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02-04-2017, 04:35 PM | #2 |
Spooky Action
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Probably common. Carrots for example are like two different foods, cooked and raw. I prefer raw.
Potatoes are another one - I'm Irish so you could hammer and spackle them, cooked or raw and I'd be OK. Would agree with you about tomatoes. |
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02-04-2017, 04:35 PM | #3 |
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Ask Fire Me Boy!
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02-04-2017, 04:37 PM | #4 |
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I actually did eat raw potatoes as a kid. And then one of my relatives scared me with talk of potato worms and it freaked me out, stopped doing it. Still love potatoes though.
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02-04-2017, 06:27 PM | #5 |
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I prefer carrots, broccoli and cauliflower raw. Also cookie dough.
Tomatoes warmed in the sun and out of the garden
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02-04-2017, 06:52 PM | #6 |
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I've read that the Lycopene in tomatoes actually increases when you cook them. Most veggies lose a lot or some of their health benefits when cooked. My rule of thumb is anything you can tolerate raw (veggies) leave that way. I like to dice some tomatoes for breakfast and throw them in a skillet with some leaf spinach and throw two eggs on it.
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02-04-2017, 06:56 PM | #7 |
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02-04-2017, 06:58 PM | #8 |
Fish are scared of me
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Love me a fish taco !
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02-04-2017, 07:11 PM | #9 | |
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Quote:
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02-04-2017, 07:17 PM | #10 |
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Nope. I will eat stuff with minimal raw onions in it if there are a lot of other ingredients but I avoid them. And I can't stand raw cabbage. I don't care for fish tacos and I don't eat coleslaw.
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02-04-2017, 08:29 PM | #11 |
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Raw mushrooms are gross. (Unless you wanna get high, man )
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02-04-2017, 08:34 PM | #12 |
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I like them in salad.
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02-04-2017, 08:38 PM | #13 |
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02-04-2017, 09:36 PM | #14 |
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ive got a tree in the backyard that protects at minimum 800 grams of shrooms each year. they are great on salads
love raw mushrooms (salad mushies), on salads. as well, i put mushrooms in many things i cook. last night was chicken, chorizo, onion, mushroom, zucchini, simmered in cream of mushroom soup poured over buttered spiral pasta. shredded cheese, sour cream and parmasan cheese |
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02-04-2017, 09:38 PM | #15 | ||
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Quote:
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However, raw spinach releases oxalyic acid which prevents absorption of calcium and iron. But still has benefits raw. So both cooked and raw. |
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