Increase Eating Raw Foods (and like it, too!)

CSA Photo “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!)
  • Kefir
  • Butter made from grass-fed raw milk
  • Fruit

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:

  • Miso
  • Sauerkraut
  • Kimchi
  • 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
  • Sushi
  • 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!
Red Cabbage Photo

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.

Tip Star 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!

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