Re: Spring onion a day with spinach
- From: Quentin Grady <quentin@xxxxxxxxxxxxxxx>
- Date: Mon, 09 Mar 2009 10:26:01 +1300
On Sat, 07 Mar 2009 19:28:54 +0000, Trinkwasser
<spam@xxxxxxxxxxxxxxxxxxx> wrote:
On Sat, 07 Mar 2009 20:43:16 +1300, Quentin Grady
<quentin@xxxxxxxxxxxxxxx> wrote:
It is worth noting that the Chinese women locally use the celery
leaves in their cooking ignoring the stems.
Looks like spinach is my best source out of that list. Yes I like the
little green celery leaves too. Strange that leeks aren't listed
though, the Welsh would have something to say about that! Also
scallions and chives, both greener than the average onion
Chives are a reasonable source, 3 mg/kg according to the information I
obtain from the Cretan longevity site.
Leeks were a total disaster where flavonoids were considered. For all
the common flavonoids the amounts were listed as nd, not detectable.
They are bound to be wonderful for something else. It doesn't show it
pays to have a variety of vegetables and not to pin one's hopes on any
one item.
BTW. Perhaps we ought not to tell Alan that Shiraz also sensitizes
the TRAIL path for apoptosis. Luteolin is just more quantifiable.
I can imagine him feeling quite virtuous drinking his shiraz with a
curry. The resveratrol sets them up the curcumin in the turmeric
bowls them over. The catch of course is that we don't know whether
any particular shiraz has sufficient resveratrol to be effective.
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."
http://homepages.paradise.net.nz/quentin
.
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