Cultured vegetables or fermented foods

[Guest guest]

Hi,

 

I agree with alot you have said about the Weston Price Foundation, but I

toldly disagree with your statement about cultured vegetables.

 

You said:

" The book Nourishing Traditions, has perpetuated the myth of the superiority

of animal protein

as well as the value of cultured vegetables. Cultured vegetables are so

heavily salted they cannot be viewed as healthful or " a transition food. " I

can't imagine soaking and saturating vegetables in salt and then letting

them ferment. Yuk! "

 

Dr. Ann Wigmore taught that you should use fermented food [with no salt add]

 

Here is what someone else has said on her teaching:

 

Fermented foods are found in many cultures. Home made yogurt and sauerkraut

are perhaps the most well known. When the foods are fermented with natural,

healthy bacteria, they break down and are thereby " pre " digested. Our bodies

don't have to do the work they otherwise would have had to do. And that

saves us enzymes and energy. Dr. Ann called it " easy to digest nourishment. "

 

In addition, the fermented foods contain a lot of enzymes. And specifically,

they contain the enzymes particular to their own quality of food. So each

food digests in the body easily and sends its already freed up nutrient

particles to all our cells that much sooner.

 

In the Living Foods Lifestyle we use three kinds of fermented foods, to

provide protein enzymes, vegetable enzymes and starch enzymes. And remember,

at the same time we're bringing in all these enzymes, we're eating very

nourishing food, too.

 

Rejuvelac is perhaps the most widely known, and practiced, fermented food

used by Dr. Ann. This is a grain beverage that also contains a lot of

friendly intestinal bacteria, often called " pro-biotics. " These bacteria are

supposed to be inside us, naturally. But because of our poor dietary habits

many of us have depleted our own natural store. Friendly intestinal bacteria

help digest food, create calcium and B-vitamins (including B-12) right in

our intestines, improve liver function, and defeat any poisonous bacteria

that get ingested with food. Health food stores sell pro-biotics. Rejuvelac

" water " provides loads of them.

 

Rejuvelac is usually made from the rinse or soaking water of wheat or rye

berries, but it's also made from the soaking water of the ground up sprouted

grain. Yet rejuvelac can also be made with other seeds and even cabbage

leaves. When you make it with the grains, you get a lot of starch digesting

enzymes.

 

Many of Dr. Ann's books explain how to make Rejuvelac and other fermented

foods, and how to use them in the diet. At our Wellness Center, we give you

hands on experience making it yourself, and then you get to eat your

creation and see what it does.

 

Veggie-Kraut and Sauerkraut provide the vegetable enzymes. Homemade

sauerkraut is salt free. We juice up cabbage and combine the mashed up pulp

with the fresh juice. Then we cover it for a few days and the natural

bacterium in the vegetable pre-digests it for us.

 

Veggie-Krauts are made the same way, and we can use turnips, rutabagas,

Jerusalem artichokes (also called sun chokes), and even beets. They can be

flavored with herbs and spices.

These last up to a week when stored in the refrigerator. When you come here,

you also get to make and eat the krauts, too.

 

Seed and Nut " cheeses " provide the protein enzymes. We use sprouted almonds,

sunflower seeds, sesame seeds and pumpkin seeds, in different combinations.

After sprouting, the nuts and/or seeds are ground up and, like the other two

foods, they are allowed to stand and ferment for a few days. These, too, can

be flavored with herbs and spices.

In general, seed and nut cheeses provide more energy than the same

ingredients eaten in their raw or even soaked states.

 

At home, you can make enough Rejuvelac, Sauerkraut and Seed-Nut cheese for a

number of days, keep it in the refrigerator, and use it with your meals.

 

Internet Source: http://www.assemblyofyahweh.com/indepthlook.htm

 

And:

 

Fermented Foods

 

Fermented foods (rejuvelac and sauerkraut) are very important for optimum

health. Why? Once again -- food enzymes. The fermentation process creates

more food enzymes, and the fermented foods thus digest even more easily.

Long-lived peoples throughout the world -- the Huazas, the Bulgarians, the

Vilcabambans and many others -- have been noted for their traditional

consumption of home-made fermented foods. In fact, the Eskimos have even

found that their working Huskies can work harder and longer after eating

fermented meat -- left in the semi-frozen slush for weeks or months -- than

after eating freshly killed meat.

