Editing Cabbage (section)

==Toxicity==
When overcooked, toxic [[hydrogen sulfide]] gas is produced.<ref name="Corriher-2001">{{cite journal |author=Corriher, Shirley O. |date=2000–2001 |title=Corriher's Compendium of Ingredients and Cooking Problems |url=http://units.sla.org/division/dfan/FFT/vol32no1.pdf |url-status=dead |journal=Food for Thought |volume=32 |issue=1 |page=6 |archive-url=https://web.archive.org/web/20081217112600/http://units.sla.org/division/dfan/FFT/vol32no1.pdf |archive-date=2008-12-17}}</ref>

Excessive consumption of cabbage may lead to increased [[intestinal gas]] which causes [[bloating]] and [[flatulence]] due to the [[trisaccharide]] [[raffinose]], which the human [[small intestine]] cannot [[digestion|digest]], but is digested by bacteria in the [[large intestine]].<ref name="St. John2011">{{cite web |title=The digestive system and gas |url=http://www.webmd.com/digestive-disorders/digestive-diseases-gas |access-date=24 June 2013 |website=WebMD}}</ref>

Cabbage has been linked to outbreaks of some [[food-borne illness]]es, including ''[[Listeria monocytogenes]]''<ref>{{cite web |author1=Davis, J. G. |author2=Kendall, P. |date=April 19, 2013 |title=Preventing ''E. coli'' from Garden to Plate |url=http://www.ext.colostate.edu/pubs/foodnut/09369.html |url-status=dead |archive-url=https://web.archive.org/web/20120305133942/http://www.ext.colostate.edu/pubs/foodnut/09369.html |archive-date=2012-03-05 |access-date=2012-08-10 |publisher=Colorado State University}}</ref> and ''[[Clostridium botulinum]]''. The latter toxin has been traced to pre-made, packaged coleslaw mixes, while the spores were found on whole cabbages that were otherwise acceptable in appearance.<ref name="chapIV">{{cite web |date=April 12, 2012 |title=Chapter IV. Outbreaks Associated with Fresh and Fresh-Cut Produce. Incidence, Growth, and Survival of Pathogens in Fresh and Fresh-Cut Produce |url=https://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm091265.htm |url-status=dead |archive-url=https://web.archive.org/web/20121109123857/https://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm091265.htm |archive-date=November 9, 2012 |access-date=2012-08-10 |work=Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce |publisher=US Food and Drug Administration}}</ref> ''[[Shigella]]'' species are able to survive in shredded cabbage.<ref name="chapIV" /> Two outbreaks of ''[[Escherichia coli|E.&nbsp;coli]]'' in the United States have been linked to cabbage consumption. Biological risk assessments have concluded that there is the potential for further outbreaks linked to uncooked cabbage, due to contamination at many stages of the growing, harvesting and packaging processes. Contaminants from water, humans, animals and soil have the potential to be transferred to cabbage, and from there to the end consumer.<ref>{{cite web |date=December 2001 |title=Cabbage Risk Assessment Introduction and Summary |url=http://www.omafra.gov.on.ca/english/food/inspection/fruitveg/risk_assessment_pdf/cabbage/30ra.pdf |url-status=dead |archive-url=https://web.archive.org/web/20130921055715/http://www.omafra.gov.on.ca/english/food/inspection/fruitveg/risk_assessment_pdf/cabbage/30ra.pdf |archive-date=2013-09-21 |access-date=2012-08-19 |publisher=Ontario Ministry of Agriculture, Food and Rural Affairs}}</ref>

Whilst not a toxic vegetable in its natural state, an increase in intestinal gas can lead to the death of many small animals like rabbits due to gastrointestinal stasis.<ref>{{Cite web |last=Spicer |first=Bradly |date=2022-09-21 |title=Gastrointestinal (GI) Stasis: How to prevent a killer problem |url=https://www.cottontailclub.com/gi-stasis-how-to-prevent-a-killer-problem/ |website=Cottontailclub |language=en-US}}</ref>

Cabbage and other [[cruciferous vegetable]]s contain small amounts of [[thiocyanate]], a compound associated with [[goiter]] formation when [[iodine deficiency|iodine]] intake is deficient.<ref>{{cite journal |author=Vanderpas J |year=2006 |title=Nutritional epidemiology and thyroid hormone metabolism |url=http://www.iccidd.org/cm_data/2006_Vanderpas_Nutritional_epidemiology_and_thyroid_hormone_metabolism_AnnRevNutr.pdf |journal=Annu Rev Nutr |volume=26 |pages=293–322 |doi=10.1146/annurev.nutr.26.010506.103810 |pmid=16704348}}</ref>