Nutritionist Sally Fallon reveals in her fascinating book, "Nourishing Traditions," the incredible health benefits of ancient foods and inspires us to return to this way of eating to recover our health. In days of old, crops were grown in the spring, harvested in the summer and fall, and then preserved through the process of lacto-fermentation to continue to provide food throughout the winter.
This was possible because of lactobacilli bacteria, which is naturally present on the surface of all living things, especially on the leaves and roots of plants and in raw, unpasteurized dairy products. Under certain conditions, lactobacilli will convert the starches and sugars in vegetables, fruits and dairy products into lactic acid, which is a natural preservative that inhibits the growth of putrefying bacteria. The lactobacilli also produce enzymes that enhance digestibility and increase vitamin and mineral levels in the food.
Natural antibiotic and anti-carcinogenic substances are also produced. In addition, lactic acid promotes the growth of healthy intestinal flora and alchemically creates hydrogen peroxide that oxygenates the blood.
The traditional process of fermentation begins with first washing and cutting up vegetables or fruits and mixing them with herbs and spices.
They are then pounded briefly to release juices, mixed with a solution of salt water and then put into airtight containers where they remain at room temperature for several days. After that, they are stored in a cool, dark place where they will keep for several months. Now, culture starters are available containing healthy microflora and beneficial yeasts that provide a nutrient-rich base for fermentation without the need for salt. Today fermented foods can be purchased in stores, but many of them have added vinegar or have been pasteurized, which destroys the beneficial microflora. Historically, the American Indians pounded vegetables and put them in vessels below the ground, where they were stored for months or even years.
In Europe, sauerkraut is perhaps the most popular fermented food. It is made from cabbage, which is known for its anti-cancer properties and high levels of vitamin C and major minerals. The ancient Romans valued sauerkraut for its medicinal properties. In 18th century England, Captain Cook stored 60 barrels of sauerkraut on his ship before embarking on a 27-month voyage. During that entire time not one sailor came down with scurvy, a debilitating condition caused by vitamin C deficiency, which was common on the high seas.
Cucumbers, beets and turnips were also typically fermented in Europe. In Russia and Poland, green tomatoes, peppers and lettuces were favorite cultured foods. Ketchup, chocolate, coffee and tea were also originally fermented foods.
Oriental people prepared and ate cultured foods with every meal. The Korean food kimchi is a fermented blend of cabbage, carrots, green onions, ginger, garlic and hot peppers. The Japanese eat fermented umeboshi plums, miso, soy sauce, nato, and tamari. The Chinese government distributes cabbage to the population each fall to ferment and store through the cold winter months. The Indonesians eat tempeh, which is fermented soy. It is important to note that the only soy foods that the body can actually digest and tolerate are fermented. Unfermented soy products such as soy milk and tofu are actually harmful to health.
Kefir, which means "feel good" in English, is a fermented dairy product originally from the region of Turkey where it is believed Noah's Ark was discovered. It is said that kefir was a gift from the gods, and that the gods told the Turkish people to never reveal the secret of how it was prepared. However, legend has it that the Russians heard of the healing, rejuvenative properties of kefir and tricked the Turks into giving them the recipe. Even today, Russian schoolchildren receive a glass of kefir daily, compliments of the government.
Kefir can be easily made by adding a starter culture of beneficial microflora to milk. Raw organic milk from grass-fed cows or goats is best, since pasteurization kills the beneficial enzymes normally present in milk. Cultured or soured milk products are common throughout the world, including Scandinavia, the Middle East and India. Crème fraiche, a soured milk product, is used in France in many recipes. Cultured butter and fermented cheeses are also common throughout Europe. Yogurt is a cultured milk product that has some helpful microflora, but does not have the potent probiotic properties or beneficial yeasts inherent in kefir.
Any food can be cultured. During the fermentation process, even high-glycemic foods such as fruits, carrots, beets and sweet potatoes are beneficial as the microflora eat the sugars in these foods, rendering them harmless to the body.
Fermented dairy products provide numerous benefits. During fermentation the casein, or milk protein, is broken down, making it more digestible. Vital enzymes that are destroyed during pasteurization may be restored, including lactase, which enables us to digest the milk sugar lactose. Donna Gates believes that no one is actually lactose-intolerant. She feels that it is the lack of a healthy inner ecosystem that prevents us from being able to digest dairy products. She herself was unable to digest milk for 25 years until she discovered how to balance her ecosystem.
She now has raw and cultured dairy products on a regular basis. She believes raw butter to be an important food for the recovery of autistic children because of its content of high-quality essential fats, conjugated linoleic acid (CLA) and butyric acid. Her Body Ecology Diet, which incorporates food combining, the blood-type diet, and aspects of Chinese medicine, is also excellent for anyone who would like to recover from chronic candidiasis, digestive problems, cancer, fibromyalgia, multiple sclerosis, arthritis, osteoporosis, depression, or for anyone who would like to reach the peak of health.
Donna has recently introduced a new cultured food into her diet: kefir made from the juice of young green coconuts. This delicious drink nourishes the body, cleanses the liver and enhances digestion. While most fermented foods can be quite tart and tangy, coconut kefir has a sweet aftertaste.
A scrumptious fermented pudding can also be made from the pureed coconut meat. Rich in anti-microbial and anti-parasitic lauric acid and balanced amounts of calcium, magnesium, sodium, potassium and vitamin C, these foods are a tonic for exhausted adrenal glands and emotionally stressed systems.
I personally had a profound experience just five days after beginning the Body Ecology Diet, which included drinking coconut kefir twice daily and eating cultured vegetables with every meal. Having a history of dental problems, I have always had a build-up of tartar behind my lower front teeth, regardless of regular professional cleanings. On the fifth day of being on this diet, the tartar buildup easily came right off my teeth when I brushed them in the morning. I was astounded! The only thing I can surmise is that my body chemistry had changed to a more alkaline pH, which facilitated the disintegration of the tartar. Others have reported numerous benefits from eating this way, including healthy weight loss, improved digestion, elimination of joint pain, easier, cleaner menstrual periods, improved vision, more beautiful glowing skin, and a general feeling of well-being. In time, many people find that they no longer need their antidepressants.
Eating cultured foods on a regular basis is the most effective way to heal a leaky gut, a condition that exists because of a weakened and often inflamed permeable intestinal membrane, which allows undigested food particles to enter the blood stream. Crohn's disease, colitis, irritable bowel syndrome, chronic allergies and immune system disorders are all ultimately caused by this problem. In fact, most of the population has this condition because of diet and lifestyle.
Many people believe that taking probiotic supplements such as acidophilus capsules is sufficient for populating the intestines with beneficial microflora. However, without the foundation established by dietary sources of probiotics, the microflora in the supplements cannot properly colonize the intestines.
By including fermented foods in our diet, we can reestablish a healthy inner ecosystem, which protects us from harmful pathogens and environmental toxins. We can then eat foods such as raw eggs and raw meats (as our ancestors did) without fear of getting salmonella, E. coli or parasites. Even if we did pick up these things we might have some slight discomfort, but we wouldn't become seriously ill as we do now.
The ancients knew the powerful magic that nature gave them to stay strong and healthy. We, too, can carry on the traditions that enabled many generations to survive through the ages and ensure a healthy future for our children and the planet that we live on.
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