The type of Aloe vera that cannot be eaten is the Aloe vera chinensis, also known as the narrow leaf variety. It is important to note that this particular variety is not intended for consumption and should only be applied topically on the skin. The Aloe vera chinensis has long, slender leaves that are not suitable for ingestion due to their potential toxicity.
I remember encountering this type of Aloe vera when I was researching different varieties for skincare purposes. As someone who is interested in natural remedies and skincare, I have always been drawn to the benefits of Aloe vera. However, during my research, I discovered that not all Aloe vera plants are safe to consume.
The Aloe vera chinensis, with its narrow leaves, is primarily grown for its ornamental value and its use in skincare products. Its leaves contain a yellowish sap that can be irritating to the digestive system if ingested. Therefore, it is crucial to avoid consuming this particular variety.
On the other hand, the Aloe vera barbadensis Miller is the most widely recognized and commonly used variety for both medicinal and culinary purposes. It has broad, fleshy leaves filled with a gel-like substance that is known for its soothing and healing properties. The gel from Aloe vera barbadensis Miller is often used in a variety of skincare products, as well as in drinks, desserts, and other edible products.
To differentiate between the two varieties, you can observe the leaves. The Aloe vera chinensis has narrow leaves, while the Aloe vera barbadensis Miller has broader, more succulent leaves. The Aloe vera barbadensis Miller is the one you want to look for if you intend to use Aloe vera for its edible and medicinal properties.
The Aloe vera chinensis, also known as the narrow leaf variety, should not be eaten due to its potential toxicity. It is important to use caution and ensure that you are using the appropriate variety of Aloe vera for your intended purpose. When it comes to consumption, always opt for the Aloe vera barbadensis Miller, which is the most common and safe variety for culinary and medicinal use.