It solunds like a (not tasty) salad to me. Never liked salads. I LOVED raw vegs (not the leaves), I just disliked salads. Unless they were full with protein and warm fried onions, that kind was nice but then came my carnivore trials and the next time I tried iceberg lettuce (I loved it because of the crunch. it is pretty much tasteless to me so that part was fine), it felt bitter grass, ew. I suppose the only green stuff I can eat is onion leaf, sorrel and pea at this point. Not like I often do that but I can.
I find avocado tastes like grass too. With a too little bit of fat. And creamy, that’s neat but that flavor… Okay, between grass and nothing, more like.
I never had any problem with my disliking green leaves, I just didn’t eat them. I didn’t need them even as a vegetarian so all was well…
I don’t use bad tasting ingredients as a principle. Though it almost happens with gluten but it’s subtle and easy to mask the flavor and enjoy the benefits. (But I rather eat meat so I usually do that.)
I hate the taste of olive oil too except when camambert is pickled in it. That stuff is good.
I never tried spinach row. But I prefer sorrel anyway, how amazing, a sour leaf 
That’s way too sweet to me. But we have other capsicum here, not much taste but crunchy! I only ever was willing to eat it raw. But it gives a nice flavor to tomato sauce, even soups though my family never used it like that. I just don’t eat the cooked pepper. Maybe if it’s seriously mixed with other things so I don’t recognize it.
And I realized I have Vitamin C in a drawer still, IDK when I bought it, maybe 10 years ago? It’s wonderfully sour, maybe I will use it.
Vegs can’t help me with Vitamin C just like lemon can’t as I eat a minuscule amount.
Yes, I have read that too and made sense but the near scurvy info was about ones with traditional diet. Many was fine but quite a few was close scurvy, I have read.
Won’t happen. There is no such as overcooking for me. I love my meat very very well done. Frying? I do scratchings. Oven? 2 hours for chicken (only when I have pork that actually needs that time, I do it to get crispy skin but for crunchy I just need to fry the skin alone for a long time. but it’s tiresome).
I don’t even want my food eat grass only most of the time. I prefer pork and maybe some fowl (can’t afford beef anyway). And I need the cheapest (or almost. I could go lower if I only ate supermarket chicken frames but nope) but I do buy from farms here and there. it’s not like it’s much more expensive but surely much better. But my body handle anything. Except it couldn’t handle starvation for long and higher prices would bring that.
I eat the best I can, food quality is pretty important for me. At least I eat close to carnivore, I feel that is the most important thing for me, I always feel a bit better there.
but this post gives the info asked.
So we all know what will work ok for us and what we know we do wanna avoid since it doesn’t set well in our own bodies. The page 35 info just tells you what that cruciferous is capable of doing in the body…how it reacts as a natural living plant organism on the planet and what it is capable of in its toxin loads. I could eat broccoli back in the day but ya know…I was never a fan. Always had a weirdo bitter type taste to me so it was a very easy veg for me to volunatarily drop 
