Spinach is an edible flowering plant in the family Amaranthaceae native to central and western Asia. Its leaves are eaten as a vegetable. It is an annual plant growing to 30 cm tall. Spinach may survive over winter in temperate regions.According to the USDA, Americans consume nearly 2½ pounds of spinach per year per capita. This easily quadruples the amount eaten 40 years ago, possibly because the boiled-and-canned-to-resemble-seaweed dish once served in school lunches is much improved.
Recent studies continue to underscore the amazing versatility of spinach. Because this leafy vegetable is rich in water-soluble vitamins, fat-soluble vitamins, minerals, and a wide variety of phytonutrients, there are many different ways to incorporate spinach into your meal plan and enjoy a variety of nutritional benefits.Low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. In other word, it’s loaded with good things for every part of your body.
And even if you haven’t yet been diagnosed with cancer, you likely have cancer cells in your body right now. Just about everyone has at least some. It’s up to your body as to whether they’ll survive or succumb. I believe Fat for Fuel gives you your best fighting chance against cancer or any other chronic disease by repairing and renewing your mitochondria.Spinach has consistently been determined to have high oxalate content. Oxalates are naturally occurring organic acids found in a wide variety of foods, and in the case of certain medical conditions, they must be greatly restricted in a meal plan to prevent over-accumulation inside the body.
