http://www.Greekproducts.com Classic Newsletter#23, March 2002 MEDITERRANEAN DIET: THE NATURAL SHIELD AGAINST ALL TYPES OF CANCER (Agricultural, Environmental & Health News Category) March 2002: Greek olive oil, juicy fresh fruits and vegetables, all for the sake of our health. The Mediterranean nutrition is proved to be the best shield against almost all types of cancer. Especially as far as breast cancer is concerned top oncologists from all over the world seem to believe that products straight from nature could prevent the disease. 'A young woman has to - and can do - a lot of things in order to remain healthy. The chapter of nutrition has a lot to do with that. Because when you learn to eat the right things you protect yourself in the years to come. What we mean by talking about the: right things, is - what else? - genuine, raw olive oil, all kinds of fresh fruits such as oranges, apples, grapes, for instance and, of course, fresh vegetables which contain a lot of vitamins, do not have extra calories and help us keep ourselves in good shape' indicated one of the most well known oncologists in the world Mrs. Joys O' Sonnesi. We met Mrs. O' Sonnesi during March in Montreaux, Switzerland where a universal symposium about breast cancer was held with great success and in which a lot of top doctors and scientists from all over the world participated. Mrs. O' Sonnesi comes from Ireland but lives and works in Dallas, Texas. She teaches in the University. She also participates in certain studies and travels a lot in order to exchange information with other oncologists about some specific, medical topics. 'We cannot really say that we can prevent the destructive hit of cancer. But if we are all careful in a way, eat nutritious food, exercise, quit smoking and exam ourselves once a year - then we can say we do what we have to do. You Greeks are very lucky because you come from a country offering a lot worldwide. Your food is the base for all the nutrition meals. The Greek products are very well known nowadays and I' d say that are very "trendy" because everyone tries to avoid junk food and eat healthy. A ! lot of studies that are still running are going to prove that the nutrition and, of course, the luck of stress and anxiety, can help us all to live not only longer but better, too' Mrs. O' Sonnesi told us. THE THERAPEUTIC PROPERTIES OF HONEY. (Agricultural, Environmental & Health News Category) March 2002: The therapeutic properties of honey were known since ancient Greek times. Now, are welcomed by the scientific community. Recent studies the results of them are going to be presented in medical conference in Adelaide, Australia indicate that honey accelerates the cure of injuries and protects from infections as long as fights off efficiently the bacteriums. The scientists say also that honey can be successfully used to heal the eczema, to protect from gastroenteritis, to remedy the cuts and to help avoiding the halitosis.

TECHNI ALYPIAS-A LUFTHANSA BUSINESS CLASS WINE (Greek Products News Category) February 2002: Business class travelers on 'Lufthansa' have now the opportunity to sample the white wine 'Techni Alypias' on all of the airline's flights. Techni Alypias is a Regional Wine of Drama, an important wine making area of Northern Greece. Sauvignon Blanc, Semillon, classic Bordeaux varieties, is used for its production. Sampling the 1999 vintage the wine has a light yellow color with a tendency towards gold. It possesses clear and strong aromatic flavors of Sauvignon (tropical fruits, pineapple), peach and melon. In the mouth it is initially smooth, and then refreshing due to its light acidity. Its aromatic expression in the mouth is reminiscent of apple and quince. The 2000 vintage has been awarded the bronze medal at the 'Challenge International Du Vin 2001' competition.

For our Greek friends we wish you all 'Kala Koulouma':Clean Monday and Kali Sarakosti, the fourty day period before Greek Orthodox Easter

Fantastic Greek Lenten recipes on this link- Vegetarians take note http://www.orthodoxchurch.com/recipes.html#lent Easter Egg Bread 2 cups sugar 6 large, eggs lightly beaten 1 1/2 cups milk 9 cups all-purpose flour 1 cup butter or margarine 2 hard-cooked eggs, unshelled and dyed 3 (1/4-ounce) envelopes active dry yeast 1 large egg, lightly beaten 1 tablespoon all-purpose flour t teaspoon sesame seeds 1 teaspoon sugar Combine first 3 ingredients in a large saucepan, cook over medium heat until butter melts. Cool milk mixture to 105 to 115. Combine yeast and next 3 ingredients in a large bowl, let stand 5 minutes. Stir in 6 lightly beaten eggs. Gradually add 9 cups flour alternately with milk mixture, stirring well. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a well-greased in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour. Punch dough down, and divide in half, divide each half into 3 portions. Shape each portion into a 2 1/2 -foot rope. Pinch 3 ropes together at 1 end to seal, braid ropes. Place braid on a lightly greased baking sheet, and shape into a circle. Place 1 hard cooked egg where braids meet, shaping dough around egg. Repeat procedure with remaining 3 ropes of dough. Cover braids, and let rise in warm place (85 degrees), free from drafts, 30 minutes. Brush bread with 1 beaten egg, and sprinkle with sesame seeds. Bake at 350 degrees for 30 minutes or until golden brown. Yield: 2 loaves.

