Thankfully, I grew up eating dandelions every now and then. My grandpa would pick them (from areas that had not been sprayed with pesticides or who knows what), and we would have them in salads or soups or sauteed. They definitely take some getting to know. You may not be the biggest fan right from the start. You may have to acquire a taste for them. You may have to work at including them in dishes and disguising their pungent bitterness. BUT, all your hard work will be rewarded. First, your work at liking dandelions will be rewarded with you becoming a fan of dandelions. Second, your body will be rewarded with numerous health benefits.

Dandelions contain:
-Vitamins – A, C, E, K, B1, B2, B3, B6, Choline. Of those it has, most notably, loads of Vitamin K and tons of Vitamin A. Is a load more than a ton? Well, for this article it is.
-Minerals – calcium, magnesium, iron, potassium, phosphorus, sodium, zinc, copper, managanese. Of those, most notably, calcium and iron.

Aside from the nutritional goodness, what I find fascinating about dandelions is their long history of use in the body to promote healing and healthy functioning. It has commonly been used to heal and effectively treat liver disorders (jaundice, hepatitis) and promote liver health and detoxification. It is a diuretic and disinfectant, that is, it cleans you out and helps prevent harmful microbial growth in the urinary system.

Also, interestingly enough, the scientific name for dandelion is: Taraxacum officinale, which basically means The Official Remedy for Disorders or Pharmacy Remedy for Disorders. Because it can cause changes in the liver and flow of bile, it is good to start introducing dandelions slowly into your diet, especially if A) you are not used to eating them, and B) you have liver, stomach, bowel problems. So try some in a mixed salad or added to a soup. I wonder what they would be like in a smoothie? Hmmm. Bitter smoothie? Hmmm. I may have to try that.

I would highly recommend checking them out and doing some reading about them if you are interested in restoring vitality to your body. Yes, I said vitality. Good word, good word.

I have always been somewhat indifferent towards mushrooms. Everything about them just seemed vague, and some of their characteristics still do. I have never had a particular liking or disliking of mushrooms, and so, perhaps for that very reason, it has been easier for me to cultivate a liking of them.

Oddly enough, one of the experiences that got me on the path to liking mushrooms, was pizza. When I think of bad tasting mushrooms, I think of mushrooms on pizza. They always have a weird taste and texture. I don’t know, it is just a bad picture in my mind. However, I just happen to eat a wild mushroom pizza at Dewey’s Pizza, and I was like “yeah, these are good mushrooms”.

So, I recently bought some organic shiitake mushrooms at Whole Foods, and thus the reason for this post:

Since that time I have read, and heard, some pretty amazing things about mushrooms. Things like: 6 ways mushrooms can save the world, or all of the nutritional information and health benefits. I have also had, and made, some excellent grilled portobella mushrooms (they make an excellent sandwich with roasted red peppers, lettuce, cheese, and, well, whatever you want to add to the sandwich: ).

While there are numerous benefits to eating mushrooms, I want to highlight a couple. Crimini mushrooms (portabella’s are large crimini’s) not only contain B vitamins but are excellent natural sources of selenium. Selenium is a necessary cofactor for the body to produce its own antioxidant glutathione. In the Baltimore Study on Aging, it showed men with lowest blood levels of selenium to have a 4-5 fold increased risk of prostate cancer. In addition, properties of mushrooms like beta-glucans and the antioxidant L-ergothioneine provide excellent immune support and have shown anti-cancer effects. Shiitakes contain lentinan, a substance that can heal chromosome damage caused by anti-cancer treatments. In general, mushrooms are low in carbohydrates and calories and high in B vitamins, fiber, iron, niacin, potassium, protein, riboflavin, selenium and zinc.

Even though they are not vegetables, I think the best way to prepare mushrooms is like vegetables: grilled, sautéed, or broiled with a good fat (coconut oil, butter, olive oil, avocado oil) and sea salt. And, it is nice to know that the antioxidant L-ergothioneine is not destroyed when mushrooms are cooked. Having said that, hopefully, that stirs your desire to experiment a bit more with mushrooms, and then, you can post your experimentations, accompanied by mouth watering photos and let me know. Then I can come to your blog and drool. Except I don’t drool.

Another random thought I have been thinking is how we get used to buying or eating certain things and do not even question them anymore. Do you do that? For example, do you always go into the grocery or market and have your ‘go to’ things that you just pick up and go without even thinking. I do that. Naturally, things we are less familiar with, we take more time to get acquainted with. Every now and then the thought runs through my head “But what if they changed the ingredients since you last looked and now they process it with or add something you don’t want to eat”… so I better read. For some reason this attention has caused me to enjoy my food more. Strange, I know. I think it is partly because when I have a better idea of what things truly are, I appreciate them more.

