Micro-what? A Dietitian’s Lesson in Microperforation

microperforation for spinachMicro-what?

My husband brought our CSA weekly share home last night, and it looked delicious. He had barely set it down on the counter when I immediately removed the spinach, placed it in a plastic bag, sealed it and grabbed a large fork. To my husband’s shock, I started punching holes in the bag. “What are you doing?” he asked in horror. “Microperforation!” I answered.

One of the many benefits of running Skelly Skills is that I’m always learning. As dietitians, we’re so lucky to continually advance our practice through new and fascinating knowledge and skills. The best part? We get to help not only our clients, BUT also our family and friends, be healthier. Eating on the Wild Side (29 CPEUs) is a perfect example of why I love creating continuing education courses for dietitians. Not only is it one of the most interesting books I’ve read in a long time but, best of all, I get to use the information in it on a daily basis!

Ok, back to microperforation: Eating on the Wild Side author Jo Robinson (@eatwild) discusses this fascinating topic in her book  (and FREE teleseminar interview she did with us). Basically, all plants need to breathe—they respire, just like we do. And green leafy veggies have one of the highest respiration rates of all plants. This means they lose their phytonutrient content quickly. The good news? By placing vegetables like spinach and other greens into a sealed bag and placing 10-12 small holes in it (hence the term microperforation), we allow the greens to respire, which helps maintain their phytonutrient content (and flavor!) longer. This is music to my salad-loving ears!

Other gems I’ve learned from Jo? ‘Press, then rest’: the cancer-fighting compound in garlic—allicin—is formed when the garlic is chopped or chewed. By pressing your garlic and then letting it rest for 10 minutes before cooking, you ensure increased allicin formation. Now that our garden is overflowing with basil and we are making pesto several times a week, I find myself using this rule almost daily.

“Wow…I learned so, so much from this book! All the material is useable and shareable with my patients. I love that I can get CEU’s for reading a great book! I continue to use this book as a reference at least weekly…and suspect it will be one of my favorite “go to” books for months to come.” Melinda Lund, RD, Billings, MO

Learn the secrets to choosing the most nutritious varieties of fruits and veggies, how to store and prepare them to maximize phytonutrient content, how to use ‘botanical sunscreen’ to your advantage and much more in Jo’s fascinating book, and get 29 CPEUs to boot! Learn more and order here.

Get more FREE tips from Jo by listening to her teleseminar interview.

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