"MELITZANOSALATA" GREEK BAKED EGGPLANT DIP 3 large eggplants 1/2 cup olive oil 3 Tbsp vinegar or lemon juice 2 clover garlic, mashed salt and pepper, to taste 1/4 tsp. Cavender's All Purpose Greek Seasoning 1 bell pepper, chopped 2 bunches green onion, chopped Preheat oven to 350 F/ Wrap eggplant in aluminum foil; place on cookie sheet. Bake for 45 minutes to 1 hour or until eggplant is soft. Remover from foil' peel. In food processor, puree eggplant with oil, vinegar, and garlic. Add salt and pepper and seasoning, blend well. Remove eggplant mixture to bowl. Just before serving, stir in bell pepper and chopped onion. Serve with assortment of crackers or fresh vegetable slices. (SERVES 8 TO 10) "Spicy Hummos" Middle Eastern Chick Pea Dip 2 cans (16 oz. each) garbanzo beans 1-1/2 cups tahineh 1 cup lemon juice 1/4 cup fresh parsley, chopped 1/4 head garlic, mashed 1 Tbs. salt 1 hot pepper, finely chopped olive oil Drain and rinse beans. Puree in food processor; add tahineh, lemon juice, parsley and garlic. Add salt and hot pepper. blend well. add enough olive oil until smooth.. (Serves 6 to 8)

I will check to see what is in "Greek Seasoning" - surely not ground up Greeks!

I am also wondering if the "burghal" (crushed wheat) is a mistype and is what we call "bulgar" wheat... Does anyone know?

Glykismata, Greek desserts and pastries, are usually made with a combination (or any one) of honey, nuts, custards and filo. Filo, also spelled fillo and phyllo, is a light, flaky, paper thin pastry made with layers of butter. These wonderful desserts are served for special occasions. These occasions can range from someone just coming to the home or a great celebration like a wedding. The below recipe is one of my favorite Greek pastries. The recipe came from my mother-in-law who wrote at the bottom of the recipe "We serve it before the meal." After the recipe, I've added some wonderful Greek recipe as well as other interesting links. Kali Oreksi! (Bon Appetit!)

Amygdalopita - Greek Nut Cake cake ingredients - 14 eggs 1 cup sugar 1 pound almond meats, ground 2 1/2 cup toasted bread crumbs 1 tablespoon baking powder 1 tablespoon vanilla cinnamon Beat eggs, add sugar with egg beater. Add baking powder and vanilla. Mix half of the almonds with bread crumbs, rub together between palms. Add a little at a time to other mixture. Grease a 14 inch, 2 inch deep pan. Pour mixture into pan, top with rest of almonds. Sprinkle cinnamon over all. Bake at 350 degrees for 25 minutes. In the meantime, prepare the syrup. syrup ingredients - 3 cups sugar 3 cups water a few whole cloves juice of 1 lemon Boil until mixture slightly thickens. When cake is done, remove from oven and cut vertical slits in cake approximately 2 inches apart. Then cut diagonal slits. Pour syrup over it and let soak until cool. http://baking.about.com/library/weekly/aa032298.htm?once=true&

Mavrodaphne Barbeque Sauce Sporadically available outside of Greece, Mavrodaphne is a rich, dark dessert wine, similar to a port. This romantic wine has a romantic story to match. Supposedly, a German winemaker owned some vineyards in Greece, where the crop was primarily the Mavro variety of grapes. Almost against his will, he found himself falling in love with one of the grape pickers he employed, a beautiful Greek maiden named Daphne. Before he could make up his mind to tell her of his love, the girl sickened and died. Heartbroken, the vintner named his wine after the two things he most loved - the Mavro grapes, and the maiden Daphne. I was once gifted with a case of Mavrodaphne, and in the face of this abundance I even began to use it in cooking. If you're lucky enough to obtain some, or if your habitation in Greece has cooking facilities, try this barbecue sauce. I've simplified the ingredients and provided alternatives to make it easy to reproduce - I carry soy sauce packets in my luggage, but not everyone does! Mavrodaphne Barbecue Sauce 1 cup Mavrodaphne 3/4 cup sugar Two tablespoons soy sauce or salt to taste One teaspoon hot sauce or chopped hot peppers to taste. Six cloves garlic, finely chopped, or 1 tablespoon garlic powder (not garlic salt) Two green onions, cut into small pieces, or three tablespoons chopped onion. Place the mavrodaphne in a small pot and add the sugar while stirring over a low heat. When the sugar is dissolved, add the other ingredients. The end result is a fragrant, tasty sauce similar to that used for Chinese spareribs. It goes well with almost any meat, but is especially good with pork and lamb.

