I heard from a friend today that raw spinach os bad to eat because it leeches iron from your blood like it does to the soil. She suggested at least blanching it with warm water. Has anyone else heard this?
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Los Angeles
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Re: raw spinach leeches iron?
Sun, February 24, 2008 - 1:37 AM
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Re: raw spinach leeches iron?
Sun, February 24, 2008 - 1:58 AMNot exactly. It inhibits the absorption of iron, especially in its raw state. The same is to a lesser extent true with tofu. -
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Re: raw spinach leeches iron?
Wed, February 27, 2008 - 8:37 PMI seem to recall that this effect can be mitigated by combining it with Vitamin C such as in lemon juice.
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Re: raw spinach leeches iron?
Thu, February 28, 2008 - 8:25 AMit's probably an obvious question to consider, but i'd ask myself if i was iron deficient before i started worrying about it. people are always coming up with these scary things about this fruit or that vegetable and what raw foodists could do better nutritionally (like cook food).... and i think in general eating across the color spectrum turns out poyfect most of the time. the adjustments are built into nature. -
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Re: raw spinach leeches iron?
Thu, March 6, 2008 - 10:05 AMyes, it can be helpful to remember that the plant foods are perfect in and of themselves--if they weren't, and needed to be cooked, then they would have grown cooked.. -
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Re: raw spinach leeches iron?
Thu, March 6, 2008 - 5:48 PMSome foods are not actually food in their raw state. Some foods are poison in their raw state, and are only edible after heat destroys the toxins.
Spinach is not toxic raw. Spinach is perfect in that it is what it is, just like belladonna is perfect in that it is what it is. I eat raw spinach all the time, but Im not Iron deficient. Its not necessary to eat cooked spinach, but if I were iron deficient I would certainly avoid spinach in its raw state. -
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Re: raw spinach leeches iron?
Thu, March 6, 2008 - 6:34 PM... and virtually nothing is an optimum food to be eating if it has to be cooked to become edible.
Iron is not much of an issue for most raw fooders, as All minerals are much more bioavailable. No longer the desperate searches to avoid 'deficiencies' when you eat totally raw. There's been lots of information written on these issues. Read some of the works by Victoria Boutenko (for instance).... or David Wolfe, who is Very Scientific in his approach. Both of his parents were medical doctors.
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