I don't disagree with you, but we don't have heavy scrutiny on the existing and natural chemicals that are in the food chain from all of the plants that we eat.
Once you have that trained, you'll be able to publish it and dramatically improve the current SoTA!
I wish it was as easy as this - while there are known toxicophores/no-go functional groups in medchem, there is going to be a big dearth of data on non-acute (e.g. not hERG, hepatotoxicity, etc) toxicity, which is really what the question is here: what are the marginal risks/rewards from eating existing food X (since we know it's probably not acutely toxic).