Sometimes I just want to keep eating a certain food or spice over and over in order to gain all of the sense of what it is and what it tastes like, so that I can really know it. Sometimes I want to do that with people too. There are certain people that I never get tired of hanging out with and they make you just want to keep experiencing them over and over again. But how would you know that about the food or the person unless you have a really good sense of what it is (or they are).?.? Hmmm?

What was this post about? I don’t know, I was just thinking out loud to you… and to me.. obviously… you see.

Oxidation in fruit is just like rust on metal. Basically, there is an enzyme (polyphenol oxidase) present in the fruit that reacts with oxygen and browns the surface of the fruit. While oxidation can be unpleasant to eat (who wants to eat brown guacamole), and there may be some loss in nutrients, most nutritional value is not lost.

Several years ago I started to wonder about the dried fruits I was eating, I could taste something I didn’t like in them. I noticed that there were packages, both of bright orange apricots, and brown ones too. The difference: sulfur dioxide.

Many dried fruits have sulfur dioxide, potassium sorbate, or sodium benzoate added to prevent oxidation and help preserve the color and nutritional value. While there are many opinions, and “science”, some saying the preservatives are good and fine and others saying they cause long term side effects, for me, it just came down to taste. It was really that simple. I would rather deal with the oxidation than with the sulfur dioxide.

If you have ever had a dehydrator you learn ways to help preserve color and nutrients without the use of preservatives. For example, soaking fruits in a lemon or lime juice solution, blanching (which destroys the enzymes though), or limiting the exposure to oxygen. Certain fruits are excellent for drying as the nature of the fruit allows it to be protected by the skin and allow the nutritional value to stay intact… like grapes, plums or berries.

For guacamole, I like to wait till the end of preparing it and then seal the top with a thin layer of lime juice (instead of mixing in right away). Not only is the lime key in the taste, it also helps to prevent oxidation by reducing the ph on the surface of the fruit and inactivating the enzyme, and by sealing the top so it prevents air from touching the guacamole… it’s a double whammy. Usually I will then mix the guac right before it gets served.

Just like anything, I try to do my best to look at what I am buying. Especially since so many crops are sprayed with pesticides or herbicides. Also, like in this post, many dried products had additives like artificial sweeteners added. Why? Why do that? It is fruit. Of course, that was in Taiwan, but nonetheless, it is good to be aware of where your food is coming from and the practices used in growing it and preserving it. (I definitely do not always know).

So, while oxidation is inevitable and fine in many respects, such as in dried fruit, there are also times when you should be wary. I am soon going to wonder aloud, or maybe in print, about oxidation in fats and oils.

On a side note, saying dried plums sounds so much better than saying prunes, don’t you think? When you say prunes, it makes one think of nursing homes and bowel movements, but when you say dried plums it makes you think of Christmastime… or something like that. I like dried plums.

1. Don’t forget to eat your greens
Fascinating article discussing how chlorophyll in greens could reverse the effects of aflatoxin poisoning (like from peanut butter).
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2. Eat fat with your veggies
Good fats help the body absorb the fat-soluble nutrients. So put some olive oil on your salad! Good article.
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3. Fighting cancer with broccoli

The study can be found here. Broccoli sprouts are an even better and more powerful way to get your sulforaphane.
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A lot of times I end up talking to people about all sorts of ‘amazing and exciting new health drinks’. Drinks like MonaVie, Zrii, Frutaiga, Goji juice, Noni Juice, Genesis, Xango, Mandura, Vemma, and the list goes on and on.

First, let me say that I think a lot of these products are good, and there are some good manufacturers of them, and some are done well and can be beneficial for people. Buuuuuut, I’m gonna go with my gut on this one…

I do not care for the spirit of all of these companies and drinks. Let me explain. Far too many people are looking for a quick fix or a miracle drug or one thing that they can do so they do not have to change their life. The mindset, whether spoken or not, is ‘let me do whatever I want and just take this drink to keep me healthy’ or ‘taking this product is going to cure my ills’ or ‘I am going to use this combined with whatever to help me stay young forever’ or… whatever else is here it bothers me. It’s like the mindset that says, ‘I can eat this terrible thing, I will just exercise a little more to work it off’.

When you are eating well, there is no need to even be concerned with all of the peripheral latest and greatest things that are coming out. There are numerous beneficial products being produced, but the majority of people, who these products are marketed to, need to look in the mirror and change themselves and their every day habits of diet or way of life. Sure, keep an eye on the ‘modern food’ coming out, but keep perspective with food that has nourished people for thousands of years, like olive oil, perhaps.

The $20-$40 per bottle that this stuff costs is ridiculous. They should go drink some raw goat milk or colostrum, buy some coconut oil, and eat fresh vegetables and it would do the exact same thing for less money.

Besides, MLM always comes across as distasteful. It’s kind of like the taste of sodium benzoate, potassium sorbate, and sulfur dioxide… pun intended.

