Vegetables You Should Absolutely Never Eat


When thinking about eating your vegetables,
it helps to know which ones give you the most bang for your buck. While you might still have recurring nightmares
about being forced to eat broccoli as a kid, these are the veggies you may want to skip
as an adult. Love ’em or hate ’em, onions pop up in everything
from burgers to bahn mi. But if your stomach’s on the sensitive side,
you’ll want to proceed with caution. “Oh, it’s not good at all.” Onions contain fructan, a carbohydrate well-known
for causing bloating and discomfort. On a nutritional level, you aren’t losing
too much by slicing onions out of your diet. They’re primarily made of water, fiber, and
carbs, so you can get your nutrients by reaching for spinach or carrots, instead. It’s hard to imagine passing on the vegetable
that brought us french fries. But, according to scientists at Harvard School
of Health, potatoes are high in quickly-digested carbs, which causes your blood sugar to spike,
then crash. Consuming one cup of spuds actually has about
the same effect on your blood sugar as a can of soda. “You serious?” Those same Harvard scientists also linked
potatoes to weight gain and diabetes, pointing to studies where people who ate more potatoes
put on the pounds, while those who ate less spuds, trimmed down. They also noted that a similar study found
frequent potato consumption resulted in a higher risk of diabetes in women. “Oh…boo.” Opt for potato alternatives, such as whole
grains like brown rice and quinoa. “But it tastes like a dirty old tree branch. What the heck is quinoa?” Fresh tomatoes contain a ton of nutrients,
including cancer-fighting antioxidants. But if you’re eating the canned variety, they
might actually be doing the exact opposite. That’s because some cans are made with a chemical
known as BPA. And that, combined with the high acidity found
in tomatoes, can actually be dangerous. “Oh my God.” While there are BPA-free canned tomatoes out
there, when it comes to nutrition, fresh is definitely best, and freshly cooked may be
even better. Maat van Uitert, author of Organic By Choice,
says, “[Cooking] increases the amount of lycopene
[which lowers] the risk of cancer and heart attacks. When cooked, it becomes more bioavailable,
allowing you to digest and absorb more of the powerful antioxidants.” While they are tasty and filling, eggplants
aren’t the healthiest vegetable. “The only thing I like better than an eggplant
burger, is a chocolate covered eggplant burger.” For starters, eggplants serve up very little
protein and get a large portion of their calories from sugar. Healthline also reports eggplants are a part
of the nightshade family, which are associated with health issues due to their solanine content. “Okay, so there’s something about an eggplant
handshake.” “Eggplant agreement.” “Yeah, they got an agreement to make eggplant
parmesan.” Solanine is actually a poison, naturally produced
by plants as a defense mechanism against predators. And in large amounts, solanine could cause
gastrointestinal issues. “Corn’s my favorite vegetable. Even though it’s not digestible by the human
body.” When it comes to quintessential American foods,
corn is right up there with apple pie and hamburgers. But there are a number of reasons why you
may want to limit your corn intake, particularly if you want to lose weight. A Harvard study discovered that subjects who
ate more corn tended to pack on pounds. “Corn.” “Yeah.” “Corn, corn, corn.” “Alright let’s do it!” “Let’s do it!” “Abort! Abort!” The weight gain has to do with corn’s high
glycemic index, which causes blood sugar to skyrocket. And that spike in blood sugar can lead to
cravings for unhealthy food. Beans are already under scrutiny from certain
nutritionists for containing digestive problem-inducing carbs called FODMAPS. But when it comes to eating certain beans
raw, the problem may be more serious. If you’ve found yourself packing a sack of
raw beans for a camping trip or stocking up on rations for the zombie apocalypse, it’s
just not that simple. “Cool beans.” Broad beans, and white and red kidney beans
naturally contain a toxin before they’re cooked, which can cause gastroenteritis, which may
induce vomiting and nausea. Consuming as few as four uncooked, soaked
beans can produce these symptoms. That’s right, four actual beans. But there’s hope for all the dedicated bean
fans out there. To deactivate the toxin, just boil the beans
for ten minutes, and dinner is served. “Bon appetit.” “Bon appetit.”

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