Greens. Leafy greens. Full of anti-oxidants, vitamins and minerals. But these nutrients are not available unless they are cooked.
Actually raw greens are full of chemicals like oxalates and goitrogens. These chemicals protect the plant from predators (you and me). However, they can be toxic, especially to sensitive individuals.
Goitrogens occur in plants from the cruciferous family like cabbage, broccoli, kale and cabbage. Here is a more comprehensive list of goitrogens.
There is a chemical in this family of plants (cruciferous), which blocks the absorption of iodine. Iodine is critical for proper thyroid function.
Iodine is needed for the formation of thyroid hormone. You may have heard of T3 and T4. These are the molecules of thyroid hormone in their various states of activity. There must be either 3 or 4 molecules of iodine available in order to make thyroid hormone.
If you are eating a lot of raw vegetables that have chemicals that block the absorption of iodine, your thyroid gland may be affected.
If your thyroid is not working well, every other metabolic process in the body will be affected as well.
The solution is to cook the greens. Greens are super good for you – just make sure they are cooked.
Oxalates also occur in green leafy vegetables, especially spinach. Find our more about how oxalates can affect your health here. Oxalates may also be reduced somewhat when cooked.
This recipe uses greens as a base for a main dish when you add some form of protein on top. It is also good as a simple side dish.
Eat plenty of greens (I like the baby versions) like kale, Swiss chard, spinach, collards, etc. Just be sure to cook them.Print
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