Broccoli vs Spinach – Which is Healthier?

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Our Verdict

When comparing broccoli to spinach, we picked the spinach.

Why?

In terms of macros, these are very close; broccoli has very slightly more fiber and carbs, but it’s so close that it’s fairer to call this round a tie, as the small difference of the average figures we’re looking at are so slight as to be within the reasonable margin of variation of specific produce—like literally, when you’re shopping for veg, and you look carefully for the best one, that’s the kind of difference we’re talking about here, that’s greater than, for example, the 0.4mg/100g difference in average fiber levels.

In the category of vitamins, broccoli has more of vitamins B5 and C, while spinach has more of vitamins A, B1, B2, B3, B6, B9, E, K, and choline—a clear win for spinach.

When it comes to minerals, broccoli has more phosphorus and selenium, while spinach has more calcium, copper, iron, magnesium, manganese, potassium, and zinc. Another win for spinach.

With regard to non-vitamin phytochemicals, spinach has a slightly higher polyphenol content (mostly flavonols), and on the flipside, spinach has a much higher oxalate content (that’s not a problem for most people, but bad if you have certain kidney issues). So this category could be swung any which way depending on the state of your kidneys. For simplicity, we’ll record this round as a tie, but its constituent parts are worth bearing in mind.

Adding up the sections makes for an overall win for spinach, unless you have kidney problems that necessitate keeping your oxalate levels down, in which case, go for the broccoli. Either way, both have their merits, so do enjoy either or both; diversity is good!

Want to learn more?

You might like:

Make Your Vegetables Work Better Nutritionally ← this is about which veg you should cook more or less or differently, for optimal nutrients

Enjoy!

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  • Why do some people get bad ‘hangxiety’ after a night of drinking and others don’t?

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    You wake up after a night out. Your head’s pounding and a wave of unease hits before you’ve even looked at your phone. Restlessness, self-doubt and flashes of regret creep in as last night’s conversations start to replay.

    Hangxiety” is not a clinical term but the anxious, uneasy feeling that follows drinking is widely recognised. Most people expect a headache, but the emotional comedown can hit just as hard.

    Alcohol disrupts brain systems that regulate mood and stress. It boosts gamma-aminobutyric acid (GABA), a calming chemical, and suppresses glutamate, which keeps you alert. That’s why confidence rises and worries fade.

    As your body processes alcohol, this balance flips. Calming signals drop, excitatory ones surge and your nervous system swings into overdrive.

    Alcohol also disrupts the hypothalamic–pituitary–adrenal (HPA) axis – the body’s stress system – spiking cortisol, our main stress hormone.

    Combine that with poor sleep, dehydration and low blood sugar, and you’ve got the perfect recipe for feeling on edge.

    To understand how common these feelings are, we analysed 22 studies spanning four decades and involving more than 6,000 adults worldwide. Our systematic review published today included lab experiments, surveys and interviews capturing real-world experiences.

    Despite differences in study designs and the challenge of asking hungover people to accurately recall their experiences, the results were consistent: hangovers triggered higher levels of anxiety, stress, guilt, irritability and sadness.

    Boy_Anupong/Getty Images

    Certain traits make hangxiety hit harder

    People prone to anxiety or low mood, or those who drink to cope with stress, experience hangxiety more intensely – not because hangovers create new problems, but because alcohol temporarily dulls negative emotions.

    When the effects wear off, those feelings return in sharper focus, which can amplify stress and worry.

    Hangxiety also hits harder when people act out of character while drunk. Saying or doing things that clash with personal values can trigger embarrassment or shame the next day, fuelling harsh self-criticism and intensifying emotional distress.

    People who struggle with emotional regulation – recognising and managing your emotions in healthy ways – face particular challenges.

    Good emotional regulation might mean noticing stress and choosing to go for run or call a friend, rather than reaching straight for a drink. It’s pausing to ask “what do I actually need right now?”

    Without these skills, people get stuck in cycles of self-blame, amplifying the emotional rebound.

    What traits make it less bothersome?

    Not everyone experiences hangxiety the same way. People with higher emotional resilience – the ability to adapt to stress and keep perspective – tend to cope more effectively.

