What specific sulfur compounds in daikon hinder smooth digestion?
Answer
Isothiocyanates
The difficulty some digestive systems have in processing large amounts of daikon is often attributed to the presence of specific sulfur-containing compounds inherent to cruciferous vegetables. Among these compounds are isothiocyanates. These chemicals, when consumed in excess, can place a strain on the digestive process, leading to the uncomfortable side effects of gas and bloating because they are not easily broken down by the body.
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