So my textbook, which is totally anti-fat, naturally has all the standard suggestions of how to cut the evil fats out of your diet. The one I just ran across was that instead of butter, or cheese, or anything that sounds good .... cover your broccoli in lemon juice! Yeah!

Except, you know, the acids degrade the chlorophyll, turning it brown and nasty, and possibly causing magnesium loss. On, and it tastes like ass. But at least it's LOW FAT.

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4 Responses
  1. jacque Says:

    I am a bit of a lemon addict and will put it on just about everything! Yes, I've put it on broccoli and I think it tastes great, however I just squeeze it on after its cooked not during the cooking process. It doesn't turn brown that way. Maybe I'm biased, I love lemons. Ironic though I don't like lemon water. Or water with lemon or whatever people call it!

  2. purplegirl Says:

    Okay, I stand corrected. :) Still, I can't see how it could compare to a good cheese sauce. :)

  3. POD Says:

    Back in the olden days, I'd dip plain broccoli in some balsamic vinegar. But there's sugar in that. (So bewaaaaaareeee).

    Now I just hold my nose and shove it down for the nutrients. Same with cooked spinach. Shove it in knowing it does a body good.

    I'm not into lemon that much unless it's mixed in a drink although I like asparagus with lemon and sea salt.

  4. jacque Says:

    Yes cheese is always better! Duh! Cheese makes everything better! But for something a little different lemon is also pretty good!