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The 4 Types of People Who Shouldn’t Eat Cabbage

The 4 Types of People Who Shouldn’t Eat Cabbage

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1. People With Thyroid Conditions (Especially Hypothyroidism)

Cabbage contains goitrogens, natural compounds that can interfere with thyroid function by blocking the body’s ability to absorb iodine. This can be a problem for people with underactive thyroid (hypothyroidism) or other thyroid disorders.

  • Why it matters: Goitrogens can affect the production of thyroid hormones, which regulate your metabolism, energy, and more.
  • What to do: Cooking cabbage can reduce goitrogens significantly. If you have a thyroid issue, it’s best to eat cooked cabbage in moderation rather than raw, and keep your iodine levels in check.

2. People With Irritable Bowel Syndrome (IBS) or Sensitive Digestion

Cabbage is high in FODMAPs—a group of fermentable carbohydrates that can cause gas, bloating, and digestive discomfort in people with IBS.

  • Why it matters: Raw cabbage, in particular, can be very rough on sensitive stomachs and may trigger cramps or diarrhea.
  • What to do: If you have IBS or frequent bloating, try small amounts of fermented cabbage (like sauerkraut), which is sometimes easier to digest. You can also opt for low-FODMAP vegetables instead.

3. People Taking Blood Thinners

Cabbage is rich in vitamin K, which plays a key role in blood clotting. While that’s normally a good thing, it can interfere with anticoagulant medications like warfarin (Coumadin).

  • Why it matters: A sudden increase in vitamin K can reduce the effectiveness of blood thinners, putting you at risk for blood clots or stroke.
  • What to do: If you’re on blood-thinning medication, talk to your doctor before adding cabbage (especially in large amounts) to your diet. The key is consistency in your vitamin K intake—not avoiding it entirely.

4. People With a History of Kidney Stones

Cabbage contains oxalates, compounds that can contribute to kidney stone formation in people who are prone to them, especially calcium oxalate stones—the most common type.

  • Why it matters: Although cabbage isn’t the highest-oxalate vegetable, regular consumption can still be a concern if you’re susceptible to stones.
  • What to do: Drink plenty of water, moderate your intake of high-oxalate foods, and consult your doctor or dietitian if you’ve had kidney stones in the past.

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