What is okra water and is it good for your health-

In today’s wellness landscape, infused water trends come and go, but one particular beverage is currently stealing the spotlight: okra water. With a 470% increase in searches on Pinterest, it’s clear that interest is booming. Users across TikTok and Instagram are touting okra water’s potential benefits—ranging from improved digestion and regulated blood sugar to enhanced fertility and even easing labor for expectant mothers. But what do we really know about this trendy drink?

So, what exactly is okra water? Okra, a vegetable rich in plant mucilage—a slippery form of soluble fiber—is similar to what you find in chia seeds and seaweeds. According to Chelsea Rae Bourgeois, a registered dietitian and nutritionist based on the Gulf Coast, when you steep raw, sliced okra pods in water overnight, the mucilage absorbs the liquid and transforms into a gel-like substance, mimicking how it behaves in your digestive system.

Making okra water involves cold-steeping the okra pods and then straining out the solids. I took it upon myself to make some for this story and found it to be a gooey liquid with a grassy, slightly bitter flavor. While I found it tolerable, it was far from the delightful experience of cooked okra. This raises the question: is there any real reason to drink it?

When it comes to nutrients, Bourgeois highlights that okra is loaded with fiber, vitamin C, magnesium, and folate, accompanied by antioxidants and anti-inflammatory compounds. These properties support digestive health and help stabilize blood sugar levels. While some studies suggest that okra may aid blood sugar control, it’s important to note that one animal study found it could interfere with metformin, a common diabetes medication.

Wellness influencer Ella Henry, who recently shared a TikTok video demonstrating how to make okra water, believes that its “thick and slimy” texture indicates a concentration of nutrients. Okra water does indeed become thick as some of the soluble fiber seeps into the water, lending credibility to claims that it assists with digestion. However, Bourgeois cautions that the nutrient concentration is likely lower than that of whole okra. “If you’re not actually consuming the okra slices, you’re missing a lot of those nutrients,” she explains.

As for its reputed benefits for childbirth and fertility, okra’s folate content is beneficial for pregnant individuals, but you would have to consume approximately 2 pounds of whole okra to meet the recommended daily intake of 600 micrograms during pregnancy. Much of that folate wouldn’t make its way into the okra water. Prenatal vitamins or folate-rich foods like spinach and lentils are far more effective.

Some studies suggest that flavonoids can enhance female fertility, and although okra contains these compounds, they are not as abundant as in other vegetables like kale or red onions. While there are social media buzzwords suggesting that the slippery texture boosts vaginal lubrication and promotes easier labor, experts emphasize that there’s little scientific backing for these claims. Lauran Saunders, a registered dietitian specializing in prenatal health, states, “There’s no scientific data to prove that okra water affects your labor or improves vaginal lubrication.”

Dr. Maureen Slattery, a board-certified OB-GYN, echoes this sentiment, noting that there’s no substantial evidence linking dietary changes to enhanced vaginal health or sexual function. For those dealing with vaginal dryness, she recommends over-the-counter lubricants or topical estrogen for postmenopausal individuals.

The rise of the okra water trend is intriguing, distinguishing itself from traditional wellness foods like matcha that have been appropriated in western culture. It appears to have gained traction primarily through Black content creators in Africa and the African diaspora, where okra holds significant cultural importance. Reports indicate that the trend surged among Kenyan women, even driving up local okra prices.

Nutritionist Dr. Kéra Nyemb-Diop, who specializes in Black cultural food heritage, mentions that okra water hadn’t crossed her radar until its recent popularity. She suggests it may be a new “innovation” rather than a historical practice. Lucretia VanDyke, an herbalist and author, notes that while cooked okra is more commonly used, she has heard of okra water being referenced in elder teachings within African and African American traditions, often seen as a purging agent for both the body and soul.

VanDyke occasionally recommends a combination of okra water and marshmallow root for clients experiencing skin or vaginal dryness but observes that today’s trends have amplified it beyond what her ancestors likely envisioned. The question now remains: is drinking okra water just a passing fad, or could it be a part of a larger conversation about wellness and cultural tradition?