http://heartwhispers.weebly.com/soak--sprout.html
For digestion and nutrition ~ Soak and Sprout...
Vegetariantimes.com/blog/how-to-soak-and-sprout-nuts-seeds-grains-and-beans
Why do we Need to Soak and/or Sprout Nuts, Seeds and Grains?
In a nutshell (pun intended), there are two reasons: phytic acid and enzyme inhibitors.
Phytic acid prevents premature germination of the seed and helps the seed to store nutrients
for germination and growth. When that seed is consumed, phytic acid impairs mineral absorption.
There are also enzyme inhibitors within these seeds that impair the digestion of proteins.
(This is one reason why beans cause such digestive upset.)
Soaking inactivates the phytic acid and enzyme inhibitors,
which leads to greater nutritional value and less digestive discomfort.
How to Soak and Sprout
The simplest way is to put about 1 cup of RAW nuts, seeds or grains
into a quart mason jar
with 2 tsp sea salt and filtered water.
***The nuts MUST be raw.***
ie not roasted or salted.
You can buy a special sprouting lid
or you can use the ball ring with cheesecloth
or a piece of screening cut to fit inside the ring.
Soak for the recommended amount of time.
Drain and rinse well.
If you would like to continue to the sprouting stage, use the chart as a guide,
Nutritionstripped.com/guide-to-soaking-and-sprouting
and continue to rinse and drain at least every 12 hours until you are happy with them.
Simply place the jar upside down, tilited slightly
(a dishdrainer works well), so that it can drain effectively.
| Whispers Of The Heart |
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For digestion and nutrition ~ Soak and Sprout...
Learn how to heal digestion, heartburn, bloating, bowel
♪ Secret Garden - Hymn to Hope ♪
Soak chia in yoghurt or cocnut cream for a few hours to make a pudding or breakfast, add any fruit
Vegetariantimes.com/blog/how-to-soak-and-sprout-nuts-seeds-grains-and-beans
Why do we Need to Soak and/or Sprout Nuts, Seeds and Grains?
In a nutshell (pun intended), there are two reasons: phytic acid and enzyme inhibitors.
Phytic acid prevents premature germination of the seed and helps the seed to store nutrients
for germination and growth. When that seed is consumed, phytic acid impairs mineral absorption.
There are also enzyme inhibitors within these seeds that impair the digestion of proteins.
(This is one reason why beans cause such digestive upset.)
Soaking inactivates the phytic acid and enzyme inhibitors,
which leads to greater nutritional value and less digestive discomfort.
How to Soak and Sprout
The simplest way is to put about 1 cup of RAW nuts, seeds or grains
into a quart mason jar
with 2 tsp sea salt and filtered water.
***The nuts MUST be raw.***
ie not roasted or salted.
You can buy a special sprouting lid
or you can use the ball ring with cheesecloth
or a piece of screening cut to fit inside the ring.
Soak for the recommended amount of time.
Drain and rinse well.
If you would like to continue to the sprouting stage, use the chart as a guide,
Nutritionstripped.com/guide-to-soaking-and-sprouting
and continue to rinse and drain at least every 12 hours until you are happy with them.
Simply place the jar upside down, tilited slightly
(a dishdrainer works well), so that it can drain effectively.
Are you SOAKING and SPROUTING your Grains, Nuts and Seeds?
Way Better Snacks are!
WHY?
These foods are nutritional powerhouses that provide
a wealth of beneficial vitamins and nutrients to feed the human body and soul.
But in order to capitalize on their nutritional profile
and protect ourselves from natural toxins that protect them but harm us,
they need to be soaked anddehydrated or sprouted.
Some of the principle reasons why soaking is beneficial to our health:
it removes anti-nutrients like phytates, tannins and goitrogens and helps to neutralise enzyme inhibitors;
it increases the potency of nutrients such as Vitamin B and makes proteins more readily available;
it eradicate toxins contained in the colon
and encourages the growth of beneficial bacteria like lactobacilli
which we know is vital for intestinal and colon health;
and promotes the growth of healthy enzymes vital for healthy digestion.
Nuts, grains and seeds are one of the ultimate gifts from God.
To ensure survival of the species, nuts, grains and seeds contain inherent toxic inhibitors
that protect the plant from germination until the ideal conditions are present.
It is not until they get wet and there is sufficient moisture that they germinate.
This natural protective phenomenon is a wonderful thing for the survival of the grains, nuts and seeds.
But if not neutralised before consumption by humans,
it can really wreak havoc in our digestive systems if consumed in vast amounts.
Have you ever noticed after eating a lot of grains, nuts or seeds that you have a horrible stomach ache?
These toxic substances that protect grains, nuts and seeds
from destruction from insects and microbes
act as enzyme inhibitors in the human digestive process and spell bad news for our health
if we get too greedy without soaking them!
