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Abstract

#Real Food University ť Real Food 101 Cooking Course Details Comments
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Real Food University

* New? Start Here
* Real Food 101
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* About

Sea Kelp Noodles: What They Are And How To Use Them

Sea Kelp Noodles-

Let's take a look at sea kelp noodles, a great source of the
all-important sea vegetables that most of us don't eat enough of (me
included). I discovered these about two years ago and quickly bought a
case.

What Are Kelp Noodles?

Kelp noodles are...noodles made from kelp. Okay, that was an easy one.
But that's really about all of the description that's needed. They
contain only three ingredients: water, kelp, and sodium alginate.
Before you freak, sodium alginate is a salt derived from brown seaweed
that, they claim, helps chelate heavy metals from the body.

They have a neutral taste and are pretty light with a slight crunch.
Some people think they're a bit rubbery, which I can see, but they
might have an "off" package. Mine are typically slightly crunchy, kind
of like properly cooked spaghetti squash, whether I eat them raw or
cooked.

You can use them either straight from the package as long noodles or
chop them up into more edible sizes. I almost always chop mine up into
about 1'' long pieces just by slicing across the mass that comes out of
the package. They also work both raw and cooked.

Why Are They White?

Yeah, I know, kelp isn't white. Kelp is a dark brown color. According
to Sea Tangle, the only company I've found that makes them for mass
market ...
(Click to read the full article)
__________________________________________________________________

Friday Links: Tainted Honey, Pizza As Vegetable, and The Flu

honeycomb

Hello! I hope you enjoyed your Thanksgiving holiday (for those of you
that celebrate Thanksgiving). My girlfriend and I spent another
Thanksgiving away from home in Kentucky. Last year, I was living in San
Diego and she came out for us and some friends to have a big meal and a
lot of wine. This year, we're helping on a farm down in Macon, GA. I
smoked a turkey, made a great CranApple-Sage Stuffing, and played with
the horses.

Here are some great posts and news articles from around the web to
check out while you're recovering from yesterday.

Hey There, Honey

Real Food Forager - What's In Your Honey?

For instance, traces of GM pollen have been found in honey.
....
Dishonest honey distributors buy the cheap stuff from China where it
may be contaminated with antibiotics and heavy metals or it may not
even be honey at all -- it may be high fructose corn syrup or other
artificial sweeteners.

This is one part of the honey news from the past week or two. And now
for part two.

Speaking of Honey, Buy From Sources You Trust

Time - Tainted Chinese Honey May Be on U.S. Store Shelves

I could quote a ton of this article, so your best bet is to just go
read it, but I'll show you some highlights:

Chinese honeymakers are laundering their products through other Asian
nations, including India, Vietnam and Malaysia, in order to smuggle ...
(Click to read the full article)
__________________________________________________________________

ADHD, Diet, & Food Additives

adhd-

I came across this article awhile back and forgot all about it until I
came across it in some saved links. It's pretty interesting to me,
especially considering the number of kids now on psychostimulants like
Ritalin and Adderall.
9 Food Additives That May Affect ADHD

I'll go ahead and warn you that some of my commentary on this subject
is likely to tick more than a few people off, but oh well.

Some ADHD Stats

9.5% of kids 5-17 have been diagnosed ADHD
ADHD diagnosis increased an average of 3% per year from 1997 to 2006
and an average of 5.5% per year from 2003 to 2007
The percentage of children with a parent-reported ADHD diagnosis
increased by 22% between 2003 and 2007
Boys (13.2%) were more likely than girls (5.6%) to have ever been
diagnosed with ADHD

Source

So let's see...what's this tell us? One in ten kids has trouble paying
attention; every year there are more of these kids; the parents think
it's getting worse; and apparently boys are worse than girls.

Interestingly, if you look at the map on the CDC's page (Source link
above), living west of Mimal The Chef (a mnemonic I learned in school:
Minnesota, Iowa, Missouri, Arkansas, Louisiana...I must have paid
attention) means you're less likely to have ADHD and it's worst in the
Southeast.

What Causes ADHD?

Of course, the standard claim, as with nearly everything these days, is
that ...
(Click to read the full article)
__________________________________________________________________

Three Turkey Tips: How To Pick, How To Cook, & A Great Thanksgiving Recipe

turkey

With Thanksgiving coming up, I figured now is a good time to give you a
few turkey tips. First up, let's talk about how to pick a turkey, then
I have a tip on how to cook your turkey so that it turns out moist and
juicy every time. Finally, I have a recipe that I made last year for
Thanksgiving (using a goose instead of a turkey) that is lip-smacking
good.

