Friday, March 14, 2008
The eatin' of the corned beef
…National Standard, in a copyrighted story (Mar 2008), takes on the traditional St Patty’s fare of corned beef and cabbage.
…The protein is from beef pickled in brine. Apparently, according to the article, which quotes the History Channel, cabbage was traditionally Irish, but corned beef (referring to the kernel-like salt grains used to preserve it) was brought to Ireland in the 1800s as a substitute for bacon.
…But isn’t beef bad for you? The article said yes, meat has contaminants, but if you eat different kinds you may not get enough of any one contaminant to harm you.
…Meat-eaters have a slightly lower risk of bone fractures. Vegans might get less calcium, which might account for their higher risk of fracture.
…Cabbage, though, is aces! It used to be used medicinally in Roman times.
…The old wives think cabbage helps heal inflammation.
…Cabbage also contains a compound that can cure a disease of the head and neck caused by the Human Papilloma Virus (which also causes cervical cancer).
…Cabbage juices also have antifungal effects—and there is always a fungus amungus someplace.
…The Japanese drink a beverage made of cabbage and broccoli to lower cholesterol. HA would rather have high cholesterol, thanks.
…Green beer is great, though. The nannies, except the Irish ones, probably wouldn’t approve.
…But who asked them.