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| Presenter: Dr. Michael Klaper |
Key take-away points:
- Eat food that is whole and not processed.
- Chew food to a cream to allow for easier digestion and absorption of nutrients.
- Assure mineral availability by doing the following:
- Soak legumes/nuts overnight before cooking
- Sprout beans, grains, nuts, and seeds
- Cook soups and stews to liberate minerals into the broth
- Increase nutritional absorption of nutrients in your body by cooking wisely
- Iron -- Added Vitamin C, for example: squeeze a lemon over your salad, add mandarin orange slices to the salad. (For growing children, pregnancy, anemias, etc.)
- Zinc -- Saute vegetables with onion and garlic.
- Magnesium - After cutting dark, leafy greens, let them sit on the cutting board for 5-10 minutes to allow phytonutrients to develop. Do this before cooking them.
- Assure mineral availability by doing the following:
- Include Iodine in your diet to cover thyroid needs.
- Add a pinch (not too much!) of iodized salt to sprinkle over ready-to-eat food.
- Japanese seaweeds, which can be added onto soups:
- Arame: 1 T 2-3x/week
- Wakame (Alaria): 1 T 2-3x/week
- Dulse: 1 tsp 2-3x/week
- Kelp: be cautious and sprinkle little bits only; do NOT use Hijiki (arsenic)!
- Include the following daily vitamins: Vitamin D, Vitamin B12, Iodine.