By David Blyweiss, M.D., Advanced Natural Wellness
March 4, 2019
When I was a kid I wasn’t allowed to leave the table until I ate all of my vegetables. “They’re good for you!” my Mom would exclaim.
The problem was, she didn’t know how to cook them.
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Broccoli and cauliflower were soggy masses of florets that had been boiled to death. Asparagus turned into a slimy mass. Carrots lost every bit of their crunch.
And there wasn’t an ounce of flavor in any of them. (Needless to say, I wasn’t a vegetable-loving kid.) Continue reading