You may think you are living the healthy life by incorporating kale into your juices, salads and meals, but the leafy green has a dangerous secret. The vegetable may pack a stunning amount of nutrition into one little leaf, but it can also be harmful to individuals suffering from certain health conditions. Before you go throwing out all of those luscious greens, it is worth noting that most people are perfectly safe to gorge to their heart’s desire, but if you are on blood thinners or suffer from a thyroid condition, take note and use caution.
Kale is definitely having a moment – it’s king of the juicing trend, packed into salads everywhere and seems to be incorporated into nearly every healthy recipe these days. For most people, and particularly for nutritionally-deficient Americans, this is a very good thing. But according to Oregon State University, very high consumption of cruciferous vegetables, which includes kale, cabbage, turnips and broccoli, has been shown to cause hypothyroidism in animals and may be responsible for causing hypothyroidism leading to death in one individual.
Most Americans don’t eat anywhere near enough greens in general and certainly not enough to cause harm, but if you have thyroid problems, it is definitely worth a chat with your doctor. The vitamin K in dark green vegetables like kale can also cause complications with blood thinners if you eat too much of them. If you have any concerns about your kale intake, there are a few things you can do to be safer. First, cook your veggies, because cooking helps reduce the compound that can mess with your thyroid. Second, get plenty of iodine with your greens. Seaweed is one good natural source. Finally, a little advice that we can all probably use: mix it up. Variety is the spice of life and a good way to avoid getting too much of a good thing.