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Food!

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Comment by Joan Denoo on May 19, 2016 at 2:24am

Really, Qiana?! You mean it does come back to "normal"?

Comment by Joan Denoo on May 19, 2016 at 1:16am

I met with a nutritionist immediately after being diagnosed with cancer; it was part of the protocol at Cancer Care Northwest where they offered all kinds of care besides chemicals, radiation, and surgery. The nutritionist recommended coconut oil for everything: eating, skincare, and hair care. My hair has been wire-like, resembles a Chore Girl Scouring Pad, since chemo. The family and I hope that eventually the hair will take on the look of hair after several cuttings. I am tempted to just keep my head shaved. The good news, I have my eyelashes and eyebrows back.  

Comment by Plinius on May 18, 2016 at 11:44pm

Coconut oil is good for cooking and it doesn't have a strong flavour that spoils your food. You can also use it for skin care and a small dollop will make a cat happy.

Comment by Randall Smith on May 17, 2016 at 6:55am

'Tis rhubarb season! So, I made a pie. Yum yum.

Comment by Randall Smith on April 25, 2016 at 6:48am

Thanks for your input, Daniel:

Same with my sister, a vegan. She's had breast cancer and iron deficiency. My dad ate meat all his life and lived past 97. So who knows? I think I'll just compromise. Like my every other "no sugar day", perhaps I'll alternate. At the least, I plan to cut back on meat consumption. I certainly have plenty of fruits and vegetables available--fresh and freezer.

Comment by Randall Smith on April 22, 2016 at 7:02am

I'm now reading my second book on the "hazards" of eating meat (and to some extent, dairy products): Proteinaholic, by Garth Davis, M.D. (The first book was Dr. Michael Gregor's How Not to Die.

Again, the mantra is that you don't need to load up on protein, especially from meats. All requirements come from fruits and vegetables. Afterall, cows, deer, apes, elephants don't eat meat and are usually strong and healthy--and cancer free!  Yes, meats are linked to cancer and many other diseases/maladies.

Again, I'm torn. I've read both sides of the "meat or no meat" issue. It's here we go again. But now, I think I'm convinced. The science seems overwhelming. So Daniel, here I come--joining the ranks of vegetarianism. Of course, I have to get rid of the meat I have in my freezer--eventually!

Comment by Michael Penn on April 22, 2016 at 6:14am

In my lifetime I've done a lot of things just for the halibut. So did Moe Howard.

Comment by Plinius on April 21, 2016 at 11:58pm

Sounds good Qiana! I had some very busy days and a migraine day on top so we ate what was left in the almost empty larder: lentils and onions with bell peppers and sardines. Wasn't bad.

Comment by Joan Denoo on April 11, 2016 at 2:48am

Ruth, I started making sourdough when I lived near Kenai, Alaska from a homesteader. She gave me a start that was decades old; she also taught me how to use potato water to begin the process. 

Emeril Lagasse has a Potato water sourdough starter

King Arthur's Flour Co has a good Sourdough Baking Guide;  

I love making bread, hwever, it i not a hobby for those who work all day, or who have other responsibilities. It is restful and kind of like playing with mud pies as a kid.  

BAKING WITH SOURDOUGH

Emeril Lagasse

Comment by Joan Denoo on April 11, 2016 at 12:23am

Carl, you seem to have a pallet for delicious food combinations! I'd love to be your sous-chef in your kitchen. I have some dried cranberries and cherries in my pantry; rice and your recipe for tomorrow night.  

Do you have a favorite white wine to cook with chicken or pork?? I keep a bottle of dry vermouth because it "keeps" and I can no longer drink alcoholic beverages. I also have sake, a dry white wine, and mirin, a sweet white wine, for cooking Asian dishes. 

 

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