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From: Dr. Neal Pinckney (72.130.128.151)
Subject:         Re: Cooking Kale
Date: March 2, 2014 at 8:14 pm PST

In Reply to: Cooking Kale posted by Mark Tyler on March 2, 2014 at 2:28 pm:

Kale is good. So are lots of other leafy greens.

I believe that two things will help people remain on a reversal and prevention lifestyle - moderation and enjoyment. Almost nothing in excess usually lasts. Whatever you chose to eat, it should be enjoyable - in taste, texture and quantity. If you don't like something, just don't eat it.

As far as kale is concerned, there are many ways of preparing it. I prefer it raw in salads and in a roll-up with tofu sour cream (a box of Mori-nu Lite firm silken tofu and three tablespoons of vinegar in a blender). When I cook it, it's in the microwave with a dash or Bragg's or low sodium soy sauce and then covered tightly with plastic wrap just long enough to let it steam (as I do with most veggies).

As far as the loss of nutritional value from cooking food, the bulk of research finds that microwave causes almost no loss, steaming a tiny bit, and boiling more. You'll find websites that will tell you almost anything you want to hear (and a lot you don't)

The internet is a valuable source of information and misinformation. Sometimes it's very hard to tell them apart. I was recently told that a Google search found some 7 million items about bigfoot, but not one of them mentions it's a myth. Caveat browser.

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