We are all familiar with the most well known digestive enzymes that we learnt in Biology 101,
protease, which digests protein,
lipase, which digests fats,
and amylase, which digests carbohydrates.
Well, these ingenious protective components on nuts, seeds and grains
are not such happy chappies inside the human body.
It only makes sense I suppose.
What do warriors do? They wage war! Well, they wage a war of sorts.
They act as enzyme inhibitors upon entering the body
and interfere with the chemical order of our natural enzymic activity.
Another problematic component contained in grains is the presence of phytates.
There are a lot of anti-nutrients present in foods that inhibit the absorption of nutrients.
I will just focus on phytic acid, which is ever present in grains.
Nuts and seeds do not generally contain phytates.
But grains are riddled with them.
Health and nutrition panels are always preaching the virtues of whole grains.
But it is in the outer layer or the bran of the grain that the phytic acid is found.
I am not for one minute suggesting that we all switch to the milled and refined grains that have the outer part removed but also every other good part!
Phytic acid inhibits the absorption of iron, calcium, copper, zinc and magnesium,
which makes it a very undesirable little pain if not properly eradicated.
That is where soaking comes to the rescue!
Soaking raw nuts and seeds
increases the nutritional content of Vitamins such as Vitamin A, C and, in particular B Vitamins.
Soaking nuts and seeds in warm salted water activates the beneficial enzymes
that then neutralizes the enzyme inhibitors making them more digestible and easily utilised.
Soaking grains in an acidic warm water solution (I use lemon juice or apple cider vinegar diluted in water) also encourages the production of these friendly enzymes, and beneficial bacteria,
which, in turn, neutralizes the phytic acid in the grains that put such a strain on the digestive system.
I remember the first time I soaked brown rice for 36 hours.
Even though I was told me it would ferment and that was the goal,
I still found it difficult to believe that something so smelly was so good for me!
But since making macrobiotic pickles and cultured vegetables,
I have embraced the virtues of live fermented foods.
By lacto-fermenting foods we are boosting their nutritional profile which enhances the digestive process and the growth of friendly bacteria. Nuts, seeds and whole grains are no different.
They are much easier to digest, and their nutrients are more potent readily available, and they taste a lot bitter if they are first soaked in warm water for varying degrees of time.
If you are saving the nuts and seeds for later use you will need to dehydrate or sprout and dry them.
However, if you are using them in raw smoothies or vegan soups you can just soak and rinse. I do it all the time.
If I am preparing raw almond milk, raw cashew milk or raw macadamia milk for smoothies or soups,
I just soak, rinse, blend and chow.
With grains, I really only eat millet, quinoa, amaranth and brown rice these days.
I always soak, rinse, cook and serve.
A tip that might encourage you to take the extra time to soak grains:
soaking whole grains really softens them up and makes them a lot more light and fluffy.
A lot of people who have told me they don’t like the gritty taste and texture of brown rice are amazed with the difference soaking makes to this grain.
Brown rice more closely resembles white fluffy rice once soaked for 24-48 hours!
Give it a go, You will be pleasantly surprised.
Healthy Blender Recipes
Way Better Snacks are!
WHY?
These foods are nutritional powerhouses that provide
a wealth of beneficial vitamins and nutrients to feed the human body and soul.
But in order to capitalize on their nutritional profile
and protect ourselves from natural toxins that protect them but harm us,
they need to be soaked anddehydrated or sprouted.
Some of the principle reasons why soaking is beneficial to our health:
it removes anti-nutrients like phytates, tannins and goitrogens and helps to neutralise enzyme inhibitors;
it increases the potency of nutrients such as Vitamin B and makes proteins more readily available;
it eradicate toxins contained in the colon
and encourages the growth of beneficial bacteria like lactobacilli
which we know is vital for intestinal and colon health;
and promotes the growth of healthy enzymes vital for healthy digestion.
Nuts, grains and seeds are one of the ultimate gifts from God.
To ensure survival of the species, nuts, grains and seeds contain inherent toxic inhibitors
that protect the plant from germination until the ideal conditions are present.
It is not until they get wet and there is sufficient moisture that they germinate.
This natural protective phenomenon is a wonderful thing for the survival of the grains, nuts and seeds.
But if not neutralised before consumption by humans,
it can really wreak havoc in our digestive systems if consumed in vast amounts.
Have you ever noticed after eating a lot of grains, nuts or seeds that you have a horrible stomach ache?
These toxic substances that protect grains, nuts and seeds
from destruction from insects and microbes
act as enzyme inhibitors in the human digestive process and spell bad news for our health
if we get too greedy without soaking them!
We are all familiar with the most well known digestive enzymes that we learnt in Biology 101,
protease, which digests protein,
lipase, which digests fats,
and amylase, which digests carbohydrates.
Well, these ingenious protective components on nuts, seeds and grains
are not such happy chappies inside the human body.
