In summer, certain vegetables may be harder for the body to digest or may cause discomfort due to their nature of generating heat or harboring microbes quickly in warm weather. Here are four vegetables often advised to avoid or limit in the summer, especially if not stored or cooked properly:
🌶️ 1. Brinjal (Eggplant)
- Why to avoid: Brinjal increases body heat and may cause acidity or skin issues like boils in hot weather.
- Risk: Not ideal for those who already suffer from body heat or skin allergies.
🧅 2. Onions (raw, in excess)
- Why to avoid: While onions can cool the body, if consumed raw and in excess or not stored hygienically, they can lead to food poisoning or stomach infection in summers.
- Tip: Eat them in moderation and only when fresh.
🧄 3. Garlic
- Why to avoid: Garlic generates internal heat. While good in winter, it may aggravate heat-related issues in summer if consumed in excess.
- Effect: Can cause acidity, sweating, or restlessness.
🥒 4. Tinda (Apple Gourd) – if not fresh
- Why to avoid: Tinda spoils quickly in heat. Eating spoiled or semi-rotten gourds can lead to stomach infections or food poisoning.
- Advice: Always check freshness and smell before cooking.
🔔 General Tips:
- Avoid leftover cooked vegetables kept at room temperature for long.
- Prioritize water-rich vegetables like cucumber, bottle gourd, ridge gourd, ash gourd, etc.
- Cook lightly and eat freshly prepared meals to support digestion in summer.
