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RebeccaWood108

  1. You can taste that microwaved foods are not as tasty or satisfying as regular cooked foods. Know of any current research on why it's so? about 15 hours ago from web
  2. @bowesbaby but food tastes better in non-reactive cookware like Xtrema about 15 hours ago from web in reply to bowesbaby
  3. @truthwriter25 lovely--it's indeed a satisfying and tasty treat. about 15 hours ago from web in reply to truthwriter25
  4. When to start your baby on her first foods? Guidelines at: http://rwood.com/Articles/Babys_First_Foods.htm 9:14 AM Jan 5th from web
  5. Cast iron cookware --Do NOT use it with liquidy or acidic foods which leach iron (not bioavailable) from the pot. Taste is metalic & harsh. 7:40 AM Jan 4th from web
  6. Non-reactive cookware is healthiest--non-stick surfaces with polymers give off noxious fumes.http://rwood.com/Articles/Healthy_Cookware.htm 2:00 PM Jan 3rd from web
  7. Favor raw, unpasteurized honey as the most medicinal ingredient. Cooking destroys its enzymes and makes it slightly mucus forming. 7:58 AM Jan 2nd from web
  8. @health4parents Lovely to "be" there on your book shelf. Thanks 7:37 AM Jan 2nd from web in reply to health4parents
  9. In addition to being a toxin, the alkaloids that turn a potato greenish taste acrid & bitter. Do a taste test. Discard green flesh & peel. 8:01 AM Jan 1st from web
  10. @Vikassood65 12/17/2009 Excessive glycoalkaloids may cause headaches, diarrhea, cramps. Besides the green part tastes nasty and acrid. 7:57 AM Jan 1st from web in reply to viikassood
  11. @GlassOceanWeb what a pleasure to share the same love with you :) 7:53 AM Jan 1st from web in reply to GlassOceanWeb
  12. Potatoes exposed to light develop green skin & flesh--discard all greenish parts which contain a toxic alkaloid. Store tatters in the dark. 8:47 AM Dec 31st, 2009 from web
  13. For the fascinating story of quinoa plus recipes see my award winning book, The Splendid Grain http://rwood.com/Books/sg.htm 8:42 AM Dec 30th, 2009 from web
  14. @MonicaTweeter nope..like yellow & blue corn, red and white quinoa are different varieties. check out my book http://rwood.com/Books/sg.htm 8:40 AM Dec 30th, 2009 from web in reply to MonicaTweeter
  15. Red quinoa--compared to white this red grain has a more nutty & robust flavor & is more energizing & strengthening to the kidneys. 8:17 AM Dec 29th, 2009 from web
  16. RT @MonicaTweeter: U inspired me, so red quinoa is now cooking2 later b made in2 pudding http://bit.ly/8GI5LW Will put on my blog as wel ... 8:14 AM Dec 29th, 2009 from web
  17. @MonicaTweeter thank you! you might want to watch for the newly revised WFE that will be out this April. 8:12 AM Dec 29th, 2009 from web in reply to MonicaTweeter
  18. @TheOrganicDish thank you! you might want to watch for the newly revised WFE that will be out this April. 8:10 AM Dec 29th, 2009 from web in reply to TheOrganicDish
  19. Quinoa pudding--better than rice pudding. This tasty grain is a complete protein. http://www.rwood.com/Recipes/Quinoa_Pudding.htm 8:12 AM Dec 28th, 2009 from web
  20. @MonicaTweeter Monica--thanks for the bok choy RT...I like your page 8:03 AM Dec 28th, 2009 from web in reply to MonicaTweeter