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Thu, May-14-09, 13:22
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![capmikee's Avatar](customavatars/avatar115968_2.gif) |
Senior Member
Posts: 5,160
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Plan: Weston A. Price, GFCF
Stats: 165/133/132
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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Oyster brand fish sauce and Thai Kitchen brand fish sauce are both gluten-free, as far as I know. I have actually called Thai Kitchen about that.
I've always assumed that "dark green leafy" was simply a description. I believe the color indicates the presence of carotenes, and is a good indicator of high mineral content as well. Be warned, though - many of these greens are also high in oxalates, which block absorption of minerals and can lead to kidney stones. And some of them, including the crucifers, have goitrogens. My rule of thumb is: if they are too tough and bitter to eat raw, boil them and drain the water. And add salt and fat liberally - in our house we use ghee and lard.
Fortunately we have chickens, who will obligingly accept any greens we reject, and give us eggs in exchange. They even pass on some of those vitamins and minerals!
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