Comments on: Health Benefits of Raw & Fermented Foods

By: Heather D

Heather D — Wed, 23 Mar 2011 00:29:57 +0000

What are some suggestions for those of us that want to, but just really, really don’t like fermented foods? I mean, I don’t even like beer or wine, alcohol of any kind. It tastes bitter, sour, horrible to me.

The only fermented food I’ve really enjoyed so far is kombucha. It’s a nice kind of sour and not bitter. Everything else I’ve tried — I can’t even *force* myself to eat it.

By: Caryn

Caryn — Fri, 24 Dec 2010 11:35:50 +0000

I don’t know if Celia still reads this, but I noticed she says that raw milk goes “bad” really fast. I guess that depends on what you think “bad” is. When raw milk goes bad it just sours and the curds and whey begin to separate, which is great in my opinion.When I had a raw milk source and drank a lot of it I used to let a lot go “bad” so I could mix the curds up with herbs to make a spread for crackers and the whey was used for fermented drinks and foods. Good stuff. When pasteurized milk goes bad it is truly bad.

By: cleo jade sybil

cleo jade sybil — Sat, 21 Aug 2010 13:08:54 +0000

Exactly, raw, fermented and living foods are healthy. I think that’s why we seldom see an obese Chinese or Japanese (except for young generation now exposed to fast foods) its because of the food they eat.

By: Celia

Celia — Tue, 08 Sep 2009 17:15:41 +0000

While I agree that people should eat more “raw foods”, that doesn’t mean we should give up on cooking all together.

Cooking also releases a lot of vitamins, minerals AND ENZYMES from vegetables. You certainly should cook your meat and not only for sanitation reasons, but because your system cannot access a great deal of the nutrition in meat if it is not cooked (realize that ‘raw meat’ is not biochemically the same as ‘fresh muscle’).

The Raw Food Diet is an extreme of the very good idea to eat more raw food…but that does not mean it itself is a good idea.

I know that’s not what this article is necessarily promoting I’m just throwing my two cents in on the general subject.

Oh and as a note to Michelle? Just make sure you get your raw milk fresh and from a good source. I’ve worked at a dairy before and I can tell you from experience…that stuff goes bad REALLY fast. It does freeze quite nicely though. Our frozen colostrum (for the calves) kept for many months before we would need to toss it. You’ll just have to mix it up when you thaw it because it will separate when it freezes.

And if the farmer doesn’t clean the cow’s teats properly (as all actually dairies are required to do by the government), then you could easily end up with fecal material in your delicious milk.

Great idea, just make sure you check up on the source.
.-= Celia

By: Deanne

Deanne — Tue, 24 Feb 2009 21:42:01 +0000

Thanks for sharing your site with me. I love it!!! I will be signing up for your e-newsletter! I’m so excited about discovering it. Thanks!

Deanne

By: Annette

Annette — Tue, 24 Feb 2009 19:47:51 +0000

Well said. Thank you for the definitions. Makes perfect sense!

Annette

By: Michelle @ What Does Your Body Good?

Michelle @ What Does Your Body Good? — Tue, 24 Feb 2009 18:43:31 +0000

Oh my, I just heard Sally Fallon speak last weekend and now I’m all about finding myself a resource for raw milk. Your post is a great one–we tend to think our diet is ‘normal’ but really this foodstuff crap we eat is very, very abnormal.

By: KristenM

KristenM — Tue, 24 Feb 2009 17:29:48 +0000

Hi Erica — Yes, kombucha and kimchi are both living foods. And they’re also fermented. That’s good news about having whey on hand now. I don’t like fermenting without it (too salty for my tastes).

By: Erica

Erica — Tue, 24 Feb 2009 17:17:01 +0000

Thanks for the definitions! I had to think about “living food” a bit. I think kombucha tea fits in there, and probably kimchi, both of which I enjoy often. I just made my first whey batch, so I will try to add that (and less salt) to my fermenting.

Erica