How To Pick Your Turkey

Pastured Vs. Conventional Turkeys

As you all know, I'm a big fan of high-quality grass-fed beef instead
of the mass-market, grain-fed stuff you find in most stores. Similarly,
I am a big fan of pastured poultry. And since Thanksgiving dinner
typically includes a turkey, I hope you're using a pastured-raised
turkey.

I'll just cut to the chase and give you 4 reasons why you should pick a
pastured turkey instead of that tasteless, dry, grain-fed turkey you're
used to eating at Thanksgiving. If you're one of those that thinks
turkey is boring, look no further than that Butterball on your plate.
Pastured turkeys:

Taste better - Turkeys are natural foragers, like chickens. On an
unnatural, grain-fed diet like all those turkeys you find in Kroger,
Von's, Albertson's, etc, turkeys are bland. Allowed to move around and
forage, turkeys develop a richer flavor.
Are better for you - Pastured turkeys have higher levels of Conjugated
Linoleic Acid (a ...
(Click to read the full article)
__________________________________________________________________

Friday Links: A New Local Food Resource & What Fish Are You Really Eating?

red snapper

That's Not Red Snapper

Delish - Consumer Reports Finds 22% of Fish Purchased is Mislabeled
Consumer Reports other findings as per the article:

"Only four of the 14 types of fish we bought -- Chilean sea bass, coho
salmon, and bluefin and ahi tuna -- were always identified correctly.
Eighteen percent of our samples didn't match the names on placards,
labels, or menus."
Fish were incorrectly passed off as catfish, grey sole, grouper,
halibut, king salmon, lemon sole, red snapper, sockeye salmon, and
yellowfin tuna. Four percent were incompletely labeled or misidentified
by employees.
All 10 of the "lemon soles" and 12 of the 22 "red snappers" we bought
weren't the claimed species. One sample, labeled as grouper, was
actually tilefish, which averages three times as much mercury as
grouper.

Why would they do that? Well, Red Snapper commands a higher price, as
does King and Sockeye Salmon, typically. And since Red Snapper is a
fish found predominantly in the Gulf of Mexico (and already
overfished), you can bet that the Deepwater Horizon oil spill there in
2010 did plenty to further decimate stocks of real Red Snapper. Bottom
line, find a fish source you trust to provide you with what they are
actually charging you for.

Nevada Stops Dangerous Criminals

Farm To Consumer - Farm-to-Fork Dinner Fiasco

A little over a week ago, Quail Hollow Farm in southern Nevada hosted a
farm-to-fork dinner, made with the freshest, realest ingredients
possible. ...
(Click to read the full article)
__________________________________________________________________

It's Pumpkin Time - Three Recipes & A Special Celebrity Guest Chef

It's fall and that means pumpkin! I love cooking with pumpkin and other
winter squashes. So I have a special celebrity guest chef to bring you
three easy, fresh pumpkin recipes. Enjoy!

Our Celebrity Guest Chef Is...

(Click to read the full article)
__________________________________________________________________

Five Ways To Use Greek Yogurt

Greek Yogurt

Until the past year, I was never much of a yogurt fan. I had some
texture issues with yogurt. Then I discovered Greek yogurt, which has
quickly become a favorite of mine. And good news, along with tasting
incredible, it's a great souce of probiotics. Greek yogurt is
characteristically sour like all yogurt, but due to a process of
straining, it's thicker, somewhere between yogurt and a soft cheese.

Here are four ways I've come up with to use Greek yogurt.

Tzatziki Sauce

tzatziki I absolutely love Greek food. It's typically very fresh and
deliciously spiced. Part of Greek cooking is the sauce known as
"tzatziki". To make it, you just need some basic ingredients, most of
which you probably have on hand already. Here's a recipe to give you a
start:

1 (32 ounce) container plain Greek yogurt
1/2 cucumber with peel, grated
1 clove garlic, minced
2 tbsp lemon juice
2 tbsp olive oil
2 tsp lemon zest
3 tbsp fresh dill, chopped
1 tbsp salt
1 tbsp black pepper

Just put the ingredients together and mix, then use it with some lamb
or chicken for a simple dinner. Thin it a touch and you have a
flavorful, fresh salad dressing.

As A Replacement For...

