Can patients with rheumatism eat luffa?

Generally speaking, patients with rheumatism can consume luffa (sponge gourd) if it is cooked in a light manner, consumed in moderation, and no allergic reaction occurs. However, those who are allergic to luffa, suffer from severe coldness in the gastrointestinal tract, or consume excessive greasy preparations should avoid it. If any abnormalities occur, prompt medical attention is recommended. Detailed explanation is as follows:

Luffa contains abundant vitamins, minerals, and dietary fiber. It has a cooling nature and functions to clear heat and promote circulation. When patients with rheumatism consume moderate amounts of lightly cooked luffa, the nutrients can supplement bodily needs, dietary fiber can enhance intestinal motility, and its heat-clearing effects may help alleviate symptoms such as redness, swelling, heat, and pain in the joints caused by rheumatism, thus relieving discomfort.

However, for rheumatism patients with a constitution characterized by cold deficiency, especially those experiencing significant cold intolerance, cold limbs, spleen and stomach weakness, or similar symptoms, excessive consumption of luffa—which is naturally cooling—may exacerbate internal coldness, leading to gastrointestinal discomfort and possibly triggering or worsening joint pain. In addition, cooking methods such as frying or deep-frying that involve high fat and oil can burden the gastrointestinal tract, hinder digestion, and potentially worsen the condition. Also, if rheumatism patients are allergic to luffa, consumption may trigger allergic reactions that endanger health.

Prior to consuming luffa, rheumatism patients should confirm whether they have any allergy to it, determine the appropriate quantity based on their body constitution, and those with cold deficiency should consume sparingly or cook it together with warming ingredients. If any discomfort occurs during consumption, they should stop immediately and consult a doctor to adjust their diet.