by Cornelius Orgovanyi
(Como, N.S.W. Australia)
Q Is there an alternative for KALE? Many thanks, Con
A I use kale in some of my recipes because its high in nutrients, but so are many leafy greens that provide copious amounts of nutrients. I switch up my greens regularly to insure that I do get a wide variety of nutrients and don’t get too many of the specific toxins from each plant as well. Things like Oxcalic acid and goitrogens contained in some greens can have negative health affects if eaten in excess. All vegetables and some fruits contain elements that when over done can be harmful, but that’s not any reason to stop eating them completely.
As far as greens go well I enjoy, Spinach, collards, bok choy, napa cabbage, fennel, flat leaf parsley, cilantro, celery, beet greens, all varieties of lettuce, nettles, five varieties of kale, etc. There are also a number of wild greens that make for a very inexpensive meal, with super nutrition.
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Nov 25, 20 10:37 PM