News regarding traditional wisdom and native diets regarding nutrition.
There is nothing natural about this milk. They’ve managed to increase its protein and calcium content by separating the milk into its five components (water, butterfat, protein, lactose, and vitamins and minerals), then removing the lactose altogether and recombining the rest in different proportions. More information about their process is unavailable since it falls under “proprietary” secrets. We wonder if sacrificing good fats, vitamins, and minerals are an appropriate price for increased protein and calcium content. Note that the calcium has been added without including important co-factors like vitamin K that move calcium into the bones and keep it from damaging the heart.
As one of the most well-known fermented vegetables, besides sauerkraut, kimchi has both a large following and a long history. One bite of the sour, spicy, crunchy condiment will reel you in for good. It’s no wonder it has been one of Korea’s most beloved foods for generations! Kimchi has been touted as one of the most healthful foods in the world. And it’s no wonder as those flavors that give kimchi its distinct flavor also pack a nutritional punch. Here's how you can make it at home.
One of the most damaging theories in human nutrition espoused by government authorities such as the USDA, is that all calories are equal, and that watching one's calorie intake has a positive effect on one's health. One look at the nation's health and rising obesity rates should give us a pretty good clue that this theory is false. A recently published article authored by Dr. Sean C Lucan from the Department of Family and Social Medicine, Albert Einstein College of Medicine/Montefiore Medical Center in New York, and Dr. James J DiNicolantonio from the Department of Preventive Cardiology, Mid America Heart Institute at Saint Luke’s Hospital in Kansas City, exposes the fallacies of such thinking and public policy, and its harm on public health.
Making fermented vegetables is both a science and an art. Understanding the biological processes behind vegetable fermentation can take you a long way in making simple, delicious batches of kraut. But it is the practice of making them again and again that teaches us what goes into the best batches of these living foods. It is true; each batch of sauerkraut is a little different than the last. The condition under which it is made greatly affects the end result, but so does the vegetable itself and its origin. Microbes from the soil make their way onto a head of cabbage and then into your final product. In order to make the most of this process, it is helpful to understand how to manipulate the process to create the best kraut.
Sitting down to a big meal with family and friends can be a source of great joy and wonderful memories. By adding fermented foods to your table you provide enzymes and probiotics to aid in the digestion of those ubiquitous and comforting Thanksgiving foods. The microorganisms in these foods are wonderful; and the flavors created through fermentation are unparalleled. Layering the meal with these foods, or simply adding one or two, keeps things both easier on the belly and more interesting for those unfamiliar with the practice of home fermentation. There are many ways to incorporate these foods into your Thanksgiving meal. Sweet treats are prevalent this time of year and many of us will spend a bit of time baking during this week of Thanksgiving. There are a few ways to add culture even to the dessert table.
Turkey, stuffing, mashed potatoes, and gravy - cranberry sauce, pumpkin pie, and dinner rolls - these are the traditional foods of Thanksgiving. They are hearty and comforting, filling and tasty, carb and sugar-laden. Thanksgiving might be a feast day in which we give thanks, but for those whose health dictates a low-carb diet, Thanksgiving might seem like nothing but a plate of turkey. Here’s a little secret, though: the familiar flavors of your Thanksgiving favorites can be had without piling on the carbs.
More research continues to come in from Europe showing the many health benefits of consuming milk fresh from the animal in its raw state. Such information is vigorously opposed here in the U.S. to protect the large, subsidized processed milk industry. Raw milk is so popular in Europe that many countries allow you to buy it from refrigerated vending machines that are stocked fresh each morning. The latest study appeared in the Journal of Allergy and Clinical Immunology. The study followed 983 infants from rural areas in Austria, Finland, France, Germany, and Switzerland, for the first year of life, covering 37,306 person-weeks. Acknowledging that breast milk is the best way to build a child's immune system in the first year of life, the study looked at cow's milk consumption from both processed milk and fresh raw milk.
Whether we want to think about it or not, our bodies are actually largely made of up bacteria. One study found that we are comprised of ten times more bacteria than human cells. So it may even be an understatement to say that paying attention to our microbial makeup is critical. Defining probiotics is actually a bit tricky, as many see them as a supplement or a pill. Probiotics are not confined to something you have to purchase and swallow. In fact, some are finding that supplemental probiotics are not nearly as effective as naturally occurring beneficial microbes. Learn more about rebuilding your microbiome with probiotic and prebiotic foods.
Celebrating the Thanksgiving holiday is just as much about food these days as it is about being thankful, so menu planning is key to a successful feast. Discovering how to plan a completely gluten free Thanksgiving meal (free of strange substitutions and not lacking in flavor) is definitely something for which to be thankful.
One of the beauties of fermentation is how very diverse the foods created through the process can be. Not only does this give us a variety of delicious ways in which we can partake in the enzymes, probiotics, and other benefits of fermented foods, it also gives us a variety of microorganisms, as each of these foods contains their own microbial identity. Indeed, eating fermented foods of all varieties is a good way to guarantee a variety of microbes in your diet. Drinking fermented beverages is a tasty way to add fermentation to your meal. Kombucha tea, a fermented sweet tea, is one such tonic.