Ditch the Green Smoothies

Summary

Dr. Marianne Teitelbaum discusses the drawbacks of green smoothies, emphasizing the benefits of cooked greens over raw ones. According to Ayurveda, cooking greens like kale and spinach reduces harmful compounds such as oxalates and goitrogens, which can interfere with thyroid function and calcium absorption. She explains how cooking with fats and spices enhances nutrient absorption and provides a recipe for a nutrient-rich 'green protein' dish. Dr. Teitelbaum highlights the importance of proper digestion and nutrient intake, urging viewers to reconsider their smoothie habits for better health.

Takeaways

• 🌿 Green smoothies, particularly with raw kale and spinach, can be harmful to your health.
• 📜 Ayurveda, an ancient health system, suggests cooking vegetables to mitigate negative effects.
• ⚠️ Raw kale contains goitrogens and thiocyanate ions that interfere with thyroid function.
• 🚫 Spinach and Swiss chard have oxalates, which can lead to kidney stones and hinder calcium absorption.
• 🔥 Cooking greens reduces harmful compounds: oxalates by 30-87% and goitrogens by 60%.
• 🥗 Cooking vegetables enhances nutrient absorption by softening fibers and utilizing fats.
• 🍳 Adding fats like olive oil or ghee during cooking aids in nutrient delivery to cells.
• 💡 A green protein recipe with cooked greens and paneer can improve iron absorption.
• 🧊 Raw green smoothies are difficult to digest and can hinder the body's systems.
• 👍 Ayurveda recommends avoiding cold, raw vegetable smoothies to maintain optimal health.

Q & A

Why does Dr. Marianne Teitelbaum advise against drinking green smoothies?

Dr. Teitelbaum advises against drinking green smoothies because they can contain raw kale and spinach, which have compounds that interfere with thyroid function and calcium absorption, potentially leading to health issues such as kidney stones and weakened bones.

What ancient medical system does Dr. Teitelbaum reference in her talk?

Dr. Teitelbaum references Ayurveda, an ancient Indian system of medicine, which provides guidelines on the health effects of various foods and recommends cooking certain vegetables to mitigate negative health impacts.

What are goitrogens, and why are they a concern in raw kale?

Goitrogens, such as progoitrin found in raw kale, can interfere with the thyroid's ability to produce hormones by blocking iodine absorption, potentially leading to thyroid dysfunction.

What are oxalates, and which vegetables mentioned contain them?

Oxalates are naturally occurring compounds in plants that can bind to calcium and increase the risk of kidney stones. Vegetables like spinach, Swiss chard, and beet greens contain high levels of oxalates.

How does cooking vegetables affect their oxalate content?

Cooking vegetables reduces their oxalate content by 30 to 87 percent, with boiling being more effective than steaming. This helps mitigate the risk of kidney stones and improves calcium absorption.

Why is it beneficial to cook vegetables with fats like olive oil or ghee?

Cooking vegetables with fats like olive oil or ghee enhances nutrient absorption. Fats help deliver nutrients across cell walls into the cells, leveraging the fact that cell walls in the body are made of cholesterol.

What is the 'green protein' recipe, and why was it developed?

The 'green protein' recipe was developed by Dr. Teitelbaum's teacher, Vijay Ramakant Mishra, for a vegetarian patient who needed to increase her iron levels. The recipe includes cooked greens, paneer, ghee, olive oil, and spices to enhance iron absorption and improve overall nutrition.

What is the difference between heme and non-heme iron, and why is it relevant?

Heme iron, found in animal flesh, is better absorbed by the body, while non-heme iron, found in plant foods, is harder to absorb. This is relevant for vegetarians who need to ensure they get sufficient iron from plant sources, often requiring enhanced absorption methods.

What impact do raw green smoothies have on digestion and overall health?

Raw green smoothies can be difficult to digest and may create 'ama' (toxins) due to their coldness. They can also clog the body's delicate channels, affecting the digestive fire and overall health, leading to issues such as weakened bones and thyroid dysfunction.

What is the Ayurvedic perspective on cooking food versus eating it raw?

From the Ayurvedic perspective, cooking food is beneficial as it softens fibers for better absorption, reduces anti-nutrient content, and enhances nutrient absorption by using fats and spices. Cooking food externally helps reduce the digestive burden on the body, promoting deeper nourishment.