It only makes sense I suppose.
What do warriors do? They wage war! Well, they wage a war of sorts.
They act as enzyme inhibitors upon entering the body
and interfere with the chemical order of our natural enzymic activity.
Another problematic component contained in grains is the presence of phytates.
There are a lot of anti-nutrients present in foods that inhibit the absorption of nutrients.
I will just focus on phytic acid, which is ever present in grains.
Nuts and seeds do not generally contain phytates.
But grains are riddled with them.
Health and nutrition panels are always preaching the virtues of whole grains.
But it is in the outer layer or the bran of the grain that the phytic acid is found.
I am not for one minute suggesting that we all switch to the milled and refined grains that have the outer part removed but also every other good part!
Phytic acid inhibits the absorption of iron, calcium, copper, zinc and magnesium,
which makes it a very undesirable little pain if not properly eradicated.
That is where soaking comes to the rescue!
Soaking raw nuts and seeds
increases the nutritional content of Vitamins such as Vitamin A, C and, in particular B Vitamins.
Soaking nuts and seeds in warm salted water activates the beneficial enzymes
that then neutralizes the enzyme inhibitors making them more digestible and easily utilised.
Soaking grains in an acidic warm water solution (I use lemon juice or apple cider vinegar diluted in water) also encourages the production of these friendly enzymes, and beneficial bacteria,
which, in turn, neutralizes the phytic acid in the grains that put such a strain on the digestive system.
I remember the first time I soaked brown rice for 36 hours.
Even though I was told me it would ferment and that was the goal,
I still found it difficult to believe that something so smelly was so good for me!
But since making macrobiotic pickles and cultured vegetables,
I have embraced the virtues of live fermented foods.
By lacto-fermenting foods we are boosting their nutritional profile which enhances the digestive process and the growth of friendly bacteria. Nuts, seeds and whole grains are no different.
They are much easier to digest, and their nutrients are more potent readily available, and they taste a lot bitter if they are first soaked in warm water for varying degrees of time.
If you are saving the nuts and seeds for later use you will need to dehydrate or sprout and dry them.
However, if you are using them in raw smoothies or vegan soups you can just soak and rinse. I do it all the time.
If I am preparing raw almond milk, raw cashew milk or raw macadamia milk for smoothies or soups,
I just soak, rinse, blend and chow.
With grains, I really only eat millet, quinoa, amaranth and brown rice these days.
I always soak, rinse, cook and serve.
A tip that might encourage you to take the extra time to soak grains:
soaking whole grains really softens them up and makes them a lot more light and fluffy.
A lot of people who have told me they don’t like the gritty taste and texture of brown rice are amazed with the difference soaking makes to this grain.
Brown rice more closely resembles white fluffy rice once soaked for 24-48 hours!
Give it a go, You will be pleasantly surprised.
Healthy Blender Recipes
click to read "LET'S GET SICK IN 10 EASY STEPS!"
LEAKY GUT
this needs to be addressed for any inflammatory dis-ease
1. Paleoparents.com/featured/guest-post-by-the-paleo-mom-what-is-a-leaky-gut
2. MSsrc.co.uk/index-leaky gut and MS
3. Crohns.net/fibromyalgia/arthritis/lupus/RA/leakygut
4. Jigsawhealth.com/blog/
5. Suite101.com/auto-immune/leaky-gut-syndrome
6. Resource.org/illness/environmental-illnesses/leaky-gut-syndrome
7-Fab site-. Realsustenance.com/
8. Realsustenance.com/putting-out-the-autoimmune-fire-how-to-eat-to-heal-your-leaky-gut
12 TIPS FOR MAINTAINING A HEALTHY IMMUNE SYSTEM
BALANCED STOMACH ACID: OVERVIEW & NATURAL APPROACHES
ACID-ALKALINE BALANCE
1. Healthtip.hacres/acid alkaline-ph-levels-determine-your-health
2. ctds.info/alkaline-balance
There is more info re PH balance on weebly.com/cancer. page.
************************************************************************
CANDIDA
Disabled-world.com/candida
Candida-international/diet-recipes
Theearthgoat/Anti-Candida-Diet-Snack-Ideas
Candidasupport.org/RESOURCES/comparing-candida-products
Holistichelp.net/good-carbs-bad-carbs
Holistichelp.net/the-whole-grain-lie
LEAKY GUT
this needs to be addressed for any inflammatory dis-ease
1. Paleoparents.com/featured/guest-post-by-the-paleo-mom-what-is-a-leaky-gut
2. MSsrc.co.uk/index-leaky gut and MS
3. Crohns.net/fibromyalgia/arthritis/lupus/RA/leakygut
4. Jigsawhealth.com/blog/
5. Suite101.com/auto-immune/leaky-gut-syndrome
6. Resource.org/illness/environmental-illnesses/leaky-gut-syndrome
7-Fab site-. Realsustenance.com/
8. Realsustenance.com/putting-out-the-autoimmune-fire-how-to-eat-to-heal-your-leaky-gut
12 TIPS FOR MAINTAINING A HEALTHY IMMUNE SYSTEM
BALANCED STOMACH ACID: OVERVIEW & NATURAL APPROACHES
ACID-ALKALINE BALANCE
1. Healthtip.hacres/acid alkaline-ph-levels-determine-your-health
2. ctds.info/alkaline-balance
There is more info re PH balance on weebly.com/cancer. page.
