Okra, also known as lady’s finger or Abelmoschus esculentus, is a warm-season vegetable prized for its tender green pods and distinctive viscous texture. In cuisines from West Africa and the Mediterranean to South Asia and the American South, okra thickens stews, enriches curries, and adds body to dishes like gumbo. Beyond its culinary role, okra is naturally low in calories yet rich in fiber, vitamin C, vitamin K, folate, and key minerals such as magnesium and calcium.
Its mucilage—the gel-like substance released during cooking—contains soluble fiber and complex polysaccharides that may help modulate blood sugar and cholesterol when included in a balanced diet. Recent clinical trials have explored okra extracts and powders for cardiometabolic health, particularly in people with type 2 diabetes. At the same time, okra is a high-fiber, bioactive food that may not suit everyone and can interact with certain medications. This guide explains how okra works nutritionally, what the research actually shows, how to choose and cook it, and when to be cautious.
Top Highlights
- Provides about 33 kcal, 3.2 g fiber, and meaningful vitamin C, vitamin K, folate, magnesium, and calcium per 100 g raw okra.
- Clinical trials suggest okra products can modestly improve fasting blood glucose, glycated hemoglobin, and some blood lipid markers in people with diabetes.
- A practical food serving is 80–100 g cooked okra (about ½–1 cup) in meals several times per week as part of a varied vegetable intake.
- High fiber and mucilage may cause gas or loose stools if portions increase suddenly; introduce gradually and consume with adequate fluid.
- People on glucose-lowering medication, those with kidney stone history, significant gastrointestinal disease, or on warfarin should discuss regular or supplemental okra intake with their healthcare team.
Table of Contents
- Okra Origins and Everyday Roles
- Okra Nutrient Profile Explained
- Research-Based Okra Health Effects
- Okra Safety Allergies and Interactions
- Choosing Okra Freshness and Sustainability
- Cooking Okra and Protecting Nutrients
- Okra Portions Comparisons and FAQs
Okra Origins and Everyday Roles
Okra is the immature pod of Abelmoschus esculentus, a plant in the mallow family native to Africa and now cultivated across tropical and warm-temperate regions. The pods are typically harvested when 5–10 cm long and still tender; larger pods become fibrous and tough. The outer skin is slightly fuzzy, while the interior holds soft seeds suspended in a gel-like mucilage that gives cooked okra its characteristic texture.
Culinary traditions showcase okra in many forms. In West African and Caribbean kitchens, it thickens stews and soups. In the southern United States, okra appears in gumbo, fried okra, and tomato-based dishes. In Indian and Pakistani cuisine, sliced okra (bhindi) is sautéed with onions, spices, and sometimes tomatoes. Mediterranean dishes may pair okra with olive oil, garlic, and lemon. Pickled okra is common in some regions, offering a crunchy, tangy snack.
From a nutrition perspective, okra stands out for its combination of low energy density, meaningful fiber, and a favorable mix of vitamin C, vitamin K, folate, and minerals such as magnesium and calcium. The mucilage is rich in soluble fiber and complex polysaccharides, which slow gastric emptying and can influence how quickly carbohydrates and fats are absorbed.
In the modern marketplace, okra is available as:
- Fresh pods (whole or trimmed)
- Frozen sliced okra
- Canned or pickled okra in brine or vinegar
- Dried okra chips (often fried or baked)
- Powders and capsules made from dried pods, seeds, or standardized extracts
There is also growing popular interest in “okra water” or “okra tea,” made by soaking sliced pods in water and drinking the infusion. While this practice captures some soluble components, most of the fiber and many nutrients remain in the pod, so eating the whole vegetable provides a broader nutritional benefit.
Okra is also attracting attention as a climate-resilient crop. It tolerates heat and intermittent drought, making it valuable in regions facing increasing climate variability while offering a nutrient-dense vegetable option to local diets.
Okra Nutrient Profile Explained
Most nutrition data for okra are based on raw pods, measured per 100 g (roughly one cup of sliced okra). Cooking changes some values, especially for heat- and water-sensitive vitamins, but the overall pattern remains similar.
