Monsoon relieves the hot summer heat and brings freshness in the air, but it also brings with it a variety of seasonal diseases. Even though your immunity is being challenged by this time itself, food comes in handy in safeguarding you and keeping you healthy. Interestingly enough, one group of foods you might want to cut back on, or even skip, during the monsoon is green leafy vegetables.
In an exclusive interview with the editorial team, our expert, Dr Bhumesh Tyagi, Consultant, General Medicine and Physician, Shardacare, Health City, Noida, shared, "Yes, your beloved spinach (palak), fenugreek (methi), mustard greens (sarson), and amaranth (chaulai) may actually be more dangerous than you realise when it rains." Here's why.
1. ncreased Risk of Contamination
Monsoon season is when the wet and humid air is the perfect breeding ground for bacteria, fungi, and parasites. Leafy green plants are grown near the ground and tend to hold water, so they are particularly susceptible to contamination from:
- Filthy water used for irrigation
- Mud and filth
- Insects, worms, and larvae
These impurities aren't easily removed even with intensive cleaning.
2. Higher Chances of Infections
Consumption of contaminated greens leads to various health ailments:
- Stomach infections
- Diarrhoea
- Food poisoning
- Parasitic infestations
Dr Tyagi advised, "During monsoon, I would tell individuals with low immunity or weak digestion not to consume raw leafy vegetables at all. Even cooked ones can be dangerous if not properly cleaned and cooked."
3. More Difficult to Clean Thoroughly
Washing leafy greens properly is already tricky. During the rainy season, the leaves are often muddier and may host tiny worms or insects hidden between layers. Even multiple washes under running water may not fully eliminate them. Soaking in vinegar or saltwater helps, but still may not be foolproof.
4. Digestive Sensitivity During Monsoon
Your digestive system slows down in the monsoon season because of humidity and less physical activity. Leafy vegetables, high in fiber, can be more difficult to digest and can result in bloating or indigestion. That's why lighter, easily absorbed, and freshly cooked food is usually suggested.
5. Greater Use of Pesticides
In order to repel pests this time of the year, farmers use more pesticides on crops — particularly greens. Unless you're purchasing organic, there is another risk in the form of chemical residues added to this.
So What Should You Eat Instead?
Monsoon is the time to be doubly careful and choose foods that are:
- Freshly cooked
- Light and easy on the stomach
- Boiled or steamed instead of raw
- High in immunity-enhancing nutrients such as Vitamin C, zinc, and probiotics
Raw leafy greens or palak curry aside, opt for a diet that includes:
- Lauki (bottle gourd)
- Tinda (apple gourd)
- Turai (ridge gourd)
- Moong dal khichdi
Seasonal fruits such as pears and pomegranates (properly washed)
Bottomline
Though green leafy vegetables are otherwise celebrated as superfoods, monsoon is not the ideal season to eat them. The danger of bacterial contamination, stomach ailments, and exposure to pesticides greatly outweighs the advantages at this time. If you really need to have them, make sure they are:
- Purchased from a clean and reliable supplier
- Washed in saltwater or vinegar
- Cooked thoroughly, never consumed raw
Until the rains subside, experts warn that it is best to err on the side of caution.