Comments on: Interpreting A Label, Part II – Speaking The Language Continued

By: Sayward

Sayward — Fri, 08 Jul 2011 18:40:05 +0000

@ Meghan – Wheat berries are awesome! You can use them in place of any other grain, like rice or quinoa or whatever. They cook up super big and plump and they’re really chewy which is great. They work well as a healthier sub for couscous, too. And yes, they’re awesome served cold atop a salad.

Wheat is pretty high in phytates so I’d try tot be good about soaking and, if possible, sprouting them before use.

Luck!

By: Meghan

Meghan — Thu, 07 Jul 2011 15:32:36 +0000

So, at my farmers market today, the farmer had jars of wheat berries for a dollar. So I bought some. He told some other lady that people boil them and put them on salad?! I have no idea. He didn’t seem to know much what to do with ‘em, but brought ‘em to see if they’d sell. I see you mention wheat berries in this post! (I googled “bonzai aphrodite wheat berries” in hopes you may have said something about them!) So uh… wtf do I do with them?!

By: Sayward

Sayward — Fri, 03 Jul 2009 17:32:18 +0000

@ Co – I agree! Food manipulation is out of control. Yeesh . . .

You’re probably right on the ‘chemical’ label. I do wish there were something equivalent, though.

By: Co

Co — Thu, 02 Jul 2009 04:26:56 +0000

Word. One of the things I can’t stand is items that are traditionally fat-laden that have been made fat free. Sour cream and cream cheese are perfect examples. I see your stance on dairy, but I have to say, regardless of your thoughts on the processing of dairy, you have to agree that animal milk was never meant to be meddled with to that degree.

Also, I’m curious about the exclusion of “Chemical Free” from labels. It’s disturbing when you think of it as “unnatural” chemicals, but people need to know that everything we ingest and sense via taste and smell is a chemical or molecule of some kind. Maybe the ambiguity led to the labeling change?