Surprising “Health” Foods to Skip.

Kale, Yeah, or Kale No? Overnight, kale became a celebrity during the original plant-based movement created by Whole Foods Market co-founder, John Mackey and celebrity fireman, Rip Esselstyn. Suddenly kale was everywhere. Kale, yeah!

Don’t get me wrong— I love a kale salad. I was 100% part of the “Kale Yeah” movement back in 2014. The problem with kale is really two-fold: It is difficult to digest, irritating to the gut and rich in problematic organic compounds. If you look at a bundle of kale, it is twiggy, thick and crunchy. You can make kale easier to digest by removing the stems and massaging the leaves with an oil, but even still, it can be like swallowing a small bush. Unless you are a baby brontosaurus, kale’s tough leaves and dense fiber can irritate the delicate gut lining causing digestive distress. Kale is just simply too cruciferous.

Kale is also rich in oxalate acid and sulfur. Teri Cochrane, a nutritionist and author of “Wildatarian” says: If your body doesn’t metabolize [these organic compounds] efficiently, or you suffer from a leaky gut, [they] can bioaccumulate in your system…” and essentially cause issues. 

Regardless, kale is one of those foods to best minimize, or at least not put on a pedestal. Kale Yeah is more like a Kale No, thank you. 

Garlic. I absolutely love garlic. Although garlic is often touted for its medicinal properties, it can actually be so potent that it can irritate an already aggravated gut. Like kale, garlic is also very rich in sulphur which can be problematic for some according to Cochrane. In one of her many posts she states that foods rich in sulfur, “may overwhelm a body that has some sort of imbalance and genetic variance, and may need to be removed from the diet for a time to support healthy tissue function, respiratory health, hormonal balance, immune function and weight loss.”

If you are like me and you grew up on a diet rich in garlic and onions, and you suffer from any digestive issues, skin issues, or health frustrations, try giving garlic a break. Tragic, I know. 

Fermented vegetables. For some, fermented vegetables, like sauerkraut, kimchi, kefir, pickled foods, etc. can be a delicious way to add tangy probiotics and fiber to your meal. In fact, there are many health experts that will recommend adding them to your daily diet to improve overall well-being via gut health. However, for people already suffering from digestive issues, (bloating, constipation, indigestion, acid reflux, acne, candida, fungal issues, etc.) they can add fuel to the fire and feed the bad bacteria. 

We are all uniquely designed. Bacteria are similar. So while some strains of bacteria may be beneficial for some of the population, they may not be friendly to all. If you are someone that gets digestive discomfort from fermented foods, tread lightly. 

Kombucha. Kombucha is not a health food. It is a tasty drink to be enjoyed instead of another bubbly drink. Unless you are reaching for a kombucha instead of another sweetened beverage, consider kombucha to be in the same category as fermented vegetables. 

Avocados. Probably the most surprising on this list is everyone’s favorite fruit, the creamy and delicious avocado. I love avocados. For many, they can be an excellent source of healthy fat, vitamins, minerals and antioxidants. For others, they can cause itchy skin, sluggish digestion, or metabolism, skin breakouts, and/or cause a histamine response (like flushing and/or hives, wheezing, etc.). Avocados are not “bad” for you. They are just not ideal for everyone, as we are constantly informed. If avocados make you feel “off”, minimize your consumption of them. People who should avoid avocados are those who have a latex allergy, or are sensitive to latex, or bananas, those on a low histamine diet, individuals who may have liver issues, or those with trouble digesting and metabolizing high fat foods. 

Listen to your body. I have clients who are very aware of their body’s relationship to certain foods and other clients that could not pinpoint a food’s relationship to their mood, or overall well-being, if their life depended on it. That’s okay! We can all learn to be more aware by journaling what we eat and taking into consideration things like: our bowel movements, sleep, clarity, skin health and moods, for instance. Stay consistent in what you eat to better understand how food affects you. Example: If you ate cassava flour three days in a row and notice you feel sluggish and unmotivated, cassava may not be your best friend. 

As a whole, I wish wellness professionals would avoid the age old idea that “a healthy diet” is a one-size-fits-all scenario. This kind of approach makes it confusing across the board. If a health coach, or professional tells you a food is healthy but it does not feel good in your own body, listen to your body. It is more intelligent than we give it credit for. 

_{Work with Lauren Gillan, CN. You can find her at FeminologyMD.com in Dallas or @laurentgillan on Instagram.}