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WHAT ARE TRADITIONAL FOODS?
To learn even more about making Traditional Foods, consider purchasing the cook book Nourishing Traditions by Sally Fallon & Mary Enig PHd

The diets of healthy primitive and non-industrialized people contained no refined or denatured foods such as refined sugar, corn syrup, white flour, canned foods, pasteurized, homogenized, skim or low fat milk, refined or hydrogenated vegetable oils, protein powders, artificial vitamins, additives or colorings.

Instead, all traditional cultures consumed some sort of animal protein, whole raw milk and fermented food and beverages. Along with soaked, sprouted, fermented or naturally leavened grains and legumes. These methods neutralize naturally occurring anti-nutrients in these foods, such as phytic acid, enzyme inhibitors and tannins. Traditional cultures valued foods high in animal fat and rich in vitamin A and D from hormone/anti-biotic free organ meats, butter fat, egg yolks, fermented cod liver oil and meat from grass fed and pastured animals. Foods that we have been told were bad for us are now slowly being recognized as the elixir of good health!

 
The Benefits of Lacto Fermented Foods
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Lacto Fermented Foods, consider purchasing the 90 minute DVD
"Cook Your Way To Wellness"
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The natural bacteria's, which produce lactic acid fermentation, are destroyed in pasteurized and cooked foods, but are essential to maintain healthy intestinal flora and control acidity. These wonder foods which are fermented (not pickled in vinegar) may help protect against infections and fungi. Fermented foods and beverages also provide fiber, which aids digestion and may help prevent serious digestive disorders, which may be the root cause of many illnesses. The benefits of lactic acid are numerous and here are just a few examples:

  • Prevents decay not only in food but also in the bowels.
  • Stimulates the peristaltic movement of the intestines.
  • Assists in the circulation of the blood
  • Has a harmonizing effect on the stomach and strengthens the acidity of the gastric juice when production lags and reduces acidity when production is up.
  • Lactic acid also encourages the function of the pancreas, which in turn stimulates the secretions of all the digestive organs and is of special importance to people with diabetes.

References:
Making Sauerkraut By: Klaus Kaufman and Annelies Schoneck

 
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