think the "toxic properties" would be minimized. Carcinogens take a while to build up in the system.
There are lots of reasons to be wary of this type of information. Perhaps it was the manufacturing process that caused the saps to be carcinogenic.. as with any plant, when you isolate the constituents, you create chemicals that don't actually occur in the plant as a whole. Modern science and primitive technology are on opposite ends of the spectrum. Modern takes each piece of the puzzle and analyzes it individually. Primitive accounts for the whole plant as a single "piece" and it has been proven that some plants with toxic ingredients are not toxic at all when not isolated.
Even mustard greens and peas have toxic chemicals when they are isolated from the whole plant, but used as a whole, are delicious and bring no ill effects. I use this example because they are two "modern" foods I eat 5 or 6 times a week usually... That's right, there are no warning signs at the grocery store telling you that your turnips and horseradish contain cyanide, are there??
Bookmarks