Okra, often called lady’s finger, is a popular vegetable praised for its rich nutritional profile. It contains fiber, vitamins C and K, folate, magnesium, and antioxidants that support digestion, immunity, and overall health. Many people enjoy it in soups, stews, or stir-fries because of its unique texture and health-promoting properties.

However, despite its many benefits, okra is not suitable for everyone. In certain cases, eating okra may do more harm than good. Here are four groups of people who should avoid or limit okra consumption:

1. People with Kidney Stones

Okra is high in oxalates, which can contribute to the formation of kidney stones. For individuals who already have kidney problems or are prone to stones, consuming okra regularly can worsen the condition.

2. People with Arthritis or Gout

Because of its oxalate content, okra may also aggravate joint pain in people with arthritis or gout. Excess oxalates can form crystals that settle in the joints, causing inflammation and discomfort.

3. People with Digestive Disorders

Okra is rich in soluble fiber, which usually aids digestion. However, too much fiber can cause bloating, gas, or diarrhea in people with sensitive stomachs, irritable bowel syndrome (IBS), or other digestive issues.

4. People Taking Blood Thinners

Okra contains vitamin K, which plays a role in blood clotting. For people taking anticoagulant medications such as warfarin, eating large amounts of okra may interfere with the effectiveness of the treatment.