    Reframing “I’m falling apart” into “my body’s recovering” shifts hangxiety from crisis into something temporary.

    Social support helps too. Sharing a laugh about the night before or talking it through eases isolation and shame. Knowing you’re not alone makes the experience less overwhelming.

    Bad hangxiety doesn’t stop people drinking

    You might assume a brutal hangover would deter future drinking, but most people in our review saw hangovers as a routine inconvenience or rite of passage.

    Rather than reducing their alcohol intake, people relied on short-term fixes such as, drinking water or eating beforehand to lessen the severity of their hangover.

    When alcohol becomes a coping tool for stress, hangxiety can actually reinforce the cycle. Alcohol dulls discomfort, but when it wears off, the same feelings return, prompting another drink for relief.

    This loop helps explain why even frequent hangovers rarely lead to meaningful behaviour change.

    If you’re experiencing hangxiety, aside from planning to drink less next time, to get through the day:

    • hydrate, rest and eat well to support your body’s recovery
    • skip the “hair of the dog”. More alcohol only delays the crash
    • ground yourself with slow breaths or a short walk to calm the nervous system
    • reach out to friends or loved ones. Connection eases both guilt and anxiety.

    In the longer term, reflect on why you drink and whether it’s become a way to manage stress.

    If you’re drinking daily to manage emotions, if hangxiety disrupts your work or relationships, or if anxiety lingers long after the hangover fades, it’s time to seek professional help. A GP or a psychologist can assess whether underlying anxiety or problematic drinking patterns need support.

    Hangxiety is more than a bad mood after drinking – it’s your brain and body recalibrating after chemical turbulence, where brain chemistry, personality and coping strategies interact.

    Some people feel it mildly, others more deeply, depending on levels of emotional awareness, resilience and support. Understanding this can help replace self-criticism with self-compassion, and perhaps rethink what the “morning after” really means.

    Rebecca Rothman, PhD Candidate in Clinical Psychology, School of Health Sciences, Swinburne University of Technology and Blair Aitken, Postdoctoral Research Fellow in Psychopharmacology, Swinburne University of Technology

    This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • Cucumber vs Eggplant – Which is Healthier?

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Our Verdict

    When comparing cucumber to eggplant, we picked the eggplant.

    Why?

    In terms of macros, eggplant has 6x the fiber, as well as slightly more carbs and protein, making it the clear winner in this category.

    In the category of vitamins, cucumber has more of vitamins A, C, and K, while eggplant has more of vitamins B1, B2, B3, B5, B6, B7, B9, E, and choline; an easy win for eggplant here.

    When it comes to minerals, cucumber has more calcium, iron, and zinc, while eggplant has more copper, magnesium, manganese, and potassium; a marginal win for eggplant this time.

    Looking at phytochemicals, the two vegetables are about equal here, with nothing especially noteworthy in their polyphenol profiles to set one ahead of the other. So, a tie.

    Adding up the sections makes for a clear overall win for eggplant, but by all means enjoy either or both, as diversity is good!

    Want to learn more?

    You might like:

    Some Surprising Truths About Hunger And Satiety ← our main feature in which we examine the science of volumetrics, including a study that shows how water incorporated into a food (but not served with a food) decreases caloric intake. So, cucumbers are great for this.

    Enjoy!

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  • The Real Benefit Of Genetic Testing

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Genetic Testing: Health Benefits & Methods

    Genetic testing is an oft-derided American pastime, but there’s a lot more to it than finding out about your ancestry!

    Note: because there are relatively few companies offering health-related genetic testing services, and we are talking about the benefits of those services, some of this main feature may seem like an advert.

    It’s not; none of those companies are sponsoring us, and if any of them become a sponsor at some point, we’ll make it clear and put it in the clearly-marked sponsor segment.

    As ever, our only goal here is to provide science-backed information, to enable you to make your own, well-informed, decisions.

