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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Essays.
In search of the best diets. It is suggested to abstain from of this group, based in the third group. GROUP: (3) CARBOHYDRATES: millet, rice, rye, amaranth, fonio (millet), teff (millet), wild rice, VEGETABLE PROTEINS: black-eyed pea, white beans (cannelini, Great Northern, navy, ...), winged bean, lotus seeds, lupine, macadamia, MEAT: beef, sheep, rabbit, horse, DAIRY: butter, cottage cheese, farmer cheese, FERMENTED PRODUCTS: goat cheese, white wine, POULTRY: goose, goose eggs, goose liver, Guinea fowl, partridge, pheasant, FISH AND SEAFOOD: crustaceans (crabs, lobsters, shrimps), OILS: LIVE FOOD: artichoke, asparagus, beet greens, cabbage, broccoli, cauliflower, collard greens, Chinese broccoli, bell peppers, chili pepper, celery, cucumber, chicory root, Belgian endive, eggplant, Jerusalem artichoke, lettuce, paddy straw mushroom, spinach, sweet potato, thistle, tomato, turnip, broccoli rabe, rutabaga, FRUITS: apple, apricot, banana, cherry, grape, raisin, lychee, orange, pear, plum, shaddock, tangerine, BEVERAGES: apple juice, celery juice, grape juice, orange juice, pear juice, prune juice, rice milk, shaddock juice, tangerine juice, SPICES: Cayenne pepper, chili powder, paprika, cocoa, chives, saffron, tarragon, vanilla, ------------- |
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