Quote:
Originally Posted by Zeke
Here's some more AI generated stuff:
Raw spinach: provides more folate and Vitamin C.
Cooked spinach: (steamed or lightly sautéed) can make iron, calcium, and certain carotenoids more absorbable by reducing oxalates, which inhibit mineral absorption
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I'm a bit confused but guessing oxalates are different from oxidizers.
I've read multivitamins should
not contain iron, which is difficult and slow to digest. i.e. spinach broccoli etc.
Vitamin C is an anti-oxidant supposedly.
Water based and mostly safe. Repeated max overuse can cause kidney stones long term.
Acids such as pickle/olive juice might help dissolve these as a wag.
Spinach with iron is an oxidizer.
The four hemoglobin attached to each oxygen cell for pickup.
There are inexpensive blood oxygen testers which clamp on a finger.