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.

Outlines

00:00

🥦 The Downsides of Green Smoothies

Dr. Marianne Teitelbaum discusses why green smoothies, particularly those made with raw kale and spinach, might not be as healthy as commonly believed. She points out that ancient Ayurvedic wisdom, which has recognized the benefits of cooking vegetables for thousands of years, aligns with modern findings that raw vegetables like kale and spinach contain compounds that can interfere with thyroid function and promote kidney stones. Cooking these vegetables reduces harmful substances and improves nutrient absorption.

05:00

🍲 Benefits of Cooking Your Greens

Dr. Teitelbaum elaborates on the advantages of cooking vegetables instead of consuming them raw in smoothies. Cooking reduces the oxalate content, which can otherwise hinder calcium absorption and contribute to kidney stones. She explains how cooking with fats like olive oil or ghee enhances nutrient absorption into the cells, and how ancient Ayurvedic practices support this method for better health outcomes.

🧑‍🍳 The Green Protein Recipe

Dr. Teitelbaum shares a recipe called 'Green Protein,' developed by her teacher Vijay Ramakant Mishra for vegetarians needing more iron. The recipe involves cooking greens with paneer, ghee, and olive oil, which boosts iron absorption and is easier to digest than raw smoothies. She describes the cooking process in detail and emphasizes that this method prevents the digestive issues and nutrient absorption problems associated with raw green smoothies.

🥬 Cooked Greens vs. Raw Smoothies

Dr. Teitelbaum concludes by contrasting the benefits of cooked greens with the drawbacks of raw green smoothies. She highlights the Ayurvedic perspective against cold and raw foods, which can dampen digestive fire and clog bodily channels. Cooking greens, especially with spices, enhances digestion and nutrient absorption, making it a superior option for maintaining health and preventing deficiencies.

Keywords

💡Ayurveda

Ayurveda is an ancient Indian system of medicine that emphasizes a holistic approach to health and wellness. It is central to the video's theme, advocating for traditional wisdom in diet and nutrition. The script mentions that if Ayurveda were more popular in America, people might avoid common dietary mistakes, like the overconsumption of raw green smoothies.

💡Green Smoothies

Green smoothies are a dietary trend involving blending raw vegetables, particularly leafy greens like kale and spinach, with liquids. The video critiques this trend, arguing that these smoothies may not be as healthy as people believe due to the presence of certain compounds that can be mitigated through cooking.

💡Goitrogens

Goitrogens are compounds found in some plants, such as kale, that can interfere with the thyroid gland's ability to produce hormones. The video explains that cooking kale can reduce the presence of goitrogens, making it a healthier option.

💡Thiocyanate Ions

Thiocyanate ions are another compound found in certain vegetables that can compete with iodine for absorption, potentially affecting thyroid function. The script uses this term to caution against the uncooked consumption of vegetables like kale.

💡Oxalates

Oxalates are naturally occurring compounds in plants, such as spinach and Swiss chard, that can bind to calcium and potentially lead to kidney stones. The video highlights that cooking these vegetables can significantly reduce oxalate content, making them safer for consumption.

💡Kidney Stones

Kidney stones are hard deposits of minerals and acid salts that can form in the kidneys. The video discusses how the oxalates in certain vegetables can increase the risk of kidney stones and how cooking can mitigate this risk.

💡Bone Health

Bone health refers to the strength and integrity of the bones. The script explains that the oxalates in vegetables can bind to calcium in the gut, reducing calcium absorption into the bones and potentially affecting bone health.

💡Cooking

Cooking is presented in the video as a beneficial process for making vegetables more nutritious and easier to digest. It is emphasized as a way to reduce harmful compounds like goitrogens and oxalates and to enhance nutrient absorption.

💡Nutrient Absorption

Nutrient absorption is the process by which nutrients from food are taken up by the body's cells. The video argues that cooking vegetables with fats like olive oil or ghee can improve nutrient absorption, contrary to the belief that raw consumption is always better.

💡Green Protein

Green Protein is a recipe developed by the speaker's teacher for a vegetarian patient needing to increase her iron levels. It is highlighted in the video as an alternative to raw green smoothies, illustrating a way to cook vegetables to enhance iron absorption.