I was not the one who wrote that - it is from http://gogreece.about.com/library/weekly/blmavrod.htm

POSITIVE PERSPECTIVES FOR THE GREEK HONEY. (Greek Products News Category) March 2002: Sweet, natural and healthy, honey continues to be one of the favorite products for the Greek people and to rank the Greek consumer public second worldwide in the consumption of honey, with an annual per capita consumption of 1 kilo on average. Greek exports also seem to be on a positive way, which according to figures recently given to the publicity by Greek competent authorities dealing with the agricultural products are reaching approximately 80 tons annually. On the other hand, new markets are opening for Greek honey, particularly in the Latin America and Japan, something that will give a greater boost to Greek export efforts. Greek honey products are exported to many countries, both in the European Union and to the American continent. USA ranks first among the countries, to which Greek products are exported, that also has a large market to be tapped into, as does Canada, whereas in the European Union it is UK and France. It is also worth to point out that Taiwan is the biggest importer of another excellent beekeeping Greek product, the world famous royal bee jelly. 2. DISTINCTION OF MERIT ON THE QUALITY OF GREEK WINES. (Greek Products News Category) March 2002: The perspectives for the Greek viniculture and mainly the promotion of the Greek wines to the markets of Germany and US seem to be very positive. This is the conclusion of a team of German and American journalists, distributors and wine producers who visited wine making units in Attica and Peloponnese and were informed about the varieties that are produced and the productive potentialities. The contact of the foreign specialists with the Greek wines has started from 'Oenorama' the International Professional Exhibition for Wine, Distilling and Vintage Equipment held in Athens the first days of March 2002. During Oenorama the foreign specialists had the opportunity to be informed about the wines that are produced throughout the country and to taste some of that. Then, toured in Attica and Peloponnese and visited the following wineries: 'Cocotos' and 'Efharis' in Argos, 'Gaea', 'Papaioannou', 'Lafazanis' and 'Palyvos' in Nemea, 'Spyropoulos' and 'Tselepos' in Mantineia, 'Mercouris Estate' and 'Kokkalis' in Heleia region and 'Rouvalis' in Achaia region. The team of specialists comprised by David Fuhrer, Gerard Aeckelman, Wolfgang Erhart and Petra Bacham. We met them during their stay in Patras. 'We are very impressed of the progress made in the Greek wines the recent years' told us. 'It is real however that you have a lot of things to do in marketing actions taking into account that the Greek wines are not so widely known abroad, especially in Germany. Many people know only the commercial Greek wines, that is the Greek wines that are sell in the super markets. Those people did not have the opportunity to have a contact with the high quality Greek wines as we did with our visit to Oenorama and mainly through our visit to the vineyards and wineries throughout Peloponnese and Attica' Mr. Aeckelman said. 'Through the 90s almost all of the information we had about Greek wines was coming from the Greek restaurants. The last 5 years we found out that have been created new wine varieties of exceptional quality. Now one can find those wines not only in Greek restaurants but in almost all top quality restaurants' Mr. Fuhrer told to us. 'Heretofore, we mainly knew the large productive wine units of the Northern Greece and brand names such as 'Kourtakis', 'Boutaris', etc. I place as a very important thing the opportunity we had to bear witness some of the small units of Peloponnese producing prime wines. So long as a large part of the Greek wine exports are canalized to German market, I believe that the perspectives for those wines are quite positive' Mr. Erhart said. 3. WHY GREECE IS THE THIRD COUNTRY IN LIFE EXSPECTANCY WORLDWIDE? (Cultural, Scientific & General News Category) April 2002: The world famous Greek-American scientist Dr. Arisitides Patrinos visited Athens for a few days during April 2002. Dr. Patrinos is the Director of the Biological and Environmental Researches in the Sciences Sector of the American Ministry of Energy and recently took the Highest Presidential Honor for his valuable contribution to the DNA decryption, a discovery considered to be the greatest of the 20th century. We met Mr. Patrinos during his stay in Athens. 'The fact that Greece is the third country worldwide in life expectancy after Japan and Sweden has its own explanation. The living standard is high in Greece but this little has to do with the high life expectancy itself. The main reason comes from special genetic preconditions and by the way Greeks use to eat. It is real that the Mediterranean diet finds its perfect proportions in the Greek diet model. The Greeks seem to realize that the Mediterranean diet is more than just using olive oil in your dish, it includes a large variety of other products also. In addition, the basic for the Mediterranean diet food and drink products are all produced in Greece; some of them also are considered to be the best in the world. This is the reason why the Greeks beyond some genetic preconditions enjoy the lowest recorded rates of chronic diseases and one of the highest adult life expectancy on earth,' Mr. Patrinos stated.

