Moderation should be considered one of the most important words in life. Almost everything we do is always good when done in moderation. It’s no different for eating habits and, in fact, it’s no different for eating greens.
Eating greens have always been labeled as a healthy habit and in most cases that is a correct statement. However, not all vegetables should be eaten raw, in large quantities or too often as you could actually be harming yourself. So, who shouldn’t eat too many greens? People with thyroid issues should be careful with eating raw veggies.
Cruciferous raw vegetables such as broccoli, arugula, kale, cauliflower, cabbage, turnip, collard greens, bok choy, brussels sprouts, spinach, radish, rutabaga, and watercress should be eaten cooked as they contain chemicals that may affect the production of thyroid hormone in your body. Blocking thyroid production may lead to hypothyroidism, a condition with multiple symptoms including cold hands and feet, dry, thinning hair, fatigue, reduced or nonexistent libido, constipation, difficulty losing weight, and depression.
Additionally, some green vegetables contain a chemical called oxalic acid, considered an irritating substance to the mouth and intestinal tract. It also blocks iron and calcium absorption and may contribute to the formation of kidney stones. Light steaming or cooking can significantly reduce the amount of oxalic acid in veggies such as spinach, chard, parsley, chives, purslane and beet greens.
So, keep on eating greens as often as you wish. Just make sure to moderate the quantity and frequency of raw veggies to prevent oxylates and kidney stones.
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