Enhanced utilization of oxygen. Provides a measured 20% increase in energy & endurance. It improves strength & reaction time. It has been used to optimize the performance of top athletes.
- Belongs to the goosefoot family along with Swiss Chard and beets.
- Spinach was the first frozen vegetable to be sold.
- Spinach provides an excellent source of both Vitamin A and folacin, and a source of fiber, sulfur, potassium and Vitamin C.
- Spinach also contains beta-carotene, iron, Vitamin B6, calcium, magnesium and is a source of thiamin.
- One cup (180 g) of cooked spinach contains an amazing 147% of the Recommended Daily Intake.
- That single serving contains 47 calories and 28% of the Recommended Daily Intake of vitamin C.
- Spinach also provides folic acid, known to reduce the risk of neural of neural tube defect.
Octacosanol is a synergist of the antioxidant, vitamin E and the herb ginkgo biloba. U.S. Navy research indicated a 20% increase in underwater swim time/distance was provided by addition of this nutrient at levels of only 2 mg per day. A favorite of athletes seeking endurance and others desiring improved tissue/brain oxygenation. Spinach is one of the vegetables with the highest amount of chlorophyll, a substance that stimulates hemoglobin and red cell production. The carotenoids and the antioxidant Vitamins of C and E found in spinach are believed to reduce the risk of cancer, heart disease, stroke and cataracts. Potassium and calcium found in spinach can help regulate your blood pressure.
Octacosanol, Triacontananol, Tetracosanol, Hexacosanol plus Amino acids, chlorophyll, carotenes, calcium, iron, Vitamins, Minerals & Phytonutrients. In popular folklore, spinach is supposed to be rich in iron; in reality it has about the same iron content as any other green vegetable. However, spinach is a rich source of Vitamin A, Vitamin E and several vital antioxidants. On the negative side, spinach is also high in oxalates, which can contribute to gout. Spinach’s iron content had been determined in 1870 by Dr. E. von Wolf but a misplaced decimal point in his publication led to a figure ten times too high. In 1937, German chemists reinvestigated this “miracle vegetable” and corrected the mistake. It was described by T.J. Hamblin in British Medical Journal, December 1981.
Spinach is the richest natural source of folic acid, and this vitamin was first purified from spinach. In March of 2005, Penn State researchers studying spinach advised that the plant loses much of it’s nutritional value with storage of more than a few days. While refrigeration slows this effect by eight days spinach will lose most of its folate and carotenoid content. This is worth considering when purchasing spinach out of season. If the product has been “in transit” (picked, cleaned, shipped and shelved) for more than one or two days it will need to be used almost immediately to have much nutritional benefit. This is in spite of the appearance of the plant which may still seem fine.
History of Spinach
Spinach is native to Asia. It most likely originated in Persia, and was known as “aspanakh”. By the 1300’s spinach had found it’s way to parts of Europe and Britain. In Britain it became a popular vegetable during religious occasions, particularly during Lent. It was not until the 18th Century, however, that spinach was cultivated more intensively in England, France and the Netherlands. Later in that century spinach finally found it’s way to the rest of Europe, and eventually, the Americas.