If you’re watching your weight or trying to eat healthier, a crisp green salad is the perfect choice. Salads are often touted for their healthy balance of flavor and nutrients. Loaded with vitamins, minerals, and fiber, salads are a staple in many meals. But what if your favorite leafy greens aren’t as healthy as you thought? That’s right: eating raw leafy greens, even your favorite salads, could be doing more harm than good for you. Want to find out why? Read on.
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Why you shouldn’t eat raw green leafy vegetables
Ayurvedic physician Varalakshmi Yanamandra shared on Instagram (@drvaraayurveda) that leaves are the most exposed part of a plant and are the first target of pests. To protect themselves, plants release chemicals called phytotoxins. These toxins are found in higher amounts in leaves than in other parts of the plant.
Which green leafy vegetables contain plant toxins and how do they affect us?
Experts warn that eating raw leafy vegetables can have negative health effects over time. Here are some common vegetables and their effects:
1. Spinach
Spinach is high in iron, but it’s also high in oxalic acid, a compound that binds with calcium and can affect calcium absorption, potentially contributing to kidney stones. Cooking spinach reduces the amount of oxalic acid.
2. Kale
Kale contains goitrogens that can affect thyroid function, and experts say that lightly steaming kale can inactivate these compounds.
3. Rhubarb
Rhubarb is high in oxalic acid, which can lead to kidney stones, so experts recommend removing the leaves and cooking the stems before eating it.
4. Swiss chard
Swiss chard is high in oxalic acid, which can affect calcium and mineral absorption. Boiling Swiss chard reduces the effects of these compounds.
5. Sorrel
Sorrel is rich in oxalic acid, which can affect mineral absorption and cause kidney problems. It is recommended to limit the consumption of raw sorrel.
6. Methi (Fenugreek)
Methi is rich in saponins, which can upset the stomach if consumed raw in large quantities. Experts recommend soaking or cooking methi before eating it.
7. Moringa
Moringa contains phytic acid, which inhibits mineral absorption. Cooking or fermenting moringa can reduce its harmful effects.
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Therefore, according to Ayurvedic doctors, you should avoid eating raw green leafy vegetables in large quantities as they may have adverse effects on your health.
Read also: Did you know: Cooked leafy vegetables were first served 3,500 years ago
Disclaimer: This content including advice provides general information only. It is not a substitute for a qualified medical opinion. Always consult a specialist or doctor for more information. NDTV is not responsible for this information.
