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Tuesday, 12 December 2017
 
 

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3283 E. Fairfax Road,, Cleveland,, Ohio, USA, 44118,
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216-932-2145
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http://www.edibleweeds.bigstep.com/generic.html?pid=6
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Why Dandelions?
One of the fascinations of a place like Cleveland's West Side Market is its diversity--the various cultures represented and foods from practically every cuisine known. The irony, however, is that most people who come to the market pass by the most nutritious vegetable sold there, the one which may possibly hold the key to a long healthy, happy life.

The vegetable?
The greens of the dandelion. Of them, the prominent herbalist Gregory Tilford has said, "Dandelion is one of the most complete plant foods on earth. All the vital nutrients are conveniently contained in a single source, in quantities that the body can easily process and fully absorb."

What makes it so nutritious?
Lately, there has been considerable interest in the role of trace minerals in keeping us healthy, and several multilevel marketing companies have been going all out to convince you to cough up anywhere from $18 to $30 to buy bottles of colloidal trace minerals.

The concept is sound. Those trace minerals are really important, and foods generally are lacking in them but there is another way to get them. All those trace minerals, in colloidal form and in adequate concentrations, can also be found in dandelions. And they are packaged with other biologically active substances which help the body use them more effectively. The trace minerals are just part of a package of some 64 nutrients and health-promoting substances which have been found in dandelions by plant chemists around the world.

Besides the trace minerals, dandelions contain more beta-carotene than carrots, more potassium than bananas, more lecithin than soybeans, more iron than spinach, and loads of Vitamins A, C, E, thiamin and riboflavin, calcium, phosphorus and magnesium. All these nutrients, even without the other substances contained in dandelions, are enough to explain the reputation they have as a liver tonic, blood purifier, anemia arrester, vision improver, reducer of cholesterol and blood pressure levels, and a host of other things. Its scientific name, Taraxacum officinale, translated from Latin, means "official remedy for disorders."

This is all possible because dandelions send roots down two to three feet into the ground, beyond the oft-depleted topsoil and deep into the mineral-rich subsoil which other vegetable plants are not equipped to mine. These taproots, and the roots which extend from them, suck in this goodness and transport it to the surface.

So, you have a choice.
You can either spend 30 bucks on a bottle of colloidal trace minerals, or eat a dandelion!

Most people, if they know dandelions as food at all, know that they are bitter. What they may not know is that, if the bitterness bothers you, it is easy to mask it by serving the dandelions with breads and pastas, tomato-based sauces, sweet dressings, cheese, meats and condiments such as vinegar, lemon and garlic. Properly prepared, everyone now can enjoy the flavor as well as the nutritional benefits of dandelions.

What is even better is that dandelions are readily available in most Northern Ohio supermarkets throughout most of the year. Growing dandelions for market is a $10 million a year industry and is growing.
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