Cooking Greens

To enhance the bioavailability of beta-carotene in cooking greens, cook them with a small amount of olive oil. If you do cook greens in water, which can diminsh folate levels, try to use the cooking water in the recipe.

Kale has the most beta-carotene, with 5.8 mg per cup of cooked, which provides 72% of the daily recommended intake.

Calcium Loss

Did you know that the foods that produce the most calcium loss through urinary excretion is Animal Protein and Coffee!

Amount of calcium lost in the urine after eating a hamburger is about 28 mg.

Amount of calcium lost in the urine after drinking a cup of coffee is about 2 mg.

Average calicum absorption rates of green leafy vegetables is 56% compared to cow's milk 32%.

Eat a green salad everyday!