1. Russia Bans U.S. Poultry over Chlorine
Chicken frequently gets a chlorine bath… and ammonia baths too! Yay!
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2. California Firm Recalls Beef Products Due to Possible E. coli O157:H7 Contamination
No surprise here.
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3. Monsanto’s GMO Corn Linked To Organ Failure, Study Reveals

I have mentioned a little bit about Monsanto previously here.
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Just recently I was having a conversation with my sister and brother-in-law and the subject of BPA came up (Bisphenol A). We were discussing it since I am about to be an uncle for the third time : ) and they are making sure to get BPA free bottles and containers, etc.

Bisphenol A has been linked to abnormal reproductive development and shown to disrupt the hormonal system which can potentially lead to brain damage, cardiovascular disease, cancer, obesity, diabetes, and the list goes on. My bro-in-law was saying how it is a very well known fact about baby products and BPA. Well. I am unmarried and male, so naturally I am not paying attention to baby stuff… except health articles that pop up. And such was the case.

The issue has become even more in the public eye the past year and the state of Minnesota banned the use of BPA in food containers intended for children 3 and younger.

Personally, I haven’t addressed this issue and I am going to. That is probably why I am writing this right now. But isn’t it strange how these types of things make us feel? Maybe it is just me, but it is kind of a bum out, you know? For example, one of the worst offenders of BPA leaching is from highly acidic foods… like tomatoes. While I do not eat canned foods because, first of all, I think they taste bad, but also they are more processed and fresh food is nutritionally superior, well, what I do buy is organic whole tomatoes and occasionally organic canned black beans (usually I buy most of my beans dried in bulk).

After so many years of doing something it is a bummer when you realize certain things. I realize that most people will not change unless they see their need. They will not think they need something until they find themselves in a desperate situation. We all are like that… we will not seek that which is good until we are faced with dire straits. Well I am changing because of previous dire straits and I learned my lesson. I learned that it is much easier to change when you are not in dire straits than when you are.

Sometimes many of the traditions that we grow up with or personal habits that we have accumulated are things that are not very healthy for us mentally or physically… and we are just ignorant of it. Then, when we are faced with a confrontation about it, our pride is hurt. The pride of it makes change all the more difficult. It’s like when I made the change from Teflon coated pans… ok, maybe not… that was pretty easy.

I grew up eating and making homemade tomato sauce. Oh. Bother. Tomato sauce is my problem.

There are good options available. I like how the president of Eden Foods has been proactive in their approach and they (at a higher cost) have BPA free cans for everything but their tomatoes. Also, you can look for glass jars, like Luccini, which happen to be very expensive : ). BUT, the best option is to make it fresh and also have some excellent tomatoes from the summer stored away for winter (frozen or jarred). Not too long ago, my sister gave me some fresh homegrown tomatoes that she had peeled and frozen and they made some of the best sauce I have had yet. They were bursting with flavor. Bursting I tell you. So I am going to experiment a little more with that and see what I can do. And as canned tomatoes seem to be my most formidable BPA opponent, they’re going down.

It seems rather easy to avoid the ills of processed food by eating fresh food and if processing needs to be done, do it yourself. Who woulda thunk it? But then again, who has the time, who has the time.

Some additional reading regarding the issue:
Tests Find WIDE Range of Bisphenol A in Canned Soups, Juice, and More
Drinking From Plastic Raises BPA Levels 70 percent
BPA in canned food awaits FDA decision

So. It is January 2, 2010. I usually take time to review my year in my head and think through what I am doing and where I am going. I have not really done that yet. I have thought through this blog a bit though. That last sentence seems funny to me cause I said “thought’, ‘through’, and ‘though’. Do not get tripped up.

As I have said many times, I like food. I like to eat. I am sure you do too. That reason is most likely why you are here reading this post. I must say though, I do not want to idolize food in any way. I know I do that sometimes. Maybe we all do. Maybe in some ways we idolize all of our desires, whatever they may be. That is a lot of maybe’s.

After thinking it through, I have decided that I will keep this blog. Ha. I think it is good to grow in all areas of life and I enjoy food and learning about it. Also, I think the wisdom of being able to share healthy, nourishing food with other people, especially our families is good and important. It is good and important for life, community, fellowship, together-ness, yada yada yada.

For most of my blogs, I have asked myself if I would be the only one reading them, or knowing about them, would I still write on them.?. That is kind of my test to see if it is worth it to me. Maybe that is because I like to talk to myself, but the answer is yes. So, I like that answer because then, regardless of who reads it, I still write it. Of course, there are several other factors that play into it, but that was enough for now.

So, in 2010 I hope to be posting on a more consistent basis (not necessarily more frequently). With that said, I hope you are having a nice start to the new year and that you can find some useful information here for the year to come. Happy New Year!

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I do not live to eat.