Some Thoughts
on Green Smoothies
on Green Smoothies
When oxalates eaten together with calcium or iron, the oxalate binds to the nutrients in the intestines. As a result, the calcium and iron cannot be absorbed into the bloodstream.
Spinach is one of the only foods that contains all three substances. Unfortunately, most of this calcium and iron in spinach remain unabsorbed due to the oxalate.
When eating spinach, add a dose of vitamin C to your meal. Vitamin C blocks the oxalate from binding to the calcium, therefore encouraging calcium and iron absorption into the bloodstream.
The Centers for Disease Control and Prevention recommends eating spinach with tomatoes, citrus fruits or orange juice.
https://seemommydoing.com/2013/03/22/green-smoothie-what-you-may-not-know/
Dark green leafy greens and cruciferous veggies can be powerfully healthy, and they contain a boatload of antioxidants like beta-carotene, lutein, and zeaxanthin and other fantastically healthy phytochemicals as well.
They can help fight cancer, heart disease, diabetes, and obesity.
These veggies also boost immunity by lowering inflammatory responses, reduce cell damage, and aid in digestive health too.
What we need to do:
Oxalate content shows Kale (chopped) has only 2 mg of Oxalate for 1 cup and Spinach with 656 mg for ½ cup.
*Diets high in animal foods turn kidneys to stone because the body needs lots of calcium
to process the high levels of animal protein (plant protein doesn't do this). It robs
calcium from our bones and causes kidney stones.
Our kidneys can’t handle that much calcium. Vegetarians don’t have that problem.
*By eating Parsley will help move out moderately sized kidney stones and gallstones.
*Also Chanca Piedra - a South American herb who’s name literally translates to “Stone Breaker” which dissolves gall and kidney stones ! Now all you have to so is help wash them out with
enemas or colonics.
*Romaine Lettuce is very low in oxalates and a good source of vitamin A, and sort of for folate and vitamin C. It has several amino acids too.
*Quinoa is considered a whole grain. It is the seed of a leafy plant related to spinach.
Although most plant-based foods do not contain complete proteins containing all of the essential amino acids, quinoa is a complete protein. This makes quinoa a particularly beneficial food for those who do not eat animal products.
* A lot of people that don’t digest leafy greens well at all are better better with cooked veggies and roots like carrots, beets, and sweet potatoes.
Below is an overview of the main antinutrients and effective ways to reduce antinutrients:
· Phytate (phytic acid): Soaking, sprouting, fermentation.
· Lectins: Soaking, boiling, heating, fermentation.
· Tannins: Soaking, boiling.
· Protease inhibitors: Soaking, sprouting, boiling.
· Calcium oxalate: Soaking, boiling.
· Steam lightly cruciferous vegetables (broccoli & cauliflour) to remove most of the anti-nutrients before adding them to smoothie.
· Source: https://www.healthline.com/nutrition/how-to-reduce-antinutrients
Spinach is one of the only foods that contains all three substances. Unfortunately, most of this calcium and iron in spinach remain unabsorbed due to the oxalate.
When eating spinach, add a dose of vitamin C to your meal. Vitamin C blocks the oxalate from binding to the calcium, therefore encouraging calcium and iron absorption into the bloodstream.
The Centers for Disease Control and Prevention recommends eating spinach with tomatoes, citrus fruits or orange juice.
https://seemommydoing.com/2013/03/22/green-smoothie-what-you-may-not-know/
Dark green leafy greens and cruciferous veggies can be powerfully healthy, and they contain a boatload of antioxidants like beta-carotene, lutein, and zeaxanthin and other fantastically healthy phytochemicals as well.
They can help fight cancer, heart disease, diabetes, and obesity.
These veggies also boost immunity by lowering inflammatory responses, reduce cell damage, and aid in digestive health too.
What we need to do:
- We need to eat all plant based foods in moderation.
- Use organic vegetables to reduce amount of toxic metals such as thallium. (Conventional grown spinach and kale both contain high amounts of pesticide residue)
- Juicing and liquid food should be used for times breakfast, illness, fasting, and detoxifying
- Chew food/liquids to mix saliva to help in the digestion giving the body more energy, minimizing gas, sickness and even helping gain muscle.