************************************************************************
CANDIDA
Disabled-world.com/candida
Candida-international/diet-recipes
Theearthgoat/Anti-Candida-Diet-Snack-Ideas
Candidasupport.org/RESOURCES/comparing-candida-products
Holistichelp.net/good-carbs-bad-carbs
Holistichelp.net/the-whole-grain-lie
young wheat or barley grass does not have gluten, as the gluten is in grain only
Making fermented veg
So, always use a clean spoon to take out what you're going to eat, then, making sure the remaining veggies are covered with the brine solution, recap the jar.
While culturing your own foods is rather easy, if you don't want to ferment your own, but appreciate the value of them, Caroline has a company that sells fermented vegetables. You can find her products on www.CulturedVegetables.net or www.CulturedNutrition.com.
1. Nourishingmeals/how-to-make-lacto-fermented-vegetables
2. Mommypotamus.com/a-peck-of-pickled-peppers
Use more salt if you don't have/use whey
2a. Mommypotamus.com/cultured-salsa-recipe
3. Thenourishinggourmet.com/lacto-fermented-dilly-carrot-sticks
Use fermented veg in sandwiches, salads, with dinner veg, and in pancakes like SOCCA
4. Healthhomehappy.com/Make kimchi-give-sauerkraut-some-variety
5. Balancedbites.com/easy-recipe-raw-sauerkraut-fermented-probiotic-food.
6. Pure2raw.com/how-we-make-fermented-veggies
6a SOCCA-YUM. Pure2raw.com/fermented-veg-garbanzo-bean or chickpea flour-flatbread-socca
7. Mommypotamus.com/how-to-soak-and-dehydrate-nuts-the-nourishing-traditions-way
KEFIR
Kefir is a fermented milk, like yogurt, but with more cultures and it’s easier to make at home.
Kefir ‘grains’ are also very beneficial microorganisims.
Have organic raw milk [ can use rice, almond, goat milk] at room temperature,
add a tablespoon of kefir grains (you can buy them here- or ask in health shop) per quart.
Cover with cloth and sit in warm place for 12-24 hours shake gently or stir a few times during culturing.
Kefir is 'done' to your taste or thickness, [it will taste tangy. ]
Pour the kefir through a strainer to strain out the grains, then put the grains in milk to make a new batch.
Keep the kefir yoghurt in the fridge and eat as is or with fruit or as a ‘drinkable yogurt’ or use in smoothies.
KEFIR the ancient yoghurt culture 'grains'
Ask in your health shop for Kefir grains or powder sachets or order the 'grains' online
Healthhomehappy.com/all-about-kefir-- you can buy them here
Kefir is, excellent for the GAPS diet; all the probiotics it contains are excellent for gut healing.
Like Kombucha, kefir ‘grains’ are colonies of beneficial microorganisims.
that use up the lactose in milk, breaking down the milk to be more easily absorbed
and leaving an array of health-building organisms that do things such as control yeast outbreaks,
B vitamins, and Tryptophan, the amino acid in turkey.
It is less thick than yogurt, and tastes similar.
*******************************************
Can use coconut juice/water to make Kefir also
Healthhomehappy.com/using-water-kefir-grains-for-naturally-fizzy-soda
- Shred and cut your chosen veggies
- Juice some celery. This is used as the brine, as it contains natural sodium and keeps the vegetables anaerobic. This eliminates the need for sea salt, which prevents growth of pathogenic bacteria
- Pack the veggies and celery juice along with the starter culture, such as kefir grains, whey, or commercial starter powder all of which can be used for vegetables- into a 32 ounce wide-mouthed canning jar.
- A kraut pounder tool can be helpful to pack the jar and eliminate any air pockets
- Top with a cabbage leaf, tucking it down the sides. Make sure the veggies are completely covered with celery juice and that the juice is all the way to the top of the jar to eliminate trapped air
- Seal the jar and store in a warm, slightly moist place for 24 to 96 hours, depending on the food being cultured. Ideal temperature range is 68-75 degrees F; 85 degrees max, as heat will kill the microbes
- When done, store in the refrigerator to slow down the fermentation process
So, always use a clean spoon to take out what you're going to eat, then, making sure the remaining veggies are covered with the brine solution, recap the jar.
