“It is easier to change a man’s religion than to change his diet.” – Margaret Mead
About seven years ago, we discovered the informative recipe book, “Nourishing Traditions” (NT), and its educational-organization, Weston A. Price Foundation (WAPF).
NT and WAPF’s views were familiar to us – they talked our kind of “food-talk”, focusing on good old-fashioned bone-broths, meat & potato-style dinners, “normal” vegetables and side-dishes like baked beans.
We were intrigued by the emphasis they placed on condiments and side-dishes – sauerkraut, cucumber pickles, pickled beets – all of which were common mealtime foods during our Midwest childhoods. This was the part of NT & WAPF that set them apart, making them intriguingly unique, as well as, “traditional”.
We didn’t have to “change” our diet!! What could be better!
Our enthusiasm screeched to a halt, though, when we read a comment by Sally Fallon, co-author of “Nourishing Traditions”, suggesting at least 30% of the daily-diet should be raw-food based.
Visions of chicken-pot pies were replaced with an endless, tiring parade of carrot sticks, broccoli and cauliflower florets, as well as raw-nut pie crusts.
There was no way we’d ever stick with it!
Raw Food is Nutrient-Dense Living-Food
Continuing to read through “Nourishing Traditions”, it became clear that my view of “raw” was too narrow! I’d been thinking that heat-treated foods – baked, steamed, boiled, fried, poached, blanched, par-boiled, simmered – were the classic definition of “raw”. Food we eat on a regular basis, fitting that definition, include:
- Lettuce Salads with a wide-range of raw vegetable toppings
- Rice Salads (okay, that’s cooked) loaded with raw, chopped veggies!
- Grass-fed raw milk (not pasteurized!)
- Butter made from grass-fed raw milk
That wasn’t enough to get us up to the recommended 30% level.
But, I discovered there is a huge range of foods that ARE considered to be raw:
- Lacto-fermented Dilled carrots
- Naturally-brewed or aged soy sauce
- High-quality fermented fish sauce
- Fermented cod liver oil
- Aged “raw” cheese
- Brine-cured olives
- “Pickled” herring
- Cold-smoked fish
- Naturally-brewed soy sauce
- Fermented fish sauce for Thai and Asian foods
- Soaked crispy nuts (almonds, walnuts, pecans)
- Wide-variety of dehydrated fruits and vegetables
We Only Needed a Little Fine-Tuning!
Not only are lacto-fermented foods, such as, sauerkraut considered “raw”, but the nutrition is more easily available and digestible! Raw-food lovers list the following health benefits of lacto-fermented foods:
- Contain lacto-bacillus (Acidophilus)
- Promote good intestinal bacteria populations
- Contain living, dense enzymes
- Easier on digestion system
- Used by many people in healing and overcoming serious illness
- Fermented vegetables do not cause flatulence like raw, unfermented vegetables
- (Living Foods)
Mary Poppins may have used a spoonful of sugar to make the “medicine” go down, but fermented foods are a better real-life strategy, letting “Food be your medicine”, as urged by Hippocrates, the “father” of medicine.
Pickl-It lacto-fermented food system makes it easy for you to create a wide-range of your own favorite “raw” foods, with glass fermenting containers ranging from condiments to large-batches of sauerkraut.
|You just might eat more healthy “raw” food than you think! Be sure to count the lacto-fermented foods, including all vegetables, miso, traditional soy, fish sauce, kefir, aged cheese, nuts, fresh fruit, yogurt, cultured cream, just to name a few!|
|by Kathleen in Research | Permalink|
Did you know...
In colonial times, and later, on farms and in villages, homemakers expected to “put down” some pickles in stone crocks, and to “put up” some pickles and pickle relishes in glass jars.
—Put Down, Put Up
I love the new lid cover covers! I thought they would be some sort of garish primary colors, rather than these harmonious variations on milk, cream, mint, and grass! Your system is brilliant!
—Vesna G, Iowa