Why You Need to Swap Your Greens

May 5th, 2015

Injecting more greens into your daily eats is an excellent way to boost the nutrition of your fave snack or breakfast.

Different greens have different nutrients - each veggie has its own unique biochemical cocktail that in reasonable amounts, assists your body with many functions.

However, using the same leafy green over and over can actually skew your body toward certain diseases and away from health. It’s rare to have health concerns related to guzzling greens, but here are some key facts to keep in mind.

Fact: Spinach

While this ubiquitous green is a great source of plant-based iron, it also contains oxalic acid which can cause some at-risk individuals to form kidney stones when eaten in large amounts. We’re talking heaps of spinach everyday, for weeks.

Fact: Kale

As a member of the brassica family along with broccoli, cabbage and collards, kale and its friends can influence thyroid function. Your thyroid is the master of your metabolism impacting temperature control, weight fluctuations and energy levels. Generally for folks with thyroid concerns, you'll wanna steam all brassica vegetables prior to chowing down to destroy potentially harmful goitrogens. Healthy as a horse? Consuming raw kale from time-to-time is a safe and healthy habit.

Fact: The Weird Ones

There are health benefits to some greens that you may not have considered. Dandelion is a liver-loving green with a slightly bitter taste. These greens go well in a smoothie and can help with liver function and better bowels. Parsley and cilantro help with elimination of heavy metals and other toxic substances. Throw these greens into your rotation, especially after a night out on the town.

How to Rotate?

A simple way to start rotating your greens is to do so weekly. Start out with a big bunch of spinach one week, then the next week try kale. You might try buying kale and dandelion in the same week, alternating these daily. Try to rotate between families, buying from a different family each week or choosing two families for a week and alternating between them daily to provide a diversity of nutrients.

Your Options:

• Kale, Arugula, Collard Greens, Cabbage, Bok Choy, Rapini (Brassicaceae Family)

• Spinach, Chard and Beet (Amaranthacea Family)

• Dandelion Greens, Romaine Lettuce and Leaf Lettuce (Asteraceae Family)

• Parsley, Cilantro, Celery, Fennel and Carrot Greens (Apiaceae Family)

So folks, it all comes down to dose. If you eat 3 bags of raw spinach a day and two heads of kale, you’re doing yourself more harm than good; we invoke the old adage, “Everything in moderation”.

Switching up your greens not only prevents disease, it provides your body with the unique melange of biochemical molecules, vitamins and minerals that it needs to maintain health.

After all, variety is the spice of life!

Keen to give your body a spring clean this year, but don't want to give up your tasty meals? Us too. The 21-Day Eat Clean Challenge is designed for health-conscious foodies like you. Sign up now to start May 4th!