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Some greens are better cooked

Even though they’re lauded as a super-healthy breakfast, green smoothies mightn’t be as good an idea as we’re told.

Usually they involve blending up decent amounts of raw greens such as spinach, kale or broccoli.

Spinach contains a compound called oxalate which can interfere with calcium absorption. In some people, it also triggers inflammation and even kidney stones.

You’d probably have to be drinking a lot of greens to bring those about, but 250 mg of oxalate is considered a high intake, and a cup of raw spinach contains more than twice that amount.

Kale and broccoli are cruciferous vegetables, and eaten raw, they can inhibit iodine uptake by the thyroid. That can lead to reduced thyroid function, which none of us needs.

The same applies to eating these vegies raw in salads. Once in a while won’t matter much, but think twice about doing it regularly.

The bottom line: while green vegies are terrifically healthy, some are better for us cooked. 

Photo source: Bigstock

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Saturday, May 26, 2018 | Rhonda Anderson