Digestion - How to Ensure Digestion of Foods

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Digestion - How to Ensure Digestion of Foods

http://www.healingnaturallybybee.com/articles/dig3.php?print

 

 

Excerpt from: " The Long Hallow Tube-A Primer on the Digestive System "

 

http://www.westonaprice.org/moderndiseases/digestion_primer.html

 

Many modern foods, such as processed milk products, breads and soy foods, are

extremely difficult to digest; but " traditional preparation methods " made

food easy to digest and facilitated assimilation of nutrients. They include:

 

--- Preparation of grains by soaking and sour leavening to neutralize

difficult-to-digest components and nutrient blockers.

 

---Long soaking and cooking, or even fermentation, of legumes.

 

--- Fermentation of many types of tubers, such as cassava (tapioca root,

yucca root or arrowroot).

 

---Lacto-fermentation of condiments and beverages to provide beneficial

bacteria for the digestive tract.

 

--- Consumption of protein foods (meat, eggs, fish and milk products) with

plenty of fat.

 

--- Use of gelatin-rich bone broths. Gelatin acts not only to bring food into

contact with digestive juices, it also soothes the intestinal wall.

 

--- Cooking of most vegetables (and even some fruits) to neutralize toxins

and break down cell walls.

 

--- Proper aging of meat to initiate the breakdown of protein. With proper

aging and/or fermentation, meat is quite digestible either raw or carefully

cooked at low temperature.

 

--- Soaking and/or roasting of nuts to remove irritants and toxins.