Spinach

Spinach is native to Iran and adjacent areas, but did not spread to other parts of the world until the beginning of the Christian Era. The first record, written in Chinese, states that spinach was introduced into China from Nepal in A.D. 647. It reached Spain about A.D. 1100, brought by the Moors from North Africa, where it had been introduced by way of ancient Syria and Arabia. The prickly seeded form of the vegetable was known in Germany in the thirteenth century and was commonly grown in European monastery gardens by the fourteenth century. A 1390 cookbook for the court of Richard II had recipes for "spynoches." The smooth-seeded form was described in 1552. Spinach was probably brought to the United States early in colonial days, but commercial cultivation did not start until about 1806 and the first curly-leaved variety was introduced in 1828.

Spinach (Spinacia Oleracea) is a small, fleshy-leaved annual of the goosefoot family. Spinach is a quick-maturing, and cool season crop. There are two other plants called spinach, but they are not genuine: New Zealand spinach and Mountain spinach, or garden orach. The former, sometimes called ice plant, is a small annual of the carpetweed family. It is chiefly an Australasian and Japanese herb used as a substitute for spinach. Mountain spinach also belongs to the goosefoot family. In the western United States it is part of the vegetation referred to as greasewood and is sometimes call saltbush.

Medical properties

Spinach is an excellent source of vitamins C and A, and iron, and contains about 40 percent potassium. It leaves an alkaline ash in the body. Spinach is good for the lymphatic, urinary, and digestive systems.
Spinach has a laxative effect and is wonderful in weight-loss diets. It has a high calcium content, but also contains oxalic acid. This acid combines with calcium to form a compound that the body cannot absorb. For this reason, the calcium in spinach is considered unavailable as a nutrient. This is of small importance, however, in the ordinary diet. The oxalic acid factor would become important only if a person relied largely on spinach for calcium. The only effect the acid would have is if a large quantity of spinach juice were taken. This might cause disturbing results in the joints.

Eat spinach for vitamin K - Spinach is a rich dietary source of vitamin K-a vitamin that unlike other fat-soluble vitamins is not stored by the body in appreciable amounts and must be replaced on a regular basis. Vitamin K is essential for the production of six of the proteins necessary for proper blood coagulation. Blood simply won't clot properly without it. It's been hypothesized that vitamin K plays a role in vascular health. Low levels of vitamin K have been linked with lower bone density and an increased risk of hip fracture in women. Just 1 cup of fresh spinach leaves a day gives you 190 percent of your daily requirements of vitamin K.

Spinach for heart - Spinach is a heart-healthy food. The rich supply of carotenoids and other nutrients helps protect artery walls from damage. The greens highest in carotenoids include spinach, beet and mustard greens, kale, collards, and turnip and dandelion greens.
An excellent source of beta-carotene, and vitamin C, which your body may convert to vitamin A, these nutrients in spinach work together to prevent oxidized cholesterol from building up in blood vessel walls. A cup of fresh spinach leaves can provide you with a substantial amount of your daily requirement of vitamin A and 2 percent of the adult female requirement for vitamin C, and 9 percent of the RDA for males.
Spinach is also an excellent source of folate. Folate plays a significant role in preventing cardiovascular disease because it works to escort a dangerous amino acid-homocysteine-from the body. We know that elevated levels of homocysteine are associated with increased risk of heart attack and stroke. Folate is also a key nutrient in DNA repair. This important B vitamin thus plays a major role in cancer prevention. The potassium and magnesium in spinach also contribute to cardiovascular health, as they both work to lower blood pressure and reduce the risk of stroke.

Spinach and cancer - In epidemiological studies, it's been found that the more spinach consumed, the lower the risk of almost every type of cancer. There are a number of different flavonoid compounds in spinach working to prevent different stages of cancer development. Glutathione and alpha lipoic acid are two antioxidants that some researchers believe are the most important in the body. Normally these life-preserving nutrients are manufactured in the body itself, but our ability to produce them seems to diminish as we age. However, spinach contains a ready-made supply of both. Glutathione is the primary antioxidant in all cells where its critically important job is to protect our DNA. It repairs damaged DNA, promotes healthy cell replication, boosts the immune system, detoxifies pollutants, and reduces chronic inflammation. Alpha lipoic acid not only boosts glutathione levels, it helps stabilize blood sugar. Studies suggest it has an anti-aging role and helps prevent cancer, heart attacks, and cataracts. Alpha lipoic acid is unusual in that it's both fat and water soluble. It can work in the fatty part of cell membranes and also in the water portions of our cells to reduce oxidative damage.
Lutein, another powerful antioxidant in spinach, works to enhance the body's immune system, thus warding off many types of cancers. Greens seem to be particularly effective in preventing stomach cancer.
Former smokers in particular can benefit from the power of spinach. Studies have found that people who eat a serving of spinach or kale, turnip greens, bok choy, and romaine lettuce, even if they're former smokers, have a significantly reduced risk of developing lung cancer.