Why zucchini?

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Permalink Reply by PK on August 8, 2012 at 7:48am

@Ruby,

Many of our members cannot digest zucchini.  Some of them can, and we have no guideline against it yet.  We just let people make individual decisions regarding zucchini   

I personally cannot digest it and may even vomit if I eat raw zucchini.

For people who can digest it, I recommend it as a treat food as it is not very calorie dense considering the volume.  One large 323 gram zucchini is only 52 calories.  One large banana could be around 120 calories, and to get 323 gr, 2-3 bananas could be eaten for 300 or more calories.  

I hope my math makes sense here.  

Peace, PK 

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Permalink Reply by Ruby on August 8, 2012 at 9:22am

Okay, thanks. Yeah, I figured it's a preference, not-the-best thing. I felt sick from zucchini once (while raw) and haven't been back to it since. 

What's your take on baby spinach?

Ruby

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Permalink Reply by PK on August 8, 2012 at 12:23pm

@Ruby,

Again, baby spinach is a personal preference.  

However, I personally do not recommend it.  It still contains some oxalate that may be irritating to some individuals and prevent calcium and iron absorption and assimilation in the body.  

Irritation may include: (Ref Here)

Abdominal pain
Collapse
Convulsions
Kidney problems
Low blood pressure
Mouth pain
Shock
Throat pain
Tremors
Vomiting
Weak pulse

Oxalates inhibit iron absorption with spinach being a main culprit.  (symptoms may mimic those of b12 deficiency too)

Oxalates impair the absorption of nonheme iron. Oxalates are compounds derived from oxalic acid and found in foods such as spinach, kale, beets, nuts, chocolate, tea, wheat bran, rhubarb, strawberries and herbs such as oregano, basil, and parsley. The presence of oxalates in spinach explains why the iron in spinach is not absorbed. In fact, it is reported that the iron from spinach that does get absorbed is probably from the minute particles of sand or dirt clinging to the plant rather than the iron contained in the plant.   (Ref here)

And oxalates inhibit calcium assimilation:

Be careful about what you eat with calcium-rich foods. Certain fibers, such as wheat bran and foods with oxalic acid (spinach and rhubarb) can bind with calcium and prevent it from being absorbed. (ref here)

I personally cannot eat any kind of spinach or veggies high in oxalate  because I have a bum kidney and they cause me pain.  I prefer to stick to the leafy lettuce greens.  

Peace, PK

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Permalink Reply by Hailey Ashton on August 8, 2012 at 10:19am

Best to marinate it in lemon juice to soften it.

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