Category Archives: Cooking 101

2 Responses to When NOT to Eat Melon

  1. As always, your advice is sound and balanced. I love that you included information on the occasional need for a melon’s cooling properties as medicine, even in winter. For someone who is a walking menopausal heating system, cucumber works fine for me in winter. In fact, winter works fine for me. And my husband loves curling up to my hot flashes on the coldest of nights. I will make sure i serve him cucumbers that are pickled and set aside a few for me that are not. Thanks and warm cheers.

How to Cook without a Recipe

Recently while cooking a community meal, my friend Lynne was excited to prepare a favorite broccoli dish. But as we didn’t have one of the ingredients on hand, toasted sesame oil, Lynne lost confidence in her ability to prepare the broccoli. I suggested various alternative seasonings, but as she couldn’t imagine how they would taste,… Continue Reading

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The Steamed Veggie Hype

Sure, steaming is a healthy, quick and easy cooking method. But if you bought the line that “steamed veggies are most healthful” I’ve got some lovely news for you: To heighten dining pleasure as well as the medicinal and energetic properties of foods, using diverse cooking techniques is best. Here are two reasons why. Vive… Continue Reading

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Hostage to Blueberries

If you’re eating blueberries regularly because you’ve been told they’re a superfood, then you may have been duped. Yes, blueberries have a great nutritional profile. Yes, they may play a role in disease prevention. But let’s use our critical intelligence. A frequent serving of blueberries is nothing to write home about and certainly not worth… Continue Reading

5 Responses to Hostage to Blueberries

  1. How quickly does the face change. I have terrible frown marks between the brows.
    Love your newsletters, thank you

  2. I don’t understand how you proved that gluten was causing “David” to have an enlarged prostate.You said it became “obvious”. Why was it obvious?
    Thank you.

    • My book, Read Your Face, spells it out clearly and has illustrative photographs. For some decades I have correlated diet logs with facial indicators. Then when people upgrade their diet, their faces change. It’s quite amazing and effective.

  3. Thank you for a measured approach to food and fads! We can hurt ourselves jumping on and off different bandwagons.

Pot Liquor

For the sheer fun of it, please join me for a toast. Let’s pull out the pot liquor (or pot likker), chink-chink our glasses and aspire that all beings might be well nourished. Even teetotalers can freely and joyfully imbibe this liquor. It’s the sweet and nutrient dense liquid that remains in the pot after… Continue Reading

3 Responses to Pot Liquor

  1. I cooked a big pot of collard green with two cups of vegetable broth as the only seasoning. Im wondering how many calories would be in the pot likker. Ball park would help. Thank you

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Warming Foods

It’s fascinating and informing how some foods warm you up and others cool you down. In a heat-wave, it’s watermelon you want and not a hearty lamb stew. Here’s how to adjust your food choices and cooking styles to assure your thermal ease. This isn’t new information. In early Persian, Indian and Chinese literature, foods were… Continue Reading

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Vegetables — Best Raw or Cooked?

Perhaps you’ve noticed how a little fresh garnish in a soup enlivens the whole bowl, as does the cilantro in this Tai Style Turkey Meatball Soup with Noodles. As we know from experience, both cooked and raw vegetables have their own benefits. Let’s examine them that we might make informed choices. Water-soluble B and C… Continue Reading

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Soy — Toxin or Tonic

Is soy a good or a bad food?  Here’s how to identify and enjoy healthful soy products and to avoid the poor quality ones. But first, purchase only organic soy foods. As over ninety percent of soybeans on today’s market are genetically modified it is imperative to use only organic (non GMO) soy products. Inherently, soy… Continue Reading

10 Responses to Soy — Toxin or Tonic

  1. Hi, I was just wondering soy milk prepared as you have said above is free of anti-nutrients since the beans have been soaked? I am in menopause and was told some soy products may help. I wish to go vegan, but have to avoid grains and beans at the present, but would love to use soy. I have a brand of soy milk by Westsoy and was wondering if it is okay until I learn to make my own. Thanks for the info. I have read and heard that all soy is so bad for you so I am somewhat confused.

    • Maggie, yes there are a lot of conflicting reports about soy. Most people today with health issues do best on a grain and bean free diet as you yourself have determined. Soy is a legume and so no matter what form it is in, you’re best avoiding it. Given your current diet (bean and grain free) and your desire to go vegan, that means your primary protein would be dairy, seeds and nuts. I strongly advise against such a diet.

  2. Thanks for this very detailed list of what to look for on the label. What about soy lecithin? I’ve taken the capsules for 50 years. I learned about it in high school from Adele Davis. We know a lot more about nutrition since those days. Ha! The lecithin I take only says it comes from soybeans. I’ve attributed to it that I have nice low cholesterol levels and almost no liver spots. Thanks for your help with this.

    • I’d include soy lecithin in the list of soy to avoid. Furthermore, so many people today suffer from leaky gut and then soy in all forms is contraindicated.

  3. Hi Rebecca
    I don’t quite understand your comment: “All soybeans (both organic and GMO) contain anti-nutrients that are eliminated when aged, fermented or sprouted into traditional soy products like miso, natto, soy sauce, tamari and tempeh.”
    Can we take soy milk and tofu made from organic and sprouted soy beans?

    • Yes. As only whole soy beans can be sprouted this means that the products you mention could not have been made from soy flour and/or defatted soybeans.

  4. Rebecca,
    Thank you for publishing such insightful information.
    My question concerns foods and thyroid function.
    I have felt that eating cruciferous family vegetables (cabbage, kale, collards, etc.) even cooked, slow down the thyroid. Do soy products also have this action on the thyroid gland function?

    • Fermented soy products like tempeh, miso and natto do not impede the thyroid function. Cooking crucifiers significantly reduces their goitrogenic (or thyroid inhibiting) enzymes. Re. eating to support thyroid, make sure you are getting ample protein and easy to digest foods.

    • All soybeans (both organic and GMO) contain anti-nutrients that are eliminated when aged, fermented or sprouted into traditional soy products like miso, natto, soy sauce, tamari and tempeh.

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