The French Paradox

Written by Simon Mitchell

The French, in terms of diet and disease, are a statistical enigma. They relish high fat food, consume alcohol regularly and often smoke -repparttar very picture ofrepparttar 147224 World Health Organisation's 'risk group'. High protein, meat based meals include duck, goose and pork - even cooked in fat as a preference! Butter, cream, pork fat and wine are regular ingredients.

Yet they have comparatively low rates of stomach and colon cancer andrepparttar 147225 second-lowest world incidence of heart disease after Japan. 'The French Paradox' is well known to nutritionists and reasons for this statistical enigma are emerging.

One of their pet names forrepparttar 147226 English is 'Les Ros Bif', in reference torepparttar 147227 traditional overcooked Sunday roast dinner. French cooking is much lighter than British, leaving many ofrepparttar 147228 valuable nutrients inrepparttar 147229 food, rather than throwing them out withrepparttar 147230 pan water. The French relish their food and eat widely, they often takerepparttar 147231 trouble to prepare meals from fresh, home-grown, organic produce, meaning they get more minerals and nutrients from food.

They also mix food elements to compliment each other, from a very wide base of ingredients that change withrepparttar 147232 seasons. High protein dishes are accompanied by generous salads and nutritious, easily assimilated soups are popular. Dried broad beans and chick peas are also part of winter staples, adding anti-oxidant beans and pulses to a wide diet. It is a well celebrated fact thatrepparttar 147233 French eat everything!

Earthnuts or Pignuts (Conopodium Majus)

Written by Simon Mitchell

An edible tuber common in British woodlands.

Although these tasty tubers are beloved of pigs (hencerepparttar name) they are a most unusual and rewarding woodland snack and there was a time when they were a popular nibble for country children on their way to and from school. The fern like leaves appear along withrepparttar 147223 Lesser Celandine inrepparttar 147224 spring. During May and July they develop umbellifer heads with white flowers not unlike Cow Parsley. According to Gerard and othersrepparttar 147225 Dutch once ate them 'boiled and buttered, as we do parseneps and carrots'. Unearthing a pignut is a delicate operation. The root disconnects fromrepparttar 147226 tuber very easily, which can be several inches from whererepparttar 147227 stem appears above ground. Followrepparttar 147228 stem underrepparttar 147229 earth using careful scraping with a twig, fingernail or knife. Eventually you will reachrepparttar 147230 pignut, which is covered with a chestnut coloured skin. If you can washrepparttar 147231 nut at this stage it avoids getting muddy fingernails while peeling. Scrape offrepparttar 147232 papery outer coating to revealrepparttar 147233 Earthnut.

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