Macros and Electrolytes (per 100 g raw okra)
| Nutrient | Amount per 100 g | Approx. % Daily Value* |
|---|---|---|
| Energy | 33 kcal | 2% |
| Protein | 1.9–2.0 g | 4–5% |
| Total fat | 0.2 g | <1% |
| Carbohydrates (total) | 7.5 g | 2–3% |
| Dietary fiber | 3.2 g | ~11% |
| Sugars | 1.5 g | – |
| Water | ~89–90 g | – |
| Sodium (naturally occurring) | ~7 mg | <1% |
| Potassium | ~299–300 mg | ~9% |
| Calcium | ~80–82 mg | 6–8% |
| Magnesium | ~55–57 mg | ~14% |
| Phosphorus | ~60 mg | ~5% |
*Percent Daily Value estimates based on common adult reference values.
This profile shows why okra is considered a nutrient-dense, low-energy food:
- Very low in fat and calories
- A meaningful source of fiber per calorie
- Provides useful amounts of potassium, magnesium, and calcium with minimal sodium
Okra has an alkalizing potential in the diet, mostly due to its mineral profile and low sulfur amino acid content.
Vitamins and Key Micronutrients
| Vitamin or Bioactive | Amount per 100 g | Approx. % Daily Value |
|---|---|---|
| Vitamin C | 23 mg | ~26% |
| Vitamin K (phylloquinone) | 31 µg | ~26% |
| Folate (Vitamin B9, DFE) | 60 µg | ~15% |
| Vitamin B6 | 0.2 mg | ~13% |
| Thiamin (Vitamin B1) | 0.2 mg | ~17% |
| Vitamin A (as provitamin A) | 36 µg RAE | ~4–5% |
| Niacin (Vitamin B3) | ~1 mg | ~6% |
| Vitamin E | ~0.3 mg | small contribution |
| Iron | ~0.6 mg | 3–8% (depending on DV) |
Okra is not a replacement for a multivitamin, but it meaningfully contributes to:
- Vitamin C, supporting immune function and collagen synthesis
- Vitamin K, important for blood clotting and bone health
- Folate, relevant for red blood cell formation and early pregnancy
- Magnesium and calcium, supporting muscle and nerve function, and bone integrity
Fats and Fatty Acids
The pods themselves are very low in fat. However, okra seeds contain higher amounts of unsaturated fatty acids, especially linoleic acid, and can be pressed for oil. In whole pods, the absolute amount is small, but the fat present is largely unsaturated.
Fiber, Mucilage, and Glycemic Impact
Okra’s fiber is a mix of soluble and insoluble types, with mucilage providing a viscous component. This texture is responsible for several properties:
- Slower gastric emptying and carbohydrate absorption
- Potential for binding bile acids and cholesterol in the gut
- Support for colonic fermentation into short-chain fatty acids that benefit gut health
As a result, okra has a low glycemic load at typical serving sizes, and when added to carbohydrate-rich meals, it may attenuate post-meal glucose rises.
Bioactives, Anti-nutrients, and Intolerance Markers
Okra pods and seeds contain:
- Polyphenols and flavonoids (such as quercetin derivatives, catechin, isoquercitrin) with antioxidant activity
- Lectins and saponins, studied for potential anti-cancer and cholesterol-lowering mechanisms
- Pectic polysaccharides and other complex carbohydrates that contribute to viscosity and prebiotic effects
They also contain modest amounts of:
- Oxalates, which can influence kidney stone risk in predisposed individuals
- Phytates and tannins, which may slightly reduce mineral absorption but are generally not harmful at normal intakes
For most people, these anti-nutritional factors are outweighed by the overall benefits when okra is part of a varied diet. Cooking reduces some anti-nutrient levels and softens the texture, improving digestibility.
Research-Based Okra Health Effects
Traditional medicine has long used okra for digestive comfort and metabolic health, and modern research is beginning to clarify when those claims have support. Most higher-quality data focus on glycemic control and lipid profiles, especially in people with type 2 diabetes, prediabetes, or obesity.
Glycemic Control and Diabetes
Recent systematic reviews and meta-analyses of randomized controlled trials report that okra supplementation can:
- Reduce fasting blood glucose by roughly 20 mg/dL on average in people with type 2 diabetes
- Lower glycated hemoglobin (HbA1c) by around 0.4 percentage points over several weeks to a few months
- Show inconsistent effects on insulin levels and insulin resistance indices
These studies typically used concentrated preparations—powders, capsules, or fruit teas—providing from a few hundred milligrams up to 20 g of dried okra products per day for 8–12 weeks. Improvements were generally modest but clinically meaningful when combined with existing standard care.
