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Nutrition

Organic Wine and Beer

 By Kim Robson Planning for wine or beer on for Valentines Day? Then make sure to serve organic. Humans have been fermenting fruits, vegetables, and grains since the dawn of civilization. Ancient Mesopotamians stored “liquid bread” for later, using straws to drink beer from large vats as early as 9,000 …

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The Many Wonders of Farm Fresh Eggs

By Fredrica Syren Cage free, organic, vegetarian-fed, omega-3 enriched. It’s a jungle out there, and it can be difficult to know which eggs are truly fresh and the best. Which eggs come from truly happy chickens that live a good, healthy life? Unfortunately, each label on an egg carton has …

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Easy Tips To Waste Less Food

By Asha Kreiling ​On too many occasions, I have opened up my refrigerator to find a molding, yellowing broccoli crown or a bag of slimy lettuce that I bought and simply forgot about or didn’t eat quickly enough. And I’m not alone. Every year, Americans throw away over 34 million …

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Is Your Food a World Traveler?

By Kim Robson  On Green-Mom, we’ve discussed the importance of buying locally grown, organic foods. There are many reasons for doing this, including freshness, taste, nutritional value, support of the local economy and building relationships with the farmers who grow our food. Another equally important reason to buy locally produced …

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Understanding Our Drinking Water

By Asha Kreiling Water is essential. Our bodies cannot function without it. Our bodies obtain our daily water needs from the liquid in fruits, vegetables, juices, beverages, etc.; but plain water is the best and simplest means of hydration. Due to concerns over municipal tap water quality or simply because …

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Kale: the New Beef

By Chef Centehua Kale is a gorgeous dark green or purple leaf form of cabbage. Kale is  part of the brassica family, as are brussels sprouts, cabbage, cauliflower, broccoli and collard greens. A protein-rich food, kale is also high in iron, potassium, manganese, calcium, copper and other vitamins such as …

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Proteins for Vegans and Vegetarians

By Asha Kreiling Any vegan or vegetarian will tell you the question they are asked most often from meat eaters is “Where do you get your protein?” As a vegetarian with vegan tendencies, I expect this question to come up in every conversation about my diet. It gets old, but …

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Start 2013 with a Clean and Healthy Body

By Fredrica Syren   Every January, my husband and I do a body cleanse. How long usually depends on how long we feel like doing it, but it generally lasts at least a week. Last year, because I had problems with cyst growth, we ended up doing the cleanse for …

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The Sweetness in Life

By Chef Centehua Nature gifts us sweet fruits and various types of honey and nectar. For our brains to function properly, we need the sugars naturally found in food. Our bodies use the carbohydrates we eat to create glucose, a form of sugar, then uses it for energy. Our brains …

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Genetically Modified Salmon Legalized

By Fredrica Syren Due to cost, more and more of our foods are becoming genetically modified these days.  However, we really don’t know what the long-term effects of these foods are because they really have not been tested enough.  Since GMO foods do not require labels, the scary thing is …

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