Bay Leaf Laurus nobilis Fam: Lauraceae The bay tree is indigenous to Asia Minor, from where it spread to the Mediterranean and then to other countries with similar climates. According to legend the Delphi oracle chewed bay leaves, or sniffed the smoke of burning leaves to promote her visionary trances. Bay, or laurel, was famed in ancient Greece and Rome. Emperors, heroes and poets wore wreaths of laurel leaves. The Greek word for laurel is dhafni, named for the myth of the nymph Daphne, who was changed into a laurel tree by Gaea, who transformed her to help her escape Apollo�s attempted rape. Apollo made the tree sacred and thus it became a symbol of honour. The association with honour and glory continue today; we have poet laureates (Apollo was the God of poets), and bacca-laureate means �laurel berries� which signifies the completion of a bachelor degree. Doctors were also crowned with laurel, which was considered a cure-all. Triumphant athletes of ancient Greece were awarded laurel garlands and was given to winners at Olympic games since 776 BC Today, grand prix winners are bedecked with laurel wreaths. It was also believed that the laurel provided safety from the deities responsible for thunder and lightning. The Emperor Tiberius always wore a laurel wreath during thunderstorms. http://www.theepicentre.com/Spices/bay.html

it Roasted Goat/ Katsikaki Souvla... (I hear this is very good and is ordered on purpose when a whole menu is available) Goat turning on a spit, over an open fire is a quite common dish around here especially for a holiday dinner. The secret in preparing it is not only the ingredients, but also the slow cooking of the meat. Ingredients: 1 whole baby goat. 7 to 12 Kilos. 1 cup olive oil Salt and pepper Grated Parmesan cheese Ground cumin Lemon halves 2 cups melted butter Have the butcher remove the head (freeze it and save it for soup), and clean out the body cavity. Wash the carcass under running water and drain well. Lay it out on a large clean surface. Sprinkle it, inside and out with salt, pepper and cumin. At this point, I recommend wrapping it up and refrigerating it over night for the meat to absorb the spices. On cooking day, attach the carcass to the spit. You will have to spear through its rear end and come up through the neck, so the length of it is stretched out along the spit. Tie the legs, neck and forearms down tight. I use a fine grade aluminum wire that is available at hardware stores and pliers. You have to get the meat secured on the spit so that it turns evenly, without slipping while cooking. I also pass some wire through the body cavity and out the back of the meat at the spine and tie it to the spit from there as well, making it that much more secure. Make it tight � remember as it cooks, it will shrink. When you are finished securing it, sprinkle grated Parmesan cheese inside the body cavity and out, all over it. Using some more wire, �sew� up the cavity. Place the spit over the coals. You want to roast it slowly over low heat, for maybe 3 or 4 hours. If you have an electric spit, great. If you have a hand turned one, make sure that you keep the cook in plenty of beer for the duration! In a bowl, mix the melted butter, oil, salt and pepper, cumin and a dash of Parmesan cheese. On a long fork, spear the lemon half. You will be using it as a brush for the meat. Dip the lemon in the butter marinade and brush the meat while it is turning over the coals. Obviously, the more you do this, the better the meat. Replace the lemon half with a fresh one as it gets worn. Check on the thickest part of the meat for doneness � I pierce the thigh. When it�s cooked, remove it from the spit. Remove all the wire and cut into serving size pieces. Serve it immediately. Susie�s Note: Other than a Holiday main course, we�ve had this as a picnic cookout sort of thing. It�s great for a crowd and you can just stand around and eat right off the spit.

the above is PIT roasted goat...

have the butcher remove the head and save it for soup. Oh dear. I am going to become a vegetarian in that case! No way do I like my food looking back at me.

