Why do we know we should eat vegetables, but still don’t do it?

“Eat more vegetables — it’s the foundation of good health.” We’ve all heard it. But the reality? Most people around the world consistently fail to meet even the minimum daily recommendations for fruits and vegetables. And it’s not just about habits — it’s a psychologically and biologically complex issue.

Let’s break it down…

1. Our Brain Isn’t Wired for Vegetables

Human brains have evolved to seek out high-calorie foods with quick reward potential. This made sense in ancient times, when food was scarce and survival depended on energy-dense meals.

🍟 Ultra-processed foods (like fast food, sweets, and fried snacks) trigger a strong dopamine response — your brain feels “rewarded.”
🥦 Vegetables — although healthy — often taste bitter (due to phytonutrients) and produce a much weaker response in the brain’s pleasure centers.

📖 Neuroscience research (Small et al., 2015) shows that sugary and fatty foods (like cookies and pastries) cause intense activation in the striatum, a brain region tied to pleasure and habit formation. This is why you might find yourself reaching for a cookie — even if you had every intention of eating kale.

2. Some People Physically Can’t Tolerate Vegetables Well

1. Gut Microbiome Imbalance

Your gut microbiome helps break down the fiber found in vegetables.
But when it's out of balance — due to antibiotics, chronic stress, or poor diet — even a simple salad can lead to bloating, gas, or discomfort.

2. FODMAP Sensitivity

FODMAPs are fermentable carbs found in onions, garlic, broccoli, cabbage, apples, and more. For people with FODMAP sensitivity or IBS, these can cause:

Bloating
Gas
Diarrhea or cramping

This isn’t a food allergy or “in your head” — it’s a real physiological reaction to poorly digested carbs that ferment in the gut, causing discomfort.

3. Oral Allergy Syndrome (OAS)

Some people have cross-reactions between plant pollen and raw vegetables. For example, during birch pollen season, raw carrots, celery, or tomatoes might trigger:

Itchy mouth
Scratchy throat
Mild lip or tongue swelling

This is known as oral allergy syndrome (OAS), and it’s common among those with seasonal allergies.

📖 According to the NIH, around 15–20% of people show heightened sensitivity to certain vegetables — especially those with sulfur compounds (like broccoli and onions) or soluble fibers.

3. We Overestimate Our Self-Discipline Around Food

Knowing what’s healthy and actually doing it are two very different things.
Behavioral economists have studied this for years: people don’t make rational choices — they go for what's easy, familiar, and enjoyable right now, even if it means long-term consequences.

📖 The theory of hyperbolic discounting suggests that we tend to choose smaller, sooner rewards over larger, delayed ones. This means we are inclined to favor immediate, short-term pleasures rather than waiting for greater long-term benefits.

So:

🥐 “A croissant — tasty and now”
🥕 “A carrot — healthy, but later”

Even if we know a carrot is better long-term, our brain votes for instant gratification.

That’s why, in real life, “vegetables later” almost always loses to “something sweet now.”
It’s not about weak willpower — it’s how the brain works.

4. Modern Vegetables Aren’t What They Used to Be

Even when people do eat veggies, they’re not always getting what they think.

🔬 Soil depletion from industrial farming means plants absorb fewer minerals.

🚜 High-yield crops are bred for volume, often at the expense of nutrient density.

🚚 Long-term storage and transport reduce vitamin content — especially vitamin C, which is highly sensitive to heat and light.

📖 A study by Davis et al. (2004), using USDA data, found that from 1950 to 1999, 43 types of vegetables in the U.S. showed significant decreases in protein, calcium, phosphorus, iron, riboflavin (vitamin B2), and vitamin C.

In short: even healthy eating isn’t as effective micronutrient-wise as it used to be.

5. Modern Lifestyles Make It Hard to Hit the “Veggie Goal”

To hit the recommended 400–500 grams of vegetables a day, you need to buy them, store them properly, prep and cook them
Know how to combine them for proper nutrient absorption

In today’s fast-paced life, this often feels like a huge project — even for people who truly want to eat better.

🌱 Greespi: Smart Food for Modern Life

Greespi is a functional food product that:

✅ Contains up to 71% complete protein with all essential amino acids
✅ Is a rich source of organic iron, calcium, magnesium, B12, and chlorophyll
✅ Offers up to 95% bioavailability
✅ Doesn’t cause bloating or digestive discomfort
✅ Supports both gut and immune health

📦 Just 2 servings per day can help fill key micronutrient gaps — without needing to master complex nutrition science or worry about food quality.

💡 It’s Not About Laziness — It’s About How Humans Work. We don’t skip vegetables out of laziness or carelessness. Our food choices are shaped by complex biological, psychological, and social forces — all of which can make healthy decisions harder. The answer isn’t guilt — it’s adaptation.

Greespi is a modern solution that works where traditional dietary approaches may fall short.

References:

Richmond, A. (1986). Handbook of Microalgal Mass Culture. CRC Press.
Detailed analysis of the protein profile of Arthrospira (60-70% protein) and its complete amino acid composition.
Becker, E.W. (2007). Micro-algae as a source of protein. Biotechnology Advances, 25(2), 207-210.
Confirms the high bioavailability of Arthrospira protein (PDCAAS = 0.75–0.89).
Karkos, P.D. et al. (2011). Arthrospira in Clinical Practice: Evidence-Based Human Applications. Evidence-Based Complementary and Alternative Medicine.
Review of clinical studies on the content of vitamins B12, iron (28 mg/100 g), and antioxidants in Arthrospira.
Kulshreshtha, A. et al. (2008). Arthrospira in Nutrition and Health. International Journal of Food Sciences and Nutrition. Data on the high content of β-carotene (10 times more than in carrots) and chlorophyll.
Capelli, B., Cysewski, G.R. (2010). Potential health benefits of Arthrospira microalgae. Nutrafoods, 9(2), 19-26. Comparison of iron absorption from Arthrospira (95%) vs synthetic supplements (20%).
Selmi, C. et al. (2011). The effects of Arthrospira on anemia and immune function in senior citizens. Cellular & Molecular Immunology, 8(3), 248-254.
Parada, J.L. et al. (1998). Lactic acid bacteria growth promoters from Arthrospira platensis. Journal of Applied Phycology, 10(4), 375-379. Prebiotic properties of Arthrospira for beneficial gut bacteria.
Small, D.M., DiFeliceantonio, A.G. (2015). Processed foods and food reward. Science, 363(6425), 346-347. This study explores the impact of processed foods on the brain’s reward system.
National Institutes of Health (NIH). (2020). Food Intolerances vs Food Allergies.
Official data on the prevalence of food intolerances.
Ainslie, G. (1975). Specious reward: A behavioral theory of impulsiveness and impulse control. Psychological Bulletin, 82(4), 463-496. A classic work on hyperbolic discounting theory, explaining impulsive decision-making.
Davis, D.R., Epp, M.D., Riordan, H.D. (2004). Changes in USDA food composition data for 43 garden crops, 1950 to 1999. Journal of the American College of Nutrition, 23(6), 669-682. This research shows the decrease in nutrient value of vegetables over the last 50 years.
Gibson, P.R., Shepherd, S.J. (2010). Evidence-based dietary management of functional gastrointestinal symptoms: The FODMAP approach. Journal of Gastroenterology and Hepatology, 25(2), 252-258.
Scientific approach to the FODMAP diet in managing gastrointestinal symptoms.

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