    Health genomics & genetic testing

    The basic goal of health genomics and genetic testing is to learn:

    • What genetic conditions you have
      • Clearcut genetic conditions, such as Fragile X syndrome, or Huntington’s disease
    • What genetic predispositions you have
      • Such as an increased/decreased risk for various kinds of cancer, diabetes, heart conditions, and so forth
    • What genetic traits you have
      • These may range from “blue eyes” to “superathlete muscle type”
    • More specifically, pharmacogenomic information
      • For example, “fast caffeine metabolizer” or “clopidogrel (Plavix) non-responder” (i.e., that drug simply will not work for you)

    Wait, what’s the difference between health genomics and genetic testing?

    • Health genomics is the science of how our genes affect our health.
    • Genetic testing can be broadly defined as the means of finding out which genes we have.

    A quick snippet…

    More specifically, a lot of these services look at which single nucleotide polymorphisms (SNPs, pronounced “snips”) we have. While we share almost all of our DNA with each other (and indeed, with most vertebrates), our polymorphisms are the bits that differ, and are the bits that, genetically speaking, make us different.

    So, by looking just at the SNPs, it means we “only” need to look at about 3,000,000 DNA positions, and not our entire genome. For perspective, those 3,000,000 DNA positions make up about 0.1% of our whole genome, so without focusing on SNPs, the task would be 1000x harder.

    For example, the kind of information that this sort of testing may give you, includes (to look at some “popular” SNPs):

    • rs53576 in the oxytocin receptor influences social behavior and personality
    • rs7412 and rs429358 can raise the risk of Alzheimer’s disease by more than 10x
    • rs6152 can influence baldness
    • rs333 resistance to HIV
    • rs1800497 in a dopamine receptor may influence the sense of pleasure
    • rs1805007 determines red hair and sensitivity to anesthetics
    • rs9939609 triggers obesity and type-2 diabetes
    • rs662799 prevents weight gain from high fat diets
    • rs12255372 linked to type-2 diabetes and breast cancer
    • rs1799971 makes alcohol cravings stronger
    • rs17822931 determines earwax, sweating and body odor
    • rs1333049 coronary heart disease
    • rs1051730 and rs3750344 nicotine dependence
    • rs4988235 lactose intolerance

    (You can learn about these and more than 100,000 other SNPs at SNPedia.com)

    I don’t know what SNPs I have, and am disinclined to look them up one by one!

    The first step to knowing, is to get your DNA out of your body and into a genetic testing service. This is usually done by saliva or blood sample. This writer got hers done many years ago by 23andMe and was very happy with that service, but there are plenty of other options.

    Healthline did an independent review of the most popular companies, so you might like to check out:

    Healthline: Best DNA Testing Kits of 2023

    Those companies will give you some basic information, such as “6x higher breast cancer risk” or “3x lower age-related macular degeneration risk” etc.

    However, to really get bang-for-buck, what you want to do next is:

    1. Get your raw genetic data (the companies above should provide it); this will probably look like a big text file full of As, Cs, Gs, and Ts, but it make take another form.
    2. Upload it to Promethease. When this writer got hers done , the cost was $2; that price has now gone up to a whopping $12.
    3. You will then get a report that will cross-reference your data with everything known about SNPs, and give a supremely comprehensive, readable-to-the-human-eye, explanation of what it all means for you—from much more specific health risk prognostics, to more trivial things like whether you can roll your tongue or smell decomposed asparagus metabolites in urine.

    A note on privacy: anything you upload to Promethease will be anonymized, and/but in doing so, you consent to it going into the grand scientific open-source bank of “things we know about the human genome”, and thus contribute to the overall sample size of genetic data.

    In our opinion, it means you’re doing your bit for science, without personal risk. But your opinion may differ, and that’s your decision to make.

    Lastly, on the pros and cons of pharmacogenetic testing specifically:

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  • The Worst Cookware Lurking In Your Kitchen (Toxicologist Explains)

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Dr. Yvonne Burkart gives us a rundown of the worst offenders, and what to use instead:

    Hot mess

    The very worst offender is non-stick cookware, the kind with materials such as Teflon. These are the most toxic, due to PFAS chemicals.

    Non-stick pans release toxic gases, leach chemicals into food, and release microplastic particles, which can accumulate in the body.

    One that a lot of people don’t think about, in that category, is the humble air-fryer, which often as not has a non-stick cooking “basket”. These she describes as highly toxic, as they combine plastic, non-stick coatings, and high heat, which can release fumes and other potentially dangerous chemicals into the air and food.

