Catharyn Elwood: Nutritionist
(Page 10 of 11)
March/April 1972
By Hal Smith
We have an innate knowledge of what we like and what we need. When we have a hunger for something, we should satisfy that hunger . . . as long as it's with good natural foods.
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PLOWBOY: What about the nutritional value of wild edibles?
ELWOOD: Such as Euell Gibbons recommends? I think he's just priceless. A lot of people are picking up wild foods now. Lamb's-quarters, for example, is a beautiful wild green — as pretty as anything you grow in the garden — and good when slightly cooked. Purslane is another common garden weed — a soil cover — that is simply delicious and most nutritious. Don't pull purslane out of your vegetable patch, cultivate it! It's great for salads.
PLOWBOY: You also have a use for carrot tops, don't you?
ELWOOD: Oh yes, they make delicious tea. It's a shame to throw them away.
PLOWBOY: I know you recommend brewer's yeast very highly but I have trouble with its taste. Is there a way to make it more palatable?
ELWOOD: Well, you probably just haven't come across the newer forms of brewer's yeast. It used to be a by-product of beer but now it's made by a process that uses the whole product and it's much tastier than it used to be.
PLOWBOY: How is brewer's yeast different from baker's yeast?
ELWOOD: It's entirely different. Brewer's yeast is much better for you because it stops growing when you eat it and all the nutrients it contains become available to your body. Baker's yeast, on the other hand, keeps growing after you ingest it and feeds on the very nutrients it's supposed to supply. Of course, there's always an exception to every hard, fast rule . . . such as the doctor in California who uses baker's yeast as a supplement and gets wonderful results. It's another of those discrepancies we can't account for.
PLOWBOY: You've often indicated that the preparation of food can be as important as the food itself. What is the proper way to prepare foods while minimizing nutritional loss?
ELWOOD: I guess you really have to start with the quality of your seeds, the planting and the environment in which they grow. Harvesting must be done carefully and produce must never be left lying in the sun after it's picked . . . the vitamin C losses will be tremendous.
Vegetables should be well scrubbed — not peeled — and eaten quickly while very fresh. If they must be stored, they should be refrigerated as soon as they're brought in.
Of course I'm a great raw-fooder and I don't cook anything I can eat raw. Even though I have bad teeth, they still need this fresh living substance and the intestinal tract needs bulk which feeds the bacteria that produce some of the necessary B-complex vitamins.
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