💡Digestive Fire

Digestive fire is a concept from Ayurveda referring to the body's metabolic process of digestion. The video suggests that cooking food can support the digestive fire, making it easier for the body to process and absorb nutrients from food.

Highlights

Dr. Marianne Teitelbaum explains why green smoothies are not beneficial for health.

Ayurveda provides insights into healthy diets that were understood by ancient doctors thousands of years ago.

Green smoothies made from raw kale and spinach are a recent fad, but raw vegetables might not be as healthy as believed.

Cooking vegetables is beneficial because it reduces harmful compounds and improves nutrient absorption.

Kale contains goitrogens and thiocyanate ions, which can interfere with thyroid function.

Spinach and Swiss chard contain oxalates, which can contribute to kidney stones and affect calcium absorption.

Cooking greens decreases the oxalate content significantly, making them safer to consume.

Cooking with fats like olive oil or ghee helps deliver nutrients across cell walls, enhancing absorption.

My teacher developed a recipe called 'Green Protein' to help a vegetarian patient improve her iron levels.

Heme iron, found in animal products, is better absorbed by the body than non-heme iron found in plants.

The 'Green Protein' recipe includes cooking greens with paneer, ghee, and olive oil to improve iron absorption.

Raw green smoothies are difficult to digest and can create digestive issues.

Cold and heavy foods in smoothies can clog the body's delicate channels, affecting digestion and nutrient transport.

The 'Green Protein' recipe is cooked and blended for easier digestion and better nutrient absorption.

Ayurveda recommends avoiding raw green smoothies to prevent health issues like weakened bones and thyroid problems.

