> Date:    Fri, 22 Oct 2004 23:54:41 +0100
> From:    Ashley Moran <[log in to unmask]>
> Subject: Re: fat, fasting, and BG (and eating late)
>
> On Oct 22, 2004, at 3:35 am, Don Wiss wrote:
>> Gerard Farrell wrote:
>>
>> As far as I know, Ashley, Iceberg lettuce contains virtually no
>> nutrients whatsoever.
>>
>> The vitamins and minerals are in the dark green color. So you want your
>> greens to be dark. As Gerard points out, there is little in pale
>> iceberg lettuce.
>>
>> Don.
Iceberg lettuces are OK if you grow your own.  Plenty of green leaves then:

http://the-vegetable-site.com/VEGGIES/lettuce.shtml

But by the time the green leaves are removed and the remaining ball
delivered to the supermarket, it looks like this:

http://www.glendalefarms.com/info/InfoVegLettIceberg.htm

Note the advice here: "trim off the outer leaves"  Why on earth?

Incidentally, even the whiter leaves of lettuces would contain some silica.
The USDA site allows you to contrast their nutritional analyses of green and
white leaves; the differences between the two are negligible; however, the
analysis is not complete.  Both white and green leaves contain a significant
amount of folate per calorie.

Try to eat your salad greens in variety.  In each of my salads I have at
least three different greens, sometimes six or seven.  This mimics the paleo
eating, where greens would have been nibbled along the way as people were
out hunting and tuber gathering; only rarely would they have been gathered
and brought back to the camping place to combine with meat.  This way they
would have been eaten totally, totally fresh. Stronger-tasting herbs, in
contrast, would often have been brought back to complement the meats.  Mix
the proportions of greens in your salads, too: sometimes have as the
dominant green those used relegated to garnish roles in Western commercial
cuisine.  For example, I often use water cress:
http://www.evfit.com/mealpic1.htm

or a whole bunch of parley or basil or coriander as the basis of a salad and
add other greens in smaller proportions.  This too mimics the culinary
explorations of a hunter-gatherer stroll through country where different
greens predominated.

Keith