The likely mechanisms include:
- Viscous mucilage slowing glucose absorption in the small intestine
- Fiber and polyphenols modulating gut microbiota and inflammatory tone
- Potential direct effects on carbohydrate-digesting enzymes and glucose transporters
Despite these benefits, okra is best considered an adjunct to established diabetes management (diet, physical activity, and medications), not a standalone treatment.
Lipid Profile and Cardiometabolic Risk
Clinical studies and meta-analyses have evaluated okra’s impact on blood lipids. Across trials in people with type 2 diabetes, prediabetes, obesity, and diabetic nephropathy, okra-based treatments have been associated with:
- Reduced total cholesterol
- Reduced triglycerides
- Reduced low-density lipoprotein (LDL) cholesterol in several, though not all, trials
- Modest increases in high-density lipoprotein (HDL) cholesterol in some studies
Not all trials show uniform benefits, and results vary with dosage, formulation, background diet, and disease stage. However, the overall pattern supports a mild to moderate hypolipidemic effect, especially at daily doses up to about 3 g of standardized extract or around 10–20 g of okra powder.
Proposed mechanisms include:
- Soluble fiber and mucilage binding bile acids and cholesterol in the intestine, increasing excretion
- Polyphenols influencing enzymes and regulatory proteins involved in lipid metabolism
- Improvements in glycemic control indirectly supporting better lipid profiles
Weight, Obesity, and Anthropometric Measures
Okra’s low energy density and high fiber content make it inherently supportive of weight management. Controlled trials examining okra supplementation in people with overweight or type 2 diabetes show:
- Small reductions in body weight and body mass index in some studies
- More consistent improvements in metabolic markers (glucose, lipids) than in body weight alone
Because many trials involve multiple lifestyle changes, it is difficult to separate okra-specific weight effects from the overall intervention. Practically, okra works best as one of several vegetables that help increase meal volume, satisfaction, and nutrient density while keeping calorie intake moderate.
Antioxidant, Anti-inflammatory, and Other Potential Benefits
Experimental studies (cell culture and animal models) highlight additional potential roles:
- Reduction of oxidative stress markers in tissues exposed to high-glucose or high-fat conditions
- Modulation of inflammatory cytokines and pathways
- Possible protective effects in models of liver injury and kidney stress
These findings support the idea that okra’s polyphenols, vitamins, and polysaccharides contribute to a broader antioxidant and anti-inflammatory profile, but human data are still emerging. Likewise, lectins and other bioactives are being studied for potential anti-cancer activity; current evidence is preliminary and not sufficient to recommend okra as a cancer therapy.
Overall, the best-supported human benefits of okra relate to blood sugar management and lipid control in individuals at high cardiometabolic risk, provided it is used alongside—not instead of—standard medical care.
Okra Safety Allergies and Interactions
For most people, culinary amounts of okra are safe and well tolerated. Safety concerns become more relevant with large portions, high-dose supplements, or pre-existing medical conditions.
Digestive Tolerance and Fiber-Related Symptoms
Okra’s fiber and mucilage can lead to:
- Gas, bloating, or mild cramping when intake increases suddenly
- Loose stools or diarrhea if very large portions are introduced without adaptation
- Discomfort in people with active irritable bowel syndrome, inflammatory bowel disease flares, or strictures
To reduce these issues:
- Increase okra gradually, starting with about ½ cup cooked (80–100 g) a few times per week
- Drink enough water over the day to help fiber move smoothly through the digestive tract
- Prefer cooked preparations if raw okra causes more symptoms
If you have a history of bowel obstruction or severe motility disorders, any significant change in high-fiber foods, including okra, should be discussed with your clinician.
Oxalates, Kidney Stones, and Mineral Absorption
Okra contains oxalates, compounds that can contribute to calcium oxalate kidney stones in susceptible individuals. For most people, typical culinary amounts are unlikely to be problematic, especially in the context of adequate fluid intake and balanced mineral consumption.
