Comments on: Food for Thought: Spinach, the Ultimate Super Food’s Health Benefits http://www.kitchenstewardship.com/2009/07/20/food-for-thought-spinach-the-ultimate-super-foods-health-benefits/ Balancing God's Gifts...One Baby Step at a Time Mon, 13 Feb 2012 01:49:36 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Pasta Please. | Lots of Dishes http://www.kitchenstewardship.com/2009/07/20/food-for-thought-spinach-the-ultimate-super-foods-health-benefits/comment-page-1/#comment-67802 Pasta Please. | Lots of Dishes Sun, 27 Feb 2011 02:47:26 +0000 http://www.kitchenstewardship.com/?p=1798#comment-67802 [...] mushrooms, and spinach. The original recipe calls for only 2 cups of spinach, but spinach is a superfood and we (even Maeby) can’t get enough of it. Season with a pinch of salt + pepper. Cook 5-7 [...] [...] mushrooms, and spinach. The original recipe calls for only 2 cups of spinach, but spinach is a superfood and we (even Maeby) can’t get enough of it. Season with a pinch of salt + pepper. Cook 5-7 [...]

]]> By: Sarah W http://www.kitchenstewardship.com/2009/07/20/food-for-thought-spinach-the-ultimate-super-foods-health-benefits/comment-page-1/#comment-37480 Sarah W Thu, 30 Sep 2010 18:20:56 +0000 http://www.kitchenstewardship.com/?p=1798#comment-37480 I see that you cited World's Healthiest Foods... when I read their article on spinach a while back (or maybe some other greens), I recall it saying that cooking only neutralizes a small percentage of the oxalic acid, so I gathered that it didn't make a whole heap of difference cooking it unless you are an individual who is particularly sensitive to it, in which case it might be best to avoid all together. Ok, I just looked up the page on oxalic acid http://whfoods.org/genpage.php?tname=george&dbid=48 Looks like the info there contradicts cooking suggestions on the spinach page. But it does say only 5-15% of oxolate is lowered by cooking. I see that you cited World’s Healthiest Foods… when I read their article on spinach a while back (or maybe some other greens), I recall it saying that cooking only neutralizes a small percentage of the oxalic acid, so I gathered that it didn’t make a whole heap of difference cooking it unless you are an individual who is particularly sensitive to it, in which case it might be best to avoid all together.

Ok, I just looked up the page on oxalic acid
http://whfoods.org/genpage.php?tname=george&dbid=48
Looks like the info there contradicts cooking suggestions on the spinach page. But it does say only 5-15% of oxolate is lowered by cooking.

]]> By: Lynne http://www.kitchenstewardship.com/2009/07/20/food-for-thought-spinach-the-ultimate-super-foods-health-benefits/comment-page-1/#comment-1338 Lynne Wed, 22 Jul 2009 13:58:02 +0000 http://www.kitchenstewardship.com/?p=1798#comment-1338 Yippee. I am a spinach fan. I like it much better than silverbeet. Yippee. I am a spinach fan. I like it much better than silverbeet.

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