- Rotate the green leafy vegetable ingredients with high oxalate content.
Oxalate content shows Kale (chopped) has only 2 mg of Oxalate for 1 cup and Spinach with 656 mg for ½ cup.
*Diets high in animal foods turn kidneys to stone because the body needs lots of calcium
to process the high levels of animal protein (plant protein doesn't do this). It robs
calcium from our bones and causes kidney stones.
Our kidneys can’t handle that much calcium. Vegetarians don’t have that problem.
*By eating Parsley will help move out moderately sized kidney stones and gallstones.
*Also Chanca Piedra - a South American herb who’s name literally translates to “Stone Breaker” which dissolves gall and kidney stones ! Now all you have to so is help wash them out with
enemas or colonics.
*Romaine Lettuce is very low in oxalates and a good source of vitamin A, and sort of for folate and vitamin C. It has several amino acids too.
*Quinoa is considered a whole grain. It is the seed of a leafy plant related to spinach.
Although most plant-based foods do not contain complete proteins containing all of the essential amino acids, quinoa is a complete protein. This makes quinoa a particularly beneficial food for those who do not eat animal products.
* A lot of people that don’t digest leafy greens well at all are better better with cooked veggies and roots like carrots, beets, and sweet potatoes.
Below is an overview of the main antinutrients and effective ways to reduce antinutrients:
· Phytate (phytic acid): Soaking, sprouting, fermentation.
· Lectins: Soaking, boiling, heating, fermentation.
· Tannins: Soaking, boiling.
· Protease inhibitors: Soaking, sprouting, boiling.
· Calcium oxalate: Soaking, boiling.
· Steam lightly cruciferous vegetables (broccoli & cauliflour) to remove most of the anti-nutrients before adding them to smoothie.
· Source: https://www.healthline.com/nutrition/how-to-reduce-antinutrients
Highest amounts of oxalates found in these foods:
1. Spinach
2. Bran flakes
3. Rhubarb
4. Rice bran
5. Buckwheat
6. Potato chips
7. French fries
8. Nuts and nut butters
9. Almonds
10. Miso soup
11. Wheat berries
12. Corn
13. Potato
14. Navy beans
Ways to reduce oxalates:
Certain types of beneficial bacteria in the gut actually help to break down and process oxalates in food. Supplementing with probiotics and fermented foods that contain Lactobacillus rhamnosus, Bifidobacterium animalis will help to break down and prevent oxalate buildup in the body.
How to reduce metal toxicity:
· Eat a high fiber (30-50grams per day) diet
· Eat a diet that is low in sugar and anti-inflammatory
· Heal your gut so you if you have an intact intestinal lining and no “leaky gut”
· Support methylation, a biochemical process essential to detoxification and repair.
· Move and sweat regularly, including regular sauna treatments if advised by your doctor.
· Deal with stress in a healthful, non-toxic way (aka meditation, not donuts and wine)
· Keep your gut moving and stay well hydrated so that you can take advantage of your basic detox mechanisms, pee and poop.
· https://www.parsleyhealth.com/blog/the-real-story-on-heavy-metals/
Markus Rothkranz:
Many things block iron from absorbing. Calcium in foods for example will block the absorption of iron as will oxalates (kale, spinach, etc) and phytates in foods. That's why contrary to popular belief, spinach is not a good source of iron.
The oxalic acid in spinach binds a lot of the iron rendering it unusable. Ascorbic Acid, that cheap white powder isolate made in a lab they call vitamin C blocks iron absorption. Herbal vitamin C on the other hand will increase iron absorption and help anemia, so take some herbal vitamin C with your meals.
Acids found in some foods also enhance the absorption of various minerals. Also stay away from coffee or tea with meals as the tannins in these drinks will block iron absorption. Acids like apple cider vinegar help digestion and absorption.
Older people usually actually have too much iron because their body can't get of it efficiently anymore. Excess iron is a problem for the body since it can feed certain bacteria and promote oxidative damage, plus cause constipation. Men in particular and women after menopause are at the highest risk since the body will have no efficient way to rid itself of the excess iron.
Another cause is parasites (parasites LOVE iron!) and yeast that's turned into fungus from gluten (wheat and flour products) sugar, bread etc, and punctured the intestinal walls causing leaky gut, ulcerative colitis, crown's and irritable bowel (IBS).
