Choosing Greens When You Have Thyroid or Kidney Disease

By Jennifer Thompson

Although balance and variety are the keys to success in eating a healthy diet, certain preexisting medical conditions may dictate which greens you use in your green smoothies and how often.

If you suffer from kidney disease or have only one kidney, you should minimize parsley and greens that are naturally high in oxalic acid, including spinach, Swiss chard, beet greens, kale, and collard greens. Your best choice of greens includes lettuce greens, bok choy, celery, and all other fresh herbs.

If you suffer from hypothyroidism, you should limit greens that contain high amounts of glucosinolates, naturally occurring elements in greens that can inhibit iodine uptake. Those greens include collard greens, mustard greens, kale, bok choy, and watercress. Focus on using lettuce greens, fresh herbs, dandelion greens, celery, alfalfa sprouts, and spinach instead.

No matter what you’re eating, having variety in your diet ensures that you’re getting all the nutrients your body needs and not overdoing it with any one nutrient or food.