I try to eat a portion of my daily leafy greens raw. However, within the past few years, there has often been something unappealing on them, some kind of chemical that often is rather nauseating when in great enough concentration. It is very resistant to washing off. Basically it only comes off after considerable cooking. Then if a good whiff is taken during cooking, a strong odor blast of it can hit the nose and lungs. Everyone I contacted seems quite unknowledgeable about it.
https://medicalxpress.com/news/2018-03-c...-safe.html
https://medicalxpress.com/news/2018-03-c...-safe.html