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Food for Health

Goat-niks, all hail the creamy, tangy yogurt

Goats are weird animals. Beyond their appearance, which is a world of oddity in itself, they eat thistles, wood and metal, good foods for Survivor — not for nutrition. There cannot possibly be a tangible benefit to eating through a lead chain, as one farmer described.
I can only conclude that goats are some sort of anomaly, designed by a bored god with a strange sense of humor.
Yet goats (and their by-products) seem to have a cult following. Many websites tout the exclusive health benefits of goat milk: extra protein, easier digestion and a tendency to be more naturally processed.

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Chocolate: Healthy recipes from the dark side

 
The Lakeville Journal interns have been very good this summer at choosing healthy foods to talk about on this page (even if the recipes end up being a little indulgent). 

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Lemons: The sweet flavor of summer days

The first time I ever saw a lemon slice as a child, I thought it looked so pretty that I just had to try it. A few tears later, I realized that even though it looked just like an orange except for its color, this was one fruit I wouldn’t be able to eat as a snack.
However, for a fruit that isn’t that much fun to eat (at least, not to a kid!), lemons have proved to be incredibly useful — not only for their medicinal uses as standard home remedies, but also for their nutritional value and culinary uses.

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Peaches are so scrumptious. Make them into muffins!

 
Fruit salad is by far one of my favorite things to make. It can serve as breakfast, a side dish, or an after-dinner dessert, and it can be artistically arranged to look like it took more time to make than it did. It can be the perfect thing to bring to a picnic. 

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Finally a food the interns like: cucumbers

Lately, the interns at The Lakeville Journal have been pretty down on healthy food.
Whether we were turned off by the texture, force-fed too much as children, or simply want to stand our ground as doughnut-loving young adults recently released from school and independent in all aspects of our life, including our diet, we have seemed to take all anger and oppression out on most levels of the health pyramid.

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Fibrous, mushy zucchini makes tasty chips. Really.

I always avoided zucchini as a child. It was that mushy, ambiguous cooked vegetable on top of my pasta, those weird chunks in a loaf of bread. Why my mother had to torment me with this strange squash was beyond me.
And then one day at a family picnic, I was approached by a relative insisting I try zucchini chips. At first I was startled, then scared, because I knew I wasn’t going to be able to back out of trying it. So, with great apprehension, I picked up one of the little circles and bit into it. I was taken aback by the pleasant crunchiness and flavor. It actually tasted good!

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I had to eat a plum – and I liked it!

 

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A heartbreaking tale of cherries

To me, cherries have always meant one thing: medicine. Whether it was a sore throat, a fever, a cough or the common cold, my medicine never failed to be some form of sickly sweet cherry syrup that would cure all, but with a taste that made me almost want to continue being sick.
After drinking cup after cup of accurately measured doses of cherry goo, I had decided by the time that I was 5 that I absolutely hated cherries.
Then, they started to haunt me.

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You can’t beat beets or greens

cynthiah@lakevillejournal.com

Sometimes nutrition information is just silly. There’s no other way to describe a piece of writing, designed to be read by normal people, that includes the words betanin and vulgaxanthin and glutathione all in the first three sentences.

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The shock of the new: persimmons

I’ve been a vegetarian nearly all my life, but a pretty bad one until a few years ago. White foods with a sprinkling of off-white foods use to be the basis for my diet, until, like all kids, I outgrew a lot of my pickiness and discovered vegetables.
During the past year I went regularly to the farmers market on my school campus to pick out vegetables that I absolutely did not know how to cook. I would grab a bundle of beets, or a head of cauliflower, or an eggplant, then head back to my apartment and whip out my computer.

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