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, fat, 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!
From the article:
Many people find that once they begin to consume more fermented foods and beverages their yearning for sweets naturally disappears…. Donna Gates, author of The Body Ecology Diet, says “If you do give in to the temptation of sugar, consider having fermented foods and drinks along with them. The healthy micro-flora in fermented foods and beverages will use the sugar as its food, reducing the negative effects on your body.” Try a tall glass of fermented ginger ale along with a popsicle during a warm summer afternoon, or accompany a rich homemade carob coconut oil-based truffle with a fruity fermented chutney.
I have a confession to make.
My family has fallen off the fermented foods bandwagon. We used to make a special point of eating or drinking something naturally fermented at every single meal. Now we’re lucky if we get it once a week. Given the correlation Ms. Allbritton is drawing between sugar consumption and fermented foods, I guess I shouldn’t be surprised that our sugar consumption has also gone up in this time!
That’s why I’m looking forward to Jenny’s upcoming class in fermentation. Get Cultured! How To Ferment Anything promises to be just what my family needs — a fresh look at fermentation so that we can get inspired to incorporate these nourishing, healthy foods as a regular part of our diet again.
Jenny has even done what I thought was impossible — perfected a lacto-fermented sweet pickle recipe. I’ve tried making sweet ferments before, and they’ve all come out alcoholic. Jenny’s April 4th lesson comes with a printable guide to sweet ferments! I’m stoked.
I’m sooooo excited by her course outline. Just check out what you’ll learn if you enroll!
What excites you the most? For me, it’s the fermented beverages & tonics along with the naturally fermented condiments like ketchup, mayonnaise, mustard, and barbecue sauce. Why? Because I’m tired of feeling guilty if I let my kids have a juice drink or dip their fries in ketchup. These are easy, every day things that you can use WITHOUT GUILT so long as they’re naturally fermented!
This course is simply packed with information.
- 13 Comprehensive, Multimedia Online Lessons
- 52 Online Video Tutorials Teaching you how to ferment anything from yogurt to ketchup, salad dressings, sauerkraut and more.
- Over 100 Recipes for Naturally Fermented Foods so that you’re always prepared to serve your family natural, enzyme- and vitamin-rich foods.
- Over 60 Print Tutorials that you can go back to time and time again.
- Get Cultured! A 36-page e-book detailing some of my favorite vegetable ferments.
- Recorded Conference Calls so you can get your questions answered over the phone with Jenny.
- Premium Instructor Support with priority email response within 24 hours.
- Downloadable Print Materials to Take Notes & Organize Your Recipes
- Sample Shopping Lists and Equipment Recommendations.
- Discounts from companies Jenny knows, uses and trusts.
(photo by peskymac)