Mayonnaise
Sour Cream
Milk & Buttermilk

My girlfriend isn't a fan of sour cream, so using Greek yogurt as a
replacement is pretty appealing for us. I'd rather make my own more
flavorful mayonnaise though.

Fruit & Yogurt

Okay, ...
(Click to read the full article)
__________________________________________________________________

Friday Links: Who Is The Government Really Working For?

revolving door

The Government-Industry Revolving Door Continues

Food Freedom - `No Food Rights' Judge quits to work for Monsanto law
firm

Recently, Wisconsin Judge Patrick Fiedler ruled that citizens:

"Do not have a fundamental right to own and use a dairy cow or a dairy
herd;"
"Do not have a fundamental right to consume the milk from their own
cow;"
"Do not have a fundamental right to board their cow at the farm of a
farmer;"
"Do not have a fundamental right to produce and consume the foods of
their choice;" and
Cannot enter into private contracts "outside the scope of the State's
police power."

Basically, the government holds the power to tell you what you can and
can't eat. Well, that ought to pretty well solidfy whose side the
government is on, but to make it even better, Mr. Fiedler quit his job
as a judge to go work for the law firm that defends Monsanto.

The government is regularly eroding our rights, the choice of what food
to eat being what I'd consider one of the most fundamental of
"inalienable rights". And, if you have been watching, you've seen the
USDA get stacked with biotech-friendly former industry insiders, which
is only further working hard to stack the food system against small
farmers and consumers.

You Are Free To Buy Any Food...As Long As We Say So

Mises - The Freedom to Buy and Sell Raw Milk

This is another interesting article ...
(Click to read the full article)
__________________________________________________________________

Friday Links: Organic Is Better & The Price Of Food

organic

Once Again, Organic Proves Superior

The Star Phoenix - Study debunks myths on organic farms
The results are in from a 30-year side-by-side trial of conventional
and organic farming methods at Pennsylvania's Rodale Institute.

In fact, studies like the Rodale trials show that after a three-year
transition period, organic yields equalled conventional yields. What is
more, the study showed organic crops were more resilient. Organic corn
yields were 31 per cent higher than conventional in years of drought.

These drought yields are remarkable when compared to genetically
modified (GM) "drought tolerant" varieties, which showed increases of
only 6.7 per cent to 13.3 per cent over conventional (non-drought
resistant) varieties.

There's some interesting facts about the differences in energy
consumption and soil run-off in the article too. I suppose that pretty
soundly defeats the thinking that we have to endure toxic chemicals
because organic can't feed the world.

Think It Costs More To Eat Healthy?

NY Times - Is Junk Food Really Cheaper? - Graphic showing three
different meals
THE "fact" that junk food is cheaper than real food has become a
reflexive part of how we explain why so many Americans are overweight,
particularly those with lower incomes.
...
In general, despite extensive government subsidies, hyperprocessed food
remains more expensive than food cooked at home.

This is a recent article by Mark Bittman showing that you can actually
eat healthy food at home much cheaper than fast food. But I think it
...
(Click to read the full article)
__________________________________________________________________

Friday Links: Your Tax Dollars At Work & Weird Beer

giantsoyfield-

Does Government Ag Policy Affect The National Waistline?

Food Renegade - Agricultural Subsidies Linked To Obesity
Everyone who comments on the obesity epidemic points fingers at various
culprits. We don't exercise like we used to. We eat more calories than
we used to. We eat more fat than we used to. We eat more refined
carbohydrates than we used to. It's the wheat! It's the gluten! It's
the polyunsaturated fats found in vegetable oils! It's the lack of
play! The extra TV time!

But, would you believe that for the first time ever, a report has
actually pointed the blame at agricultural subsidies?

GMO Salmon Is Still Swimming

Grist - Feds help GMO salmon swim upstream
AquaBounty Technology's genetically modified salmon just got a hefty
financial boost from the USDA: On Monday, the agency awarded the
Massachusetts-based company $494,000 to study technologies that would
render the genetically tweaked fish sterile.

My favorite part is that the company trashes people that oppose the GMO
salmon as "anti-technology". Uhh, perhaps we just want to see some
proof that you're not going to destroy natural fish stocks like other
GMO crops are doing to the environment. Maybe we think salmon is just
fine as it is.

Maybe it's because GMO companies have routinely opposed labeling of
GMOs on packaging so that consumers can make their own decisions about
what they eat. It doesn't really matter that a majority ...
(Click to read the full article)
__________________________________________________________________

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