Re: Michele/Kale/kimchi

February 19, 2004

>

>I put a lot of kale in my winter baechu-kimchi this year, and the

>traditional Korean version usually has mustard greens, which are

>pretty similar to kale. (But HEY, let's not forget Kale is still King

>of the Vegetables!! You can get close, but you can never match the

>holy K)

>

All Hail Kale!!! I love it!! I started eating it when I was pregnant out of

some weird craving for curly things - don't ask - I eat lacinato w/olive oil

now, which(the kale) I believe is Italian?, and I'm half Italian, so it

works for half of me. For the other half I eat coconut oil and mangos.

Mustard greens are spicy...I used to eat them alot, but they made me hurl

when prego, and I haven't tried them since. Also, they are MIA in organic

stores here in VA Beach.

So far so good with face cramps tonight, but it's still early for me. I'm

trying to think happy non crampy thoughts. Could it have anything to do with

me working on the phone for 9 years? Hmmm.

I digress...anyway, yes, kale is low oxalate, unlike spinach, which they

push way too much for my tastes. It's nice in the summer, a little baby

spinach, but not too often. Dandelions I crave, eat for a week straight,

then not for like a month. Kale the rest of the time. I eat kale raw,

marinated, yum.

Must work now,...

Take care and thanks for the information!

Sincerely,

Facially relaxed at the moment

Michele

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February 20, 2004

Mike-

>I'm not aware of any evidence for fermentation helping calcium

>absorption in greens, but I'd certainly welcome it!

Perhaps it helps merely by decreasing the pH?

-

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