News/Culture >> Browse Articles >> Food News

News/Culture >> Browse Articles >> Health & Nutrition


Eat the Yucky Stuff

Eat the Yucky Stuff

Julie Deardorff | Tulsa World

Brussels Sprouts

Turnoffs: Parents or grandparents cooked them into oblivion. Sulfur content gives them an unappetizing odor.

Turn-ons: Has a higher concentration of glucosinolates, a type of compound believed to have cancer-fighting properties, than any other plants in the cruciferous vegetable family.

How to eat them:Trim the sprouts then toss with olive oil, salt and crushed garlic. Roast in a 400-degree oven for about 30 minutes until tender.


Turnoffs: Strong, tart taste and smell.

Turn-ons: Licorice root – the herb, not the candy – is known for having a soothing effect on mucous membranes in the throat, lungs and bronchial tubes. It can also be used to treat everything from athlete’s foot to ulcers, according to James Duke, the former chief of the Medicinal Plant Resources Laboratory at the U.S. Department of Agriculture.

How to eat it: Buy it as an herb and add it as a sweetener to aromatic teas, suggested Duke, the author of “The Green Pharmacy Guide to Healing Foods.” But long-term use has side effects; don’t use it regularly for longer than six weeks and don’t take it if you’re pregnant or under medical care. SUBHEAD: Childhood ‘ick’ foods are worth a second taste

Originally published by JULIE DEARDORFF Chicago Tribune.

© 2009 Tulsa World. Provided by ProQuest LLC. All rights Reserved.

A service of YellowBrix, Inc.

© 2009, YellowBrix, Inc.

Nutrition Related Reads: