Originally Posted by Naturebound
I do a lot of smoothies too, but also include two or more cups of leafy greens most day in other ways, such as steaming them and adding flavors like lime juice or cinnamon; adding them to soups or stir frys or salads. I love to eat raw kale rubbed with lemon juice and add avocado pesto and tomato to it. Often for breakfast I lightly saute (in water) some type of leafy green (bok choy, collards, kale, dandelion greens etc) with tempeh or a dried cooked bean and a fruit like pineapple or orange. And collard wraps with bean dips and veggies are great too! I rely on leafy greens not only for iron but also calcium, protein, vitamin K, and a whole host of other nutrients they offer. Yeah for leafy greens!
Out of curiosity, did you supplement B12 over the years or is it more recent?
I like the sound of your green dishes
I also eat them as well as drink them, mainly in salad like romaine and cos lettuce, and also I like to make veggie burgers with a mix of chopped greens and pther vegeatbles. Yes they're so full of nutrition, particularly as chlorophyll is only one molecule dofferent from our blood, like a healthy blood transfusion as I've read somewhere.
I only started taking b12 recently. Over the years each time I had a b12 blood test my results were normal, only about a year ago they came back low for the first time. I took only one course of 100 tablets and 6 months later the test came back normal. So now I'll have one course occasioanlly to keep the levels up, but b12 lasts in our system for years (the body reuses it's b12 supply) so I don't think we need the vitamin tablets very often.
Originally Posted by ocrob37
Great video. I enjoyed it. I love my green smoothies every morning. Do you have any concerns about oxalates? I do a lot of Kale and have read they can cause kidney stones. I have also read you can have oranges and avocado to combat this. Any opinions?
So glad you liked my video! Thanks
I've read cooking the greens removes oxalates, but it also removes some of the nutrition. I'm rotating my greens which I've also read combats the issue. It's good to rotate the 4 green families, like kale/ bok choy, spinach/ chard, celery/ parsley and lettuce and not use greens from the same family all the time. I've read that way the body has a chance to recover from that families toxin, which we're built to do, otherwise salad would be a problem
Also tbh I'm not too concerned about it as even tea has oxalates. I think there's one story of a woman who had trouble from bok choy but she ate something like 8 bunches a day everyday for 2 years, and that's about the only story of a problem from greens. So rotating and not overdoing should do the trick