Just remember to cook it

Post #430,477 by dmcarls 8/23/19 10:54:08 AM 8/23/19 10:54:08 AM Reply	Just remember to cook it "Spinach is a source of non-heme iron, which is found in vegetable sources. Non-heme iron is not as bioavailable to the body as the heme iron found in animal products. Raw spinach contains an inhibitor called oxalic acid or oxalate. Oxalic acid naturally binds with minerals like calcium and iron, making them harder for the body to absorb. Cooking spinach can help unlock these iron absorption inhibitors and hence increase iron bioavailability. In other words, cooking spinach helps make iron more available to your body." https://www.healthcastle.com/spinach-good-source-iron-cooked-better-raw/ So much for salad!
Post #430,479 by Andrew Grygus 8/23/19 12:08:05 PM 8/23/19 12:08:05 PM Reply	So, folks with hemochromatosis . . . . . should eat their spinach raw - keeps down the number of bleedings they must endure to reduce iron in the blood. Fortunately for the rest of us, hemochromatosis is hereditary and we can't catch it.
Post #430,494 by a6l6e6x 8/24/19 9:44:27 PM 8/24/19 9:44:27 PM Reply	Well, darn! Most of the spinach I consume (along with fruit and Greek yogurt) comes in the form of smoothies that my wife makes. I don't believe spinach puree is equivalent to cooked spinach. Alex "There is a cult of ignorance in the United States, and there has always been. The strain of anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that "my ignorance is just as good as your knowledge." -- Isaac Asimov
Post #430,504 by drook 8/25/19 8:32:26 AM 8/25/19 8:32:26 AM Reply	Not unless you puree it on really high speed -- Drew

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