1. Nightshade Vegetables (Tomatoes, Eggplants, Peppers)
Nightshades contain alkaloids such as solanine and tomatine. Normally, these compounds are present in low amounts, so eating these vegetables in typical culinary quantities is safe. However, consuming very large amounts raw may irritate sensitive digestive systems. Tip: Cooking (roasting, stewing, or sautéing) reduces alkaloid levels and makes these vegetables safer to eat in larger quantities.
2. Cruciferous Vegetables (Broccoli, Cabbage, Kale, Mustard Greens)
Cruciferous veggies produce glucosinolates, which break down into isothiocyanates. These compounds have potential anticancer benefits but can interfere with iodine uptake in very high amounts, particularly for those with thyroid sensitivity. Tip: Eat a variety of vegetables, avoid overdoing a single type, and don’t overcook to preserve antioxidants while minimizing risk.
3. Bitter Gourds and Related Vegetables (Cucumbers, Bitter Melon, Bottle Gourd)
Some gourds contain cucurbitacin, the compound responsible for their bitter taste. Immature or improperly grown fruits may have high levels, causing nausea, diarrhea, or, in extreme cases, poisoning. Tip: Always taste a small piece first — if it’s extremely bitter, discard it. Choose mature fruits and cook them well to reduce cucurbitacin content.
