What do you think about the preservatives and antioxydants in (all?) olives - lactic acid especially and ascorbic acid, citric acid and potassium sorbate? Are there any preservatives which are OK?
Is it OK to boil coconut milk (eg when cooking vegetables)?
Can you ever trust a product which includes 'flavour' or 'natural flavouring' - or is it always a disguise for MSG?
What about digestive enzymes? Which ones???
Can you use sprouting seeds in cooking without losing their nutritional value?
Is chickpea flour a good substitute for ordinary flour as a ?thickener eg in shepherd's pie? Anything other substitute?
Ginger - do you have to peel it? And do you use the woody (stringy?) part? If it grows shoots, should it be abandoned (like a potato), put in the earth to have babies or continue to be grated??
What about fresh turmeric? Same? Is there any reason to prefer ground?
Are darker (red) lettuce leaves better for you than the paler leaves (like with cabbages)? I read that cos (romaine) is the best anti-cancer lettuce - is that true?
Is there a difference between flat-leaf parsley and coriander (Tesco sells both and they look exactly the same!!)
Is there a nutritional difference between kale and baby kale? Which is better?
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