    You may be wondering: how bad is it? And the answer is, quite bad. PFAS chemicals are linked to infertility, hypertension in pregnancy, developmental issues in children, cancer, weakened immune systems, hormonal disruption, obesity, and intestinal inflammation.

    Dr. Burkart’s top picks for doing better:

    1. Pure ceramic cookware: top choice for safety, particularly brands like Xtrema, which are tested for heavy metal leaching.
    2. Carbon steel & cast iron: durable and safe; can leach iron in acidic foods (for most people, this is a plus, but some may need to be aware of it)
    3. Stainless steel: lightweight and affordable but can leach nickel and chromium in acidic foods at high temperatures. Use only if nothing better is available.

    And specifically as alternatives to air-fryers: glass convection ovens or stainless steel ovens are safer than conventional air fryers. The old “combination oven” can often be a good choice here.

    For more on all of these, enjoy:

    Click Here If The Embedded Video Doesn’t Load Automatically!

    Want to learn more?

    You might also like to read:

    Take care!

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  • The Antidepressants That Are Anticancer Too

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    We’ve written about antidepressant side effects before: How Serious Are Antidepressant Side Effects?

    …including the more specific: How Much Weight Gain Do Antidepressants Cause?

    However, you might not have heard about this antidepressant side effect—not least of all because the research in question was published a few days ago (at time of writing).

    The New News about Selective Serotonin Reuptake Inhibitors

    Selective serotonin reuptake inhibitors (SSRIs), which are by far the most widely-used antidepressant type (including sertraline, commonly-known by brand names like Prozac and Zoloft, amongst many others) increase serotonin levels by blocking the serotonin transporter (SERT), whence the name “sertraline”.

    Importantly, it also boosts T-cell activity in tumors (that’s a good thing).

    How this research came about: researchers found that tumors contain immune cells with high levels of serotonin-regulating molecules, prompting investigation into serotonin’s role in cancer.

    Previously, the same team of researchers found that MAO-A, an enzyme that breaks down serotonin, weakens T-cells in tumors. Although monoamine oxidase inhibitors (MAOIs), another common kind of antidepressant, improved T-cell function, their safety profile isn’t nearly as good, and those risks prompted researchers to explore SSRIs instead.

    The good news: SSRIs target only SERT and are already widely used with minimal side effects, making them a safer and more practical option for this kind of repurposing.

    How effective is it? In mouse and human tumor models (melanoma, breast, prostate, colon, and bladder cancers), SSRIs improved T-cell effectiveness and reduced tumor size by over 50%.

    Even better news: combining SSRIs with immune checkpoint blockade (ICB) therapies like anti-PD-1 antibodies produced significantly better results, including complete remission in some models.

    You can read the paper itself here in full: Serotonin transporter inhibits antitumor immunity through regulating the intratumoral serotonin axis

    Want to learn more?

    You can learn more about the beneficial effects of healthy serotonin levels, here: Serotonin For More Than Just Happiness

    And if you’re on antidepressants, but not SSRIs or MAOIs? We might just have you covered:

    Norepinephrine vs Alzheimer’s Disease ← because selective noradrenaline* reuptake inhibitors (SNRIs) are another kind of antidepressant; mirtazapine is a common example of this

    *noradrenaline is the international name for what is called norepinephrine in the US

    And finally, if this seems like a lot of options and you’re not sure what kind of antidepressant (if any!) is right for you, then check out:

    Antidepressants: Personalization Is Key!

    Take care!

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  • Sharp Tastes, Sharp Brain?

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    Yesterday, we wrote about the worst kind of candy for teeth—it’s sour candies, because they combine sugar with acidity, which are the last things your teeth want.

    You can read about it in full here: More Than A Sour Taste In Your Mouth

    We noted there:

    If (like this writer) you love sour foods: naturally sour foods like pickles, sauerkraut, and kombucha can benefit gut health, and unlike sour candies, they aren’t sugary, and thus are much less harmful to your teeth. You should still drink plenty of water with them though, as a) it rinses the acid b) fermented foods are often a bit high in salt, so hydration keeps things balanced.❞

    And for a deep-dive on that, check out: Ferment: The Life-Changing Power of Microbes – by Dr. Tim Spector

    But, what’s this about sharper tastes leading to a sharper brain?