People with a history of recurrent calcium oxalate stones may consider:
- Limiting very high, daily intakes of okra and other high-oxalate foods
- Preferring boiled or blanched okra occasionally, as cooking in water may reduce some oxalate content
- Combining okra with calcium-containing foods in meals to help oxalate bind in the gut rather than the urinary tract
Okra’s phytates and tannins may modestly reduce absorption of some minerals, but in normal serving sizes this effect is small and often offset by the overall nutrient content.
Allergies and Contact Reactions
Okra’s fine hairs and plant proteins can cause:
- Local irritation or itching of the skin when handling pods
- Rare allergic reactions, potentially with oral itching, hives, or, very rarely, more severe responses
Precautions:
- Wear gloves or use utensils when trimming large amounts of fresh okra if you notice skin irritation
- Wash hands thoroughly after handling
- If you have known plant allergies, particularly to other members of the mallow family, introduce okra cautiously and seek medical help if you notice concerning symptoms such as swelling, wheezing, or difficulty breathing
Interactions with Medications and Medical Conditions
Key considerations include:
- Glucose-lowering medications: Because okra can modestly lower blood sugar, people taking insulin or oral antidiabetic drugs may be at slightly higher risk of hypoglycemia if they also consume high doses of okra supplements. Food-level intake is usually safe but should still be monitored.
- Lipid-lowering medications: Okra’s fiber and mucilage can bind bile acids and potentially alter lipid profiles. This is usually beneficial, but combined effects with statins or bile acid sequestrants should be monitored by a clinician.
- Warfarin and vitamin K: Okra contains vitamin K, though not as much as very leafy greens. Sudden large changes in vitamin K intake can influence warfarin dosing. People on warfarin should aim for a consistent pattern of okra consumption rather than large, intermittent swings.
- Drug absorption: Very viscous fiber or high-dose mucilage taken at the same time as medications could, in theory, reduce absorption of some drugs. To be cautious, many clinicians recommend separating concentrated okra supplements and critical medications by at least 2 hours.
Special Populations
- Pregnancy and breastfeeding: Culinary amounts of okra are generally considered safe and can support folate intake. High-dose supplements are not well studied and are best avoided without medical supervision.
- Children: Moderate amounts of cooked, appropriately cut okra can be part of a healthy diet. Whole pods should be cut to reduce choking risk in younger children, and very high-fiber supplements should not be used without medical advice.
- Severe kidney or liver disease: Because of altered metabolism, fluid restrictions, and medication regimens, people with advanced kidney or liver disease should review significant dietary changes, including regular okra supplements, with their specialist team.
Choosing Okra Freshness and Sustainability
Selecting good-quality okra and handling it correctly improves taste, increases the likelihood of nutrient retention, and reduces waste.
How to Choose Fresh Okra
When buying fresh pods:
- Look for vibrant green color, with minimal browning or black spots.
- Choose small to medium pods (about 5–8 cm long) for the most tender texture; very large pods are more likely to be fibrous.
- The pods should feel firm but not hard, with no limpness or shriveling.
- Light fuzz on the surface is normal; it should not feel slimy or damp.
- Gently bend the tip; a fresh tender pod tends to snap rather than bend when lightly flexed near the end.
If you are new to cooking okra, buying a small quantity of high-quality pods first is helpful so you can learn how texture and flavor change with different preparations.
Understanding Processed Okra Products
Beyond fresh pods, you may find:
- Frozen sliced okra: Usually blanched before freezing. It retains most of its fiber and many minerals, making it convenient for stews and stir-fries.
- Canned or jarred okra: Often packed in brine, tomato sauce, or pickling liquids. These products are convenient but can be high in sodium; check labels and rinse lightly if appropriate for your diet.
- Pickled okra: Provides crunch and flavor but tends to be high in salt and sometimes sugar. Best used as a condiment rather than a primary vegetable portion.
- Dried okra chips: These may be baked or deep-fried. They are more energy-dense and can be high in added fats and salt, so treat them as an occasional snack.
- Powders and capsules: Used for supplementation. Look for products with clear labeling of plant parts used, standardized content where applicable, and ideally third-party quality testing.
Storage and Shelf Life
For fresh okra:
- Store unwashed pods in a paper bag or perforated plastic bag in the refrigerator crisper.
- Use within 2–3 days for best quality; some varieties may last up to 4–5 days if very fresh.
- Avoid washing before storage, as moisture accelerates spoilage and can increase slime formation later.
