Dr. Nicole's Page
Profile
- Relationship Status:
- Single
- Where do you live?
- Kirkland, WA
- Country?
- USA
- Expertise
- Other
- Favourite Restaurant
- The Cactus
- Preferred Cusine
- All of the above
- About Me:
- Hey everyone! My friends call me "Doc" but formally I'm known as Dr. Nicole Sundene from Kitchen Table Medicine feel free to stop by my "kitchen table" for alternative medicine news and tips on herbal medicine, diet, nutrition, and exercise. If you are someone that struggles with being healthy then you are in good hands by subscribing to my blog, as I have some of the weakest will power on the planet! I work hard to share with everyone my latest health promoting finds, tips and tricks so that we can all get the most out of life possible. Progress not perfection right? You are welcome to send me a topic idea for my "Ask Dr. Nicole" column! Look forward to meeting you... Get Healthy With Me-Come join the conversation at http://kitchentablemedicine.com !!
Add me as a friend at stumbleupon: http://docnicole.stumbleupon.com/home/
- Website:
- http://kitchentablemedicine.com
- Where did you hear about us?
- Stumbleupon
- Referred by:
- Garlicoon
Blog Posts
IRISH SODA BREAD
Posted by Norbert on July 5th, 2008 at 5:00pm —
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Tasting and Evaluating Wine 2
Posted by Norbert on July 5th, 2008 at 12:08am —
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Grilled Shrimp recipe
Posted by Sabixatzil on July 3rd, 2008 at 12:09pm —
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Look mom, no meat!
Posted by Sabixatzil on July 3rd, 2008 at 12:06pm —
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BBQ sauce recipe
Posted by Sabixatzil on July 3rd, 2008 at 11:57am —
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Tasting and Evaluating Wine 1
Posted by Norbert on July 2nd, 2008 at 12:47pm —
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Could we really get back to the basics of growing our own food, living off the land?
Posted by Debbi on June 30th, 2008 at 10:26pm —
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Baked Salmon with Julienne of Vegetables and Mustard Butter
Posted by Norbert on June 27th, 2008 at 10:03am —
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Mussels in White Wine Sauce
Posted by Norbert on June 26th, 2008 at 3:30am —
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Plaice or Flounder with Mustard Sauce
Posted by Norbert on June 22nd, 2008 at 3:30am —
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Comment Wall (2 comments)
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I would like to talk to you about the whole area of food preservation and in particular about the smoking of food. This topic is very interesting and I am in the process of writing a synoptic study concerning the smoking of food as a preservation method. Why are we still using this method when we know that the food is contaminated with polycyclic aromatic hydrocarbons of which many are carcinogenic? Harold McGee states in “On Food and Cooking” that smoke is a very complex material, with upward of 200 components that include alcohols, acids, phenolic compounds and various toxic, sometimes carcinogenic substances.
What is your opinion on this, looking at it from a medical point of view? Also, the popularity of barbequing meats has not diminished in the US even with the knowledge that high temperatures and fat dripping in to the coals produce similar unhealthy components, which attach themselves to the food.
I am looking forward to hearing from you soon.
Kind regards from Ireland
Norbert