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market-farming - Re: [Market-farming] edamame/fava beans

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  • From: Allan Balliett <igg AT igg.com>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] edamame/fava beans
  • Date: Sat, 9 Apr 2005 05:47:02 -0400

"Fava beans contain a substance, which is not neutralized by soaking, sprouting or fermenting, that can cause a type of life-threatening anemia in persons with an inherited susceptibility and are therefore best avoided." p.495 Nourishing Traditions

Margaret - She is referring to the problem some Meditteraneans have with fava beans. Favas are a favorite ingredient of nutritionally conscious chef, Alice Waters, co-founder of Chef's Collaborative, a nutritionally oriented chef's group and a leading member of SLOW FOOD, a group that works to bring value back into the food system. She knows her ingredients and she loves favas, big or baby. Favas are considered by many to be the very first food plant brought into cultivation and, as such, one of the cultivated foods we Europeans have the longest food history with. They are a good, meaty, main meal , stick-to-your ribs almost-as-good as flesh bean, one that is difficult to find fresh in grocery stores. Better than that, they are consummate soil builders, Chadwick claiming that fungus diseases will never be found in beds they have grown in (such was his own experience). Good stuff!

-Allan




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