Tuesday, May 25, 2010

"The dose is the poison"

Yes it always possible to eat too much of a good thing. A case report in this week's New England Journal of Medicine and reported in today's New York Times mirrors a question I recently received on this blog about the safety of consumption of raw Brassica vegetables related to thyroid gland dysfunction.

Even before this incidence was reported, I have already been making inquiries into the medical literature and to three researchers I know that have extensive knowledge of the effect of Brassica vegetables (raw and cooked) in humans to try to sort out "myth from reality" about the recommendations on various websites to not eat any raw Brassica vegetables due to possible suppression of thyroid function.

I am relying on the guidance from these 3 researchers (and those to whom they refer me for even more information) to try to come up with a "bottom line" recommendation regarding how much raw and fermented Brassica consumption is indeed both safe and/or beneficial that is based on evidence (in addition to taking into consideration, but by no means relying exclusively, on how someone's mother traditionally cooked and ate and felt in the "old country").

Stay tuned, but in the meantime, please don't eat 2-3 #'s of anything for months on end, raw or cooked. I remember the early hey-day of "soy is a wonder food" when I routinely was contacted by people trying to eat a pound of tofu a day or drink a liter of soy milk daily. Gosh, how boring, boring, boring let alone remembering that no population has a healthy dietary pattern of such rigidity and exclusion of so many other foods.

I'm sorry, I know it's not very "sexy", but I will predict that the bottom line will be variety, variety, variety of types, amounts, and ways of production (raw, cooked, fermented). As I said, stay tuned!

Where kale is still more than decoration on my plate but I have NEVER eaten 1# of kale (let alone 2-3#!), raw or cooked, on any one day in my life and nor would I ever professionally recommend doing so! :-)

Diana Dyer, MS, RD

Friday, May 7, 2010

Top 10 Ways to Use Kale!

I was not clever enough (or quick enough) to write this list myself, so I am sending you to a fellow ("sister" really) Michigan Lady Food Blogger who just wrote an article with this title for her blog called The Local Cook. Check it out - all her recipes sounds great.

In addition, I love the idea of a cooking class just on greens, what they are, which are which, how to prepare and use various ones. I would suggest also including instruction on how to freeze kale and other hardy greens for future use during the weeks (and weeks) when you are overwhelmed with the amount of various fresh greens in your CSA box. Yes, I've been there myself, so much so that is when I first started feeding kale to my dog (yep, she loves kale, too!). I have never given it away to friends (or worse, composted it) because I am pretty vigilant about freezing our extra greens. Here is the link to my post about freezing kale.

Enjoy reading another bloggers growing enthusiasm for kale!

Where kale is more than decoration on my plate, 

Diana Dyer, MS, RD