User Question: Rotating Greens

NutriBullet RD Sarah Lefkowitz answers your user questions! This one comes to us from user Knutri who asks about the safety of oxalic acids and thyroid function.

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Registered Dietitian, Certified Specialist in Sports Dietetics


Comments
Comment by elizbingo
February 22, 2014
Hi Sarah, Can you please include topics on how to identify edible weeds from the carden that we can include for nutriblast? Thank you. Elizabeth Lem
Reply by SarahLefkowitzRD
February 24, 2014
That is a great question! I only eat what I plant in my garden that I can identify. I would not suggest eating weeds and things that you don't know what they are. Check out a local gardening store to see if they offer any classes, or have someone that you trust that knows plants, come over and asses your garden. You can always get some small plants and plant them in your garden so you know what is out there.
Glad I could help out and thank you for commenting, I am sure if it was unclear for you it was unclear for many others. It is hard to say if baby spinach has less oxalic acid than regular mature spinach. There have been studies showing oxalic acid contents varies depending on where the spinach was grown and in what type of soil. Some studies say that baby spinach has the same amount of oxalic acid as regular spinach.
Reply by pearlsofwisdom
December 18, 2013
Thank you, Sarah. My questions are: 1) Whether it is safe to "blast" leafy greens such as spinach in the nutribullet system for people who may have hypothyroidsm. 2) What other sources of nutrition foods would you suggest for someone who may have such a condition? Thanks.
Comment by Gecko
December 12, 2013
Hi Sarah....you said, "oxalic acid exists in spinach, chard, and greens, but not in a quantity or an amount that's really going to hurt you." My question is then, why rotate the greens other than for reasons of variety? Your oxalic acid explanation is a bit confusing. Can you please expand a bit on the subject. Thank you.
Reply by SarahLefkowitzRD
December 12, 2013
Of course. Oxalic acid exists in most greens and is highest in chard, spinach and rhubarb. This can prevent minerals like calcium and magnesium from being absorbed. If you use lower oxalic acid greens like kale, romaine and mixed greens, the oxalic acids will not block the absorption of certain minerals. By rotating between higher oxalic acid greens and lower oxalic acid greens, you will ensure you are absorbing adequate minerals.
If you are eating a green, such as spinach, for the iron, then you may want to eat vitamin C rich foods (oranges, red peppers, strawberries) along with it in order to aid in absorption of the iron.
Reply by Gecko
December 13, 2013
Thanks Sarah. Your summary is much more clearer now. Today, I read somewhere on the net that baby spinach has much less Oxalic acid than mature or fully grown spinach; do you have any comments on this? The nutritional knowledge gained here on NutriLiving is invaluable! Thanks again. RJ
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