Love beetroot? Doctor explains why they might not be safe for everyone

Beetroot has seen the day of the light when it comes to health and skincare, all because of social media videos and posts, propagating its numerous benefits that can help people achieve their desired health. The pigmented root vegetable is a popular component of healthy food bowls, salads, juices and most healthy recipes.

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However, did you know that while beetroot might provide various health gains, it is not safe for everyone to consume? Dr Tushar Singh Rajpurohit, MBBS, has a following of 16.2K on Instagram. The lifestyle and fitness educator shared a video on his social media sharing information about the popular vegetable that many are unaware of.

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In the video, he stated that if you think eating beetroot increases the blood flow in the body, then you might have to rethink your opinion on the veggie. Adding that beetroot is a root vegetable, due to which it can contain parasites and viruses, which can lead to vomiting, diarrhoea and food poisoning if consumed. In pregnant women, consumption of beetroot could also lead to a miscarriage.

The vegetable can contain harmful metals and pesticides that can cause the failure of vital organs such as the heart, liver and kidneys. Additionally, it may lead to the formation of calcium stones. Raw beetroot, according to the doctor has FODMAP, due to which IBS and IBD patients should avoid it in their diet. He also corrected a misconception about beetroot being highly rich in iron, adding that 100 g of it only has 1 microgram of iron.

Well, no. As per the doctor, the right way to eat beetroot is to wash it properly, peel it, and cook it. This will destroy all harmful bacteria and viruses inside it, make it safe for the gut, and still provide you with all the necessary vitamins and minerals.

When it comes to the accumulation of heavy metals, parasites, bacteria and viruses, the doc's claims are true. According to a study published in the National Library of Medicine, the vegetable tends to accumulate heavy metals such as cadmium, mercury and lead. Prolonged exposure to these with consistent consumption of beetroot can lead to kidney stones and disorders of bone turnover.

A table of nutritional information in a 2020 NIH study attests to the fact that beetroot has low iron content with raw beetroot having just 0.8 mg per 100 g. Monash University, the most referenced authority for FODMAP research, classified raw beetroot or cooked beetroot as high-FODMAP in standard serving sizes. This can be harmful for people with IBS and IBD whose sensitive intestines may react to FODMAPs.