I thought only ruminants were capable of digesting grass? What exactly did he recommend? And how much to consume daily? I would prefer broccoli sprouts and dandelion leaves/roots lol. Purslane and Rocket shoots fresh from my garden lol, coriander and parsley and mint
What region is that?The food with the most vitamin K seems to be Cabbage: 817 micrograms per 100 grams.
Asturian Pot with Cabbage: (4-6 Servings)
1 Penca or Picuda Cabbage
150 gr. from Faba Asturiana
4 Asturian Potatoes
2-3 Asturian Chorizos
2-3 Asturian blood sausages
1 piece of bacon or bacon
Water
Salt
The day before you soak the beans.
In a low casserole or rondo, add the beans, chorizos, blood sausage and bacon and cover with water. Let it cook for an hour or until the bean starts to get soft. Degreasing and defoaming.
You wash and chop the cabbage. In another saucepan, bring it to a boil to remove the strong flavor. Add to the casserole along with the other ingredients.
Add the potatoes that you have chopped. Remember to click at the end of the cut, they acquire more flavor and will thicken the broth. From time to time you should add water, I used approximately 2.5 liters. It depends if you like it more or less brothy. I like it normal. When the potatoes are cooked, remove from heat. I've had it on the heat (6-7) for two and a half hours or a little more. Adjust salt
If your chorizos and blood sausages have too much fat, you can boil them separately before adding them to the rest of the ingredients.
This recipe is something that people from the towns in my region eat every day and it has always caught my attention, who are very long-lived people with very strong health. People easily reach 90 years of age.
I have translated the recipe, I hope it is more or less understood.
I was inspired and made this recipe just now (with ready made beans) Thanks for posting!The food with the most vitamin K seems to be Cabbage: 817 micrograms per 100 grams.
Asturian Pot with Cabbage: (4-6 Servings)
1 Penca or Picuda Cabbage
150 gr. from Faba Asturiana
4 Asturian Potatoes
2-3 Asturian Chorizos
2-3 Asturian blood sausages
1 piece of bacon or bacon
Water
Salt
The day before you soak the beans.
In a low casserole or rondo, add the beans, chorizos, blood sausage and bacon and cover with water. Let it cook for an hour or until the bean starts to get soft. Degreasing and defoaming.
You wash and chop the cabbage. In another saucepan, bring it to a boil to remove the strong flavor. Add to the casserole along with the other ingredients.
Add the potatoes that you have chopped. Remember to click at the end of the cut, they acquire more flavor and will thicken the broth. From time to time you should add water, I used approximately 2.5 liters. It depends if you like it more or less brothy. I like it normal. When the potatoes are cooked, remove from heat. I've had it on the heat (6-7) for two and a half hours or a little more. Adjust salt
If your chorizos and blood sausages have too much fat, you can boil them separately before adding them to the rest of the ingredients.
This recipe is something that people from the towns in my region eat every day and it has always caught my attention, who are very long-lived people with very strong health. People easily reach 90 years of age.
I have translated the recipe, I hope it is more or less understood.
What it says in the recipe to remove fat is a thing of modern times.I was inspired and made this recipe just now (with ready made beans) Thanks for posting!
Seems like every dog I've ever had loved to eat grass, especially when they weren't feeling well. :)
From Geogia's Ede page :
Beans are still a source of anti-nutients, precisely of phytic acid, which cannot be destroyed by cooking.
The second graph [Solomons 1979] shows the degree of interference that phytic acid can have on zinc absorption. Oysters are rich sources of zinc. When oysters are eaten alone, you can see the zinc level rise nicely in the bloodstream, indicating excellent absorption. When the oysters are eaten with black beans, people absorbed only about half the zinc from the oysters, and when oysters were eaten with corn tortillas, people absorbed virtually none of the zinc from the oysters. This is not a subtle effect. This study is important because it illustrates that phytic acid doesn't just prevent the absorption of nutrients from the seeds themselves, but also from other nutrient-rich foods consumed with those seed foods.
Fermentation would be the most effective method for removing phytic acid from foods, still according to her, still according to her.
In reality, it is not very important, although there is a tradition that when cutting raw potatoes to put in the stew, at the end of the cut you finish it with your hand, without finishing the cut with the knife.
