Re: Care to offer some evidence for that?

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Posted by T.B on August 31, 2001 at 08:05:19:

In Reply to: Re: Care to offer some evidence for that? posted by Mr. D on August 31, 2001 at 07:43:38:

: While Ca:Ph ratios are in the 2:1 ballpark for kale, again without breaking out the books, I'd prefer collard to kale because of the obvious CA:Ph ratio AND the fact that collard contains less than half the potassium of kale. Kale also DOES HAVE known goitrogenic properties. As we all know, oxalates also play a role and, again, I'd have to go to the books.

Nobody was suggesting substituting kale for collards only pointing out that people avoid kale to an unneccesary degree. The oxalate:calcium ratio for collards is 2:1 while the ratio for kale is 0.2:1. Regardless, calcium levels should not be the only criteria used when choosing foods. All Brassicas have goitrogenic properties, collards, turnip greens and and mustard greens are ALL Brassicas!

T.B

Follow Ups:

Since we're offering evidence, etc..... Mr. D 08/31/01 (3)
- It is from MK's site..... T.B 09/01/01 (0)
- More bits before bed..... Mr. D 09/01/01 (1)
  - Re: More bits before bed..... T.B 09/01/01 (0)
Why do so many of you... S + S Mom 08/31/01 (4)
- i thought it was an excellent + civilised discussion ~ very informative ... nm ... iZ's mom 09/07/01 (0)
- It's called a discussion.... T.B 08/31/01 (0)
- The D's Diana 08/31/01 (1)
  - I THIRD THAT ONE without them Double D would be dead i think Christy 08/31/01 (0)

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: : While Ca:Ph ratios are in the 2:1 ballpark for kale, again without breaking out the books, I'd prefer collard to kale because of the obvious CA:Ph ratio AND the fact that collard contains less than half the potassium of kale. Kale also DOES HAVE known goitrogenic properties. As we all know, oxalates also play a role and, again, I'd have to go to the books. : Nobody was suggesting substituting kale for collards only pointing out that people avoid kale to an unneccesary degree. The oxalate:calcium ratio for collards is 2:1 while the ratio for kale is 0.2:1. Regardless, calcium levels should not be the only criteria used when choosing foods. All Brassicas have goitrogenic properties, collards, turnip greens and and mustard greens are ALL Brassicas! : T.B

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