Kudos to Ed Begley Jr. (“Living With Ed,” December 2007). It's nice to read about a celebrity who actually practices what he preaches.
-Keith C. Kraushaar, via email
Agave is a great low-glycemic sweetener (“Sweet Alternatives,” November 2007). We use it everywhere we used to use sugar. The best place, however, is in our organic margaritas!
-Victoria Brittain, Zephyrhills, Florida
I always microwave my green veggies for dinner. We put them in a bowl with a few tablespoons of water and cover it with waxed paper or plastic wrap. But my stepmother told me that nuking vegetables zaps all of their nutritional value and makes them worthless. Is this true?
-Mary Lemon, via email
Great question. Multiple studies have shown that microwaving vegetables results in the loss of up to 95 percent of their flavonoids and other antioxidant compounds. “For that reason I usually discourage routine microwaving,” says Robert Rountree, MD, Delicious Living's medical editor. He recommends lightly steaming vegetables to preserve nutrients.
Find these favorites and more at deliciouslivingmag.com/food.
“There's a push to use cloth grocery bags, but I find them bulky, and it's sometimes hard to carry more than a few at a time, so I reuse the plastic ones. I keep a single cloth bag in my trunk stuffed with the higher-quality plastic shopping bags. Then I always have plenty of bags for my groceries.”
-Posted on the Green Living Forum
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