Why should you avoid eating leafy vegetables raw, according to an Ayurvedic doctor?

If you’re watching your weight or trying to eat healthier, crisp, green salads are the perfect choice for you. Salads are often praised for their health benefits, providing a blend of flavor and nutrition. Rich in vitamins, minerals, and nutrients, they’re a staple in many diets. But what if your favorite leafy vegetables aren’t as beneficial as you think? That’s right! Eating leafy vegetables raw, even in your favorite salad, may do more harm than good. Curious to know why? Keep reading!

Also read: Can you eat green leafy vegetables in monsoon? Expert opinion

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Why should you not eat green leafy vegetables raw?

Ayurvedic doctor Varalakshmi Yanamandra shared on Instagram (@drvaraayurveda) that leaves are the most exposed part of any plant, making them the first target of pests. To protect themselves, plants release chemicals called phytotoxins. These toxins are found in higher quantities in leaves than in other parts of the plant.

Which green leafy vegetables contain phytotoxins and how do they affect us?

Experts warn that eating raw leafy vegetables can affect your health over time. Here are some common vegetables and their effects:

1. Spinach

Spinach is high in iron, but also contains oxalate. This compound binds with calcium, affecting its absorption and potentially causing kidney stones. Cooking spinach reduces its oxalate levels.

2. Kale

Kale contains goitrogens, which can interfere with thyroid function. According to experts, lightly steaming kale deactivates these compounds.

3. Rhubarb

Rhubarb is high in oxalic acid, which can cause kidney stones. Experts recommend removing the leaves and cooking the stalks before eating.

4. Swiss Chard

Swiss chard is high in oxalates, which affect calcium and mineral absorption. Boiling Swiss chard reduces the effects of these compounds.

5. Sorrel

Sorrel is very high in oxalate, which can affect mineral absorption and cause kidney problems. It is advisable to limit the consumption of raw sorrel.

6. Fenugreek

Fenugreek is rich in saponins, which can upset your stomach if eaten raw in large quantities. Experts recommend soaking or cooking fenugreek before eating it.

7. Moringa

Moringa contains phytates, which inhibit mineral absorption. Cooking or fermenting moringa reduces its harmful effects.

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Therefore, according to Ayurvedic practitioners, you should avoid eating raw green leafy vegetables in large quantities as they can have a negative impact on your health.

Also read: Did you know: Cooked leafy vegetables were first served 3,500 years ago

Disclaimer: This content including advice provides general information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your doctor for more information. NDTV does not claim responsibility for this information.