Wednesday, March 12, 2014

nuke the devils ... i mean vegetables!

My preferred morning routine -- even on vacation -- is to read the blogs while drinking my first cup of coffee in bed.  Even though i don't list Primal Docs in my collection, i frequently go there from TheLowCarbDiabetic site.

This morning i see http://primaldocs.com/opinion/11-tips-to-remove-toxins-from-your-life/ -- okay!  Let's see what they recommend that i'm not doing already!  :-)  ...One jumps straight out.  Microwaving broccoli has been shown to reduce the amount of antioxidants contained there.  The primal docs recommend eschewing the nuke.

Here's a LOL moment.  Those of us who have FODMAP troubles just maybe WANT to reduce the amount of active phytochemicals in the vegetables we eat!  Cooking brassicas reduces the goitrogenic properties -- so here we go!  Instead of lightly steaming, perhaps a good stout cooking in the nuker could make these VLC condiments less distressing?

NOT the message they meant to give me, but interesting nonetheless....

13 comments:

  1. I recently had a horrible GI experience after eating lightly cooked broccoly and carrots as a side dish during airplane flight. The magnitude of flatulence was unbelivable. I was lucky to occupy an empty area of the plaine.
    I think well-cooked broccoly (I prefer steaming) is much healthier. For a creamy broccoly soup I cook it for 20 minutes with salt and a little bit of soda - recommendation of American Taste kitchen - the result is mild, almost sweet mass. I think the litly cooked veggies is often the wrong consept, as a fat-free salad dressing.

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    1. yes, indeed! often restaurant vegetables are too hard -- broccoli, green beans, etc are more pleasant to eat a LITTLE more done, to me. but then, we were taught, in the '80s, that vegetables were more nutritious when raw or minimally cooked. :-(

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    2. Yes, the it is important to cook everything to the appropriate degree. Mushy green beans or asparagus do not taste good, but I noticed that overcooking of sweet peppers and cabbage(not all the time) can create an interesting flavor, and more GIT friendly.
      Undercooked veggies have more vitamin C, but the more undercooked, the less nutrients get absorbed.

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  2. "The magnitude of flatulence was unbelivable. I was lucky to occupy an empty area of the plaine."

    Galina I have a picture of you in my head of a highly sophisticated lady, don't spoil it LOL.

    Eddie

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    1. :-) gas happens to all of us....

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    2. Eddie,
      I choose to share sort-of private fact of my life as a warning to others. Some diet choises could make a lady-like image too hard to mainain, but I truly tryed my best. It was a 10-hours flight.

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  3. ":-) gas happens to all of us...."

    True, you know when you are totally relaxed and in a cool relationship with a Woman, when you can let it go without embarrassment and you can both have a good larf. Just ask Jan. Too much info, ask me if I care !

    Eddie

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    1. Sorry Tess ... see what happens when I let him off the lead LOL !

      All the best Jan

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    2. i know, Jan! :-) my husband needs a lot of supervision, too!

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  4. On a serious note my dear mum always used to overcook vegetables. Of course the 'modern trend' is to serve them up raw or 'au natural' (sorry probably got the spelling wrong on that) but to me vegetables should be cooked somewhere in between the two.

    All the best Jan

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  5. Too much raw broccoli gives me a stomach ache.

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