Cabbage is affordable, versatile, and packed with nutrients like vitamins A, C, and B—but it’s not for everyone. While it’s a staple in many homes, certain health conditions can turn this healthy veggie into a problem.
People with thyroid issues should be cautious. Cabbage contains goitrin, which may interfere with thyroid function, especially in those with goiter. Soaking and cooking it can reduce the effect, but moderation is key. Likewise, those with digestive troubles—like IBS or chronic diarrhea—may find cabbage’s fiber content too harsh, worsening their symptoms.
If you’re prone to allergies or eye irritation, especially from fermented cabbage, watch out. Natural histamines in cabbage can cause allergic reactions, from sneezing and itching to rare cases of eye bleeding. And for people with kidney problems, cabbage’s oxalic acid could contribute to kidney stones, especially if eaten raw or in large amounts.
Cabbage isn’t inherently bad—it just isn’t ideal for everyone. If you fall into one of these groups, talk to your doctor and consider gentler veggies or special preparation methods to stay safe while eating smart.