Could Salads Be Harmful?

Lately, I have been having stomach aches. I have been eliminating certain foods and making sure I didn't have things that are acidic. I've been going back and forth with my vitamins and supplements trying to figure out what could possibly be causing me such distress. As it turns out, I think it might be salad! Of all of the things out there that could irritate my stomach - it has to be salad?! Ugh! Here's what leads me to believe salad is the culprit:



http://www.sustainweb.org/page.php?id=146



This website along with others tells us that lettuce is sprayed with nitrates to slow the browning/wilting process. These nitrates are harmful and are an irritant to some people. As I read that I realized that every time I had a stomach ache, I had eaten a salad bar salad. I thought I was okay with salads because I would eat them at home and be fine, not taking into consideration that I eat organic and washed lettuce.



So the lesson I learned - eat organic lettuce and wash it!



BTW, here's a couple of new recipes I ran across. Take a look and see what you think!


Stir-Fry Salad - It's YUMMY!
Serves 4

Ingredients
1 clove garlic
3 tablespoons tamari
2 tablespoons honey
3 tablespoons vegetable oil
1 jalapeño, seeded and finely chopped
1 can water chestnuts (8 ounces), drained and chopped or 1 small jicama, peeled and cut into small matchsticks
1 small bunch radishes, thinly sliced
1 small head Napa cabbage or romaine lettuce, finely shredded
1 seedless cucumber, cut in half lengthwise and thinly sliced into half moons
4-5 ribs celery from the heart, thinly sliced
4-5 scallions, thinly sliced on a bias
1/4 cup chopped cilantro
1/2 cup toasted slivered almonds or cashews

Rub the inside of a large mixing bowl with the clove of garlic and discard the rest. Add the tamari, 3 tablespoons of water, honey and oil to the bowl and whisk to combine.
Add the jalapeños, water chestnuts or jicama, radishes, cabbage or lettuce, cucumber, celery, scallions, and cilantro to the bowl and toss well to combine with the dressing. Garnish with the toasted almonds or cashews and serve.


Oatmeal


2/3 cup steel oats
1/3 cup milk - try almond milk:)
coarse salt
Optional toppings (such as banana chips, sliced apricots or toasted nuts)

Serves 2 Prep time: 15 minutes Total time: 30 minutes


In a 2-quart saucepan, bring 2 1/2 cups water to a boil. Add 2/3 cup steel-cut oats (not quick-cooking). Stir, let cool to room temperature. Cover; refrigerate in pan overnight.

In the morning add 1/8 teaspoon coarse salt to pan; bring to a boil. Reduce heat to low, and simmer until oats are tender but still chewy, 12 to 15 minutes, stirring occasionally. Stir in 1/3 cup milk, and cook until creamy, 2 to 3 minutes. Divide between 2 bowls. Spoon on toppings, if desired. For a crunchy texture, add toasted nuts.

FYI - check out the update on my "Cancer Facts" post.