below are two abstracts that may be of interest to raw fooders.
Regards,
Tom Billings
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Forlani, L; Grillenzoni, S; Ori, E; Resca, P.
Nitrate levels in vegetables that may be eaten raw.
Italian Journal of Food Science, v.9, n.1, (1997): 65-69.
Abstract:
The levels of nitrates (and nitrites) in some common vegetables were
determined by the spectrophotometric method. Only vegetables generally
eaten raw were considered. The nitrate concentration found in many samples
was higher than the concentration found in spinach, a well-known rich
source of nitrates. The high nitrate values are probably due to use of
fertilizers. The amount of nitrates detected in commercial lettuce samples
was very high, while lettuce cultivated without fertilizing contained low
amounts. The results are of relevance when considering the amount of
nitrates consumed in a normal diet, and should be carefully considered by
legislators and health organizations.
Neeraja, A; Rajyalakshmi, P.
Hypoglycemic effect of processed fenugreek seeds in humans.
Journal of Food Science and Technology, v.33, n.5, (1996): 427-430.
Abstract:
Effect of raw, boiled and germinated fenugreek seeds(Trigonella foenum
graecum) on post-prandial levels in normal (controls) and non-insulin
dependent diabetic human subjects was studied. Experimental recipes wherein
powdered seeds of raw, boiled and germinated fenugreek were incorporated
into the pongal (a traditional recipe) at the levels of 12.5 g each were
served to the subjects at breakfast. Pongal without fenugreek was used as a
control. Fasting blood glucose, mean % peak rise, area under curve (AUC)
and % glycemic response were studied in all the subjects, before and after
consuming the control and experimental recipes. Raw and germinated
fenugreek significantly (P lt 0.05) reduced the post-prandial blood glucose
levels in all the subjects, as compared to control recipe (without
fenugreek) and boiled fenugreek.
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