Nutritionist Elena Solomatina spoke about cases of turning healthy vegetables into poison

Nutritionist Elena Solomatina spoke about cases of turning healthy vegetables into poison

Vegetables are considered the foundation of a healthy diet, but there are times when they have a negative effect on the body. Nutritionist Elena Solomatina told how to avoid this.

Nutritionist Elena Solomatina spoke about cases of turning healthy vegetables into poison

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Vegetables not only make up for the lack of vitamins, macro- and microelements in the body, but also provoke problems with the thyroid gland, hormones and gastrointestinal tract. These foods can also lead to poisoning and exacerbation of chronic diseases. This is facilitated by their improper storage and heat treatment. Nutritionist Elena Solomatina said that it is not recommended to eat overripe eggplants, potatoes that have lasted until spring, and unripe green tomatoes, since they contain solanine, a neurotoxin that negatively affects the nervous and urinary systems. Caution should be exercised with beans. It cannot be eaten raw or undercooked due to phytohemagglutinin, which provokes poisoning. In addition, long-term storage of legumes leads to the accumulation of mycotoxins in them.

In chronic diseases, some vegetables must be excluded from the diet altogether. So, cabbage interferes with the assimilation of iodine, therefore, with hypothyroidism, you need to abandon it, and radish and radish aggravate existing problems with the gastrointestinal tract and pancreas. Beets, spinach, parsley, carrots and cucumbers have high levels of nitrate. If the body is oversaturated with them, undesirable consequences may occur. This is especially dangerous for pregnant women, since the fetus is able to experience hypoxia.

Earlier, nutritionists talked about healthy eating habits that can improve your well-being.

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