The key phrase you absolutely must watch for if you want to achieve the amazing health benefits is traditionally lacto-fermented.

Olives, pickles, wine, yogurt, sauerkraut, miso, kimchee, and kombucha are some of this category’s most popular delicacies.

Though the term “fermented” sounds a bit funky, the results of this ancient preparation and preservation technique – produced by breaking down carbohydrates and proteins by microorganisms such as bacteria, yeasts and molds – are delicious.

These naturally fermented foods are considered “functional foods” and “probiotics” that increase your overall nutrition, promote the growth of friendly intestinal bacteria, improve digestion and support immune function.

The fermentation process increases the natural B vitamins (even Vitamin B12, which after all come from bacteria), omega-3 fatty acids, digestive enzymes, and other immune chemicals that fight harmful bacteria and even cancer cells.

Lacto-fermentation is a traditional method of food preservation that has been used around the world for thousands of years. The technique is used to keep and store harvests and to add beneficial enzymes that aid in digestion and enhance vitamin absorption.

The synchronicity of traditional cultures pairing fermented foods with heavy protein and fatty dishes is remarkable and speaks to the genius of humans who pay attention. The bacteria and increased enzymatic action of naturally fermented foods helps the human body to digest and assimilate these proteins and fats. In Eastern Europe you find sauerkraut with sausages, in India lamb dishes are often served with yogurt. Chinese pickled cabbage is often found with animal proteins, while in Korea kimchee, a spicy type of sauerkraut, is served with barbeque meats and fried dishes. Japanese fish and meat dishes are usually served with pickled ginger or diakon radish, all of which help the body digest easier.

Lactic acid bacteria are naturally present on the surface of healthy plants. When vegetables are packed fresh into airtight vessels, the lactic acid bacteria become active and convert the natural sugars into lactic acid and carbon dioxide which preserve the food.

There is a big difference between naturally fermented foods and commercially processed, pasteurized foods.

Commercial fermented products found in supermarkets and stores are usually pasteurized. In other words, they are no longer ‘alive’, and the enzymes and beneficial bacteria have been destroyed.

Olive producers can now hold olives in salt-free brines by using an acidic solution of lactic acid, acetic acid, sodium benzoate and potassium sorbate, a long way off from the old time natural lactic-acid fermenting method of salt alone.

Some pickles are simply packed in salt, vinegar and pasteurized. Many yogurts are so laden with sugar that they are little more than puddings. Unfortunately, these modern techniques effectively kill off all the lactic acid producing bacteria and short-circuit their important and traditional contribution to intestinal and overall health.

By abandoning the ancient practice of lacto-fermentation, and insisting on a diet in which everything has been pasteurized, we have compromised the health of our intestinal flora and made ourselves vulnerable to legions of pathogenic microorganisims.

You can still buy or make healthy traditional varieties.

The stronger-flavored, traditional Greek olives found in olive bars or refrigerated sections at health food stores are not lye-treated and are still alive with active cultures.

So are “overnights,” the locally-crocked fresh pickling cucumbers made in local delis every few days, as well as the pickles, sauerkraut and other fermented foods you make yourself at home.

Generally, the more tangy and stronger the flavor (not counting any added jalapeño or other hot pepper flavorings), the more likely that the food will still have active and beneficial lactobacteria and enzymes.

Your body needs enzymes to properly digest, absorb, and make full use of your food. As you age, your body’s supply of enzymes decreases. This has caused many scientists to hypothesize that if you could guard against enzyme depletion, you could live a longer, healthier life.

My Favorite Fermented Food Brands

Since I don’t always have the time to make my own fermented foods, I rely on these brands to keep my digestive system strong:

Lacto-fermented Sauerkraut or Kimchee (Hawthorne Valley)

So Delicious Coconut Kefir (in yogurt section of health food stores)

GT’s Kombucha (in glass jars in cold beverage section of health food stores)

Miso Paste – any organic brand (refrigerator section of health food stores)

Thank goodness the kind folks at Monterey Mushrooms have sent me a boatload of $2 off coupons with which to buy more!

Want one? Well, send me a comment on this little blog post, and you could get a cool mushroom coupon in the mail from yours truly! Leave your comment by 10/15, and you could get ya’ some!

Eating sugar-coated cereals is something my parents never allowed in our house. The most “unhealthy” cereal they bought for us was Cheerios.

Now I realize why my Mom was so strict about those foods. Not only is there way too much refined sugar in those boxed cereals, but the food colorings have proven to be neurotoxins as well.

Today, we have another reason to avoid boxed cereals. Kellogg Company Voluntarily Recalls Select Packages of Kellogg’s® Corn Pops®, Kellogg’s® Honey Smacks®, Kellogg’s® Froot Loops® and Kellogg’s® Apple Jacks®.

There are dangerous chemicals lurking in the bags and linings of boxed cereals, and the Kellogg company has recalled several cereals because of strange odors coming from the plastics.

The most common liners are made from HDPE with an ethylene vinyl acetate (EVA) -based seal layer. Other known liners include a zinc lonomer in the sealant layer. Still another known liners (for a high sugar, high flavor cereal) include high density polyethylene (HDPE) , nylon, and an lonomer-based sealant.

