Who Should Avoid Eating Cruciferous Vegetables? Here’s What I’ve Learned
I used to think cruciferous vegetables—like broccoli, cauliflower, kale, and Brussels sprouts—were the gold standard of healthy eating. And to be fair, they are packed with nutrients, fiber, and antioxidants. But after doing some digging (and experiencing some unexpected side effects myself), I realized that not everyone should be loading up on them.
Let me explain.
If you have a thyroid condition—especially hypothyroidism like I do—you might need to be cautious with cruciferous veggies. These vegetables contain natural compounds called goitrogens, which can interfere with thyroid hormone production by disrupting iodine uptake. When I was first diagnosed, my doctor advised me to avoid eating large amounts of raw cruciferous vegetables. I didn’t think much of it until I started noticing fatigue and brain fog creeping in again—right around the time I was juicing kale every morning.
Cooking these vegetables helps reduce the goitrogenic effect, which is something I’ve since adjusted in my meal prep. So now, instead of raw kale smoothies, I sauté or steam my greens. It makes a difference.
Also, for those with sensitive digestive systems or IBS, cruciferous veggies can trigger bloating or gas. I’ve learned the hard way after a cauliflower-heavy dinner left me painfully uncomfortable for hours. If that sounds familiar, you’re not imagining it.
Of course, everyone’s body is different. I’m not saying you need to swear off cruciferous vegetables entirely—but if you’re dealing with thyroid issues or gut sensitivity, it might be worth taking a closer look. Talk to your doctor, listen to your body, and don’t be afraid to tweak your diet. Sometimes, the “superfood” everyone loves just isn’t super for you—and that’s okay.
