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Need to Cook if Juicing?
Posted by:
Anonymous User
()
Date: December 24, 2010 01:32AM The website www.WHFoods.com recommends cooking some foods, such as swiss chard, to reduce its oxalic acid content (apparently bad). It also recommends steaming kale because doing so makes binding bile acids easier.
I wanted to know, if I am juicing such foods as swiss chard and kale, should I still follow the cooking guidelines presented, or does juicing make the cooking phase irrelevant (and if so, how)? Sorry, only registered users may post in this forum.
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