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Tired at all times? Is it low carb effect?

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  • KnitOrMiss
    KnitOrMiss Posts: 10,103 Member
    The nutrients in spinach are also better absorbed when cooked, btw. I cannot remember the exact numbers, but I remember it being more than doubled when it is cooked. I personally could handle sauteed spinach, but I prefer it raw, which sadly means I'm not getting as much nutrient punch from it as I could....theoretically.
  • KnitOrMiss
    KnitOrMiss Posts: 10,103 Member
    edited February 2017
    Looks like it mostly applies to VOLUME of greens and rawness. I think the risk warnings surfaced when people started using 2 cups of raw greens every day in their smoothies and such.

    Cooking them neutralizes a lot of the risk... But remember that there are a lot of nutrients in herbs... A sprig of parsley there, rosemary here, basil somewhere else, cilantro - they all have MAJOR nutritional punches packed.

    active.com/nutrition/articles/green-smoothies-why-you-should-rotate-your-raw-leafy-greens

    simplegreensmoothies.com/rotate-your-greens

    Let me know if y'all want more links.
  • nomorepuke
    nomorepuke Posts: 320 Member
    This is the cooked spinach. It's a half bag of spinach. I was like "are you kidding me?" Lol it's my dinner from last night
  • RalfLott
    RalfLott Posts: 5,036 Member
    It's the cruciferous version of the Incredible Shrinking Man.....
  • kpk54
    kpk54 Posts: 4,474 Member
    nomorepuke wrote: »
    This is the cooked spinach. It's a half bag of spinach. I was like "are you kidding me?" Lol it's my dinner from last night

    That pic made me chuckle @nomorepuke. It's so true. I was shocked the 1st time I cooked what I thought was a reasonable amount of raw spinach and ended up with about a level tablespoon...or less.
  • retirehappy
    retirehappy Posts: 3,519 Member
    Speaking of salami why not make your own? Michael Ruhlman and Brian Polcyn's Salumi, book on doing your own is wonderful.
    "Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami."

    I have recently started making pickles, saurkraut, and yogurt cheese. I used to make sour dough bread but gave that up when I went LC.
  • nomorepuke
    nomorepuke Posts: 320 Member
    edited February 2017
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    Lamb chops from last night. Salad mixed with homemade guacamole
  • nomorepuke
    nomorepuke Posts: 320 Member
    edited February 2017
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    Pre- Lunch meal :# Greek Salad with some shrimps
  • bowlerae
    bowlerae Posts: 555 Member
    @nomorepuke I've read the first page of this thread and skimmed the others. Wanted to ask how you are feeling now that you've been adding more sodium?
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