NateTheGreat, I think it's good you posted. More information the better and it's beneficial to question both sides, so we can all learn.
Assessing risks of trying new foods is not always easy. Correlation does not mean causation. I wonder when people have reactions because they are taking foods in a concentrated or supplement form instead of as a whole food. Also, there could be adverse side affects from foods that are highly sprayed with pesticides and other toxic chemicals, especially in places that are not regulated.
We are all different and may have different sensitivities, allergies, etc. So many kids have peanut allergies nowadays. My husband eats almost a jar a week with apples as an evening snack.
It is important to do your research and introduce new foods slowly. Like I mentioned about Chaya, it needs to be cooked before it's safe to eat. I use to eat fava beans, but I don't cook it for my family because my husband is of Italian descent and I don't want to risk favism. So food choices can be complex.
There are a lot of foods that have a long history of being eaten safely that I have not tried yet. I love learning about new plants and foods and cooking so I'm looking forward to experimenting.
A few years ago, I read an article where the owner of Noma (3 Michelin stars) raved about a dish infused with avocado leaves. Most avocado leaves are toxic, so make sure you have the right tree. I planted a Stewart so I can harvest the leaves.
Janet