Archive for the ‘Fermented Foods’ Category

Fermented Cod Liver Oil, Vitamin Butter Oil and Coconut Ghee

Friday, June 10th, 2011

Green Pasture makes three products that are worth trying. These are popular with the people who like to eat traditional diets..

They are created in the traditional foods method, similar to what Dr Weston Price found the ingenious communities eating in his research.. If you want that X-Factor (vitamin K2) Weston Price talked about go for the Butter Oil, if you want vitamins D3 and A in a traditionally-prepared non-processed fish oil go for the Fermented Cod Liver Oil.. If you love coconut oil checkout the coconut Ghee..

Fermented Cod Liver Oil:
“Many of the great historical cultures had one sacred food which they relied on to ensure strong mind, body, and spirit; fermented fish/fish liver oil. The Might Roman Soldier was given a daily ration of fermented fish oil. The Stoic Scandinavian Viking had a drum of fermenting cod livers outside the door of his home. Grandma always had a bottle of cod liver oil in the back cupboard.”

High Vitamin Butter Oil:
“Combines X-Factor™ Gold High Vitamin Butter Oil with Blue Ice™ Fermented Cod Liver Oil to provide our community with a pure, clean and nutrient rich sacred food.”

Organic Coconut GHEE:
“A perfect blend of non-heated butter wax extract and organic, virgin coconut oil will make this the family favorite for all your cooking, baking and nutritional fat needs. Casein and lactose free”

What is Ghee any way?
Ghee is widely used in Indian cuisine. However, it is mentioned in the Epic of Gilgamesh, and is probably Akkadian in origin. In many parts of India and Pakistan, especially in Punjab, Haryana, Gujarat, Maharashtra, Bengal, Orissa and many other states, rice is traditionally prepared or served with ghee (including biryani).

In the Bharuch district of Gujarat, Ghee is served with kichdi, usually an evening meal of yellow rice with curry, a sauce made from yoghurt, cumin seeds, kari leaves, ghee, cornflour, tumeric, garlic and salt. Ghee is also an ingredient as well as used in the preparation of kadhi and used in Indian and Pakistani sweets such as Mysore pak, and different varieties of halva and laddu. Punjabi cuisine prepared in restaurants uses large amounts of ghee. Naan and roti are sometimes brushed with ghee, either during preparation or while serving.

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About Soy

Friday, January 7th, 2011

Soy is currently a controversial topic among vegetarians, most non vegetarians may be unaware of the dangers of soy!

Many ancient Asian cultures consumed soy and boasted about its benefits, it must be healthy, right?

Right and wrong. You must know more about soy before answering this question. Modern soy foods are frequently not prepared in such a way as to neutralize many anti-nutritive qualities. The ancients figured out how to prepare soy to make it eatable and even healthy. We, or own modern food corporations forgot how to make soy foods or chose not to care.

Soybeans contain very high levels of the aforementioned phytic acid and enzyme inhibitors, and also contain high levels of phytoestrogens (isoflavones). These substances, far from being the panacea that they are claimed to be, are potent endocrine disruptors and goitrogens–substances which depress the thyroid.

Heat does not neutralize these substances, nor does sprouting in the case of the soybean.

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The only way to neutralize all of the difficulties with soybeans and truly unlock their nutritional value is to ferment them by ancient traditional methods into tempeh, miso, natto or traditional soy sauces such as shoyu and tamari.

I have, and I advice you to, refrain from consuming soy in any other form specifically: tofu, texturized (or hydrolyzed) vegetable protein (TVP or HVP), soy protein powder, soy protein isolate, soy lecithin, soy nuts, soy nut butters, soy cooking oil, soy milk and other soy “dairy” products, and imitation soy “meat” products of all kinds.

You should only consume soy in these forms (if prepared the old fashioned way): tempeh, miso, natto or traditional soy sauces such as shoyu and tamari.

Lacto Fermentation

Friday, January 7th, 2011

lacto-fermentation is a method of food preservation which was used before refrigeration or canning. It is extremely easy to do and it does not involve using boiling water or heat of any kind.

When using lacto-fermentation, food enzymes are preserved, and there is actually an increase in enzyme content and vitamin content.

Just about any vegetable or fruit may be naturally preserved in this way. There are also a variety of healthy beverages which may be produced using lacto-fermentation techniques

What’s Wrong with Grains?

Friday, January 7th, 2011

There are issues with eating grains.
I’ve cut down on my consumption of grains.

One of these issues is Mycotoxins.

The other issue is phytic acid and other enzyme inhibitors that are found in all grains, nuts and seeds.
Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract and thus interferes with the absorption of these substances. Enzyme inhibitors can interfere with digestion.

Heat does not neutralize phytic acid or enzyme inhibitors. For this reason, all grains, nuts and seeds should either be sprouted, soaked in an acidic medium (such as lemon juice or whey), fermented or sour-leavened in order to make them more digestible and nourishing. Many people who are allergic to grains can tolerate them when they are prepared in this way.

Corn is a little different–it must be soaked in a solution of water filtered through dolomite powder in order to free up its vitamin B3 content for human absorption.

Fermented Foods of the World!

Tuesday, December 14th, 2010

All the links below link to Wikipedia articles for more info on each of these fermented foods

Fermented Foods:



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