4 Types of People Who Should AVOID Eating Cabbage Cabbage is widely praised as a superfood—it’s low in calories, high in vitamins (like C and K), and packed with antioxidants and fiber. From coleslaw to sauerkraut, cabbage is a staple in many diets around the world. However, while cabbage offers many health benefits, it isn’t suitable for everyone. For some individuals, eating cabbage—especially in large amounts or certain forms—can cause more harm than good. Here are four types of people who should be cautious or even avoid eating cabbage altogether, and why it may not be as healthy for them as it is for others.
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1. People with Thyroid Disorders (Especially Hypothyroidism)
Cabbage, especially when eaten raw, contains goitrogens—naturally occurring compounds that can interfere with thyroid function. These compounds inhibit the body’s ability to absorb iodine, which is essential for producing thyroid hormones.
In people with hypothyroidism or iodine deficiency, consuming large amounts of raw cabbage (or other cruciferous vegetables like broccoli, kale, and Brussels sprouts) may worsen symptoms such as fatigue, weight gain, and cold sensitivity. This is particularly concerning if someone is already on thyroid medication or struggling with hormonal imbalances.
What to do:
If you have thyroid issues, it’s best to avoid raw cabbage and opt for cooked versions instead. Cooking significantly reduces goitrogenic compounds, making it safer to consume in moderation.
2. People with Irritable Bowel Syndrome (IBS) or Digestive Sensitivities
Cabbage is high in insoluble fiber and also contains FODMAPs—fermentable carbohydrates that can cause gas, bloating, cramping, and diarrhea in people with IBS or sensitive stomachs.
When cabbage reaches the colon, gut bacteria ferment these sugars, producing gas that can stretch the intestines and lead to painful symptoms. This is especially problematic for those already dealing with inflammatory bowel conditions like Crohn’s disease, colitis, or general digestive discomfort.
What to do:
Those with IBS may tolerate small amounts of cooked green cabbage better than raw or red cabbage. Fermented forms like sauerkraut might be tolerated better due to the presence of beneficial probiotics, but only if consumed in very small portions.
3. People Taking Blood Thinners (e.g., Warfarin)
Cabbage, especially the green and red varieties, is very high in vitamin K, a nutrient that plays a crucial role in blood clotting. While this is beneficial for most people, it can be dangerous for individuals taking anticoagulants such as warfarin (Coumadin).
Vitamin K can interfere with how these medications work, making your blood either too thin or too thick depending on the dose. Sudden increases in vitamin K intake—like eating a lot of cabbage in one sitting—can disrupt the delicate balance needed for safe medication management.
What to do:
If you're on blood thinners, you don’t necessarily need to avoid cabbage altogether—but you must keep your vitamin K intake consistent. Talk to your doctor or a registered dietitian before making any changes to your diet, especially if you want to add or remove foods high in vitamin K.
4. People Prone to Kidney Stones
Cabbage contains oxalates, naturally occurring substances found in many leafy vegetables. In some individuals, oxalates can bind with calcium in the kidneys and form kidney stones—painful, sometimes dangerous crystalline structures that must be passed or removed.
Although cabbage is not the highest oxalate-containing vegetable (spinach is far worse), it can still pose a risk for those genetically prone to kidney stones or with a history of calcium oxalate stones. Consuming large amounts of cabbage, especially raw, can increase the likelihood of stone formation over time.
What to do:
If you’ve had kidney stones or are at high risk, limit your intake of high-oxalate foods and drink plenty of water to flush your kidneys. Also, speak to your healthcare provider about safe vegetable alternatives and calcium management.
Bonus: Other Considerations
Gas and bloating for everyone: Even people without IBS may experience digestive discomfort from cabbage due to its sulfur-containing compounds. These are the same compounds that give cabbage its strong odor when cooked.
Allergic reactions (rare): In rare cases, individuals may experience allergic reactions to cabbage, including itching, rash, or swelling of the mouth and throat.
Final Thoughts
Cabbage is undeniably healthy for most people. It supports digestion, boosts immunity, and may even help fight inflammation. But as with all foods, context matters. Your health conditions, medications, and individual sensitivities determine whether cabbage should be a dietary staple or an occasional treat—or avoided altogether.
If you fall into any of the categories listed above, don’t make major dietary changes without consulting your doctor or a qualified nutritionist. What’s healthy for one person may be harmful to another.
Cabbage is not the enemy—but understanding your body is the key to eating wisely.
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