An oversimplification, but...
I've been wanting to explore this more carefully.
In at least a couple of Peat interviews,
including the a recent one...was it KMUD?...,
Peat described a greens-based, healthy, seemingly Peatian diet.
In the other interview he briefly referred to a healthy diet
eaten by some "indians"
which was centered on greens and meat.
In the latter case,
the high calcium content of the greens
balanced the high phospate content of the meat.
In the former instance,
Peat--very surprisingly to me--
said that greens supply as much protein as milk,
but that greens protein was "diluted by the cellulose."
He also said the greens protein quality was very high,
just as high as (I think it was) milk's protein.
He said something like "if one can skim off the harmful things...." about greens,
after cooking.
I'm not quite sure what he might've meant there.
PUFA?
I guess greens would have significant PUFA and
PUFA being a fat
I guess they would float after refrigeration of the broth.
Well that brings up another question I had, about broth.
I was unclear about whether Peat had in mind
eating just the broth,
or also eating the cooked greens...?
He did say the protein was "diluted" by the cellulose.
That might mean he was talking about needing to eat the greens
to also get at the diluted protein...?
And that in turn raises a question about cellulose.
Peat has said cellulose is probably the least harmful kind of fiber.
Presumably it would be rendered less harmful by cooking.
I wonder how long?
(if it is the case that consuming the greens is the way to go.)
And then there is the question of goitrogenicity.
Especially for us hypothyroid people.
Aren't greens goitrogenic?
If so, does cooking negate that?
How much cooking?
I've been wanting to explore this more carefully.
In at least a couple of Peat interviews,
including the a recent one...was it KMUD?...,
Peat described a greens-based, healthy, seemingly Peatian diet.
In the other interview he briefly referred to a healthy diet
eaten by some "indians"
which was centered on greens and meat.
In the latter case,
the high calcium content of the greens
balanced the high phospate content of the meat.
In the former instance,
Peat--very surprisingly to me--
said that greens supply as much protein as milk,
but that greens protein was "diluted by the cellulose."
He also said the greens protein quality was very high,
just as high as (I think it was) milk's protein.
He said something like "if one can skim off the harmful things...." about greens,
after cooking.
I'm not quite sure what he might've meant there.
PUFA?
I guess greens would have significant PUFA and
PUFA being a fat
I guess they would float after refrigeration of the broth.
Well that brings up another question I had, about broth.
I was unclear about whether Peat had in mind
eating just the broth,
or also eating the cooked greens...?
He did say the protein was "diluted" by the cellulose.
That might mean he was talking about needing to eat the greens
to also get at the diluted protein...?
And that in turn raises a question about cellulose.
Peat has said cellulose is probably the least harmful kind of fiber.
Presumably it would be rendered less harmful by cooking.
I wonder how long?
(if it is the case that consuming the greens is the way to go.)
And then there is the question of goitrogenicity.
Especially for us hypothyroid people.
Aren't greens goitrogenic?
If so, does cooking negate that?
How much cooking?