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-   -   MY Eye doctor said to eat Spinach cooked (http://www.lowcarbfriends.com/bbs/juddd/817747-my-eye-doctor-said-eat-spinach-cooked.html)

Eieio 11-27-2013 06:49 AM

MY Eye doctor said to eat Spinach cooked
 
Findings show it's more nutrients that way.
Total 360 Again.
Macular degenerative disease is in both our family's.
Hubby and I have no symptoms.
My father in law has lost one eye completely the other on its was out too due to the disease.
He's dr said to tell his family members to eat veggie that are orange in color.
Our dr told us to eat plenty of green veggies.
Kale, spinach-cooked:)
Any one else hear humors of this change of cooking veggies.
carry on:)

Slimming-up 11-27-2013 12:20 PM

When you cook tomatoes the lycopenes become more readily available. You also increase your iron intake when you cook them in an iron skillet.

KeirasMom 11-27-2013 01:41 PM

Many vegetables are goitrogenic (bad for the thyroid) unless they are cooked. I'm not sure about relating to eyesight, but that's a good enough reason for me to throw them in the microwave. :)

Flossyliz 11-27-2013 03:41 PM

Check out astaxanthin.
eg: Astaxanthin (pronounced asta-ZAN-thin) has been described as a 'super-nutrient' - the most powerful antioxidant ever discovered for eye health1,2 and may play a significant role in helping to arrest the development of Age Related Macular Degeneration (AMD).

Astaxanthin stands alone as the 'super-nutrient' for eye health because it is far more effective than other carotenoids at singlet-oxygen quenching which reduces the damaging effects of sunlight; crosses the blood-brain barrier and the blood-retinal barrier which increases eye health; is a powerful scavenger of harmful free radicals; is a potent UVB absorber; and is not associated with any adverse reactions.

sorenkkg 11-28-2013 09:55 AM

I remember from the Dr's Eades that the colorful veggies nutrients are best accessed also with a bit of fat. So don't always go full 0 fat, b/c many of the nutrients are fat-soluble, and are best eaten with some.
Tomatoes also have some nutrients that are solvent in alcohol (I swear, I'm not joking) and so if you add some wine or alcohol (like vodka.. think penne a la vodka) to the tomato sauce, you are making those nutrients bioavailable.

:) I like cooked veggies best anyway. ;)


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