While culturing your own foods is rather easy, if you don't want to ferment your own, but appreciate the value of them, Caroline has a company that sells fermented vegetables. You can find her products on www.CulturedVegetables.net or www.CulturedNutrition.com.
1. Nourishingmeals/how-to-make-lacto-fermented-vegetables
2. Mommypotamus.com/a-peck-of-pickled-peppers
Use more salt if you don't have/use whey
2a. Mommypotamus.com/cultured-salsa-recipe
3. Thenourishinggourmet.com/lacto-fermented-dilly-carrot-sticks
Use fermented veg in sandwiches, salads, with dinner veg, and in pancakes like SOCCA
4. Healthhomehappy.com/Make kimchi-give-sauerkraut-some-variety
5. Balancedbites.com/easy-recipe-raw-sauerkraut-fermented-probiotic-food.
6. Pure2raw.com/how-we-make-fermented-veggies
6a SOCCA-YUM. Pure2raw.com/fermented-veg-garbanzo-bean or chickpea flour-flatbread-socca
7. Mommypotamus.com/how-to-soak-and-dehydrate-nuts-the-nourishing-traditions-way
KEFIR
Kefir is a fermented milk, like yogurt, but with more cultures and it’s easier to make at home.
Kefir ‘grains’ are also very beneficial microorganisims.
Have organic raw milk [ can use rice, almond, goat milk] at room temperature,
add a tablespoon of kefir grains (you can buy them here- or ask in health shop) per quart.
Cover with cloth and sit in warm place for 12-24 hours shake gently or stir a few times during culturing.
Kefir is 'done' to your taste or thickness, [it will taste tangy. ]
Pour the kefir through a strainer to strain out the grains, then put the grains in milk to make a new batch.
Keep the kefir yoghurt in the fridge and eat as is or with fruit or as a ‘drinkable yogurt’ or use in smoothies.
KEFIR the ancient yoghurt culture 'grains'
Ask in your health shop for Kefir grains or powder sachets or order the 'grains' online
Healthhomehappy.com/all-about-kefir-- you can buy them here
Kefir is, excellent for the GAPS diet; all the probiotics it contains are excellent for gut healing.
Like Kombucha, kefir ‘grains’ are colonies of beneficial microorganisims.
that use up the lactose in milk, breaking down the milk to be more easily absorbed
and leaving an array of health-building organisms that do things such as control yeast outbreaks,
B vitamins, and Tryptophan, the amino acid in turkey.
It is less thick than yogurt, and tastes similar.
*******************************************
Can use coconut juice/water to make Kefir also
Healthhomehappy.com/using-water-kefir-grains-for-naturally-fizzy-soda
More on GUT HEALING
This is why using tempeh and miso is the only way to consume SOY
Balancedplatter.com/the soy dilemma
Rice miso is even gentler/wonderful in soups, burgers, casseroles as the stock flavour.
This is the GAPS plan for foods for healing digestion/ailments/allergies, headaches etc
Healthhomehappy.com/GAPS-intro-for-gut-healing-and-sealing
Healthhomehappy.com/GAPS-recipes
The Gut and Psychology Syndrome or GAPS diet is a grain and refined sugar free diet,
full of nutrient dense foods like meat, eggs, fats, vegetables, bone broths, and organ meats.
Compared to the standard American diet (SAD), this can be quite a shock for the home cook!
But there are many GAPS recipes that are tasty and easy to make.
For monthly meal plans full of recipes for the GAPS diet, check out my Grain Free Meal Plans.
For recipes for the GAPS Intro Diet, see
What Can I Eat Now, 30 Days on the GAPS Diet.
Healthhomeandhappiness.com/grain-free-2/gapsFAQs
**********************************************
Yoghurt making
Ournourishingroots/-101-how-to-make-yogurt
KOMBUCHA-also healthy like KEFIR
Healthhomehappy.com//fermented-sweet-tea-kombucha
How to make Kombucha
Briana-icantdecide.blogspot.com.au/kombucha
Freewebs.com/kombucha
Purchase mother plant here - $15
Freewebs.com/kombucha/kombucha_order
Butterbelle/detoxification/kombucha-the-ultimate-liver-cleansing-elixir
****************************
Make ccnut flour bread, buy it at health shops
Healthhomehappy.comusing-coconut-flour-for-gluten-and-grain-free-baking-some-tips
This is why using tempeh and miso is the only way to consume SOY
Balancedplatter.com/the soy dilemma
Rice miso is even gentler/wonderful in soups, burgers, casseroles as the stock flavour.
- Ketchup (lacto-fermented)
- Traditional Sauerkraut (cultured)
- Mayonnaise (lacto-fermented)
- Beet Kvass (lacto-fermented)
- Water Kefir (lacto-fermented
This is the GAPS plan for foods for healing digestion/ailments/allergies, headaches etc
Healthhomehappy.com/GAPS-intro-for-gut-healing-and-sealing
Healthhomehappy.com/GAPS-recipes
The Gut and Psychology Syndrome or GAPS diet is a grain and refined sugar free diet,
full of nutrient dense foods like meat, eggs, fats, vegetables, bone broths, and organ meats.
