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I have to make my own pizza because I am allergic to gluten. Yesterday, I decided to let the birds try it. After I did, I thought that perhaps I shouldn't have. I give them all of the vegetables that were on it, and the crust is organic. I also have to watch my salt, so it wouldn't contain too much salt, but I am wondering about the cheese. Is it ok for them to have a little bit of cheese, or, if I want to include them, should I use non-dairy cheese or no cheese on whatever I give them. I can make up a separate concoction for them if necessary. I make individual toppings for the kids with what they like, anyway. I don't make it all that much, so they won't have it often, but just wondering about the cheese.
Also, does anyone know if there is a caution on chives? I may have asked this question earlier, but I can't find the answer if I did. I ask because I've heard not to give them onions because they thin the blood, or some such reason. I think chives are related to onions, but, then and again, perhaps it is only the onion bulb that thins the blood, anyway, and not the tops. The chives would be like the tops of the onions, I am assuming.
Also, what about beet tops? Would those be good for them like other greens?
Another question. I've been told not to give too much spinach. Does anyone have any idea how often would be too often to give spinach? Currently I alternate organic cale, chard, romaine, spinach, a spring mix that varies, and I am just now trying mustard greens. I'd like to find organic dandelion greens, but have been unable to. They grow in my yard, of course, but I don't know how far the farmers' chemicals around me might travel.
One last question - what do you think about offering organic dandelion tea? I love dandelion tea, and it is very good for the health. I'm not sure how I would offer it, either.
Also, does anyone know if there is a caution on chives? I may have asked this question earlier, but I can't find the answer if I did. I ask because I've heard not to give them onions because they thin the blood, or some such reason. I think chives are related to onions, but, then and again, perhaps it is only the onion bulb that thins the blood, anyway, and not the tops. The chives would be like the tops of the onions, I am assuming.
Also, what about beet tops? Would those be good for them like other greens?
Another question. I've been told not to give too much spinach. Does anyone have any idea how often would be too often to give spinach? Currently I alternate organic cale, chard, romaine, spinach, a spring mix that varies, and I am just now trying mustard greens. I'd like to find organic dandelion greens, but have been unable to. They grow in my yard, of course, but I don't know how far the farmers' chemicals around me might travel.
One last question - what do you think about offering organic dandelion tea? I love dandelion tea, and it is very good for the health. I'm not sure how I would offer it, either.