5 diseases that are incompatible with leafy green vegetables.
There are many types of leafy greens, such as: mustard greens, bok choy, cabbage, watercress, Chinese cabbage, and Chinese kale… In traditional Chinese medicine, all green vegetables have a cooling effect, but leafy greens have a double cooling effect.
Adding vegetables to your diet helps protect the stomach lining from the excessive production of stomach acid during hunger. Eating vegetables creates a buffering environment in the stomach. However, in some cases, vegetables should be absolutely avoided:
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People with stomach pain:People with stomach problems or bloating should avoid eating too many leafy greens because they easily produce gas, causing bloating, especially when eaten raw.
People with kidney stones:Leafy greens are among the vegetables with a high oxalic acid content. Patients with kidney stones should avoid foods containing oxalic acid because oxalic acid significantly inhibits the absorption of calcium and zinc.
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People with constipation:For those suffering from constipation or infrequent urination, raw cabbage or sauerkraut should be avoided and should be cooked thoroughly.
Pregnant women with reflux syndrome:Pregnant women with reflux syndrome or allergies, or who have digestive problems with cruciferous vegetables, should be cautious with Chinese cabbage. The indole component in Chinese cabbage may reduce the effectiveness of some pain relievers containing acetaminophen.
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People with gastrointestinal inflammation:People with inflammatory bowel disease should avoid eating raw napa cabbage, such as in kimchi or salads, to prevent irritation of the inflamed or ulcerated areas.
According to Labor
