Minutus

I put some kale in the microwave for about 40 seconds...it got a little crispy
which was fine with me. Will there still be minerals in the Kale...or even
baking the kale in the oven....will the minerals still be there? I didn't know
that you can't have fat with the kale and when I put in oven one time.. I put
olive oil over it and got a stomach ache. However, when I steam cooked the
kale first..and then put in the oven I did not get a stomach ache. But steam
cooking apparently loses the minerals to the water. If only "wilting' the
kale....it comes out pretty tasteless and was hard to chew.

microwaves always destroy the food value because of the extreme high temps.
you don't really want to cook with olive oil
Coconut oil
google on paleo and kale chips
Sheri

At 01:43 PM 11/25/2013, you wrote:
Sheri Nakken, former R.N., MA, Hahnemannian Homeopath
http://homeopathycures.wordpress.com/ & http://vaccinationdangers.wordpress.com/
ONLINE/Email classes in Homeopathy; Vaccine Dangers; Childhood Diseases and Child Health
next classes start November 5

Not sure I agree with you. First oil and kale have never given me any physical grief.
Absolutely love raw kale salad which is usually made my rubbing oil into the cut up/broken up
kale leaves and let sit to marinate. Usually cook kale saute style with coconut oil and whatever
else I have on hand. Not a fan of plain steamed kale but would do it with onions, garlic, hot
pepper, etc with a bit of organic soy saude.
Many minerals can handle being cooked but some cannot. Steaming/boiling can leach some of
them which is why it is important to eat a good amount of raw food as well as cooked. Some people
think 70% of our diet should be raw to get all the benefits of the enzymes and nutrients.
t
From: Carol Orr
Sent: Monday, November 25, 2013 4:43 PM
To: minutus@yahoogroups.com
Subject: [Minutus] Cooking Kale in microwave

I put some kale in the microwave for about 40 seconds...it got a little crispy
which was fine with me. Will there still be minerals in the Kale...or even
baking the kale in the oven....will the minerals still be there? I didn't know
that you can't have fat with the kale and when I put in oven one time.. I put
olive oil over it and got a stomach ache. However, when I steam cooked the
kale first..and then put in the oven I did not get a stomach ache. But steam
cooking apparently loses the minerals to the water. If only "wilting' the
kale....it comes out pretty tasteless and was hard to chew.

Yes. THink of how the microwave is constructed - of metals = minerals - they do not dissolve or do anything but melt at high temps.
You can just wet the leaves and cook in a closed microwave-specific container till wilted, no separate water needed and no evaporation of flavor.
Add seasonings.

.....Irene
getting nose back to the grindstone now..

REPLY TO: only
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

I think Sheri has a point. Not about the minerals, but about the vitamines in the kale, as well as the enzymes (Tamarque yes!). If you are going to add oil, also that degrades with heat. Enzymes are the most sensitive. You can hardly heat them at all. I think if you can keep the heat down in the microwave, it should be ok for vitamins (which is a kind of enzyme). But that is hard to calculate. If I use the microwave, I try very hard to under cook. My preferred method of cooking veggies would not be the microwave.

It is IMPOSSIBLE given our current technology to get rid of minerals from a food, no matter how much you cook it. Otherwise, we are talking about low energy nuclear reactions in your kitchen and transmuting the minerals into different minerals. However, you can make the minerals more or less bio-available. I am dealing with this issue right now, so it is fresh in my mind. Slow cooking will leach the minerals out of the food and into the water. This is a bad thing if you are going to toss the water. But it is a good thing if you intend to drink the water; I do this deliberately to make delicious soups, and the minerals are much more bio-available in the soup water.

Understand that when we say "minerals" and bio-available minerals we really mean minerals that are naturally chelated or combined with other things, like chlorides, oxides, taurates, etc. We could not get and would not want to get elemental phosphorus, sodium or magnesium etc separate from other elements in our food. That would be extremely exciting and would cause the cook to run out of the kitchen screaming and phoning the fire department. The minerals are ALWAYS combined with other elements. The trick is to have them combined with things that help make them bio-available and to have them dissolved in water.

The pure raw food diet is not quite the wonder that raw foodists say it is. And I am not low-balling this as a sarcastic statement. But there is a reason why we have been cooking for the past 1,000,000 years. There is certainly a place in our diets for raw foods, but cooking makes minerals more bio-available. Cooking also kills enzymes, so raw veggies (or raw veggie juicing) should be a part of everyone's diet. But if cooking was so dreadful, those families which cooked would have ceased to exist long ago and those families that ate purely raw foods would be large and in charge. Cooking has survived because it works, but cooking everything is obviously too much and not good.

My son is calling me to go watch "Breaking Bad", so I have to go now. (:->)

Roger
________________________________

To: minutus@yahoogroups.com
From: carolorr@usa.net
Date: Mon, 25 Nov 2013 15:43:24 -0600
Subject: [Minutus] Cooking Kale in microwave

I put some kale in the microwave for about 40 seconds...it got a little crispy
which was fine with me. Will there still be minerals in the Kale...or even
baking the kale in the oven....will the minerals still be there? I didn't know
that you can't have fat with the kale and when I put in oven one time.. I put
olive oil over it and got a stomach ache. However, when I steam cooked the
kale first..and then put in the oven I did not get a stomach ache. But steam
cooking apparently loses the minerals to the water. If only "wilting' the
kale....it comes out pretty tasteless and was hard to chew.

I've been eating lots of kale as it actually lowers my blood sugar and is one of the highest rated veggies on the ANDI scale 1000 vs much less for spinach. Maybe the high oxalate content is helpful for me though may not for those prone to kidney stones.
I microwave it sometimes in a dish covered with plastic so it steams, sometimes sautee in olive or avocado oil and wilt it and add it to organic chicken stock from Costco as soup.
There are a few kale varieties, the deep dark green Tuscan or Dinosaur aka Lacinto kale I like best not the light green curly type
I try to buy it organic, Trader Joes has organic Tuscan cut and washed in 10 oz bags, $2.29
Kale chips are very popular now but expensive, you can make your own in oven and recipe says to add one tbsp. olive oil to a bag and shake before baking at low temp. Also can add various spices to it.
I've yet to try the purple kale, available at health food stores, Whole Foods,etc.
I would think microwaving doesn't hurt the minerals and don't know why you can't have fat with it,
I add it to Atkins' frozen dinner entrees which are higher in fat and only 10 carb grams and average 20 grams protein.
Susan