ok, I looked up the mothering article and it confirms what everyone here says about the oxalic acid, it doesn't have it unlike spinach, evidently the acid makes the calcium less bioavailable.
that is interesting about the groitrogens, seems there is advantages to eating it both ways. However, it seems that using some raw spinach in salads would not be the most advantageous way to enjoy the spinach.
from the great article mountainmom posted (for those that don't want to read it). Now I feel even happier about eating this after reading about all these great benefits.
that is interesting about the groitrogens, seems there is advantages to eating it both ways. However, it seems that using some raw spinach in salads would not be the most advantageous way to enjoy the spinach.
from the great article mountainmom posted (for those that don't want to read it). Now I feel even happier about eating this after reading about all these great benefits.
Quote:
| kale contains a variety of glucosinolates which, when broken down by the body, form different isothiocyanates. Isothiocyanates and their metabolites have been found to inhibit the development of chemically induced cancers of the lung, liver, esophagus, stomach, small intestine, colon, and mammary gland in a variety of animal models6. glucosinolate factoidSulforaphane, an isothiocyanate, may help prevent cancer by promoting the elimination of potential carcinogens from the body and enhancing the transcription of tumor suppressor proteins. When kale is chopped or chewed, myrosinase, a class of enzyme, begins to interact with the glucosinolates and release the isothiocyanates. This increases the amount absorbed by the body. However, the absorption of isothiocyanates is substantially lower from cooked than from raw kale. Glucosinolates are water-soluble compounds that may be leached into cooking water. Boiling kale from 9–15 minutes can result in an 18–59% decrease in the total glucosinolate content. Cooking methods that use less water, such as steaming or sautéing may reduce glucosinolate losses (see recipe below). Several studies have found that inactivation of myrosinase in cruciferous vegetables substantially decreases the bioavailability of isothiocyanates7. Cooking at high heat may also decrease the activity of plant based myrosinase, but our gastrointestinal tract also has myrosinase, and still may be Dinosaur kaleable to break down the glucosinolates. |







I'm actually training in
:
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conversation to a spirituality thread, but I realized it has bearing on healing, and links in with nutrition, so unless anyone has objections I wouldn't mind continuing it here . . .
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