(Note: please see Sinusitis, what to do, 12-16-08) and
(Sept 22, 09 – Fermented Foods (how to)
FERMENTED FOODS
It is clear that there seems to be more than a little interest in “Fermented Foods” which has been referred to in the post on “Sinusitis” written by Donna Gates of BODY ECOLOGY. (B.E.D). I quite understand.. I first learned about Fermented Foods from Alyson on her blog site of Wholesome Goodness. And because she talked about it so eloquently, ascribing lofty qualities to it, well she reeled me in, hook, line and sinker. Also, she has this great tutorial which shows you step by step how to do it, what it looks like and what to do. As is usual for her generous nature, she credits Donna Gates for getting her into the fermented foods as part of the overall regime to rebuild her ailing inner eco-system (her immune system) and apparently, she is bit by bit, getting better.
Alyson has a very good blog, one I enjoy very much. I have helped myself to many a fine recipe and regard her as a highly creative, intelligent and aspiring young woman ( a newlywed who seems to be loving life).
I jumped in with both feet and immediately started making the fermented veggies. Its was fun if not more than a little time consuming. But you don’t make just a little, I made like two gallons of it. Then let it percolate in the pantry about 10 days. My first few tastes of it were very surprising. I could hardly get it down. My Gawd! Did I do something wrong? So I started emailing Alyson who responded with delicate compassion, explaining that it can take some people a little while to get used to the taste. She also had to “get used to it” and that is why she started searching for a variety of recipes. By the time I heard back from her, I had already got used to the taste, and now I actually craved it! Go figure. One of the amazing perks was that my craving for chocolate which is lifelong (a true chocoholic) was lessening. Some days, I could do without it altogether.
Among other recommendations, she said I could try getting corn tortilla chips and use it like a dip. Turns out that was a great idea. I generally try to get at least ¼ to ½ cup in with each meal. I truly believe that for the first time in my life, I AM rebuilding my own immune system. With Dr McDougall’s reliable methods, B.E.D. and now the fermented foods, I am beginning to believe any thing is possible.
I love the internet and the fact that we can reach out all over the world. With regard to fermented foods, I have discovered another source which I shall pass along as well. This one is in Australia He refers to himself as DOM. His site says Welcome to DOM’s KefirKraut In-Site. His name is Dominic N Anfiteatro (dna) and his location is:
http://users.sa.chariot.net.au/~dna/ kefirkraut.html. I must say that his method is quite different from BED or Alyson’s, but the way he describes it sounds exciting and I will try it. He also makes a tooth preserving paste which re-mineralizes teeth which sounds like a real winner, but with the exchange rate and the value of the dollar these days, it is quite costly. For those who can afford it, read about it and give it a go. (It’s a very big blog as he seems to like to talk a lot – more than me if you can believe that).
Apparently, fermenting foods is a technique which has been around forever and there are many and varied approaches to the methodology. Investigating various sources conveys the understanding that we have latitude in the process AND the chosen foodstuff we prefer and wish to include according to personal preferences. Cabbage is the mainstay, so it starts off with that (any kind or color). I have a strong love of garlic and onions and even hot peppers, but one can use any fresh herbs and choice of veggies and fruits desired. So if you want your food as close to nature as you can get; want to re-establish the ideal balance in the intestinal flora which in turn has limitless benefits to your body, here is a new hobby for you.
So, here’s to your health!
