When plants are stressed by bruising from machines, poor storage after harvest, poor soil, or various pesticide/fungicide exposures, they produce defensive toxi

When plants are stressed by bruising from machines, poor storage after harvest, poor soil, or various pesticide/fungicide exposures, they produce defensive toxins, for examples chitinase and solanine. These various chemicals trigger reactions when humans consume the plants. There's a credible argument that the increased "intensity" of modern agriculture has resulted in stressed plants dominating the modern food supply. This is very easy to see if you buy fresh potatoes. The ones that have been cut up a bit by the harvester often smell weird, taste bad, and can even be a bit green with solanine production. You'll find it's typically much harder to get good potatoes in March and April as the ones on sale have been in cold storage a long time and are stressed. I think peanuts as a crop have suffered from very intensive industrialization more than other crops. Also, I have read that the storage facilities have problems with mold growth. Many peanut butters test positive for mold toxins. With many of these food allergies where people wonder why it seems to be a modern phenomenon can probably be linked to the degradation of the industrialized food supply. Furthermore, the ongoing stress of slightly toxin loaded food primes the immune system to over-reactivatity. Things like pollen allergies are aggravated.