Foods

Foods in the Lettuce Family — Including Chamomile and Sunflowers

December 9, 2009 Foods

The lettuce family is another one that doesn’t get used very much in processed foods. Like the carrot family, most of the foods are fairly mild and aren’t ruled out by various health suggestions. Starting with the top of the plants: The flowers of chamomile are used as a tea or infusion; globe artichokes are […]

Tagged as: Plant ingredients

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Foods in the Carrot Family — Including Parsley, Celery, and Caraway

December 8, 2009 Foods

Foods in the carrot family are often cooked together, as they have complementary flavors. Some people don’t like the strong flavors, but in most cases people don’t have issues with foods in this family. Roots eaten include carrot, parsnip, and celery root/celeriac. Stems that are used include celery, angelica, and the swollen bulb-like stem base […]

Tagged as: Plant ingredients

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Foods in the Grass Family — Wheat, Corn, Sugar, and Others

October 31, 2009 Foods

Cows, sheep, and related animals are designed to eat grass. The enzymes, acids and microbes in their four stomachs can digest the cellulose in the green stuff that makes up your lawn. We humans, on the other hand, can’t eat regular grass. However, we can eat parts of certain foods in the grass family. We […]

Tagged as: Plant ingredients

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Food Families

August 26, 2009 Animal foods

Foods grow up in families. At the highest level (called a kingdom), the family may be animals, or plants, or fungi, or bacteria.The food families are divided into smaller and smaller groups, so we can see how they’re related to each other. How is this relevant to food choices? Botanical relatives may have more than […]

Tagged as: Animal ingredients, Fungus ingredients, Plant ingredients

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