Somebody sent me an image of 5 different kinds of edible leaves
and asked "can these be eaten raw?"( the idea was to maximize its nutrition value π)
My reply
Quote
See,
Eating anything "raw" depends on the EATER, not the leaves π
Humans, as eaters.....have a "choice"..... about......how well to "tame" the stomach walls, which secretes different types of digestive juices! ( as an example, i happened to eat 36 small sized bananas, after a heavy hosted-lunch at office .... a lady grumbled a whole kula/bunch of banana going waste, and I retorted "just count....I can do something about that wastage". She counted. Her admiration was "jaw dropped " countenance, not verbal. I didn't feel any discomfort laterπ... dec 2000, it was...... VRS send off party.)
Pakwatha.... ripeness.... is the key word.
Is this edible ripe enough for me? To eat? ( animals have a uniform pattern. Goats omit "aadalodagam ila"...."ΰ΄ΰ΄് thoda ΰ΄ΰ΄²".. humans, differ widely. I can eat "raw" leaves, not all-those around meπ)
So,
Test it in "safe quantities"..... increment it very gradually! Let stomach "decide", not the doctor.
Of course, "known to be poisonous " leaves, use the experience of elders/wise_ancients. Whereas, edible leaves, use own experimentation π.
I suggest "minimal steaming"( a minimal compromise with its dilution-of-value.... again, Pakwatha is the "key"----- ripe enough for me)
Exhaustive reply should help to decide on all edibles, comprehensively π
Edibly yours,
PSN ( 17 Dec 2024)
Post script:
As a negative exampull.....
Toor-dal ( pigeon pea) gets mashed in pressure cooker ( high pressure & higher temperature ), but doesn't ripen-enough to digest( pakwathaa, ΰ€ͺΰ€ΰ€¨ा), and
therefore, causes gas-trabal/trouble.
Wood stove is boringly-painfully-slow, and dal doesn't break-down. We mash it forcibly, for taste, gravy, etc. But highly ripened, with maximum-possible retention of nutrients. No side-effects like "gas"π ( test it ONCE on lowest flame, small quantity, open vessel cooking, then agreeπ)
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