The intake of Swiss chard by animals such as cats, dogs, guinea pigs, and the like, in large amounts are reported to bring about many health hazards. But, the use of Swiss chard by human is not reported to be poisonous, and is noted for having diuretic, antioxidant and laxative properties. It is also known to be crucial for bone health. Several nutritional benefits are associated with Swiss chard as they are rich in nutrients such as vitamin A, E, K, C, B6, and essential elements like calcium, magnesium, iodine, Beta carotene, Chlorophyll, folate, zinc, and many more that offer added health benefits to us.
Like spinach, Swiss chard has a relatively high oxalate content. This decreases when the vegetable is cooked. Oxalates interfere with calcium absorption, but the effect is relatively minor and not something to be worried about. However, eating large quantities of foods with a high oxalate content can result in high oxalate concentrations in body fluids, which can result in the formation of oxalate crystals. Eventually, kidney stones and gall stones could form as a result.
For this reason, people with kidney and gall bladder problems are recommended to avoid eating large quantities of oxalate-rich foods. In this respect, eating raw Swiss chard is no different to using raw baby spinach leaves in salads.
Wondering where you heard that?? It can contain fairly high amounts of oxalic acid, but that's not poisonous There is a variety of swiss chard called "rhubarb", but it is not the same as the sour rhubarb that we use to make pies. The leaves of the traditional rhubarb ARE poisonous, but the leaves of the rhubarb variety of swiss chard are not.
I've eaten them well into December, and we eat the large stalks cooked separately from the leaves because they take so long to cook, but the big ones are not poisonous. Tougher perhaps. Swiss Chard: from one seed grows seedlings. Night feeders on Swiss chard-what is it? How do I save my swiss chard? Colleen, you are probably right, I know stepmother was on dialysis and wasn't allowed to eat any greens.
Now she's on coumadin for her heart and still isn't supposed to eat greens, something about the coumadin level in her blood. Leafy greens and green vegetables contain Vitamin K which aids in blood clotting. So it isn't really that you don't dare eat greens but you need to eat about the same amount every day So if you take coumadin, don't go crazy when the garden lettuce comes in or your garden yields lots of fresh broccoli, but also don't go on a greens fast either.
Linda C. There are some conditions where you do need to limit oxalic acid. I have one of them--interstitial cystitis. So I did some research on it. Lots of greens have oxalic acid in them, such as spinach. I love greens so much and they are so healthy otherwise, I eat them anyway.
So far they haven't bothered me. I don't eat them to excess. As with all food sensitivities, everyone's mileage may vary, there's a lot of biochemical diversity in humans I am finding out! Thats what the guy said on Good eats, Alton?? He said if it tastes bitter do not eat. I just planted 6 plants yellow ,red. Yes, if you're on dialysis, you need to know greens have high potassium levels. It's one of the things that keeps your heart in check, much like calcium and sodium, and it must be in the right balance.
Be careful heart and dialysis patients! The oxalic acid in some greens may not be good for those with certain health conditions, but they are not poisionous.
Bulldinkie, be sure to run it past your doctor before you eat much of that swiss chard, though, as has been mentioned, many people with chronic health conditions should forego greens. It would be horrible to eat something that's supposed to be so good for you, and find out that it's actually really bad for you.
However, if you continue to cook the leaves and these nutrients, the nutrients themselves, or some of them, can begin to break down. Bad things can happen. See, when isothiocyanates cook enough, they form very strong flavors and even stronger smells in the air. In fact, that stinky, rotten egg smell that comes out of greens all too often can be toxic in large amounts.
In fact, it was synthesized and turned into a biological warfare agent used in World War I called mustard gas. Of course, now that I think about it, I'm pretty sure my mother waged biological warfare on me in the 's.
I've got to get some air. Here is a link that might be useful: Field of Greens. So the smell can be toxic, so much that it can be synthesized into mustard gas, but the greens are not.
I guess that makes sense, I've smelled some pretty strong greens cooking! My lesson from this thread is that because one can distill a poisonous gas from the leaves of a plant does not mean that the plant is dangerous. Concentration always matters.
Chard contains 3 times the recommended daily intake of vitamin K and 44 percent of the recommended amount of vitamin A. As you can see in the chart above, kale does exceed the other greens in vitamins A and C, but Swiss chard has 16 percent more iron than kale.
Collard greens has 18 percent more calcium per serving of kale and double the amount of protein and iron. Consuming a diet rich in a wide variety of vegetables and fruits has been shown to lower heart disease risk factors, such as inflammation, high cholesterol and high blood pressure. Swiss chard is an excellent source of potassium, calcium and magnesium, minerals that help maintain healthy blood pressure Swiss chard will technically freeze just as easily without blanching, but the end result won't be as good.
Chard or Swiss chard Beta vulgaris subsp. In the cultivars of the Flavescens-Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla-Group is the leafy spinach beet. Swiss Chard has broad leaves and a husky, crisp stalk. The leaves and stalk are both edible.
In areas that never experience a hard freeze, Swiss chard sometimes behaves like a perennial, living for several years. When it blooms, you can cut off the bloom stalk and it will produce more leaves.
Swiss chard contains the antioxidants alpha and beta-carotene , lutein, zeaxanthin, and choline. A cup of Swiss chard provides 44 percent of the daily allowance of vitamin A and 18 percent of the recommended amount of vitamin C. However, consumers should not add salt to Swiss chard, because it already has mg of sodium per raw cup, which is 4.
Consuming fruits and vegetables of all kinds is associated with a reduced risk of many adverse health conditions. Many studies have suggested that consuming more plant foods such as Swiss chard decreases the risk of obesity , diabetes , heart disease and overall mortality and promotes a healthy complexion, increased energy, and overall lower weight.
People whose diets are low in the minerals calcium, magnesium, and potassium are more likely to have high blood pressure. These minerals are thought to reduce blood pressure by releasing sodium out of the body and helping arteries dilate.
Taking these minerals in supplement form will not provide the same health benefits as consuming them in food. Swiss chard contains all three of these healthy minerals and can help improve intake, especially with magnesium.
A study published in the British Journal of Clinical Pharmacology , found that foods that are high in dietary nitrates, like Swiss chard, have multiple vascular benefits. These include reducing blood pressure, inhibiting platelet aggregation, and preserving or improving endothelial dysfunction. Swiss chard contains chlorophyll, which may be effective at blocking the cancer-causing heterocyclic amines generated when grilling foods at a high temperature.
Consuming leafy greens and other vegetables high in chlorophyll along with grilled meats may hinder some of their carcinogenic effects. Swiss chard contains an antioxidant known as alpha-lipoic acid. This has been shown to lower glucose levels, increase insulin sensitivity, and prevent oxidative stress-induced changes in patients with diabetes.
Studies suggest that it can also reduce the symptoms of peripheral neuropathy or autonomic neuropathy in people with diabetes. It may also protect against retinopathy, damage to the blood vessels that can affect people with diabetes. However, the alpha-lipoic acid studied was given intravenously. Some studies have suggested that oral intake is not sufficiently effective. Adequate vitamin K consumption can improve bone health.
Vitamin K modifies bone matrix proteins, improves calcium absorption, and reduces urinary excretion of calcium. Low intakes of vitamin K have been associated with a higher risk of bone fracture. One way to increase vitamin K intake is by consuming leafy greens such as Swiss chard, arugula, and spinach.
These also add extra calcium to the diet.
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