Two questions - first, I just made smoothies with lots of romaine (I've used romaine before, but not as the primary green) and after sitting a few minutes they got quite...gelatinous. I've not experienced this with an other greens...anyone know why? (It's relevant for us, because I often make two days' smoothies at a time; not as ideal as fresh every day, I know, but I figure actually having them is most important!)
Second, is anyone well-versed in greens rotation? To what extent is it necessary? Does eating multiple greens in a day defeat that purpose? (E.g., I might have smoothie with spinach for breakfast/snack, and a salad with red leaf lettuce or roquete and romaine for lunch and/or dinner. Or sometimes we combine greens in our smoothies.) I understand that different greens have different alkaloids and the purpose of rotation is so that one particular alkaloid doesn't build up in our bodies. But does that mean (just as an example) that you could eat only spinach three weeks a month, eat some other green for one week, and then go back to your spinach? Any insight is appreciated!
Thanks,
~Sara
Second, is anyone well-versed in greens rotation? To what extent is it necessary? Does eating multiple greens in a day defeat that purpose? (E.g., I might have smoothie with spinach for breakfast/snack, and a salad with red leaf lettuce or roquete and romaine for lunch and/or dinner. Or sometimes we combine greens in our smoothies.) I understand that different greens have different alkaloids and the purpose of rotation is so that one particular alkaloid doesn't build up in our bodies. But does that mean (just as an example) that you could eat only spinach three weeks a month, eat some other green for one week, and then go back to your spinach? Any insight is appreciated!
Thanks,
~Sara
