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food of the week

Foods of the Week

Celery Root (Celeriac)

October 4, 2010 //  by RethinkingCancer

Celeriac is probably more commonly known as celery root. It is a turnip-rooted vegetable, and the root forms a solid knob just below the soil surface. Italian and Swiss botanists gave the first description of celeriac about 1600. It became popular in Europe in the eighteenth century, but has never been popular in England or …

Celery Root (Celeriac)Read More

Category: Foods of the Week

DATES—Miracle Food of the Desert

June 7, 2010 //  by RethinkingCancer

One food which dates back in prehistoric times is the date. Here is truly a miracle food which has nourished, sustained and probably imparted life to countless travelers over the sands of time. Good Energy Source While the date is ripened on the tree, the sugar it contains increases until it is completely ripe. At …

DATES—Miracle Food of the DesertRead More

Category: Foods of the Week

LENTILS

May 18, 2010 //  by RethinkingCancer

Lentils have been cultivated for thousands of years, and evidence that they were used in the Bronze Age has been found. They do not grow wild. Lentils are legumes, and their protein content is second only to soybeans. They contain as much protein as many muscle meats. Lentils make a hearty, filling soup. When preparing …

LENTILSRead More

Category: Foods of the Week

An Apple a Day…Is Good Health Insurance

March 15, 2010 //  by RethinkingCancer

Though apples are the most versatile of fruits, eaten for their zest and flavor, they also have many valuable characteristics, health and nutrition-wise. Here is a list of some of their qualities: 1. Vitamins A and C found in apples promote growth, help ward off colds. 2. The minerals like iron, phosphorus and calcium in …

An Apple a Day…Is Good Health InsuranceRead More

Category: Foods of the WeekTag: alternative cancer therapies, Healthy Foods

Cabbage—an Ancient Food with Timeless Nutritional Value

February 8, 2010 //  by RethinkingCancer

Cabbage was widely grown in ancient China.  In fact, the workers on the Great Wall so many years ago were fed on cabbage and rice.  When winter came, wine was added to the cabbage to preserve it, producing a sour cabbage pleasant to the taste, which didn’t spoil.  A thousand years later the Tartars under …

Cabbage—an Ancient Food with Timeless Nutritional ValueRead More

Category: Foods of the Week

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