Bok Choi butts. Photo by flickr user The Marmot.
An 88-year-old woman almost died last year from a myxedema coma–a life-threatening condition caused by extreme hypothyroidism. I’ll let the New York Times take it from there:
The culprit, it turned out, was raw bok choy. The patient had been eating two to three pounds of it every day for several months, in the belief it would help control her diabetes. Instead, the vegetables may have suppressed her thyroid.
Bok choy contains compounds called glucosinolates that have been found to inhibit thyroid function in animals.
“I don’t want to say people shouldn’t be eating raw vegetables, but everything in moderation — even things that are good for us,” said Dr. Michael Chu, an NYU resident physician who was one of the letter’s authors. “This probably wouldn’t have happened if the vegetables were cooked.”
So that pretty much proves conclusively that raw foodists are all gonna die soon, right?