Posted by: brambledoula | October 12, 2007

New Searches

Are olives good for pregnant women? YES. While it varies upon the type of olive and how it’s processed (fresh, jarred, canned, watch out for sodium levels!) the olive is an awesome source of essential fatty acids needed for your baby’s brain development. Don’t like olives? get some olive oil. The good extra virgin stuff. Replace your other cooking oils with it. Drizzle it on salad. Goood stuff. Also a source of vitamin E, which is great for your skin.

(BTW- omega 3 and 6 fatty acids, which are abundant in olive oil are excellent for preventing various types of depression. )

Learn more about fats and the olive here:\

This is one of my favorite recipes for using olives and olive oil. I used to make this all the time before we went gluten free. I’m sure it would probably work with rice penne as well.

Question #2- how to get sap off a pvc fence. I have no idea how that got you here. But because I’m feeling helpful, this should help.



  1. […] I ate an entire head of lettuce not so much because I wanted the lettuce but because I was craving olive oil and couldn’t justify just drinking it out of the bottle by […]

  2. […] am not a doctor. Anybody has anything to say? I managed to google this link here but I don’t think olives are the same as kana or are […]

  3. Not sure if my comment went through on your site so heres my response to your question:
    These are technically a fruit (google dabai and you’ll come up with tons of info on them). They’re loaded with protein and as far as i can gather totally healthy for you. You’re not going to dye your baby black eating these any more than you’ll dye them funny colors eating trix. The only way I can really see it happening is if the mother ate enough to change her own color, the same as when some people eat obscene amounts of carrots sometimes turn yellowish orange.

  4. More information:
    The nutritional value of indigenous fruits and vegetables in Sarawak
    Voon Boon Hoe and Kueh Hong Siong
    The proximate composition including mineral and vitamin contents of 16 fruits and 46 vegetables (leaves, fruits, palm hearts and shoots) of indigenous origin in Sarawak are provided. Fruits like dabai (Canarium odontophyllum), kembayau (Dacryodes rostrata f. cuspidata), durian nyekak (Durio kutejensis) and durian kuning (Durio graveolens) are very nutritious with high values for energy, protein and potassium. Among the vegetables, the protein content of letup (Passiflora foetida), kepayang (Pangium edule) and tubu (Pycnarrhena tumetacta) is high, ranging from 6 to 7%. The range of nutrients among foods of indigenous origin are generally comparable with those of many cultivated species except for vitamin C, which is lower. Teh Kampung (Leucosyke capitellata) leaves are particularly high in magnesium (626 mg/100 g). Some of the indigenous vegetables contain antinutritional factors. Kepayang has very high levels of hydrogen cyanide (1834 µg/g on dry basis) but this poison can be completely evaporated by boiling. Indigenous fruits and vegetables which are pesticide residue free are important food sources for rural populations. Nutritious indigenous fruits and vegetables have the potential to be promoted for wider use, domestication and commercialization.

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