Ugly Foods For
Ugly Foods For Health. The Artichoke I know, I know, some of
us do not even touch the stuff, but it does have its redeeming
qualities, hidden, but there (insert smile).
Food as medicine is a common practice in China, in fact this
is a popular saying - "Treat an illness first with food. Only
if this fails should medicine be prescribed." This was quoted
as being said by Sun Simao, who is a court physician in the
Eileen Yin-Fei Lo of The Chinese Kitchen found this quote.
Why shouldnt this food plant have a useful purpose? It may not
be much to look at, and many people are quite puzzled as to how
to prepare it, or cook it, or even eat it; but there has to be
some reason for its existence.
There is if you look at some of the properties of the plant.
Globe Artichokes (cynar scolymus) and similar varieties are
naturally high in fiber; contain calcium, iron, phosphorus, and
potassium. The artichoke has been used for many medicinal
purposes including: for those suffering from liver or
gallbladder ailments, used to decrease cholesterol and
triglyceride levels for those of us watching those levels, it
can be used when you have a loss of appetite, and also for
those suffering from indigestion.
In Europe the medical condition known as dyspepsia (an
inadequate flow of bile) is treated using artichoke leaf.
Apparently there are studies that show that the leaf of the
artichoke stimulates the flow of bile that is useful for those
who suffer from this condition.
How to prepare and eat it: The artichoke is a vegetable and
when preparing to cook it you actually end up cutting away
approximately 5 - 10 mm of the stem and about 1/4 of each stem.
Most prepare it by either boiling or steaming
Quick Reflexology Fact
Toxins are everywhere. The food we eat, the products we clean ourselves with, as well as the air we breathe all contribute to the build up of toxins in our bodies. Without effectively eliminating those toxins from our organs, they will eventually cause havoc and we will be led down the path of sickness and disease. In a society that relies heavily on chemically laden prescription drugs, psychotherapy and surgical procedures to "heal" the sick, it is more than time to put matters into your own hands.
There are acids that need to be boiled out, so it is
important to leave the lid off if using boiling as a cooking
method. Most people eat globe artichokes after cooking, by
pulling off each of the tight rosettes and tipping the soft,
inner part in some kind of sauce, some use butter, lemon,
mayonnaise, malt vinegar or vinaigrette. You only eat the soft
part that you kind of pull off with your teeth, and then you
throw away the rest of the leaf.
Artichoke hearts are the part of the plant that
is the central top of the stem that supports the rosette.
Usually the hearts are pickled. The thistle part is unpleasant
to eat and very fibrous and can be very messy when cutting it
away from the rest of the plant. Small artichokes and those
that are of the Spanish or Italian varieties can actually be
eaten whole after they are cooked.
The artichoke has been used for many
medicinal purposes including: for those
suffering from liver or gallbladder ailments,
used to decrease cholesterol and triglyceride
levels for those of us watching those levels,
it can be used when you have a loss of
appetite, and also for those suffering from
You can boil small ones and then deep-fry them
in butter or cut them into quarters, toss in oil and then roast
them. This is an excellent Website that has information about
how to prepare and cook artichokes; it even has pictures and a