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  1. They are excellent raw. Even the stems. Cut it all up and top with a soft goat cheese. I too have found that people often give the greens away for free. Especially true for broccoli and cauliflower leaves. At the end of summer, I'm usually left with lots of beet roots I'll never eat because they came with the greens I do love to eat!
  2. My experience is mostly with chickens. I dry brine those with spectacular results. The key for me is to cook the chickens at a high temp (600+ degrees F) in a cast iron pan. But they have to be small birds, no more than 3.5 lbs or else the outermost parts of the chicken get over cooked before the inside gets done. I have been working to translate the chicken method to turkey. I want juicy turkey with crispy skin. Skin that cracks when I put a fork in it. Turkeys are larger (I'm doing 13 lbs) and I get to practice only once per year. But what I've learned from chickens is that the advice give
  3. This is going to sound crazy, but do you eat kimchi or sauerkraut on a regular basis? https://mrheisenbug.wordpress.com/2014/01/27/l-plantarum-cured-my-eczema/ It has to be raw. There are also supplements. The link includes links to studies. I Had this problem for many years. It was very painful. Nothing provided relief. One year, it just went away all by itself. It wasn't until I read this article and thought back that it went away at the same time I became interested in fermenting vegetables. And I had not eaten them before then. I still eat fermented vegetables every day (right now, a tabl
  4. I have a ton of vegetarian cookbooks. I am a committed carnivore, but often like to make vegetables the main part of a meal with meat as a side complement. I'm only listing books that I find to be somewhat valuable to me, with descriptions as I recall them. (Others might think of the books differently.) I don't think they are obscure. I have Madhur Jaffrey's book you mentioned above - I consider it a mainstream classic. I have several other books by her, and they have lots of vegetarian recipes. Very good. If you can find it, there is a British TV show called River Cottage <something>
  5. I'm not going to spend a lot of time debating this. I frankly don't care. I can't figure out your agenda. Everything I've said is correct. The immune system helps prevent tumors from developing. Here's an excerpt: "In 1909, a scientist by the name of Paul Ehrlich proposed that the incidence of cancer would be much greater were it not for the vigilance of our immune defense system in identifying and eliminating nascent tumor cells. This suggestion gave birth to the generally accepted concept that the immune system plays a vital role in the iden- tification and elimination of transformed cells.
  6. The immune system is designed to clean up damaged cells. Lots of things create damaged cells that can create cancer. If bacon and processed meats damage cells and *simultaneously* impair the immune system (by reducing the quantity of fiber eaten), then there will be a correlation as described. BUT, and this is my question, what if one has a well-functioning immune system? Will bacon still be a problem? Let's do it another way. Alcohol. Alcohol damages cells, and high consumption is associated with cancers. Suppose we, loosely speaking, examine alcohol consumption relative to fiber (something
  7. Sadly, what once might have been the case seems to have changed http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4488807/ I know there are all kinds of problems with studies like this. And the many others like it. It makes it hard to use studies to make a point. But even in 1990, T Colin Campbell estimated g/day at a median of 33 g/day for Chinese. That's about the US recommended amount. I've seen other estimates at 20 g/day. That's not high fiber. I can't speak to other countries. High fiber is probably something closer to 75-100g/ day. In general, there is a crowding out effect. More meat crowds
  8. I'm betting the microbiome is going to be a big factor. The microbiome is hugely influential on our immune system. Our immune system is a large part of our protection from cancer, helping to identify and destroy damaged cells. The gut microbiome is significantly impacted by our diets - carbohydrates that we don't digest directly help to feed it. These come primarily from plants and fruit in everyday situations. But if we don't eat enough fiber and stuff to adequately feed the gut, our immune systems can become compromised. When that happens, maybe our immune system loses its ability to help t
  9. If sunchokes and burdock affect you, I'm betting that dandelion root and chicory root do too. All short chain inulins, as I understand. Inulin sweeteners might also be short chain, because it will taste sweeter than long chain. You might be able to overcome this, if you want. I did. You've got to grow the bacteria in your gut that eat the gases produced by the bacteria that ferment the short chain inulin. Every day, maybe twice per day, eat just a nibble of sunchoke. Not a whole one, just a small nibble. If it causes pain, eat half as much. If you get gas but it is tolerable (gas is normal, p
  10. Interesting thread. I've been interested in the gut microbiome for a while. As stated, Jersusalem artichokes are high in inulin. As are garlic, onions, and leeks. Few seem to complain about the gastrointestinal effects of the latter. Why? I do not know for sure. But as I understand things, not all inulin is the same. All inulin fails to be absorbed as food in the stomach and the small intestine. It is instead fermented by gut microbes in the large intestine. Some is short-chain, and other is long-chain. The short-chain is broken down quickly, and is very quickly fermented. Other is long c
  11. Ttogull

    Peanut Beans

    Perhaps that speaks to what a good recipe it is. I've made it many times, and loved it each time. Perhaps when you try it you will like it too.
  12. Ttogull

    Peanut Beans

    I eat these very frequently. Love them! I call them cranberry beans. This is my favorite recipe. They go great with garlic http://localfoods.about.com/od/sidedishes/r/braisedcranberrybeans.htm
  13. Yes, cheating on weight (adding to a preweighed box) and substituting qualities (nonorganic vs. organic) would be stealing. But swapping bad for good of approximately equal amount is not. It's this last thing I am talking about. As someone working in the produce department, I would have appreciated someone just setting the bad produce to the side or leaving the other carton's lid up. But not everyone would think of that. And you are funny if you think my germs hands are the worst thing to touch your produce. An orange that falls to the floor goes back on the shelf. I'd bet very few people wa
  14. I personally do not see anything wrong with it. It's a pain for the people following, but not immoral or illegal. It's up to the store to set and enforce the rules. I do shop at a farm stand that has signs prohibiting this practice though. I respect the signs and would expect others to do so as well. But the farm stand makes sure the quality is uniformly good and the weights of the cartons/baskets are as stated. That being said, when I was much younger, I worked in and managed several grocery store produce departments. Like many things, the margins were thin and bonuses (or employment!) depe
  15. I'm no chemist, but many sources say to avoid the briquettes because of the binders and other chemicals they use. You might be right, but I cook only on natural charcoal anyway. For meat, I'm not sure about the smoky flavor myself. I find that it gives better caramelization and simply fantastic flavor. The fat smoke that comes off of, say, pork chops is overwhelming. I have to duck down under the cloud of smoke when taking the cover off to have any hope of seeing the meat. The difference between that and regular grilling is significant. I don't see it as better, just a different method. One
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