Transcripts

hello i'm dr marianne teitelbaum

and today we're going to talk about why

you should ditch the green smoothies why

they're not so good for your health

you know it's just too bad that ayurveda

isn't more popular here in america

because if it were

we wouldn't have to spend years

stumbling over our mistakes and our

efforts to learn what constitutes a

healthy diet the ancient doctors figured

that out thousands of years ago for us

case in point here in the states and

some other countries making green

smoothies is the latest fad

since people view kale and spinach as

health foods

many people who don't have the time or

inclination to cook

feel that they can just toss some raw

kale and spinach in a blender with some

other liquid ingredients and make a

smoothie

this way they'll be sure to get their

daily dose of vegetables without having

to spend the time and energy cooking it

plus people incorrectly feel that

cooking the vegetables somehow kills the

nutrients in it

leaving the cooked product less

nourishing

let's see why these raw green smoothies

are not so great for your health

first of all as usual the ancient rishis

of india who cognized ayurveda

stated that many royal vegetables might

have some negative issues but those

issues would go away if they were cooked

to me that's amazing since they didn't

have microscopes to figure this out and

instead they cognized this truth in a

state of deep meditation

well it turns out they were right

kale contains a compound called

progoitrin or goitrogens

which can interfere with your thyroid's

capability of making its hormones and it

also contains thiocyanate ions

which can crowd out the iodine your

thyroid also needs to make its hormones

and both spinach and swiss chard contain

oxalates

which can leach calcium causing it to

form kidney stones

oxalates are a naturally occurring

compound in plants and bind to calcium

as they exit the body

increasing the risk of kidney stones in

some people

kidney stone formation isn't the only

problem associated with the oxalates in

the spinach

swiss chard and beet greens as well have

the oxalates and these high oxalate

foods may affect bone health since the

oxalates can bind to calcium in the gut

which is then excreted by your body

preventing calcium absorption into the

bones

but here's the good news

cooking the spinach and swiss chard and

other greens decreases the oxalate

content by 30 to 87 percent

and boiling reduces more than steaming

does

and cooking the kale reduces the

goitrogens by 60

just like the ancient doctor said

and if you think the cooking of the

vegetable kills some of the nutrients

the real fact is that the cooking

process softens the fibers of the

vegetables for best absorption into the

cells

and if you cook the vegetables with the

fat like olive oil or ghee or both

these fats grab the nutrients and

deliver them across the cell walls into

the cells

keep in mind that all the cell walls in

our body are made of cholesterol

so the ancient doctors knew it was best

to use fats in all of our cooking to

ensure maximum absorption of nutrients

so while cooking may destroy some

nutrients or flush them out in the

cooking water

the net result is even more absorption

into the cells than if the vegetables

were raw

my teacher vijay ramakant mishra

developed this recipe which he called

green protein

when he had a vegetarian patient who was

anemic and was told to eat beef to bring

up her iron count

she of course was averse to doing so

therefore he developed this recipe for

her

her iron came up in a matter of three to

four months and this recipe became one

of his most famous recipes which we

recommend when we hear a patient needs

more iron or is having a hard time

digesting in general

now iron comes in two forms heme

and non-heme iron

and the heme iron is found only in

animal flesh like meat poultry and

seafood

and heme iron is better absorbed by the

body

non-heme iron is found in plant foods

like whole grains nuts seed legumes and

leafy greens and is harder to absorb

which is why many vegetarians eventually

become deficient in iron

now cooking the greens with some paneer

along with ghee and olive oil enhances

the absorption

of the iron into the cells

and we also think this is a much better

alternative to having the raw kale or

spinach smoothies

which being raw are also very difficult

to digest

and can create almond from the coldness

they contain

by cooking the food you are giving your

digestive tract a break since all the

food you eat

you have to cook on the inside with your

pitted digestive organs so you might as

well cook the food before it comes into

your body and nourish your body's

cellular system at a much deeper level

than with the raw green drinks which

also might include channel clogging whey

or pea protein

cold and indigestible coconut milk

bananas avocados and frozen fruits

these cold and heavy foods will not only

put out your digestive fire for the rest

of the day

but they'll definitely clog the body's

system of delicate channels which carry

toxins blood

lymphatic fluids and all the other

bodily fluids

so here's the green protein recipe

add one and a half teaspoons of ghee

a half teaspoon of a masala blend which

is a spice mixture blend or some ground

cumin turmeric fennel coriander whatever

spices you like

then add some pieces of paneer about a

half cup and cook it into the ghee and

spices for a couple of minutes

add some greens maybe four or five cups

like lacinato kale collard greens swiss

chard spinach

chop the greens quickly and roughly

because they'll be blended later

add a few sprigs of fresh fresh parsley

and then add a quarter cup of water and

a tablespoon of olive oil and then put

the lid on and cook until the greens

become bright green don't let them turn

dark green

let the greens cook in the ghee olive

oil spices and paneer for about two to

three minutes

stir it a couple times as you cook it

swish chard and baby spinach will take a

little short time to cook because it's

so tender but kale and collard greens

will take a few extra minutes

pour the whole mixture into a blender

and blend it until smooth

you can add a little bit of boiled water

if the mixture is too thick to blend

now you could also use chicken for the

protein if you're not vegetarian

but it's best to use freshly made paneer

in this recipe as opposed to cottage

cheese mozzarella or cottage cheese

squeeze some fresh lime on top and sip

on it as a side dish or a main dish for

lunch or dinner depending on how hungry

you are

the vitamin c in the lime juice further

enhances the absorption of iron

and in general cooking the food with

spices ignites our digestive fire

which will in turn enhance the

absorption of any food into the cells

so for all the reasons listed above

ayurveda is not a fan of cold raw

vegetable smoothies in general

but especially if those vegetables are

green leafy vegetables loaded with

oxalates and thyroid depressing

goitrogens and thiocyanates

not to mention the channel clogging

effects of the cold foods which also put

out your digestive fire

i hope you decide to forgo your cold

green smoothies

besides your bones your hair and nails

will thank you

the hair and nails show you the strength

of the bones and drinking raw green

smoothies will definitely weaken your

bones

since the oxalates are taking out the

calcium which the bones desperately need

combined with the fact that the raw cal

decreases thyroid function

and when the thyroid is low the bones

will suffer

since they can't absorb calcium

so these green smoothies are bad for

your health on many fronts

i hope you found this information useful

as you strive to learn how to eat for

optimum health and well-being thank you