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Recipes, Food Tips, Healthy Eating & More

Just Want to Talk | Last Active: May 3 12:28pm | Replies (2440)
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@jakedduck1

@imallears
My beets & carrots are FINALLY in the oven. I started at 2pm and put them in the oven at 4. I found out beets are loaded with oxalates which are mortal enemy’s to people susceptible to kidney stones. I read beet tops have more iron than spinach but the oxalates significantly reduce the iron absorbed.
50 minutes and not done yet. I’m not Job for Pete sake.
Jake

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Replies to "@imallears My beets & carrots are FINALLY in the oven. I started at 2pm and put..."
imallears | @imallears | Jan 30, 2021

Hi,
Forgot about the oxalates. I take issue with minced garlic in a jar...gotta be the worse tasting garlic ever....please use fresh garlic and you can always get a garlic press to mince them. Honestly there is no comparison taste wise. You could have left the vein in and just chopped up the leaves smaller and saved some extra work. Actually the stems on some of these vegetables can be eaten but need to be cooked longer. For example I had Swiss chard (red) last night and chopped a little Vidalia onion along with the stems and sautéed them in olive oil..added fresh garlic for about 30 seconds and then added the chopped leaves. Looks good and the stems added a little sweetness.

Can you have some high oxalate foods occasionally? They say boiling reduces the amount of oxalates by 90%.

But anyway good for you for venturing into no mans land.

FL Mary

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