But for most people, the most likely cause is low stomach acid, which is needed for absorption of minerals and vitamins. Stomach acid decreases with age starting at age 40 and gets lower with age.
So what has iron in it? Lots of things. Almost all fruits, greens, nuts (walnuts, pistachio, coconut, brazil nuts) and vegetables. Even onions and garlic have iron. Of course there’s beet roots, but did you know sea vegetables, like sea moss have 10 times more iron than spinach and it’s highly absorbable.
Many herbs are a good source of natural plant-based iron. Nettle leaf for example, is a good source of non-constipating iron, along with alfalfa, dandelion, burdock, yellow dock, watercress….those are all in my green formula, which is my personal multivitamin, multi mineral. Again, you don’t have to buy my green formula, get your own plants, for example, just eat a bunch of dandelion greens or nettles.
http://markusrothkranz.com/iron/iron.html
1. Spinach
2. Bran flakes
3. Rhubarb
4. Rice bran
5. Buckwheat
6. Potato chips
7. French fries
8. Nuts and nut butters
9. Almonds
10. Miso soup
11. Wheat berries
12. Corn
13. Potato
14. Navy beans
Ways to reduce oxalates:
Certain types of beneficial bacteria in the gut actually help to break down and process oxalates in food. Supplementing with probiotics and fermented foods that contain Lactobacillus rhamnosus, Bifidobacterium animalis will help to break down and prevent oxalate buildup in the body.
How to reduce metal toxicity:
· Eat a high fiber (30-50grams per day) diet
· Eat a diet that is low in sugar and anti-inflammatory
· Heal your gut so you if you have an intact intestinal lining and no “leaky gut”
· Support methylation, a biochemical process essential to detoxification and repair.
· Move and sweat regularly, including regular sauna treatments if advised by your doctor.
· Deal with stress in a healthful, non-toxic way (aka meditation, not donuts and wine)
· Keep your gut moving and stay well hydrated so that you can take advantage of your basic detox mechanisms, pee and poop.
· https://www.parsleyhealth.com/blog/the-real-story-on-heavy-metals/
Markus Rothkranz:
Many things block iron from absorbing. Calcium in foods for example will block the absorption of iron as will oxalates (kale, spinach, etc) and phytates in foods. That's why contrary to popular belief, spinach is not a good source of iron.
The oxalic acid in spinach binds a lot of the iron rendering it unusable. Ascorbic Acid, that cheap white powder isolate made in a lab they call vitamin C blocks iron absorption. Herbal vitamin C on the other hand will increase iron absorption and help anemia, so take some herbal vitamin C with your meals.
Acids found in some foods also enhance the absorption of various minerals. Also stay away from coffee or tea with meals as the tannins in these drinks will block iron absorption. Acids like apple cider vinegar help digestion and absorption.
Older people usually actually have too much iron because their body can't get of it efficiently anymore. Excess iron is a problem for the body since it can feed certain bacteria and promote oxidative damage, plus cause constipation. Men in particular and women after menopause are at the highest risk since the body will have no efficient way to rid itself of the excess iron.
Another cause is parasites (parasites LOVE iron!) and yeast that's turned into fungus from gluten (wheat and flour products) sugar, bread etc, and punctured the intestinal walls causing leaky gut, ulcerative colitis, crown's and irritable bowel (IBS).
But for most people, the most likely cause is low stomach acid, which is needed for absorption of minerals and vitamins. Stomach acid decreases with age starting at age 40 and gets lower with age.
So what has iron in it? Lots of things. Almost all fruits, greens, nuts (walnuts, pistachio, coconut, brazil nuts) and vegetables. Even onions and garlic have iron. Of course there’s beet roots, but did you know sea vegetables, like sea moss have 10 times more iron than spinach and it’s highly absorbable.
Many herbs are a good source of natural plant-based iron. Nettle leaf for example, is a good source of non-constipating iron, along with alfalfa, dandelion, burdock, yellow dock, watercress….those are all in my green formula, which is my personal multivitamin, multi mineral. Again, you don’t have to buy my green formula, get your own plants, for example, just eat a bunch of dandelion greens or nettles.
http://markusrothkranz.com/iron/iron.html
