Eat more green vegetables It’s a phrase we’ve all grown up hearing. There’s no substitute for the nutritious content that green vegetables provide us. From essential vitamins to fiber and minerals, they’re packed with health benefits. But just consuming them without following a set regimen can have some pretty detrimental effects on your health. For example, consuming raw leafy vegetables on a regular basis isn’t ideal. Here’s why:
Avoid eating raw leafy vegetables
Ayurvedic physician Varalakshmi Yanamandra shared some insightful information explaining why it is harmful to not consume these vegetables in their raw form.
During your school days in biology classes, you may have read that leafy vegetables are rich in plant toxins. Many of us are familiar with the concept, but are unaware of how it impacts our daily lives. Doctors explained the process by which plants defend themselves against pests and insects with the help of protective chemicals called phytotoxins.
The key point to note here is that the plant toxins are present in a concentrated form in the leaves compared to other parts of the plant, especially the parts that are not exposed. Salads are overrated, she said, and in the long run, eating raw leafy vegetables is not good for your health.
Various studies and reports have offered contrasting opinions about plant toxins and their effects on humans. While many state that they can be toxic, others claim that they have no such health effects. To clear all the confusion and provide detailed and factual information, Varalakshmi Yanamandra shared some key points to note:
Also read: Survey reveals that 16% of Bengaluru households are cutting back on essential vegetables like tomatoes, onions due to rising cost.
Plant toxins in vegetables and their effects
- spinach They are high in oxalic acid, which causes problems with calcium absorption. This problem can be solved by cooking vegetables before eating them.
- Kale It contains goitrogens and may affect thyroid function. This leafy vegetable can be eaten steamed.
- It is rich in oxalic acid, Lubarb It can be harmful and interfere with mineral absorption. Eat only the stems.
- Oxalic acid is Swiss Chard This can cause problems with normal mineral absorption. If you eat this leafy vegetable, make sure it is boiled.
- sorrel It contains oxalic acid, which can cause kidney problems, so if you eat it, be careful with the portions and eat small amounts.
- Methi Contains saponins that may cause stomach upset. Soak before cooking.
- Phytic Acid Moringa May prevent proper mineral absorption. Cook or ferment thoroughly before eating.
Also read: From intermittent fasting to green veggies, R Madhavan reveals secrets to losing weight without running or exercise
Keep these important points in mind and include raw leafy greens in your diet accordingly.
Cover image courtesy of Canva
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