One of them is green vegetables, which a 1999 study published in the Japanese journal Fukuoka Igaku Zasshi (in SafetyLit) found absorb dioxin chemicals for easier and more thorough excretion from the body.

Researchers looked at two specific forms of dioxin: polychlorinated dibenzo-p-dioxin (PCDD) congeners and polychlorinated dibenzofuran (PCDF). Male rats exposed to these poisons were used as test subjects.

The animals were fed either a diet composed of 10 percent green vegetables or a basal diet containing 0.2 milliliters (ml) of dioxin-contaminated rice bran oil of Yusho that occurred in the southwestern portion of Japan in 1968.

Yusho, in this context, refers to a mass poisoning incident with polychlorinated biphenyls (PCBs) that occurred in 1968, resulting in the designation of Yusho disease, a form of dioxin poisoning.

The dioxin group of mice was fed the toxic oil for five days, and compared to the green vegetable group it experienced far less excretion of 2,3,7,8-T4CDD and 2,3,4,7,8-P5CDF – meaning the dioxin chemicals persisted inside the mice's bodies.