Dangerous disadvantages of eating vegetables

 

Everyone says to eat vegetables, yeah because they are good for your health, but you should also know that eating vegetables too much also cause disease. Ah! Yes, everything is good when you eat in balance. 

So the disease which caused by eating vegetables too much are as follows: 

Imbalanced Nutrition

Most vegetables, whether non-starchy or starchy, are high in carbohydrates and relatively low in protein and healthy fats. Those carbohydrates come with enough dietary fiber to prevent veggies from causing blood sugar spikes, but even with the fiber, a plate of vegetables doesn’t make a balanced meal. Dietary protein is necessary for building and repairing healthy cells in your body, as well as building new lean muscle tissue. Fats contribute to energy and healthy neural functioning and increase absorption of many of the vitamins and minerals found in vegetables. If veggies form the bulk of your diet, be sure to balance them out with some protein and fat at every meal.

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Lack of Taste

Vegetables aren’t popular among some Americans, and most don’t meet the government’s recommendations to eat at least 2 1/2 cups per day. Part of the reason could be that many veggies are naturally bitter or astringent and don’t always taste good when eaten raw or even when cooked. And if you’re eating a vegetable that’s not quite ripe or that isn’t in season, odds are even better that it won’t have a naturally great taste. To bring out more of a veggie’s natural sugars or reduce its bitterness, try roasting it, grilling it, sauteing it with spices and herbs or serving it with grated cheese or another topping.

Contamination Risk

According to an article published on CNN.com in 2013, vegetables are to blame for the majority of foodborne illness outbreaks in the United States. Most veggie contaminations can be traced to norovirus, which is spread from water that’s tainted by fecal substances. Most vegetable contaminations can be prevented by frequent hand washing and by thoroughly washing and drying vegetables before preparing and eating them. The FDA recommends further reducing the risk of foodborne illness by storing veggies separately from all meats and by cleaning all cutting boards and preparation surfaces in between preparing meats and vegetables.

Pesticide Residues

Pesticides used in conventional farming also present a health risk to consumers. According to a 2013 report from the Environmental Working Group, chemicals commonly found in pesticides contain neurotoxins that may negatively affect nervous system development of babies and young children. Pesticide consumption may also be associated with infertility, reduced immune function and other chronic health problems. You can remove some pesticide residues by thoroughly washing vegetables and scrubbing any veggies that have rough outer skins, like potatoes and carrots.