“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...
Some lacto-fermented foods like garlic, Chinese black bean paste, or spicy pepper mash, take one to three years before they’re considered fully mature!
—The Original Slow Food
I purchased two pickl-its from you about a year ago and I just love them!
—Valerie H, California