Cabbage has always been a staple in our kitchens: easy to prepare, economical, and packed with nutrients. Yet, behind its nourishing green leaves lies a lesser-known reality: for some, eating it can be risky. But who are these people? And more importantly, why can this popular vegetable become problematic? Sit back, the answer might surprise you…
Why is cabbage so popular in France?
Cabbage is a bit like a baguette for the French: a daily staple. Rich in vitamins A, P, C, E, and B, it acts as a real asset to strengthen our blood vessels, support our nervous system, and boost our metabolism. Low in calories, it’s also the perfect ally for those who want to stay in shape without depriving themselves.
With him, winter seems less harsh, as his comforting soups warm the heart. But beware, even the best allies have their limits…
Who should limit or avoid cabbage consumption?
People with thyroid disorders
Think of your thyroid as a conductor, harmoniously regulating all vital functions. The problem is that cabbage contains goitrin , a substance that can disrupt this harmony by causing the gland to swell.
People with goiter or thyroid dysfunction should therefore remain vigilant. In case of an irresistible urge, it is recommended to immerse the cabbage leaves in salt water for 10 to 15 minutes , then chop them finely before eating them. This small gesture can significantly reduce the presence of goitrin.
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