News regarding traditional wisdom and native diets regarding nutrition.
Traditional foods are those that have been eaten for generations by those who have eschewed modern industrialized foods. They have stood the test of time, producing generations of vibrant parents and vigorous children who have lived without the modern degenerative diseases so prevalent in our western world. And so, when we seek out a traditional foods diet for both health and the sustainability of our food system, we must ask ourselves where certain foods fit into this picture. How were they prepared before industrialization? Do they have a place in history? Over the past decade, bread has taken a beating in the health food arena, and for good reason. Most bread made today is devoid of many of the characteristics of traditional bread. Sourdough bread is slow bread, traditional bread, and bread with a depth of flavor that cannot be imitated.
Cultured dairy is a traditional food in many cultures. When refrigeration isn’t available fresh milk can only keep for a couple of days before it spontaneously cultures, as in sour or clabbered milk. Adding a starter culture – be it from a previous batch or other source – has long been the method of creating consistent flavors and textures in ones cultured milk. Milk kefir is one of these cultures. Thought to originate in the Caucuses Mountains, this culture is added to fresh milk and allowed to culture for 12-24 hours, sometimes even longer, and results in a tangy, flavorful milk with the consistency of a pourable yogurt. Milk kefir has many health benefits, and can be made at home.
Cheesecakes are a classic dessert, with many different flavor variations and types. For those on a gluten free diet, finding a 100% gluten free cheesecake recipe that doesn’t skimp on flavor or texture, and still blows you away, can be a bit of a challenge. Many popular cheesecakes like the New York style use a bit of flour in the filling, and the classic graham crust is hard to replace. Even though gluten free grahams are available to purchase, they are loaded with highly processed ingredients and are better off not being touched. Meanwhile, the alternative, making them yourself, is extremely time consuming. There is however, a very easy solution: make a shortbread crust and nix the gluten flours. Shortbread crusts are light, buttery, very quick and easy to make, and compliment any flavor of cheesecake. Here’s how you make one.
Most of us are familiar with sauerkraut, kimchi, and cucumber pickles as forms of fermented vegetables. Or we are, at the very least familiar with the store-bought vinegar-brined modern day versions of what once were lactic acid fermented vegetables. But you can ferment just about any vegetable, turning it into a lively probiotic-rich snack, condiment, or enzymatic addition to your meals. Here is a simple recipe you can make at home for fermented carrot sticks.
Raw honey is one of the healthiest sweeteners readily available for use in baking. Honey is a much better choice than processed sugar. Granulated sugar made from cane sugar is actually is a natural product. However, most types of granulated sugars in the market go through a very refined processing method which strips out most of the natural nutrients. In addition, granulated sugar from sugar beets is more than likely from a GMO source. Therefore, you’re better off using raw honey, which is a whole food that in its natural state needs no further refining. And its healthier too! The information here will show you how to replace sugar in your baked goods with raw honey.
There are many ways to preserve food these days. Freezing is popular for its convenience. Canning is gaining resurgence, and rightfully so, for its place in a local and sustainable food economy. Drying fruits and vegetables continues to be a simple way to put food up, especially in hotter, drier climates. And then there is lactic acid fermentation, also known as lacto-fermentation. If you’ve ever had unpasteurized sauerkraut or true sour pickles, then you’ve eaten fermented vegetables. These are hard to come by, though, in their true raw form so it is helpful if you know how to make them at home. This article will show just how easy it is make your own raw sauerkraut at home with only 2 ingredients.
Eating a high-quality, nutrient-dense diet is one of the most powerful ways to maintain health and prevent disease. Your gut in particular needs proper nourishment in order to allow your health to really flourish. The Gut and Psychology Syndrome principles (GAPS diet) developed by Dr. Natasha Campbell-McBride is often used to treat children with autism and other disorders rooted in gut dysfunction, but just about anyone with allergies or less than optimal gut health can benefit from it, as it is designed to heal leaky gut.
With summer winding down, we are often finding ourselves surrounded by fruits and vegetables that need to be used up. The farmer’s markets are overflowing and perhaps our own backyard is giving up its own abundance. There are many ways to preserve berries. Processing berries at home has a few distinct advantages. For one, you get to control the ingredients. Starting with organic berries is crucial and a huge improvement over most store-bought conventional jams and spreads. Beyond making jam from your organically-sourced fruit, fruit sauce is another option. We are familiar with applesauce which is made by cooking peeled apples down into a thick sauce-like consistency. This can then be canned and stored away for winter. This fermented fruit sauce is different from the familiar applesauce in that it is raw, never cooked, and imbued with a starter culture which adds enzymes and probiotics. So, the nutrients of the berries are left intact when they might otherwise be lost in the cooking process, and the naturally occurring bacteria, enzymes, and vitamins in the berries are allowed to proliferate through the fermentation process.
Tropical Traditions announced two new lines of artisan butters crafted from the milk of grass-fed pastured cows in their GrassfedTraditions line of products. Allgäu pure German Butter is from family farms in the Allgäu region of Southern Germany. These families feed their cows only grass and grass hay. Using their local breed, the Allgäu brown cow, the herdsmen in the Allgäu mountain region safely guide the cows down from the mountains to spend the winters in their cozy barns, and are led back up to the Alps every spring. Nordic Creamery is family owned and operated making some of Wisconsin's finest gourmet, artisan butter from the milk of cows on pasture. Award-winning Cheesemaker and Buttermaker Al Bekkum and his family live on the Bekkum-Langaard Farmstead owned and operated by their family since immigration from Norway in 1917. The farm is located among other Norwegian settlers in Westby, Wisconsin within Vernon County's lush, green hills and valleys known as the Coulee Region. This un-glaciated land is recognized for its fertile soil and exceptional grazing land making their butter second to none. These butters are shipped in coolers to all 50 states.
The National College of Natural Medicine in Portland Oregon is teaming up with a local hospital to study the effects of the low-carb high-fat ketogenic diet on Parkinson's patients. We have reported in the past how Parkinson's sufferers have experienced relief when consuming large amounts of coconut oil.