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 🙂)
My reply
Quote
See,
Eating anything "raw" depends on the EATER, not the leaves 😜
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 later🙏... 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"...."ആട് thoda ഇല".. humans, differ widely. I can eat "raw" leaves, not all-those around me🙏)
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 🙏.
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 🙏
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, पकना), 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"😜 ( test it ONCE on lowest flame, small quantity, open vessel cooking, then agree🙏)
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