Compared to the standard American diet (SAD), this can be quite a shock for the home cook!
But there are many GAPS recipes that are tasty and easy to make.
For monthly meal plans full of recipes for the GAPS diet, check out my Grain Free Meal Plans.
For recipes for the GAPS Intro Diet, see
What Can I Eat Now, 30 Days on the GAPS Diet.
Healthhomeandhappiness.com/grain-free-2/gapsFAQs
**********************************************
Yoghurt making
Ournourishingroots/-101-how-to-make-yogurt
- Ournourishingroots.com/recipe-collection
- How to Make Whey
- 24-Hour GAPS Yogurt
- Raw Milk Yogurt - use organic milk only or choose a non-dairy milk
KOMBUCHA-also healthy like KEFIR
Healthhomehappy.com//fermented-sweet-tea-kombucha
How to make Kombucha
Briana-icantdecide.blogspot.com.au/kombucha
Freewebs.com/kombucha
Purchase mother plant here - $15
Freewebs.com/kombucha/kombucha_order
Butterbelle/detoxification/kombucha-the-ultimate-liver-cleansing-elixir
****************************
Make ccnut flour bread, buy it at health shops
Healthhomehappy.comusing-coconut-flour-for-gluten-and-grain-free-baking-some-tips
Nourishedkitchen.com/homemade-sauerkraut
The process of lactic acid fermentation used to transform salt and cabbage into sauerkraut increases vitamins, particularly vitamin C and B vitamins, and food enzymes. Moreover, homemade sauerkraut is also extraordinarily rich in beneficial bacteria – friendly microorganisms which help to colonize the gut, train the immune system and manufacture vitamins in the digestive tract. In winter, when colds and flus make their rounds, homemade fermented foods which provide plenty of vitamins, food enzymes and beneficial bacteria coupled with fermented cod liver oil (see sources).
The process of lactic acid fermentation used to transform salt and cabbage into sauerkraut increases vitamins, particularly vitamin C and B vitamins, and food enzymes. Moreover, homemade sauerkraut is also extraordinarily rich in beneficial bacteria – friendly microorganisms which help to colonize the gut, train the immune system and manufacture vitamins in the digestive tract. In winter, when colds and flus make their rounds, homemade fermented foods which provide plenty of vitamins, food enzymes and beneficial bacteria coupled with fermented cod liver oil (see sources).
- 2 medium cabbage heads (about 4 to 5 total pounds, cored and finely shredded)
- 2 tbsp unrefined sea salt
- Toss cabbage and salt together in a large mixing bowl and begin to squeeze the cabbage and salt together with your hands, kneading it thoroughly to break up the cellular structure of the shredded cabbage.
- When the cabbage has become limp and released its juice, transfer it to a sauerkraut crock or vegetable fermenter (see sources). Pack the salted cabbage into the crock or fermenter as tightly as you can, eliminating air bubbles. Continue packing the cabbage into the container until it is completely submerged by liquid. Cover loosely and allow it to sit at room temperature, undisturbed, for at least seven days and up to three or four weeks, testing the sauerkraut every few days until it is done to your liking. Transfer to the refrigerator or other cold storage where it should keep for at least six months.
- NOTES: If scum appears floating in the brine of your homemade sauerkraut, simply spoon it off. You won’t be able to remove it all, but spoon of what you can and don’t worry about. The real key to preparing homemade sauerkraut, and any fermented food, is that the solid materials rest below the liquid. Fermentation is an anaerobic process and to expose your ferments to air increases the likelihood that they’ll become contaminated by stray microbes, yeasts and molds.
1. Healthyblenderrecipes/TIPS
PLUS-how_to & why-soak-grains-nuts-and-seeds
2. Marksdailyapple.com/action-item-1-eliminate-sad-foods
3. Marksdailyapple/how-to-eat-healthy-dining-out
4. Marksdailyapple/10-ways-forage-fast-food-nation-more eating out tips
5. Marksdailyapple.com/top-ten-not good fast-foods
6. Marksdailyapple/organic-not good green-junk-food
7. Thankyourbody.com/greener-period-menstrual-cup
PLUS-how_to & why-soak-grains-nuts-and-seeds
2. Marksdailyapple.com/action-item-1-eliminate-sad-foods
3. Marksdailyapple/how-to-eat-healthy-dining-out
4. Marksdailyapple/10-ways-forage-fast-food-nation-more eating out tips
5. Marksdailyapple.com/top-ten-not good fast-foods
6. Marksdailyapple/organic-not good green-junk-food
7. Thankyourbody.com/greener-period-menstrual-cup
Dewdrops for the digestion
Healthy Stomach flora - is vital for health
because if digestion/stomach flora is balanced/healthy, then the body is healthy
“A well-functioning gut with healthy gut flora holds the roots of our health. And, like a tree with sick roots is not going to thrive, the rest of the body cannot thrive without a well-functioning digestive system”
Dr Mercola.com/can-probiotics-prevent-auto-immune disease.
