Cabbage is very good for your health — but these 4 types of people should be careful or avoid it (this is where the fine print matters).
🥬 Why cabbage is usually a win
- High in fiber, vitamin C, vitamin K
- Supports gut health
- Anti-inflammatory compounds
- Low calorie, very filling
But “healthy” foods can still backfire for some people 👇
🚫 1. People with thyroid disorders (especially hypothyroidism)
Cabbage is a cruciferous vegetable, which contains goitrogens.
- These can interfere with iodine uptake
- Raw cabbage is the main issue
- Large amounts = potential thyroid suppression
✅ If you’re affected:
Cook it well and don’t eat it daily in large portions.
🚫 2. People with IBS, bloating, or sensitive digestion
Cabbage is very high in FODMAPs.
Possible effects:
- Gas
- Cramping
- Bloating that feels immediate and intense
Raw cabbage is especially rough.
✅ If this is you:
Try small portions, cooked cabbage, or fermented forms like sauerkraut (some tolerate this better).
🚫 3. People on blood thinners (e.g., warfarin)
Cabbage is loaded with vitamin K, which affects blood clotting.
- Sudden increases can interfere with medication
- The issue isn’t cabbage itself — it’s inconsistency
✅ If this applies:
You don’t have to quit cabbage, but keep intake consistent and talk to your doctor.
🚫 4. People with active stomach ulcers or gastritis
Raw cabbage can:
- Increase stomach acid
- Irritate inflamed stomach lining
Ironically, cabbage juice is sometimes used therapeutically — but whole raw cabbage can worsen symptoms.
✅ Better option:
Soft-cooked cabbage in small amounts, or skip during flare-ups.
🧠 The takeaway
Cabbage isn’t “bad” — it’s just not universal.
✔️ Great for most people
⚠️ Problematic for some
❌ Harmful only when eaten in the wrong form or amount for your body
If you want, I can:
- Rank the best ways to eat cabbage based on digestion
- Compare raw vs cooked vs fermented
- Or help you decide whether cabbage makes sense for you
Just tell me.