For frozen okra:
- Keep sealed in the freezer and use before the date indicated on the package.
- Once thawed, avoid refreezing; cook and use promptly.
For canned or jarred okra:
- After opening, transfer any leftovers to a clean container if needed, refrigerate, and use within 3–5 days.
Sustainability and Environmental Considerations
Okra has several sustainability advantages:
- It is a warm-season, relatively drought-tolerant crop, suitable for regions where water is limited.
- The plant can produce pods over an extended harvest period, improving yield per area.
- Multiple plant parts (pods, leaves, seeds) are usable, increasing resource efficiency.
To further support sustainable choices:
- Favor locally grown okra when available to reduce transport-related emissions.
- Support producers that use integrated pest management and soil-conserving practices.
- Consider the environmental footprint of ultra-processed okra snacks or heavily packaged supplements versus fresh or minimally processed products.
Cooking Okra and Protecting Nutrients
Okra’s reputation for “sliminess” comes from its mucilage, but careful cooking can either highlight or minimize this trait depending on the dish. Cooking also influences nutrient retention, food safety, and digestibility.
Managing Mucilage and Texture
Different cooking methods produce very different textures:
- Dry sautéing: Place sliced okra in a dry, wide pan over medium heat. Stir frequently as it releases mucilage and liquid. Continue until most liquid evaporates and the slices begin to brown lightly, then add oil, aromatics, and seasonings. This approach significantly reduces perceived slime.
- High-heat roasting or grilling: Toss whole or halved pods with a small amount of oil and roast at a high temperature or grill until tender with browned edges. The high heat quickly seals the surface and concentrates flavor.
- Stewing with acidic ingredients: In dishes like gumbo or tomato-based stews, acidity from tomatoes, vinegar, or lemon juice helps control mucilage and keeps texture pleasant.
- Blanch and rinse: Briefly boil sliced okra in plenty of water, then drain and rinse with warm water. Some mucilage and soluble nutrients are lost, but texture becomes milder and easier to incorporate into salads or sautéed dishes.
Techniques to Maximize Nutrient Retention
Certain strategies help protect vitamins and minerals:
- Use short cooking times and avoid prolonged boiling, which can leach vitamin C and some B vitamins into cooking water.
- If you do simmer okra in soups or stews, consume the cooking liquid to reclaim water-soluble nutrients.
- Combine okra with healthy fats, such as olive or canola oil, to improve absorption of fat-soluble vitamins and carotenoids.
- Avoid excessive charring, which can introduce undesirable compounds; aim for gentle browning instead.
Fiber and most minerals remain stable with common cooking methods. The mucilage’s functional properties largely persist, although some structural changes occur with heat.
Simple Ways to Use Okra in Meals
Practical ideas include:
- Quick skillet okra: Dry sauté sliced okra until most mucilage evaporates, then add onion, garlic, spices, and a small amount of oil. Serve as a side or over whole grains.
- Tomato okra stew: Combine okra with tomatoes, onion, garlic, and herbs. Simmer briefly until tender. The acidity of tomatoes helps moderate slime, and the dish pairs well with fish, poultry, or legumes.
- Roasted okra: Roast whole pods tossed with oil and your choice of spices until tender and lightly browned. This preparation converts many skeptics, as the texture becomes more like roasted green beans.
- Okra in lentil or bean dishes: Adding okra to legume-based stews or curries increases vegetable content and may improve overall mouthfeel.
For those experimenting with okra powder or flour, small amounts can be added to breads, tortillas, or smoothies to increase fiber and plant compounds. Start with 1–2 teaspoons per serving and monitor tolerance.
Food Safety Considerations
General practices include:
- Rinse fresh pods thoroughly under running water before trimming to remove soil and potential contaminants.
- Cook okra to a safe internal temperature when combined with animal proteins in mixed dishes.
- Store leftovers in shallow containers, cool promptly, and refrigerate; reheat only once if possible.
Okra Portions Comparisons and FAQs
Practical Portions and Frequency
For healthy adults without specific contraindications, realistic intake ranges might look like:
- Single portion: about 80–100 g cooked okra (roughly ½–1 cup), or around 100 g raw in a mixed dish.
- Weekly pattern: okra included two to four times per week as one of several vegetables, adjusting based on personal preference and tolerance.
