In case you didn’t already figure it out yourself, here’s the proper way to handle the popcorn situation:

I used to love to pop my corn in an electric wok cranked on high and a little bit of oil, with the lid cracked to let steam escape. But since I’ve learned about healthy oils and toxic oils and what happens to oils when they get heated and so on, I’ve developed a better system.

Firstly, get yourself an older air-popper popcorn machine. The new ones are crap. Spend two-fifty at the Reno Sparks Gospel Mission and get the grubbiest one you can find. Grubbiness indicates a long and healthy use. Pop your corn. I often use paper grocery bags folded over for popcorn; they’re mobile. Get the popped corn in the bowl or bag before adding the toppings, including and especially oil:

The best part is to use a lot of unrefined flax seed oil; it adds a delictible greasiness to the popcorn, and just so happens to be rich in essential fatty acids used by the brain.

For saltiness, my favorite is nama shoyu – raw, unpasteurized soy sauce – a nice probiotic. But for a kick I use ume plum vinegar – sweet and tart and salty, a real dynamic flavor sensation. For these two I put them in little pump spray bottles and mist the popcorn. Pretty clever, huh?

Optionally, add some nutritional yeast – or again more daring: spirulina or alfalfa powder!

Seriously, folks, you can turn popcorn into a uber-healthy superfood delivery system.