If you suffer from any inflammatory condition -- be it celiac disease, other autoimmune disorders,
or heart disease, just to name a few -- it would be wise to avoid grains.
Probiotics may help your body recover and heal,
but they cannot be used as a way to maintain a grain-based diet without suffering ill effects.
Grains (and sugars) are highly pro-inflammatory, and while probiotics are anti-inflammatory,
they cannot cancel out the detrimental effects of a diet high in starchy carbs.
Similarly sugars and grains will feed the pathogenic bacteria,
which virtually eliminates any benefit from the added probiotics.
The good news is, the combination of avoiding or eliminating grains and sugar,
along with increased consumption of probiotic foods (or a high-quality supplement)
is a powerful combination that could bring new hope and increased health for millions of people suffering from celiac disease, wheat intolerance and other autoimmune disorders,
as well as possibly help prevent the condition from occurring.
Best Sources of Probiotics -
This is the same for everyone -- traditionally fermented foods.
Fermented food helps you to both "reseed" your body with good bacteria,
as well as provide the ideal 'nourishing matrix' that the bacteria depend on
to flourish in their transit through your gut, and include tasty options such as:
as pasteurization will destroy nearly all of the naturally occurring probiotics.
This includes most of the "probiotic" yogurts you find in every grocery store these days;
since they're pasteurized, they will be associated with all of the problems of pasteurized milk products and they typically contain added sugars, high fructose corn syrup, artificial coloring, or artificial sweeteners,
all of which will only worsen your health.
If you do not regularly consume the traditionally fermented foods above,
a high-quality probiotic supplement will provide similar benefits.
Take a probiotic 15 mins before breakfast,
or on empty stomach before bed
Probiotics.mercola.com/probiotics
Healthy Stomach flora - is vital for health
because if digestion/stomach flora is balanced/healthy, then the body is healthy
“A well-functioning gut with healthy gut flora holds the roots of our health. And, like a tree with sick roots is not going to thrive, the rest of the body cannot thrive without a well-functioning digestive system”
Dr Mercola.com/can-probiotics-prevent-auto-immune disease.
If you suffer from any inflammatory condition -- be it celiac disease, other autoimmune disorders,
or heart disease, just to name a few -- it would be wise to avoid grains.
Probiotics may help your body recover and heal,
but they cannot be used as a way to maintain a grain-based diet without suffering ill effects.
Grains (and sugars) are highly pro-inflammatory, and while probiotics are anti-inflammatory,
they cannot cancel out the detrimental effects of a diet high in starchy carbs.
Similarly sugars and grains will feed the pathogenic bacteria,
which virtually eliminates any benefit from the added probiotics.
The good news is, the combination of avoiding or eliminating grains and sugar,
along with increased consumption of probiotic foods (or a high-quality supplement)
is a powerful combination that could bring new hope and increased health for millions of people suffering from celiac disease, wheat intolerance and other autoimmune disorders,
as well as possibly help prevent the condition from occurring.
Best Sources of Probiotics -
This is the same for everyone -- traditionally fermented foods.
Fermented food helps you to both "reseed" your body with good bacteria,
as well as provide the ideal 'nourishing matrix' that the bacteria depend on
to flourish in their transit through your gut, and include tasty options such as:
- Lassi (an Indian yoghurt drink, traditionally enjoyed before dinner)
- Fermented milk/ kefir (a quart of unpasteurized kefir has far more active bacteria than in any probiotic.
- Various pickled fermentations of cabbage, sauerkraut, turnips, eggplant, cucumbers, onions, squash and carrots
- Natto (fermented soy)
as pasteurization will destroy nearly all of the naturally occurring probiotics.
This includes most of the "probiotic" yogurts you find in every grocery store these days;
since they're pasteurized, they will be associated with all of the problems of pasteurized milk products and they typically contain added sugars, high fructose corn syrup, artificial coloring, or artificial sweeteners,
all of which will only worsen your health.
If you do not regularly consume the traditionally fermented foods above,
a high-quality probiotic supplement will provide similar benefits.
Take a probiotic 15 mins before breakfast,
or on empty stomach before bed
Probiotics.mercola.com/probiotics
Grains
realfoodforager/classes/go-grain-free
Your biological terrain is deranged by grains
Naturalnews.com_biological_terrain_grains_starches
Foods that disrupt the biological terrain diminish the negative charge of the red blood cells.