People at high cardiometabolic risk (for example, with type 2 diabetes and dyslipidemia) who are interested in using okra more functionally might, under professional guidance, incorporate:
- Regular food-based servings plus
- In some cases, measured amounts of okra powder or standardized supplements as part of a broader diet and lifestyle plan.
For concentrated products, following labeled doses and medical advice is important, since clinical trials use a wide range of amounts and durations and these may not be suitable for unmonitored use.
How Okra Compares with Other Vegetables
Per 100 g, compared with some common vegetables:
- Fiber: Okra’s ~3 g fiber is similar to or higher than many non-starchy vegetables (for example, more than cucumbers, somewhat comparable to carrots or green beans).
- Magnesium: With around 55–57 mg per 100 g, okra provides more magnesium than many leafy greens and crucifers on a per-weight basis.
- Calcium: Around 80 mg per 100 g is higher than many standard vegetables, though still below high-calcium leafy greens such as collard or turnip greens.
- Energy density: At 33 kcal per 100 g, okra is lower in calories than starchy vegetables (potato, corn) and similar to many leafy or cruciferous vegetables.
This combination makes okra particularly attractive when you want to add bulk, fiber, and micronutrients without significantly increasing caloric load or glycemic impact.
Common Questions About Okra
Is okra suitable for low-carbohydrate or ketogenic diets?
Okra contains about 7.5 g of carbohydrates and roughly 3 g of fiber per 100 g, giving around 4–5 g of net carbohydrates. In moderate portions, it can usually fit into a low-carbohydrate eating pattern and, in carefully planned amounts, into some versions of ketogenic diets, though individual carbohydrate limits vary.
Is okra water effective for blood sugar control?
Most clinical studies showing improvements in blood glucose or lipids have used powders, capsules, or whole fruit preparations, not just soaking water. Okra water likely delivers a portion of the soluble components, but it does not contain the full fiber profile of the pod. It may be a gentle addition for some people but should not be viewed as a replacement for eating the vegetable or following evidence-based medical care.
Is raw okra healthier than cooked okra?
Raw okra preserves maximum vitamin C and some heat-sensitive compounds, but lightly cooked okra is often better tolerated, safer from a microbiological standpoint, and more versatile in recipes. In practice, a mix of raw (for those who enjoy it) and cooked okra is reasonable; nutrient losses with sensible cooking methods are modest.
Is okra safe during pregnancy and breastfeeding?
Culinary amounts of okra are generally regarded as safe and can help support folate and fiber intake. The safety of high-dose okra supplements in pregnancy and breastfeeding is not well established, so these should only be used if specifically recommended by a healthcare professional.
Who should be cautious with okra?
People who should take particular care include those:
- On glucose-lowering medications, especially if considering supplements
- With recurrent calcium oxalate kidney stones
- Using warfarin, where stable vitamin K intake is important
- With significant gastrointestinal disease, strictures, or prior bowel surgery
- With known plant food allergies, particularly to related species
In these situations, professional advice can help tailor whether and how to include okra safely.
References
- Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits, 2021 (Systematic Review)
- Okra ameliorates hyperglycaemia in pre-diabetic and type 2 diabetic patients: A systematic review and meta-analysis of the clinical evidence, 2023 (Systematic Review)
- The cardiometabolic benefits of okra-based treatment in prediabetes and diabetes: a systematic review and meta-analysis of randomized controlled trials, 2024 (Systematic Review)
- Effect of Abelmoschus esculentus L. (Okra) on Dyslipidemia: Systematic Review and Meta-Analysis of Clinical Studies, 2024 (Systematic Review)
- The Impact of Okra (Abelmoschus esculentus) Supplementation on Diabetes and Obesity Biomarkers in Type 2 Diabetes Patients: A Systematic Review and Meta-Analysis of Randomized Controlled Trials, 2025 (Systematic Review)
Disclaimer
The information provided in this article is for general educational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Nutritional and health effects of okra, especially when used in concentrated supplemental forms, can vary based on individual health status, medications, and overall diet. Always consult a physician, pharmacist, or registered dietitian before initiating significant dietary changes, using herbal or plant-based supplements, or adjusting any prescribed therapy. Never disregard or delay seeking professional medical advice because of information you have read here.
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