Kelly the Kitchen Kop guest posts at Nourished Kitchen where she gives her take on the USDA Food Pyramid. She writes about championing butter, USDA food recommendations and how to truly eat healthy.
49 Reasons to Be a Vegetarian – A Rebuttal
May 13, 2009 By 53 Comments
I came across this page today highlighting 49 Reasons to be a Vegetarian and wished to address it point-by-point for the edification of readers who may be recovering vegetarians or who may be confused by the points discussed therein. The Environment 1. Conservation of Fossil fuel. It takes 78 calories of fossil fuel to produce [...]
Reader Questions: Animal Fat & Lactic Acid Fermentation
April 10, 2009 By 2 Comments
Ricki asked: Actually … Ricki commented on Fats for Cooking and Fats to Eat Uncooked a few days ago, but I thought it was such an insightful and good question that I wanted to give it greater visibility. Q: Thanks for the great info re: cooking fats and oils. Just wondering about the source of [...]
Fats for Cooking & Fats to Eat Uncooked
April 6, 2009 By 25 Comments
Fats contribute a great deal to food and cooking, but not every fat is suitable for every purpose. Just as not every fat is suitable for cooking, neither is every oil available on your supermarket shelves suitable for a nutritious and healthy diet. Certain fats such as beef tallow and coconut oil have [...]
What People are Saying