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When you think of allergies, pollen might come to mind, but cabbage, particularly when fermented or pickled, can also trigger allergic responses. Symptoms might include itching, watery eyes, sneezing, or even eye bleeding (subconjunctival hemorrhages).
This is due to the natural histamines cabbage contains. If you’re sensitive to histamines or have had allergic eye issues before, cabbage may not be your friend.
4. People With Kidney Problems
Cabbage might seem harmless, but it contains oxalic acid—a substance that can bind with minerals like calcium and form kidney stones.
If you’ve had kidney stones before or live with kidney disease, consult your doctor before adding cabbage to your meals. Cooking cabbage thoroughly and cutting it into small pieces can help reduce the risks.
Final Thoughts
Cabbage is undoubtedly a nutritional powerhouse, but it’s not universally beneficial. For some, the key lies in moderation, mindful preparation, or avoiding it altogether.
Ultimately, balance and body awareness are crucial. With the right approach, you can enjoy your next helping of cabbage safely and deliciously.
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