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Posted by BabyHerp on March 20, 2000 at 22:52:09:
In Reply to: ok, is there any scientific study to back up this cabbage thing??? posted by IG27 on March 20, 2000 at 07:05:14:
Goitrogens can be reduced by cooking them out! The reason why Goiter or hypothyroidism isn't such a big deal here in this country is because we eat iodized salt and we cook greens like collards, mustard greens, broccoli, cabbage...and other heavily concentrated gotirogens, igs got to eat them raw!..the reason you don't want to add a goitrogen like Kale to your ALREADY goitrogenic collards! Double whammy! Kale has a lot worse Calcium: Phosphorus ratio than the collards...which have LOTS of calcium...way more than Kale...so since collards are a BETTER CHOICE people use it/ recommend it as a staple for their igs diets...and use Kale sparingly...Make sense..No?
IG27....no need to personalize any of this. Kevin Egan is cool...so's MK....and Jen Swofford....they all have great ideas and notions...but I personally do not follow any of em any more! Been there did that..and I almost killed my igs!......Hatfield and Maders...ALSO have erroneous information in their books....and these are the EXPERTS on ig medicine and care. Don't put too much faith in one person to give you all the answers! Dance to the beat of your own drummer. Modify whatever to meet YOUR needs......Educate yourself to igs...then come back & educate US!
Gina
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