Comments on: Iron Content of Spinach http://www.dailyiron.net/spinach/ Daily iron on your dinner plate Mon, 12 Nov 2012 17:00:16 +0000 hourly 1 https://wordpress.org/?v=3.9.40 By: Amanda Rose http://www.dailyiron.net/spinach/#comment-35811 Sun, 17 Jun 2012 21:20:17 +0000 http://www.ironrichfood.org/iron-content-of-spinach-raw/#comment-35811 Hi Gabriel. Good questions. I’ll find some studies and post them on the blog. The inhibitors don’t inhibit all of the iron so you’re right, you could just eat a mountain of spinach to make up for it. Last month we ate a bowl of green soup a day that had huge amounts of greens. I boiled the greens higher in oxalic acid not so much for iron reasons just to reduce my chance of kidney stones. If we were not eating such large quantities, I wouldn’t have worried about it.
Amanda

]]> By: Gabriel http://www.dailyiron.net/spinach/#comment-35810 Sat, 16 Jun 2012 05:12:04 +0000 http://www.ironrichfood.org/iron-content-of-spinach-raw/#comment-35810 What always annoys me about the talk that spinach and other greens have “iron inhibitors” is that there’s little research or discussion about processing the greens in any other way than cooking them!

What happens if you juice your spinach, collards, and kale? Does a pint of fresh green juice have so much iron that the inhibitors make little or no difference? Is this better than eating a steak? By how much? …and what about blending the greens? In higher volume and blended is *totally* different than eating a bowl of leaves or a serving of cooked spinach! (Does cooking the spinach kill some of that vitamin C? I don’t know! Where do you get that information?)

AH!

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