News regarding traditional wisdom and native diets regarding nutrition.
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.
We all know that salad sprouts are good for us, especially when we take the time to grow them at home. What's more is that in the process we're literally growing food in our own kitchen. It's a simple, doable process that anyone can follow with a little time and some good seeds. Using all of those sprouts is another story. Staring down a big bowl of fresh sprouts can make you wonder how you will find nutritious and tasty ways to use them all. In the traditional foods kitchen, there are myriad ways in which to incorporate them - mostly raw, some cooked, but all unique and delicious.
Reps. G.T. Thompson (R-PA) and Joe Courtney (D-CT) recently introduced the School Milk Nutrition Act of 2015, which seeks to increase dairy consumption in children by mandating low-fat and non-fat flavored milk for each school meal. As usual, there are powerful interests involved: the dairy industry, looking to regain market share, is very much in support of the new bill. The bill completely ignores the evidence indicating that whole dairy, as opposed to low-fat or non-fat, is the healthier option. Research has shown that consuming whole-fat dairy lowers the risk of diabetes, heart disease, and bowel cancer, and causes less weight gain compared to low-fat and non-fat dairy. The federal government, and the sponsors of this bill, rely on outdated ideas pointing to saturated fat as the enemy despite current research that says otherwise.
Despite a growing body of evidence that low-fat diets are harmful to health, the 2015 Dietary Guidelines for American Committee (DGAC) continues to recommend failed low-fat advice in its latest Advisory Report and request for public comment. The Weston A. Price Foundation, a nutrition education foundation, recently filed comments that detail serious inconsistencies and bias in the Report. For example, the Committee recommends avoidance of red meat, but notes serious nation-wide deficiencies in protein, iron and zinc, nutrients best supplied by red meat. In addition, the Report continues warnings against animal fats like butter and lard, while urging increased consumption of omega-6 vegetable oils. Animal fats provide vitamins A and D, nutrients also lacking in the American diet, while the omega-6 vegetable oils are linked to cancer and heart disease. “The tragedy is that these unscientific and agenda-driven guidelines are applied to breakfast and lunch in schools and day-care centers,” says Sally Fallon Morell, President of the Weston A. Price Foundation. “For example, growing children need the nutrients in the butterfat of whole milk, but whole milk is not allowed in federally funded meal programs.”
Wheat grass is the young green shoots of the wheat plant. Like sprouts, this young growth creates a most nutrient-dense source of vitamins, minerals, and chlorophyll. What’s more is that wheat grass can be grown and juiced in the home kitchen. Growing wheat grass at home can be done in large or small quantities, depending on the number of servings desired and whether or not you wish to make larger batches and store shots of wheat grass in the refrigerator or freezer.