Goathead Soup is a great Rolling Stones album...(remember those?)

Yup! I remember. Ooh, Autumn, I came across the loveliest collection of Greek vegetarian dishes. I'll go hunt them up for you! Probably lots of feta cheese.

(How did the album taste? There are not enough bay leaves and cloves and cinnamon on earth let alone garlic to do in that goat head.)

*shudder*

Greek Salad 1lb tomatoes 6oz vegetarian feta cheese 3tbsp olive oil salt and pepper half a cucumber, peeled 10 black olives, halved 1tbsp white wine vinegar 2tbsp chopped marjoram 1. Quarter the tomatoes, slice the cucumber and dice the cheese. 2. Place in a bowl with the rest of the ingredients and stir well. Moussaka 4lb aubergines 2 onions 3 ripe tomatoes 1oz butter �lb grated vegetarian cheese 1oz butter olive oil 3 free-range eggs 1� pints of white sauce pinch cinnamon 1. Slice half the aubergines and fry until tender in olive oil, drain and set aside. 2. Boil the remaining aubergines, cut into large chunks, in water until softened, peel and chop. 3. Saut� the onion in olive oil until tender and then add the aubergine pulp and the chopped tomatoes. 4. Stir in 2tbsp of the white sauce and add the cinnamon. 5. Line a greased dish with a layer of the fried aubergines, cover with some of the tomato mixture and sprinkle with grated cheese. 6. Alternate these layers using all the fried aubergines but only half of the cheese. 7. Beat the eggs into the remaining white sauce and pour over the dish. 8. Sprinkle with remaining cheese and bake in a moderate oven for 30-40 minutes, or until golden. Dolmathes (stuffed vine leaves) 1 x 8oz pack vine leaves 4oz long grain rice 2tbsp olive oil 1 bunch spring onions, finely chopped 1tsp fennel, chopped 1tsp fresh mint, finely chopped salt and pepper 1. Drain the vine leaves of the brine from the packet, boil for 5 minutes in unsalted water then rinse in cold water. 2. Cook the rice in 8floz water until tender. 3. Saut� the onions and fennel in the olive oil for 3-4 minutes, stirring occasionally. 4. Add the rice and mint and season with salt and pepper. When the mixture is cool use ltsp to fill each vine leaf. 5. Roll it up tightly, turning in the ends to make a parcel. 6. Place them in a pan and cover with water. Lay a plate on top of the rolls so that they do not unroll during cooking. 7. Simmer for 1 hour and serve hot or cold with yoghurt. Kourabiedes (almond cakes) 8oz butter 4oz sugar 1lb plain flour 4oz ground almonds 1 free-range egg yolk �tbsp brandy �tsp baking soda 4oz icing sugar 1. Beat the butter together with the sugar until white and creamy. 2. Add the brandy, beaten egg and then the flour, soda, salt and ground almonds. 3. Knead well and then form into egg-shaped balls. 4. Flatten onto a greased baking tray and bake in a moderate oven (150�C/325�F/gas mark 4) for 20 minutes until firm, crisp and slightly golden. 5. Sprinkle with rose water, if available, and dust with the icing sugar. Lathero Keik (oil cake) 8floz olive oil 12oz sugar 1�lb flour 12oz currants pinch salt 1 orange, juice and rind 1 lemon, juice and rind 1tbsp brandy 1tsp baking soda cinnamon 1. Preheat the oven to 180�C/325�F or gas mark 4. 2. Beat the oil and sugar together. 3. Sift together the flour, salt, soda and cinnamon. 4. Slowly mix the dry ingredients and the juice into the oil mixture. 5. Roll the currants in a little flour and mix them in. 6. Add the rind and brandy, adding a little extra water if the mixture seems too thick. 7. Place in a greased baking tin, at least 8" in diameter and 3" deep, and bake in a moderate oven for about an hour. Baclavas 8oz butter 8oz sugar 1lb filo pastry 9oz chopped walnuts 8floz hot water cinnamon For the syrup: 8oz sugar 8oz honey 8floz water 1 lemon (juiced) 1. Preheat oven to 180�C/350�F or gas mark 4. 2. Melt half the butter, all the sugar and the hot water in a pan, then add the nuts. 3. Melt the remaining butter separately and use to brush the filo. 4. Line a greased baking dish with 3 or 4 sheets of filo, brushing each one with butter. 5. Spread with a little of the filling, sprinkle with cinnamon and cover with more filo. 6. Continue to alternate layers of pastry and filling, finishing with 2 or 3 layers of buttered filo. 7. Tuck in ends of the pastry and score the top layer with a sharp knife. 8. Bake in a moderate oven until golden and crisp. 9. While this is cooking, boil together the sugar, honey and lemon juice. 10. Pour over the cooked dish while it is still hot. 11. Leave to cool and then slice before serving. Greek Spinach Pie The Dough : 3 cups all purpose flour 1 cup warm water 2 tbl spoons oil 1/2 spoon oregano dash of salt Mix ingredients; knead for about 2-3 minutes; adding flour to until it doesn't stick to the hands - separate into 3 equal parts. The Filling: about one pound of thawed frozen spinach- i prefer the chopped leaves kind a couple of chopped green shallots (can replace with 1/3 white onion) 1/2 cup finely chopped parsley 1/3 pound feta cheese (totally optional i actually prefer it without) salt, pepper, thyme Mix ingredients. The Assembly: Roll out the 3 dough balls- so that each one is a bit bigger than your baking pan (i use 8x12 in.)- the amount of dough, for that size will give you the right thickness. Place the first layer on the greased pan, with ends hanging over the pan rim - add half the filling. Follow on with the second dough layer -add the rest of the filling. Finish off with the last dough layer; fold the dough layers togethe.r Pluck a few holes, making sure you go through the second layer of dough. Bake for 3/4 hour at around 400F. Briami 5-6 large zuccini, cut in 1 in. cubes 3-4 medium potatoes, cut in similar cubes 2 eggplants (the purple, zuccini look-alike) cut in cubes 1 can stewed tomatoes 3-4 cloves garlic crushed 1 onion , cut in large chunks a couple of bay-leaves 1/2 cup oil (preferably olive, but anny kind will do) a dash of nutmeg, thyme salt and pepper arrange (really throw in!) all the ingredients in your baking pan, and give them a good mix (another name for this dish is TOURLOU, i.e. mix-mix) and bake for about 1 hour at a medium heat oven keep adding a touch of water to keep the stuff from frying allow to cool before eating- serve with a generous amount of oil and juices and with some bread to clean up the plate! Braised Green Beans Serves 6 * 500g tender beans * 2 medium onions * 2 cloves garlic * 1/2 tsp salt * 3 tbs olive oil * 3 ripe tomatoes, peeled and diced * salt and pepper to taste Top and tail the beans, then wash and cut into bite-size lengths. Finely slice the onions Crush the garlic with salt Heat the olive oil in a saucepan and cook the onions and garlic over low heat until soft and translucent. Add the beans and toss, then add the tomatoes. Cover and simmer for 20 mins, or until beans are tender but still slightly crisp. Season to taste and serve. http://members.ozemail.com.au/~vego/greek.html

