Dark green leafy vegetables are the most nutrient-dense foods on the planet. What’s the best way to prepare them?
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I often get questions about how to prepare certain foods to maximize their benefits, so I love when I can bring you videos like this one and Best Way to Cook Vegetables. I have a few more on optimum cooking methods, too. Check out:
• Best Cooking Method (
• Sometimes the Enzyme Myth Is True (
• The Best Way to Cook Sweet Potatoes (
• Second Strategy to Cooking Broccoli (
• Inhibiting Platelet Activation with Garlic and Onions (
• How to Cook Rice to Lower Arsenic Levels (
I mentioned microwaving: Are Microwaves Safe? ( And what about The Effects of Radiation Leaking from Microwave Ovens? ( Watch the video!
If you’re watching this, you probably know by now how important it is to eat greens everyday. But here are some videos for a refresher:
• Eating Green to Prevent Cancer (
• The Broccoli Receptor: Our First Line of Defense (
• Greens vs. Glaucoma (
• Preventing Alzheimer’s Disease with Plants (
• Slowing Our Metabolism with Nitrate-Rich Vegetables (
• Dr. Greger’s Daily Dozen Checklist (
• The Benefits of Kale & Cabbage for Cholesterol (
• Foods to Improve Athletic Performance & Recovery (
• Brain Healthy Foods to Fight Aging (
Just remember that anyone who eats cups a day (as they should!) of dark green leafy vegetables should probably stick to low-oxalate greens (i.e. basically any greens other than spinach, swiss chard, and beet greens) to avoid the risk of kidney stones. I’ve got videos coming up on that as well as what happens when you pressure cook greens (I’m looking at you Instant Pot). Stay tuned!
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Thanks for watching. I hope you’ll join in the evidence-based nutrition revolution!
-Michael Greger, MD FACLM
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