Cabbage is packed with vitamins, fiber, and antioxidants, making it a healthy food for most people. However, there are certain groups who should avoid or limit their intake due to potential health concerns. Here are four types of people who should not eat cabbage regularly, along with detailed explanations:
1. People With Hypothyroidism
Why?
Cabbage contains goitrogens — compounds that can interfere with thyroid hormone production. When consumed in large quantities, especially raw, cabbage may worsen symptoms of hypothyroidism by affecting iodine uptake, which is essential for thyroid function.
Advice:
Cook cabbage before eating to reduce its goitrogenic effects, and monitor your iodine levels under the guidance of a doctor.
2. People With Irritable Bowel Syndrome (IBS) or Digestive Disorders
Why?
Cabbage is high in insoluble fiber and fermentable carbohydrates (FODMAPs), which can lead to bloating, gas, cramping, and diarrhea in people with sensitive digestive systems.
Advice:
If you have IBS or similar conditions, limit cabbage intake or choose cooked, well-digested portions. Try low-FODMAP alternatives like spinach or zucchini.
3. People Taking Blood Thinners (e.g., Warfarin)
Why?
Cabbage is rich in vitamin K, a nutrient that plays a key role in blood clotting. Consuming large or inconsistent amounts can interfere with the effectiveness of blood-thinning medications like warfarin.
Advice:
Maintain a consistent intake of vitamin K, and consult your doctor before making dietary changes.
4. People With Kidney Stones (Oxalate-Sensitive)
Why?
Although cabbage is not the highest in oxalates, some varieties (especially red cabbage and kale) can contribute to oxalate accumulation, increasing the risk of calcium oxalate kidney stones in sensitive individuals.
Advice:
Drink plenty of water and limit high-oxalate foods if you’re prone to kidney stones. Opt for lower-oxalate vegetables under medical guidance.