I wish I had a clue as to how much like real Greek food these offerings are. I also wonder what sort of recipes they have for "American Food". I will to see.

We don't have American food. Unless you count Native American food, we are a blend of European, Mediterranean, Mexican and who knows what else. We are the food disposals of the world.

I never fried green beans - or beans of any sort. Hmmm I usually eat them raw. I eat most things raw that is edible that way, actually!

For some reason, I recently heard you are not supposed to eat green beans raw. There's some kind of toxin that is present that converts during cooking I believe. I personally have eaten enough raw green beans in my life to say pshaw to this.

I've heard that you can get worms from eating raw potatoes but I have eaten more than my share with salt on them and am worm-free as far as I know. I had not heard that about Green beans, but I think I would worry more about the pesticides than the possible natural toxins. I'll go look for more information. I discovered I have made Briami and not known it.. I thought I had invented a new way to get zucchini into my son!

Nothing specifically about Green beans being toxic did I find, but this one will make you worry a little http://www.living-foods.com/articles/sproutmyths.html

Well, that turns everything I've been hearing about sprouts on its ear! The rawer (is this a word?) the better, I say!

I agree totally with you. I'm not changing just becuase of this little annoyance. My health is good and I much prefer raw to cooked for veggies and fruit.

"FETA" VICTORY FOR GREECE The issue of the name of the "feta" cheese ended with a Greek victory. The European Union Agriculture Ministers' Council decided to put "feta" on the list of products with a protected name of origin within a period of three months. According to the decision, the cheese with the name "feta" can be produced only in certain regions of Greece and in strict observance of the product's specifications. The producers in other EU member-states, who refuse to comply with the European directives immediately, will have a period of five years to change the name of their product or stop the production of the cheese with the specific name. http://www.hri.org/news/greek/mpa/2002/02-06-27.mpa.html