The I am out of luck! On high doses of warfarin so leafy greens are out of my list of foods as they mess up my INR real bad.
IIRC, we learned this in junior high school, either Health class or Home Ec. Just a bigger stuffy, I guess.
I have a big salad 5 times a week, sometimes 6, for dinner. Rarely eat meat for dinner anymore unless its cut up and added to the salad, mostly chicken.
This morning I read an article that said navy beans will do the trick for cancer prevention.
Is this study before Billy Gates poisons our leafy greens with modRNA poison or after?
Broccoli. Broccoli cures cancer. </sarc (sort of)>
Eat more cabbage...............
Vegan Propaganda ?
I believe we all knew this.
Thanks for the post.
More resources:
Green Leafy Vegetables Reduce Glaucoma Risk
https://www.pcrm.org/news/health-nutrition/green-leafy-vegetables-reduce-glaucoma-risk
Leafy Greens Lower Risk for Heart Disease in Adolescents
https://www.pcrm.org/news/health-nutrition/leafy-greens-lower-risk-heart-disease-adolescents
Plant-Based Nutrition FAQ
https://www.pcrm.org/good-nutrition/plant-based-diets/nutrition-faq
Collards and kale are the ultimate leafy greens. They are dark leafy, full of chlorophyll. Collards are always less expensive.
To cook then cut away the stems from all the leafy parts.
Finely dice the stems. They are tougher, so simmer them alone in water.
After 10 minutes, add the cut up collard leaves
Let this all simmer another 10-20 minutes. Try to cook it fairly dry so that you are not stuck with lots of cooking liquid.
When done add some salt and soy sauce. Some black pepper. Maybe a little vinegar. A tablespoon or two of olive oil or any oil.
Optional protein add-ins are sausage, bacon, hard boiled egg. Or whatever you like. Even some beans.
bkmk
I’ll take a medium-rare porterhouse over “may decrease cancer” seven days a week.