What do all these scientific terms mean?

At the moment, no major studies have been conducted researching the long term risks posed by EVA fumes. Anecdotal claims  report symptoms including an itchy rash (allergic reaction), severe headache, vomiting, diarrhea, mouth sores, and nose bleeds. HDPE is often made with titanium and contains phthalates, and is made from petroleum.

To ensure your long-term health, and that of your family, try to avoid eating too much food out of these containers. Plastics are everywhere, and we can’t know the long-term heath effects of ingesting the fumes and materials that we ingest with every mouthful.

Be well, Alexandra

hello,

wanted to send this out to you guys in case you were into  it, or wanted to give it to anyone who you think might be.

a few friends and i are meditating at the same time twice a day. 9:30am and 6:30pm eastern standard time, for about an hour and half.

we are picturing smashing apart all of the cancer cells in the world.

we are visualizing taking the energy away from the cancer, and then sending it back at the cancer as lightening bolts that will break apart the DNA and RNA of the cells. if you have the time, please join us in whipping up this lightening storm.  mind over matter……

if you prefer to sit then sit, but if you are not used to meditating, or sitting quietly doesn’t sound like fun, put on some music and dance while you do the visualization, and if you want to do it at some other time, or picture curing some other illness that’s fine too. yoko will be joining the meditation by visualizing all of us dancing with joy to celebrate the world without cancer. all variations are welcome. this is really just being done with a wish for all beings to be cured of all illnesses and to find true lasting happiness.

i’ll also be saying prayers for the earthquake victims in tibet, so join in on that if you can too.

please feel free to pass this onto anyone who you think may find it interesting.

with all my love,

adam yauch

These wonderful simple veggies will help you stay healthy in the winter. Carrots are an excellent way to get lots of antioxidants and vitamin A into your body. These aspects will help you protect your body against cardiovascular disease and cancer.

Yams are also great for potassium as well, and both vegetables are sweet – which humans crave! Garlic is a natural antibiotic and cayenne will help keep you warm in the winter, so drink up – it’s easy!

2 large organic carrots, washed and diced

1 small yam, washed and diced

1 clove garlic, minced

water

pinch of sea salt

pinch of cayenne powder

• Combine the carrots, yam and garlic in a small pot.
• Add enough water to just cover the vegetables and a pinch of sea salt and cayenne.
• Bring the water to a boil, cover and simmer until the vegetables are tender, about 15 minutes.
• Puree the entire contents of the pot with an immersion or stick-blender or by transferring the contents to a blender. Puree until smooth.
• Drink while warm.

Ingredients:

2 cups broccoli florets

½ avocado

¼ cup diced red onion

1 stalk celery, chopped

1 cup raw spinach

1 inch peeled ginger root

1/2 tsp sea salt

1 clove garlic, minced

pinch freshly ground black pepper

½-1 cup room temperature water

• Steam the broccoli for 5 minutes.
• Place the broccoli and remaining ingredients in a blender.
• Blend and add enough water to make smooth. Enjoy!

Ingredients:

2 cups broccoli florets

½ avocado

¼ cup diced red onion

1 stalk celery, chopped

1 cup raw spinach

1 inch peeled ginger root

1/2 tsp sea salt

1 clove garlic, minced

pinch freshly ground black pepper

½-1 cup room temperature water

• Steam the broccoli for 5 minutes.
• Place the broccoli and remaining ingredients in a blender.
• Blend and add enough water to make smooth. Enjoy!

The American Cancer Society reports breast cancer rates have risen about 30% in the past 25 years in western countries, due in part to increased screening. In the United States, though, breast cancer rates decreased by 10% between 2000-2004, largely due to a reduction in hormone replacement therapy.

Perhaps we should be putting more effort into publicizing the ways in which women can take an active role in preventing breast and other cancers NOW:

1. Follow a plant-based diet: Avoiding animal foods like meat and dairy greatly reduces cancer risks for many types of cancer, including breast cancer.

2. Maintain a healthy weight: Weight gain in midlife has been shown to significantly increase breast cancer risk.

3. Starting now, exercise regularly – for the rest of your life: Regular exercise provides amazing protection against breast cancer. Get 30 minutes or more of moderate aerobic activity daily.

4. Minimize or avoid alcohol: Alcohol use is the most well established dietary risk factor for breast cancer.

5. Go WHOLE grain: Cut out white foods: white flour, rice, potatoes, sugar and products containing them. These foods trigger hormonal changes that promote cellular growth in breast tissue. Instead, eat whole grains and beans and legumes. (For a great bread replacement, try Food For Life’s Ezekiel Bread)

6. Eat MORE fruits and vegetables: At least 7 servings a day. The best foods for breast cancer protection are lightly cooked or raw cruciferous vegetables (broccoli, cabbage, brussels sprouts, cauliflower) ; dark leafy greens (collards, kale, spinach) ; carrots and tomatoes. The best fruits are citrus, berries and cherries.

7. Eat organic: Avoiding carcinogenic pesticides and herbicides is the best way to eat. Organic foods are also higher in vitamins and minerals.

Be well,

Alexandra