A lot of traditional foods, such as fermenting, are a result of food storage. Food storage allows for local eating, seasonal eating, elimination of harmful processing to our food, and much more. See how food storage can be a part of your traditional foods diet.
Getting Cultured: Questions and Answers
Last week, I asked my FaceBook community to share their questions for Jenny about culturing foods and her newest e-course. These are Jenny’s answers!
Zapping Sugar Cravings With Fermented Food
My eldest child LOVES sugar. He has literally said to me: “I love sugar so much I wish I could eat it all day long every day.”
I can lead by example. I can say that sugar makes your teeth grow in crooked or rot and fall out. I can say that sugar makes you sick, irritable, and angry. This kid isn’t fazed. That’s why I was jazzed when I saw one of the articles in the most recent Wise Traditions journal was called “Growing Wise Kids: Zapping Sugar Cravings” by Jen Allbritton.
I was also very impressed by the second step she suggests we take to help our kids nix the sugar habit: eating more fermented foods!
GIVEAWAY: Kvass Sampler Pack
A refreshing thirst-quencher, a tonic for digestion, a probiotic, and a powerful detoxifier, kvass has deserved its prominent place in Slavic cultures. Because I believe so firmly in the power of living, fermented foods to help heal the gut and transform health, I’m pleased to be giving away 6 bottles of kvass this week (in varieties of your choosing)!
Autism and Your Gut
You hear and read a lot these days about the possible connections between childhood vaccines and the soaring rates of autism and autism spectrum disorders. But Dr. Natasha Campbell McBride (author of the Gut and Psychology Syndrome) and Donna Gates (author of The Body Ecology Diet) both have a different story to tell.
In the video below, they join forces to discuss what they feel is a major contributing factor to autism: poor digestion, particularly in relation to developing a healthy balance of gut flora.
Wild Fermentation Goes Mainstream
I know it’s wild. Those of you who ferment your own dill pickles, relish, sauerkraut, kombucha, kimchi, chutneys, and other fruits and vegetables probably feel like you have a sign pasted to your forehead that reads: WEIRDO.
But, apparently, fermentation has become all the rage in San Francisco. Tara Duggan of the San Francisco Chronicle wrote a feature-length article on the trend which includes a handful of yummy sounding recipes.