kids have memories of milk in the fridge mysteriously
turning green on Saint Patrick’s Day each year. Of course
I always pleaded innocent and blamed it on the
shamrocks — so the story goes — were used by St. Patrick
to teach the unchurched in Ireland about the Holy Trinity.
And in our modern world, green in terms of food is
vegetables "Greens are the No. 1 food you can eat
regularly to help improve your health," says registered
dietitian Jill Nussinow, a culinary educator and the author
of The Veggie Queen.
leafy vegetables like spinach, romaine and mustard greens
have been identified as some of the top foods for the health
of our brains, according to researchers studying the MIND
diet — "Mediterranean-DASH Intervention for
Neurodegenerative Delay." In this study, at least one
serving of a green leafy vegetable each day was associated
with a lower risk for Alzheimer’s disease. One serving is
defined as 1 cup raw or 1/2 cup cooked green vegetable.
green vegetables such as broccoli, kale and Brussels sprouts
are known as "cruciferous" vegetables. These foods
are especially rich in sulfur-containing substances called
glucosinolates that have been well studied for their cancer
fighting abilities, according to the National Cancer
tea. Made from unfermented leaves of the Camellia sinesis
plant, green tea contains a high concentration of powerful
antioxidant substances that help protect the body from
cellular damage and thus may play a role in the prevention
of cancer and heart disease, according to scientists at the
University of Maryland Medical Center.
benefits have been reported in people who drink 2 to 3 cups
of green tea a day, including caffeine-free varieties.
recent study from Penn State has one caution about green
tea, however: Don’t consume it with an iron-rich meal.
Iron in foods such as red meat, kale and spinach (greens!)
can bind with the active ingredient in green tea and greatly
reduce its beneficial antioxidant abilities. For the same
reason, don’t gulp down your iron supplements with green
tea, either, say these experts.
cookware. One innovative product offered by COOKINA Cuisine
(cookina.co) is a reusable baking sheet that can be used in
place of foil, parchment or wax paper to keep baked food
from sticking to pans. It maintains its non-stick surface up
to 550 degrees F. and can be reused several times, say
its makers. That’s a great green idea.
beer? The dye used to make the color green in food comes
from spinach, according to the Institute of Food
Technologists (IFT). Chlorophyll in leafy greens forms the
basis of many green food dyes, say these experts. Or the
leprechauns may have done it…