“Cabbage” and its unexpected health effects. Cabbage is a type of green leafy vegetable in the same family as cruciferous vegetables such as cauliflower, broccoli and Brussels sprouts. There are many varieties such as red, purple, green and white cabbage, but green cabbage is the most popular and easily available. It can be eaten both raw and in salads.

Cabbage is rich in many important nutrients such as vitamins, minerals, antioxidants,สมัคร UFABET วันนี้ รับเครดิตฟรีสำหรับสมาชิกใหม่, and dietary fiber, making it very beneficial for health and beauty. However, eating too much cabbage can have negative effects on health, so be careful when consuming it.
Health effects of cabbage
1. Risk of goiter. Cabbage is a vegetable that is high in dietary fiber, which helps the digestive system work well. However, if eaten in excess, it can cause health problems because it contains goitrogens that prevent iodine absorption, which increases the risk of goiter.
2. May cause accumulation of chemical residues. Cabbage grown using chemicals, when eaten raw, may cause the body to receive chemical residues.
3. For those who are allergic to vegetables in the cabbage and cabbage family, they should avoid eating cabbage as it may cause an allergic reaction, vomiting, rash, swelling of the face and tongue.
4. People with diabetes and those with abnormal thyroid function should also avoid eating cabbage because cabbage can cause the thyroid gland to work less. This is because cabbage, especially raw cabbage, may contain inhibitors that prevent the production of hormones in the thyroid gland.
5. Since cabbage helps reduce blood sugar levels, if eaten in large quantities, especially for those who need to undergo surgery, it may cause blood sugar levels to drop too much during surgery, which may lead to seizures and loss of consciousness. Therefore, you should stop eating cabbage at least 2 weeks before surgery.
To reduce the risk of these problems, wash the cabbage thoroughly with a disinfectant or potassium permanganate before cooking. Cooking with heat reduces the amount of chemical residue and destroys goitrogens.