    It’s about more than just antioxidants

    Polyphenols are well-known (to 10almonds readers, at least) as an excellent source of antioxidants. A good general rule of thumb for “does this food contain a lot of healthy polyphenols?” is: “is this (edible) plant bitter/astringent/pungent”?

    If it is, it’s probably rich in polyphenols; see: Deciphering the role of bitter and astringent polyphenols in promoting well-being

    …which is why it’s no surprise that black coffee and bitter chocolate score highly, as do hot peppers and even garlic.

    See also: Our Top 5 Spices: How Much Is Enough For Benefits?

    And for that matter: The Bitter Truth About Coffee (or is it?)

    Even fruits, generally considered something sweet to eat, often contain more polyphenols when they are bitter—many berries are great examples of this, for example: Goji Berries: Which Benefits Do They Really Have?

    Last year (at time of writing), it was hypothesized that the taste itself may actually make a difference (i.e., you won’t get the same benefits just from supplements without the taste, and you may get some benefits just from the taste alone):

    ❝As most of polyphenols have a bitter taste, migrate from the oral cavity to the gastrointestinal tract and interact with intestinal secretory cells, they likely regulate sugar metabolism or feeding via the T2Rs.

    On the other hand, if we consider the effects of astringent polyphenols on the circulatory system, metabolism and brain function, their effects have a great deal in common with the benefits of exercise. Astringency, a stressor, elicits a hormetic response in sympathetic nerve overactivity and is considered to have beneficial effects in moderate doses.

    Research on the bio-modulation of polyphenols with taste, which has not received much attention to date, may provide a solution to the polyphenol paradox, in which polyphenols exert bio-regulatory effects despite their extremely low bioavailability.❞

    You can read more about the science of this here: Sensory Nutrition and Bitterness and Astringency of Polyphenols

    Which brings us to the latest news…

    The same researchers (Dr. Naomi Osakabe et al.) have discovered there is indeed more to the story. Specifically, that the astringent taste of flavanols—plant polyphenols found in cocoa, red wine, and berries—can directly stimulate the brain and nervous system, improving alertness, memory, and stress regulation.

    This, Dr. Osakabe explains, is because the sensation of astringency itself acts as a neural signal: sensory nerves transmit this stimulus to the brain, activating corticotropin-releasing hormone (CRH) neurons in the hypothalamus and noradrenaline pathways in the locus coeruleus.

    Those are some big words, so let’s break down the process:

    1. Noradrenaline transmission from the locus coeruleus to the preoptic area (relevant parts of the brain) promotes wakefulness.
    2. Noradrenaline and dopamine activates the hippocampus and improves learning and memory.
    3. Noradrenaline signals to the brainstem and stimulates sympathetic nervous system activity, circulation, and metabolism.

    Here’s the paper in full: Astringent flavanol fires the locus-noradrenergic system, regulating neurobehavior and autonomic nerves

    All in all, this makes for a very strong extra reason to make sure: Are You Getting The Right Kinds Of Flavonoids? ← flavonols are a subcategory of flavonoid, and they’re very important, and the source matters, and the research we shared today underlines how really, getting these things from your diet (including tea and coffee, as well as berries and other kinds of food) is much better than getting them in supplement form!

    What if I don’t like those tastes?

    If you do not have a medical condition that proscribes them (do check with your doctor if unsure), the best advice is to simply eat them anyway, and your tastes will adapt.

    It will also help if you avoid sweet foods (though this too is also a good general rule of thumb!), as this will move the balance of where your brain’s “set range” is for “good taste”.

    Bonus tip: dark chocolate (80%+ cocoa if possible, 95% if you can get it) and chilli peppers go great with each other. Here’s an example of a chilli chocolate product on Amazon; it’s 70% cocoa (which is not bad, but could be better). You might be able to get a higher percentage locally, especially if you ask your local chocolatière, or make it yourself!

    Enjoy!

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