We read the studies. You get the answers.

Whether a class counts as strength training has a different answer for every muscle it touches.

Lowered into boiling water or tipped into a hot pan, a heap of raw spinach starts folding in on itself almost at once. Leaves that were spilling over the rim darken, go limp and settle into a small, dark mound. A bagful goes in; a side dish comes out. You eat spinach for its iron, and mostly raw, because raw feels like the full dose, every leaf whole and nothing given up to the heat. Lately the word going round says cooked spinach is the better source of iron, so now you want to know which of the two gets more of it into you.

What the choice at the fridge really came down to was some calories or none.