Green smoothies too much greens

[Guest guest]

Hinarera:

 

Leafy greens are good for us but they do contain alkaloids compounds that can

cause problems in excess. I have heard of people having numbness from eating

the same greens everyday. Try to rotate the lettuces that we eat, expanding

our greens to include beet greens, kohlrabi greens, bok choy etc. Wild greens

like dandelion, etc., can be harvested to add to our puddings, salads and

smoothies. Go slow if necessary to change our habits and to learn new awareness

and notice sensitivities.

 

Bill

Vancouver WA

 

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Mon Jul 31, 2006 12:15 pm (PST)

Hi all,

we don't seem to have kale here in Australia, (if we do, I am yet to find it

under another

name).

Just wondering if raw silverbeet and spinach are all right to put in

smoothies, especially for

children? Can we add too much green veges for children? Silverbeet is a dark

green and

normally cooked, but can be eaten raw, although I am not sure if large

amounts are ok?

 

 

 

[Guest guest]

imho one should watch consumption of greens like lambsquarters, beet

greens, chard, bok choy, mustards and spinach that leave a certain

acidic aftertaste in the mouth due to the oxalic and other acids, I

think it is better to focus on true lettuces, kales, cabbage, collard,

kohlrabi, dandelions, plantain, sprouts and use the above mentioned

greens more sparingly

 

 

 

 

 

 

rawfood , wMilmoe wrote:

>

> Hinarera:

>

> Leafy greens are good for us but they do contain alkaloids compounds

that can

> cause problems in excess. I have heard of people having numbness

from eating

> the same greens everyday. Try to rotate the lettuces that we eat,

expanding

> our greens to include beet greens, kohlrabi greens, bok choy etc.

Wild greens

> like dandelion, etc., can be harvested to add to our puddings,

salads and

> smoothies. Go slow if necessary to change our habits and to learn

new awareness

> and notice sensitivities.

>

> Bill

> Vancouver WA

>

> <A

HREF= " rawfood/message/24436;_ylc=X3oDMTJyZWY2NHFhB\

F9TAzk3MzU5NzE1BGdycElkAzU1MjAzOTUEZ3Jwc3BJZAMxNjAwMDE1NDgyBG1zZ0lkAzI0NDM2BHNlY\

wNkbXNnBHNsawN2bXNnBHN0aW1lAzExNTQ0Mjc4MDQ- " >Re:

green smoothies </A>

>

> Posted by: " hinarera " <A HREF= " hinarera?Subject=

Re%3A%20green%20smoothies " >hinarera </A> <A

HREF= " http://profiles./hinarera " >hinarera </A>

>

> Mon Jul 31, 2006 12:15 pm (PST)

> Hi all,

> we don't seem to have kale here in Australia, (if we do, I am yet to

find it

> under another

> name).

> Just wondering if raw silverbeet and spinach are all right to put in

> smoothies, especially for

> children? Can we add too much green veges for children? Silverbeet

is a dark

> green and

> normally cooked, but can be eaten raw, although I am not sure if large

> amounts are ok?

>

>

>

[Guest guest]

rawfood , wMilmoe wrote:

 

Hinarera:

 

Leafy greens are good for us but they do contain alkaloids compounds

that can cause problems in excess. I have heard of people having

numbness from eating the same greens everyday. Try to rotate the

lettuces that we eat, expanding our greens to include beet greens,

kohlrabi greens, bok choy etc. Wild greens like dandelion, etc.,

 

Hi;

This is to do with the oxalic acid content, right? I was concerned

about this as well as I have a large green smoothie every day which

is composed largely of spinach. Sometimes I use other greens, but

mostly spinach. I wondered about things like kidney stones, etc. So

I got some lists of vegetables that contain it and was quite

interested in what showed up.

 

" Have you ever checked out the oxalic acid content of foods? It is

very enlightening. Most of the things we use in this diet have

significant amounts. "

1. People who suffer from kidney disease, kidney stones, rheumatoid

arthritis, or gout, are recommended to avoid foods that are high in

oxalates or oxalic acid. Some common foods are: coffee, berries,

peanuts, beans, beets, bell peppers, black pepper, parsley, rhubarb,

spinach, swiss chard, summer squash, and tea.

Higher concentrations are found in buckwheat, star fruit, black

pepper, poppy seeds, rhubarb, tea, spinach, plantains, cocoa and

chocolate, ginger, almonds, cashews, garden sorrel, mustard greens,

bell peppers, sweet potatoes, soybeans, tomatillos, beets and beet

greens, oats, pumpkin, cabbage, green beans, mango, eggplant,

tomatoes, lentils, and parsnips.

2. Foods containing oxalic acid include almonds, beet greens,

cashews, chard, kale, rhubarb and spinach, chocolate, cocoa, coffee,

most berries (especially strawberries and cranberries), most nuts

(especially peanuts), beans, beets, bell peppers, black pepper,

parsley, rhubarb, spinach, swiss chard, summer squash, sweet

potatoes, and tea.

3. Plant foods with high concentrations of oxalic acid (over 200 ppm)

include (but are not limited to): lamb's-quarter, buckwheat, star

fruit, black pepper, purslane, poppy seeds, rhubarb, tea, spinach,

plantains, cocoa and chocolate, ginger, almonds, cashews, garden

sorrel, mustard greens, bell peppers, sweet potatoes, soybeans,

tomatillos, beets and beet greens, oats, pumpkin, cabbage, green

beans, mango, eggplant, tomatoes, lentils, and parsnips.

 

These are exerpts from only 3 of the references that I found. I

makes one wonder if we can escape this problem at all. Since it

seems to be so prevalent in so many foods that we use, maybe that is

not the real problem. Maybe it is in the combining or something.

 

There are fewer fruits in these lists, so maybe we really should all

be fruitarians (?)