Not exact matches
Many of us have read Nourishing Traditions, or at least become familiar with the perspective that it offers: soak, sprout, or sour your grains, nuts, and legumes, eat meats from pastured animals, drink and eat raw dairy, eat whole, organic
foods, seek out
traditional superfoods like
fermented cod liver oil, learn how to
prepare food traditionally, and become truly nourished!
--
Traditional ways of
preparing those
foods need to be observed and re-learned — there is great wisdom and knowledge there — soaking, sprouting,
fermenting reduce phytic acid to a tolerable level and increase the phytase content (enzyme which «breaks down» phytic acid)-- that's why sour dough bread is health wise far superior to yeast leavened bread!
I think in light of all of this wonderful information, it behooves us to turn back to the
traditional ways our ancestors used in
preparing their daily
food menu, to consume more
fermented foods, and not rely as heavily on refrigeration and freezing of our
food supply as a means of preserving our
food.
Preparing Traditional Healing
Foods for autism, ADHD - including
fermented foods (saurkraut, kombucha)