Plants produce various defense chemicals to protect themselves from pathogens and insects, which are often misunderstood in terms of their toxicity to humans. Research highlights that the toxicity of these natural compounds should be compared with synthetic pesticides, prompting a reevaluation of perceptions regarding the safety of consuming fruits and vegetables. The study clarifies that the intent was not to discourage the consumption of plant-based foods but to encourage a deeper understanding of the relative risks associated with both natural and synthetic substances.

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