Cabbage is a popular vegetable that many people love in their daily meals because it contains many nutrients necessary for the body such as fiber, vitamins and minerals. However, few people know that not everyone should eat this vegetable. So who should not eat cabbage and what should be noted when using it?
In the context of the growing trend of healthy eating, cabbage is often on the list of healthy foods thanks to its high nutritional value, helping to control weight and support digestion. However, eating cabbage can be harmful if you do not understand the characteristics of this vegetable. In this article, we will learn in detail who should not eat cabbage and how to eat it properly to ensure health benefits.
What are the health benefits of cabbage?
Cabbage belongs to the cabbage family, is a familiar ingredient in stir-fried dishes, soups, kimchi or salads. Before going into the issue of who should not eat cabbage, let’s review some of the outstanding benefits of this vegetable with Long Chau Pharmacy.
Accordingly, with its rich nutritional content, cabbage brings many remarkable health benefits such as:
Supports digestion and weight control
Cabbage contains abundant soluble fiber, which helps stimulate intestinal motility, improve the digestive system and prevent constipation. With low calories (about 12 kcal/100g) and no fat, cabbage is an ideal choice for those who are on a diet or want to lose weight. Fiber also creates a feeling of fullness for a long time, helping to control appetite effectively.
Cabbage helps control weight effectively
Supplement vitamins and antioxidants
Cabbage is a rich source of essential vitamins such as:
- Vitamin C: Strengthens the immune system, supports collagen production for healthy skin.
- Vitamin A: Good for vision and skin and mucous membrane health.
- Vitamin K: Participates in blood clotting and supports bone and joint health.
In addition, cabbage contains antioxidants such as beta-carotene, flavonoids and polyphenols… which help reduce inflammation, protect cells from damage caused by free radicals, thereby reducing the risk of chronic diseases such as type 2 diabetes and cardiovascular disease.
Supports the heart and blood pressure
The potassium content in cabbage helps regulate blood pressure by balancing sodium in the body, reducing pressure on the blood vessel walls. Soluble fiber also helps reduce LDL cholesterol (“bad” cholesterol), a major risk factor for atherosclerosis and cardiovascular disease. According to a study published in the journal Nutrition Research, a diet rich in cruciferous vegetables may reduce the risk of stroke and heart attack.
Substances in cabbage effectively support improving cardiovascular health
Reduce the risk of cancer
Cabbage contains glucosinolate, a compound characteristic of cruciferous vegetables, which when decomposed will create isothiocyanate – a substance capable of neutralizing carcinogens. According to the National Cancer Institute, the consumption of cruciferous vegetables such as cabbage, broccoli or spinach may be associated with a reduced risk of colorectal, lung and stomach cancers. However, experts emphasize that this effect depends on the overall diet and healthy lifestyle.
Reduce premenstrual symptoms
Thanks to the iron, magnesium and other minerals, cabbage helps regulate hormones, reduce fatigue, cramps or mood swings during menstruation. Vitamin B6 in cabbage also contributes to improving mood and reducing premenstrual symptoms.
Who should not eat cabbage?
Although cabbage brings many benefits, not everyone is suitable to consume this vegetable. So who should not eat cabbage? Below are groups of people who should avoid eating cabbage or limit eating cabbage to protect their health, including:
People with thyroid disorders
Cabbage contains goitrogen – a natural substance that can interfere with the thyroid’s iodine absorption process, affecting the production of thyroid hormones. For people with hypothyroidism, iodine deficiency or goiter, eating raw cabbage or consuming it regularly can aggravate the condition. However, cooking cabbage can significantly reduce the goitrogen content, making it safer for this group.
People taking anticoagulants
Who should not eat cabbage? According to medical experts, people taking anticoagulants should avoid consuming cabbage. Because a large amount of vitamin K in cabbage can antagonize anticoagulants such as Warfarin, reducing the effectiveness of treatment and increasing the risk of blood clots. People taking this medication should maintain a steady intake of vitamin K in their diet and consult their doctor before consuming Chinese cabbage, especially if they change their eating habits.
People with digestive problems
Although the soluble fiber in Chinese cabbage is good for digestion, it can cause bloating, gas or discomfort if eaten in excess, especially when eaten raw. People with irritable bowel syndrome, peptic ulcers or other digestive disorders should prioritize cooking Chinese cabbage to make it easier to digest. In addition, chewing thoroughly and eating in moderation also helps reduce the risk of discomfort.
People with a Cruciferous Vegetable Allergy
People who are allergic to cruciferous vegetables such as Chinese cabbage, spinach, broccoli or Brussels sprouts should avoid consuming Chinese cabbage. Symptoms of an allergic reaction include itching, rash, hives, difficulty breathing or, in severe cases, anaphylactic shock. If you notice any unusual symptoms after eating Chinese cabbage, stop consuming it and consult your doctor to check for food allergies.
People with a history of kidney stones
Chinese cabbage contains oxalate – a compound that can combine with calcium in the body to form kidney stones (calcium oxalate stones). For people who have had kidney stones or are at high risk, consuming foods rich in oxalate such as Chinese cabbage, spinach or beets should be strictly controlled. Drinking enough water, reducing salt in the diet and cooking Chinese cabbage can help reduce the amount of oxalate absorbed.
Who should not eat cabbage?
Things to note when eating cabbage
To maximize the benefits of cabbage and minimize health risks, you need to pay attention to the following points when consuming cabbage, specifically as follows:
Proper preparation
Proper preparation of cabbage is essential to optimize the health benefits of this vegetable. Therefore, you need to pay attention to some issues after preparing cabbage, including:
- Limit eating raw: If you have a sensitive digestive system or thyroid disease, you should avoid eating raw cabbage. Methods such as boiling, steaming, stir-frying or cooking soup help reduce goitrogen and oxalate content, while making cabbage easier to digest.
- Making kimchi safely: When making kimchi, pay attention to the amount of salt and fermentation time. Kimchi that is too salty or fermented improperly can be harmful to people with high blood pressure or stomach problems.
You need to pay attention to how to prepare cabbage to optimize the benefits of this vegetable.
Note on dosage
A serving of cabbage of about 100 – 150g/day is suitable for healthy people. Eating too much cabbage can cause bloating or increase the risk of side effects in sensitive people. Therefore, diversify the menu by combining cabbage with other vegetables to ensure nutritional balance.
Combine with other foods to balance
To reduce the effects of goitrogens, combine cabbage with iodine-rich foods such as sea fish (mackerel, salmon), seaweed or kelp. In addition, adding ginger, garlic or onions to cabbage dishes not only enhances the flavor but also aids digestion, reducing bloating.
Do not eat cabbage that has been left for too long or has a strange smell
Cabbage is susceptible to spoilage, especially when stored improperly. If left for too long, cabbage can become moldy or ferment uncontrollably, creating toxic substances for the liver and digestive system. Store cabbage in the refrigerator, cover tightly and use within 3-5 days of purchase. If you find that the cabbage has a strange smell, is soft or discolored, you should throw it away immediately.
Cabbage is a nutritious vegetable, providing many benefits such as supporting digestion, boosting immunity, protecting the heart and reducing the risk of cancer. However, not everyone should eat cabbage, especially those with thyroid disorders, taking anticoagulants, digestive problems, allergies to cruciferous vegetables or a history of kidney stones. Hopefully you have understood the information about the issue of “who should not eat cabbage?” and important notes when eating cabbage to use cabbage safely.