 

In recent years fermented foods have become misunderstood by some. Because

cooked yeast in bread, beer and other foods has stimulated growth of the

Candida albicans bacteria, some have concluded that all fermented foods have

the same effect in the body. Wrong! How do we know? Because most people have

Candida to at least a small degree. Everyone who has attended Hippocrates

has consumed yeasty foods: rejuvelac, and sauerkraut (cabbage, beetroot,

carrot). And everyone has reported lessened Candida symptoms, and

experienced better health. We've therefore concluded that live yeast

bacteria in raw fermented foods don't aggravate Candida. Cooked yeast in

bread -- and drugs (legal and illegal), steroids, antibiotics, birth control

pills, alcohol and refined sugar (found in virtually every processed food)

all aggravate Candida.

 

Townsend Letter for Doctors and Patients, April, 2003 by Ronald Bradley

http://articles.findarticles.com/p/articles/mi_m0ISW/is_2003_April/ai_991648

39

 

Maybe you should read:

Excerpts about Raw Cultured Vegetables from The Body Ecology Diet by Donna

Gates:

http://www.rejuvenative.com/old/Book_Excerpts.html

her recipes (I see no salt added):

http://www.bodyecologydiet.com/pages_new/recipes/cveggies.html

 

Or maybe:

 

The Incredible Health Benefits to You of Traditionally Fermented Foods

http://www.mercola.com/2004/jan/3/fermented_foods.htm

 

Or:

 

Lacto-Fermentation

http://www.westonaprice.org/foodfeatures/lacto.html

 

Or:

Acidic Foods Another Way to Control Blood Glucose

http://www.mendosa.com/acidic_foods.htm

 

 

Or:

 

Wild Fermentation [Great book I own it]

http://www.wildfermentation.com/index.htm

http://www.wildfermentation.com/thebook.htm

 

I hope this gives you some insight.

 

God bless you and yours,

 

Dale

Webmaster

http://hishealingways.com

 

 

-

 

Message: 12

Wed, 12 May 2004 06:51:45 -0700

jennysilliman

Weston Price is Suspect

 

FOR THE RECORD

This rawfood group is to support the raw vegan living foods lifestyle and

anything you have read lately that recommends eating meat or raw fish

should be disregarded.

 

Mary wrote: " ...Many of the primitive groups visited by Weston Price

included spawning salmon in their diets...

 

 

WESTON PRICE IS SUSPECT

Anytime someone mentions the name Weston Price it is a red flag to me.

Meat eaters just love the info/recipe book called Nourishing Traditions

supposedly based upon the work of Weston Price. The book Nourishing

Traditions, has perpetuated the myth of the superiority of animal protein

as well as the value of cultured vegetables. Cultured vegetables are so

heavily salted they cannot be viewed as healthful or " a transition food. "

I can't imagine soaking and saturating vegetables in salt and then

letting them ferment. Yuk! I can't imagine an animal in the wild eating

such salty " food " either. As soon as someone starts quoting Dr. Weston

Price their information is suspect to me and here's why...(quote--author

unknown)

 

Background on the Author of Nourishing Traditions; Sally Fallon

" The Weston A. Price Foundation was founded by Sally Fallon. Sally Fallon

has a Bachelors Degree in English from Sanford University and a Masters

Degree in English from UCLA. In addition to founding the Weston A. Price

Foundation, Sally Fallon also serves as the editor of the foundation's

quarterly magazine. She became interested in nutrition in the 1970s when

she read a book by Weston A. Price called Nutrition & Physical

Degeneration. She bases her claims specifically on this resource alone!

Price's book asserts that humans need a rich source of animal fat to be

healthy. Sally Fallon teamed up with Mary Enig to produce a cookbook

called Nourishing Traditions, pub 1996, that promotes the use of animal

fats. Sally Fallon's foundation also encourages a reexamination of what

the two women consider to be " myths " about saturated fats and

cholesterol. "

 

~Jenny Silliman of NW WA

(I " transitioned " with the Hallelujah Diet in January 2000 and started

all raw vegan July 10, 2003. In ten months I have LOST 66 excess pounds

and I have GAINED radiant health!)

To send a blank e-mail to:

healthseeker-

To read past Health Seeker e-newsletters:

http://associate.com/groups/healthseeker/