In essence, although they taste good to many people,
these foods accelerate the process of rotting, or the composting of Western civilization.
After high-sugar foods, grains constitute the next major class of yeast/fungi/mold-stimulating foods.
In discussing this topic, I do not want to be in a position of going "against the grain" of society,
but as I look closely at this issue,
I need to point out the effect of grain on our society and our health.
Historical records suggest that humanity thrived on a diet primarily composed of
vegetables, fruits, nuts, and seeds.
The only natural grain eaters are birds.
To eat grains, humans usually have to cook them (some grains, however, can be sprouted).
Vitamins, minerals, enzymes, co-enzymes, carbohydrates, proteins, and fats
are damaged or destroyed by the heat of cooking,
and what we get with grains after they have been cooked is the
maximum amount of calories with the minimum amount of nutrients.
As a psychiatrist and holistic physician, I see many people with eating disorders.
Many have problems with starches, especially the white flour, white-sugar starches that we call pastries.
The eating of these foods seems to be very much connected with blood-sugar imbalances,
depression, and short-term highs.
It seems that most people do not binge on vegetables, but they do binge on starches.
Starchy foods are the number-one choice to "calm and comfort."
One name for this addiction is "starchaholic."
Additional symptoms of starchaholics include an immediate clarity
that they feel when they have their sweet or starch, which moves to confusion;
and changes in mental state from well-being to negativity and depression, from peaceful to aggressive,
from a sensitive, tuned-in person to one who is numb, from energetic (which may happen initially for a few minutes to one half-hour or an hour) to lethargic. These symptoms are very common.
As people begin to withdraw from these starches
there often is emotional pain associated with the withdrawal,
which creates a tremendous drive to have that piece of cake or pizza in order to feel better.
A high percentage of my patients have grain allergies and get much better when they stop eating grains.
Grain allergies not only cause the typical mucous membrane irritation, congestion, asthma, and sinusitis,
but can have an effect on the mental state as well.
Gluten, an ingredient in many grain products, has been associated with several forms
of mental and neurological disorders.
Some research has found that gluten contains fifteen different opioid sequences (morphine-like molecules).
These can add to the addictiveness and neurotoxic effect of the grains.
I believe that these opioids are in some way connected to the addictive eating patterns associated with grains,
as well as to some learning disorders and to schizophrenic reactions in some people.
realfoodforager/classes/go-grain-free
Your biological terrain is deranged by grains
Naturalnews.com_biological_terrain_grains_starches
Foods that disrupt the biological terrain diminish the negative charge of the red blood cells.
In essence, although they taste good to many people,
these foods accelerate the process of rotting, or the composting of Western civilization.
After high-sugar foods, grains constitute the next major class of yeast/fungi/mold-stimulating foods.
In discussing this topic, I do not want to be in a position of going "against the grain" of society,
but as I look closely at this issue,
I need to point out the effect of grain on our society and our health.
Historical records suggest that humanity thrived on a diet primarily composed of
vegetables, fruits, nuts, and seeds.
The only natural grain eaters are birds.
To eat grains, humans usually have to cook them (some grains, however, can be sprouted).
Vitamins, minerals, enzymes, co-enzymes, carbohydrates, proteins, and fats
are damaged or destroyed by the heat of cooking,
and what we get with grains after they have been cooked is the
maximum amount of calories with the minimum amount of nutrients.
As a psychiatrist and holistic physician, I see many people with eating disorders.
Many have problems with starches, especially the white flour, white-sugar starches that we call pastries.
The eating of these foods seems to be very much connected with blood-sugar imbalances,
depression, and short-term highs.
It seems that most people do not binge on vegetables, but they do binge on starches.
Starchy foods are the number-one choice to "calm and comfort."
One name for this addiction is "starchaholic."
Additional symptoms of starchaholics include an immediate clarity
that they feel when they have their sweet or starch, which moves to confusion;
and changes in mental state from well-being to negativity and depression, from peaceful to aggressive,
from a sensitive, tuned-in person to one who is numb, from energetic (which may happen initially for a few minutes to one half-hour or an hour) to lethargic. These symptoms are very common.
As people begin to withdraw from these starches
there often is emotional pain associated with the withdrawal,
which creates a tremendous drive to have that piece of cake or pizza in order to feel better.
A high percentage of my patients have grain allergies and get much better when they stop eating grains.
Grain allergies not only cause the typical mucous membrane irritation, congestion, asthma, and sinusitis,
but can have an effect on the mental state as well.
Gluten, an ingredient in many grain products, has been associated with several forms
of mental and neurological disorders.
Some research has found that gluten contains fifteen different opioid sequences (morphine-like molecules).
These can add to the addictiveness and neurotoxic effect of the grains.
I believe that these opioids are in some way connected to the addictive eating patterns associated with grains,
as well as to some learning disorders and to schizophrenic reactions in some people.
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