Be sure to use a stainless-steel pot when you cook spinach. An aluminum pot will give the leaves a metallic taste, and they will also turn a dark, dismal color.

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Joan Wilen and Lydia Wilen are health investigators based in New York City who have spent decades collecting "cures from the cupboard." They are authors of Bottom Line's Treasury of Home Remedies & Natural Cures and Bottom Line's Household Magic. They are authors of the free e-letter Household Magic Daily Tips. 

Date

April 17, 2012