Consuming Cocoa

Cocoa is the dried, fermented bean of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. Cocoa belongs to the  in the Malvaceae family, along with okra, cotton, and hibiscus. The cocoa fruit or pod has a rough, leathery rind about 3 cm thick. It is filled with baba de cacao, a sweet, gelatinous pulp surrounding 30 to 50 large seeds that […]

Enjoying Excellent Health With Viatmin E

Vitamin E is a family of at least eight structurally related fat-soluble vitamins that are active throughout your body. When the first research was conducted on vitamin E early in the 19th century, one type of vitamin E, alpha tocopherol, appeared more important since it was necessary for successful pregnancy and production of offspring. For […]

Radishes

Radiating Good Health With Radishes

Eating pungent radish and drinking hot tea, let the starved doctors beg on their knees.–Chinese proverb Radishes (Raphanus sativus) are in the Brassicaceae family, along with along with cabbage, kale, collards, kholrabi, Brussels sprouts, cauliflower, bok choy, rapini, napa cabbage, turnips, mustard, watercress, arugula, radishes, horseradish, daikon, land cress, rutabaga, and shepherd’s purse. Wild forms of the radish can be found all over west Asia and Europe, suggesting that they were domesticated somewhere in that region. Radishes, onions, […]

Shitake Mushrooms

Photosynthesizing Sufficient “Vitamin” D

Vitamin D is not a true vitamin. It’s a hormone that organisms have been photosynthesizing for over 750 million years as a result of exposure to sunlight. Our human ancestors evolved near the equator and had dark skin appropriate for the intense solar radiation. As humans migrated from the equator to higher latitudes, lighter skinned […]

Making the Argument for Arugula

Arugula (Eruca sativa), is an edible annual plant, commonly known as salad rocket, roquette, rucola, rugula, or colewort. It is a member of the Brassicaceae family that includes kale, collards, turnip, mustard, Brussels sprouts, bok choy, napa cabbage, rapini, and watercress, among other amazing vegetables. Arugula is  native to the Mediterranean region, from Morocco and Portugal in […]

Connecting With Chlorella

Chlorella is an edible micro alga, which was first discovered in the late 1800s by a Dutch biologist, Martinus Willem Beijerinck. Because chlorella contains over 50% protein, German scientists during World Wars I and II studied it very closely as a possible way to alleviate food shortages. Then during the 1950’s, The Carnegie Institute in Washington […]

Comprehending the Importance of Choline

Choline, a water-soluble nutrient, is the newest official member of the B vitamin family. Even though it has only recently been adopted as a vitamin, choline has been the subject of nutritional investigations for almost 150 years. Adolph Strecker discovered choline in 1864 and it was chemically synthesized in 1866. In the late 1930s, scientists […]

Foraging for Chicory Greens

Chicory (Cichorium pumilum) is a native plant of western Asia, North Africa, and Europe and belongs to the Asteraceae family, along with the herbs arnica, burdock, boneset, calendula, chamomile, cronewort (mugwort), coltsfoot, dandelion, echinacea, elecampane, feverfew, gravel root, grindelia, liferoot, milk thistle, tansy, yarrow, valerian, wormwood, and wild lettuce. The family also contains the foods sunflower seeds, lettuce, true artichokes, sun […]