Why I Feared Vegetables—and How I Learned to Eat Them Right

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When I tell people I used to be afraid of vegetables, they think I’m joking. But it’s true. Not in the “I hate broccoli” kind of way—but in the “I literally got sick from them” kind of way.

I learned the hard way about oxalates, natural compounds found in many veggies like spinach, beets, chard, and almonds. Oxalates can bind to calcium and form kidney stones or cause joint pain and inflammation in sensitive people. And guess what? I was sensitive.

At one point, my body had enough. I was bloated, achy, and tired. I couldn’t figure it out—until I discovered oxalates. That’s when I made a drastic move: I went carnivore. Meat, eggs, butter. That’s it. I gave my gut a break from plants entirely. And honestly? It worked. I felt relief.

But deep down, I knew: vegetables aren’t the enemy. They just need to be prepared right.

I learned something powerful:🥦 Some veggies are safer cooked (like spinach, kale, and chard—cooking lowers oxalate content).🥗 Some are better raw (like lettuce, cucumbers, zucchini—low oxalates and easy on digestion).

It wasn’t about cutting veggies out—it was about learning which veggies work for my body and how to prepare them safely. Now, I enjoy a balanced plate: meat, low-oxalate veggies, and healthy fats. No more fear—just wisdom.

👉 My takeaway: Not all veggies are created equal. Cooking methods matter. And your body’s response matters most.

If you’re struggling with bloating, joint pain, or mystery symptoms after eating “healthy” veggies, it might not be in your head. Sometimes, it’s in the oxalates.

Have you ever felt worse after eating healthy food? Let’s talk about it in the comments!