Your August 2003 issue - Letter to the Editor

Better Nutrition, Nov, 2003 by Ray Robinson

Your August 2003 issue includes an article on p. 22 entitled "Forgotten Riches," wherein you tout many of the upsides of the vegetable known as mustard greens. Your article reads like an advertisement due to its one-sidedness.

We readers might have benefited by being told whether mustard greens are naturally high in potentially dangerous nitrites/nitrates or whether it's a crop with a high tendency to have pesticide residue. Without both sides of the story, your article loses its uplifting intent and instead becomes an irritant.

Ray Robinson

San Diego, California

Fresh mustard greens can contain nitrates and nitrites, which can become carcinogenic substances in the body. But the same can be said for many plant foods. And actually, cured, pickled or salted meats are the riskiest sources of these potentially harmful substances.

On the other hand, there's the cancer-risk-reducing benefit of eating mustard greens. Many vegetables--including mustard greens--contain compounds that may work as cancer inhibitors.

As for pesticide residues, you'll find those on all non-organic produce, so your best bet is to go organic. Trust us: Mustard greens are tasty and amazingly good for you. Eat 'em; you'll Love 'em.