Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
Although you can eat several types of tree sap, you should not start gnawing on every tree trunk you see. Some trees produce bitter or even poisonous sap. Plus, even edible sap licked directly from the tree is not very tasty.
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Chickpeas, a highly popular pulse used in Indian and North African cuisine, come dried or in cans. Canned chickpeas don't take long to prepare and cook. Dried chickpeas require soaking before use. Cooked chickpeas add bulk and protein to many tomato-based or curry-style dishes.
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Taro root is present in many Indian and South East Asian dishes. High in starchy carbohydrates, taro roots look similar to small, brown knobbly potatoes. The root works in both savory and sweet dishes, though it's best in main dishes. According to Frederic Couton in "The Cannery Seafood House Cookbook,"
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Like most sugary foods, honey can promote tooth decay. Honey does have other health benefits, but it also contains a very high percentage of natural sugars. Sugar in the diet triggers acid erosion of the teeth, particularly if you eat sugary snacks often.
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Wheat germ, the crunchy byproduct from milling whole wheat, makes a nutritious addition to cakes, breads and other baked goods. However, if you're a celiac or keen to avoid gluten, then wheat germ is a no-go. Nonetheless, wheat germ has some health benefits.
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