Benefit of Steaming Greens

[Gabes-Apg]

interesting study

http://www.ncbi.nlm.nih.gov/pubmed/19083431

Steam cooking significantly improved the in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage compared with previously observed bile acid binding values for these vegetables raw (uncooked). Inclusion of steam-cooked collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage in our daily diet as health-promoting vegetables should be emphasized. These green/leafy vegetables, when consumed regularly after steam cooking, would lower the risk of cardiovascular disease and cancer, advance human nutrition research, and improve public health.

For MC'ers steaming something like broccoli works a bit like Cholestryamine, increasing bile acid binding acid (ie reducing WD)
This also helps to clear biotoxins from the gut.

[Vanessa]

I wondered why my gut handled steamed green beans and broccoli! Very interesting.

[Erica P-G]

I may have to see if my system will tolerate more steamed safe foods at this time....if not I'm ok with my steamed carrots and celery and potatoes :-)

[Janie]

I do well with about 3 veggies. Cauliflower, broccoli and carrots. I steam the snot out of them, of course.

[nsaidcolitis]

i can only tolerate steam vegetables , it seems cooking for too long destroys something possibly enzymes which I probably lack.

[Adelaide]

Thanks for that. I will have to make sure I steam rather than boil or stir fry.

[Martha]

I usually do my broccoli in the microwave, but due to this thread I steamed it last night. It makes more dishes to do, but it tastes a lot better. I was surprised.

Martha