The Dino-Aspie Ex-Café (for Those 40+... or feeling creaky)

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Thank you for the history of broccoli and the link, sinsboldly.

I discovered the "Beyond Vegetarianism" site just a few weeks ago. It was wonderful to read about other people who'd been through extreme diet phases, and changed from one to another. I felt very at home.

Particularly appreciate the last paragraph in which point out how the dietary changes as a result of the neolithic revolution have had an almost entirely negative effect on our health.

Lurking.

I loved the "7-UP" series and always had a bit of a crush on Niel...handsome bloke reminded me of a few guys I dated and I do think he is aspie not schizophrenic. I have seen all the follow up movies except the last one, which I haven't been able to find....maybe need to check on Ebay.

Thyroid.....oh, the irony? kills me on this one. So, I went to my appointment several weeks ago and was told my thyroid was low and she would write me a new prescription. I just happened to look on my meds today and realized she wrote it for the same amount as the old one How many years do these people go to medical school? ANyway, easy enough to call her and get it cleared up but back to square one on trying to get my system balanced. I still can't give up my broccoli, I have to many food "issues" to replace the one vegetable I actually enjoy eating<----keeps me "regular" to

Merle...I can relate. It doesn't seem like to much to ask from life, does it.

Lurking.....



And I didn't have any broccoli today so you don't have to worry about strange sounds under your bed.....

if you're an indy jones fan, you'll enjoy the new one. {cue the music ...}
[youtube]http://www.youtube.com/watch?v=lPTJ4v6KPrg[/youtube]

good fun.

I still think this the best of the lot of them, though.

[youtube]http://www.youtube.com/watch?v=PYNTV61FeAs[/youtube]

Can't link to this — it's from one of my cookbooks — so I'll post it.

"One single species of Brassica, B. oleracea, is one of the most varied (and perhaps the most varied) of all living things.

"Brassica oleracea began its botanical career inauspiciously enough, as a sprawling and not outstandingly leafy plant of coastlands around Britain and the Mediterranean, which sent up a spike of four-petalled yellow flowers in its second year. (It is these cross-shaped flowers that gave rise to the family name, Cruciferae.) But primitive farmers obviously recognized some special talent in this hardy weed, for they began to cultivate it. They bred varieties that were still primitive, but were more leafy and were hardy and hot flavored. These are now known as kale. They developed some with a swollen but aborted terminal bud; we call them cabbages. In others the stem was lengthened, and the axillary rather than the terminal buds were encouraged to develop; these are brussels sprouts. Some kinds were bred with grotesquely swollen flower buds; we know them as cauliflowers and broccoli. Finally, varieties were bred with swollen stem bases; we call them kohlrabi.

"The cabbage, like the potato, has suffered from its institutional image, and from bad cooking. In truth it is the prince of vegetables, with a generous range of minerals and vitamins and a by no means negligible quota of protein.... The brussels sprout is slightly less versatile but even higher in protein; its four percent vies with spinach. Cauliflower is only a modest protein source (less than two percent), but its low-calorie, flavorsome bulk is a useful dilutant in diets which — as in Western countries — tend to be too concentrated in energy and fat.

"... The turnip, Brassica campestris, has been cultivated for thousands of years.... The larger rutabaga may have arisen in Bohemia (Czechoslovakia) in the seventeenth century, as a hybrid of B. campestris and B. oleracea. The turnip is not truly a swollen root, but a swollen hypocotyl; the bit of the plant between the root proper and the first embryonic leaves. The rutabaga includes a swollen hypocotyl fused to the swollen stem base. The way to distinguish rutabagas from turnips is not by color... but by the presence of leaf scars around the 'neck' of the rutabaga. In kohlrabi (Brassica oleracea) the swelling is confined to the stem. It is as if Brassicas just have a tendency to lay down big round food stores, which move up and down the stem and root from species to species like a can of beans in the neck of a pantomime ostrich."

— from Future Food, Colin Tudge, 1980

... Or as my dad always used to say, "One man's fish is another man's poisson."