Children & Obesity, who will cook for them?

[Guest guest]

"I wish for your help to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity..... Jamie Oliver

 

http://www.tedprize.org/

 

ALL parents should watch:

 

http://articles.mercola.com/sites/articles/archive/2010/03/06/how-to-win-the-food-battle-with-your-child.aspx

[Guest guest]

Although I've not gotten "there" myself, I am trying to go the (somewhat) easier way .. the primarily "uncookedraw" way because most food is probably better for us uncooked. I realize the controversy especially among those who believe in "pasteurization" as being necessary, but other than a few foods which actually seem to be better utilized by the body by being lightly cooked, (as little as possible as in Asian cooking), I believe the experts who believe in "live" food energy and that the less "dead", the better. (Time from harvest to mouth).

 

There is a practice of measuring the quality of food called "brixing", a forum on discussing the practices. The experts there point out that the crops which have been raised on the best soils are almost insect-proof, disease-proof, mold-proof, rot-proof, and will dry out or dehydrate naturally when harvested and left. They have the highest brix.

 

There is also the taste of organic produce and meat raised on high quality soil. I am old enough to remember good-tasting tomatoes, carrots, chicken, and farm-fresh milk with all the cream.

 

Hand the kid an apple, an orange, a sliced good carrot ... no need to cook!! How easy is that. Cheers, Joyce Simmerman

 

 

There is ALWAYS a "BETTER WAY"! WE can find & make ITa "Cradle for Humanity"!

[Guest guest]

Also support your local farmers

http://www.localharvest.org/

 

 

 

"Joyce Simmerman, J.D." <nativelegal Sent: Sat, March 6, 2010 7:40:06 PM Re:Children & Obesity, who will cook for them?

 

Although I've not gotten "there" myself, I am trying to go the (somewhat) easier way .. the primarily "uncookedraw" way because most food is probably better for us uncooked. I realize the controversy especially among those who believe in "pasteurization" as being necessary, but other than a few foods which actually seem to be better utilized by the body by being lightly cooked, (as little as possible as in Asian cooking), I believe the experts who believe in "live" food energy and that the less "dead", the better. (Time from harvest to mouth).

 

There is a practice of measuring the quality of food called "brixing", a forum on discussing the practices. The experts there point out that the crops which have been raised on the best soils are almost insect-proof, disease-proof, mold-proof, rot-proof, and will dry out or dehydrate naturally when harvested and left. They have the highest brix.

 

There is also the taste of organic produce and meat raised on high quality soil. I am old enough to remember good-tasting tomatoes, carrots, chicken, and farm-fresh milk with all the cream.

 

Hand the kid an apple, an orange, a sliced good carrot ... no need to cook!! How easy is that. Cheers, Joyce Simmerman

 

 

There is ALWAYS a "BETTER WAY"! WE can find & make ITa "Cradle for Humanity"!