Spinach is a very nutrient-dense food. It’s low in calories yet very high in vitamins or as my Mom used to say, “Spinach has more vitamins than you can shake a stick at.” It is an excellent source of vitamin K. As it appears vitamin K, plays an important role in keeping calcium in the bones and out of the arteries. Spinach is loaded with flavonoids, which act as antioxidants, protecting the body from free radicals.
John A. Milner, chief of the Nutritional Science Research Group at the National Cancer Institute, says “the benefits of garlic depend on the way you prepare it. Garlic’s active agents—allyl sulfide compounds—are produced when the clove is chopped or crushed. This starts a connected series of chemical reactions leading to the desired sulfides.” Milner found that heating garlic immediately after chopping inactivated a crucial enzyme in the chemical chain. Milner’s advice is to “crush or chop the clove, then let them sit for 10 or 15 minutes while you prepare other ingredients allowing the anticancer compounds a chance to form.” Once the compounds develop they are quite stable and will be able to withstand the heat of the cooking.
Mama Mia Garlic Spinach
1 10 oz. bag of spinach (preferably organic)
1 bulb garlic (preferably organic)
4 tablespoons olive oil
1 chicken bouillon cube
Wash spinach. Place spinach in medium saucepan, sauté garlic in olive oil. When garlic is slightly brown add spinach and bouillon cube. Cook, covered on medium heat stirring frequently 7 to 10 minutes. Makes 4 servings
Yummy Rating: 9.6
Holistic Health Rating: 9.8
*Less than one clove of garlic a day may cut prostate cancer risk in half as well as lowering the incidence of stomach, colon and possibly breast cancers.
*Spinach is an excellent source of vitamin K, vitamin A, magnesium folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6.
*Spinach has a lot of pesticides (even many times with organically grown) so make sure to wash well.
*Spinach could cause allergies and diarrhea