News regarding traditional wisdom and native diets regarding nutrition.
The alternative health/natural foods world was shocked yesterday by a new report published by Dr. Kaayla T. Daniel, PhD, stating that "fermented" cod liver oil is allegedly not what it is advertised to be according to lab testing. The report suggests that the product is rancid and adulterated. This "fermented" cod liver oil is fully supported by the Weston A. Price Foundation, where Dr. Daniel currently serves as Vice President. David Gumpert of The Complete Patient broke the story yesterday (Saturday August 22, 2015), but his website is currently down at the time of this writing. The significance of this report cannot be understated, since the company manufacturing this "fermented" cod liver oil has a virtual monopoly on the product, with many consumers depending upon it for health purposes. Some, such as Dr. Ron Schmid, have gone so far as to claim that the product has damaged their health. We are expecting a rebuttal from Green Pasture, the company in question, and will post a link to it as soon as they publish it. As the owner and founder of Tropical Traditions, I take the matter of transparency and integrity of food products very seriously, and I encourage the Weston A. Price Foundation to conduct a full investigation into this matter, and cooperate with Dr. Daniels. We, along with everyone else in the alternative media and natural food industry, will be watching very carefully to see how Dr. Daniels is treated in her effort to protect consumers' health.
Salsa is widely loved for its ability to spice up - or simply add flavor to - any dish, Mexican-themed or not. Unfortunately, it is hard to find good salsa in regular markets. With the high pesticide content of peppers, tomatoes, and onions along with the genetic modification of tomatoes, what was once a healthful addition to the meal has now become a big question mark on the table. To really get the most bang for your buck, making homemade salsa from ingredients you know and trust is always your best bet. While ingredients can be combined into a spicy concoction and then canned to preserve them, many are coming around to fermentation as a means of making delicious, organic salsa. Here's a recipe you can use to make your own fermented salsa.
About one in three Americans now has diabetes or pre-diabetes. That's nearly 80 million people, the majority of whom suffer from type 2 diabetes – a preventable and, often, reversible condition. The problem is that many Americans are unaware that the foods they're eating could be setting them up for a dietary disaster, and this isn't their fault. Public health guidelines condemn healthy fats from foods like butter and full-fat dairy and recommend whole grains and cereals – the opposite of what a person with diabetes, or any person really, needs to stay healthy. For the last 50 years, Americans have been told to eat a high complex carbohydrate, low saturated fat diet. Even diabetics have been told to eat 50 to 60 percent of their daily calories in the form of processed carbs! Research, including a new study involving dolphins, again suggests that this movement away from traditional full-fat foods is contributing to the rising rates of diabetes and metabolic syndrome across the globe.
There are dozens of chain restaurants from which we can choose when we go out to eat. Some are fast-food eateries with counters for ordering, and others are traditional sit-down table service restaurants. Probably McDonalds is the most well-known fast-food chain, but dozens of other chains dot the landscape of towns and cities throughout America. As of 2012, there were 263,944 fast food restaurants in America with a combined revenue of well over $100 billion. If we set aside all the reasons for eating in specific fast-food restaurants, and only focus on the quality of food that is served, then where should we eat? Which restaurants offer the least toxic food? It might appear that we have dozens of choices, but this is actually an illusion. The difference between one fast-food restaurant and the next is negligible when considering the high levels of toxic ingredients that are in the food.
Much like milk kefir grains, the origin of water kefir grains is shrouded in mystery. One thing is known, however, about this fermented beverage – it is one of the tastiest cultured foods you can consume. Many liken it to making your own probiotic soda without the high sugar content. Indeed, a refreshing carbonated beverage can be made from water kefir through an airtight second fermentation. The first fermentation is where it begins, though, with a simple mixture of water kefir grains, sugar, and water. Many additions can be made to water kefir – even during the first fermentation – and it is up to the home brewer to decide for themselves what it is that they and their grains prefer.
Besides the health benefits, one of the many wonders of using lactic acid fermentation as a means of preserving food is its versatility. While this recipe has that perfect dill and garlic cucumber pickle flavor, the recipe can be applied to any similar organic vegetable coming from the garden or market such as zucchini, yellow summer squash, Swiss chard stems, and even organic watermelon rinds. One of the more important facets of learning the art of vegetable fermentation is to be able to identify when a vegetable has fully fermented. There are a wide range of recommended days for the fermentation process, which can leave the home-fermenter perplexed. Instead of relying on these recommendations which may only apply in certain circumstances or climates, it is often better to look for signs of complete fermentation.
Fermented foods have taken off in popularity in recent years with some recommending the consumption of at least one fermented food at every meal. They aid digestion by providing enzymes and probiotics and have been shown to have a host of benefits for everything from gut health to cancer to brain functioning. So there is no question that eating fermented foods daily – and even at every meal – is a great idea. While the practicality of such an endeavor can seem overwhelming, a bit of strategy and awareness will make these foods fall effortlessly into the meal.
Healthy Traditions has announced that it has added Glyphosate-Tested Heirloom Turkey Hard Red Winter Wheat to its network of GMO-tested and Glyphosate-tested food. Turkey Hard Red Winter Wheat is an heirloom variety of wheat first brought to America in the 1870s by Mennonites immigrating from Russia. Once the predominant wheat of Kansas, it was eventually replaced with modern higher-yielding varieties of wheat by the 1940s. It is quite rare today, not used in commercial agriculture, but mostly grown by small-scale family farmers.
Every five years, the US Departments of Agriculture (USDA) and Health and Human Services (HHS) convene a 15-member panel to update the nation’s dietary guidelines. The panel’s mission is to identify foods and beverages that help you achieve and maintain a healthy weight, promote health, and prevent disease. In addition to guiding the public at large, the guidelines significantly influence nutrition policies such as school lunch programs and feeding programs for the elderly. The Dietary Guidelines Advisory Committee (DGAC) scientific report is an integral part of this process, as it serves as the foundation for the development of the dietary guidelines. The DGAC submitted its 2015 Scientific Report to the HHS and USDA in February 2015, which, to many people’s surprise, included the elimination of warnings about dietary cholesterol. Another remarkable turnaround is the Advisory Committee’s revised stance on fats. As noted in a recent Journal of the American Medical Association (JAMA)paper, the latest advisory report reverses nearly four decades of nutrition policy.
It might sound outlandish, but the idea that your diet can have a huge effect on your emotions has become the focus of an exciting new area of psychological research. The latest addition to this growing body of research comes from psychologists at the College of William & Mary, and finds a link between a diet high in fermented foods and reductions in neuroticism and social anxiety.