Social media posts warning that “these 3 vegetables cause cancer” are often misleading. While they attract attention with fear-based claims, vegetables are actually one of the best defenses against cancer. According to the WHO and Harvard, they’re full of antioxidants, fiber, and vitamins that *“help prevent DNA damage, reduce inflammation, and improve immune response.”*

So where does the fear come from? In rare cases, *how* vegetables are grown, stored, or prepared can pose risks:

1. **Pesticide Residue:** Some vegetables, like kale or spinach, may contain high pesticide levels. Glyphosate, for example, is *“probably carcinogenic,”* says IARC. Wash thoroughly and choose organic when possible.

2. **Pickled Vegetables:** Overconsumption of salty or fermented vegetables may raise stomach cancer risk, especially in East Asia. Enjoy occasionally, but refrigerate and consume within safe timeframes.

3. **Moldy Vegetables:** Rotten veggies can contain aflatoxins, linked to liver cancer. *“Never consume vegetables that are moldy, slimy, or smell foul.”*

Bitter vegetables like gourd are not cancerous but may be toxic if overly bitter—always taste-test first.

**Bottom line:** Don’t fear vegetables. Fear misinformation. *“Vegetables are, without a doubt, among the healthiest foods one can consume.”*