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Better Than Raw?

So you think raw foods are the best of the best? You may be surprised…

Don’t get us wrong. Raw foods are what create better cells and enable self-healing.

But there’s a problem: modern society.

Our society’s preoccupation with sanitizing raw foods and “killing bacteria” has offset bacteria in the average person’s gut and, therefore, has disrupted their immune system as well.

Back in the days before refrigeration — and hand sanitizer, anti-bacterial soap, antibiotics, contraceptive pills, and excessive cleansing (all of which destroy the good/bad gut flora balance) — people had no choice but to rely on preserved foods for nourishment outside of the growing season, one method of which was fermentation.

The practice of fermenting (“culturing”) foods, in addition to preservation, offers significant health benefits, In fact, culturing is a great way to extract hard-to-absorb nutrients in raw foods without destroying live enzymes through cooking.

In fact, the enzymes in fermented foods are greater than that in raw foods — it’s like “raw-plus!”

Because there’s no heat involved in the fermentation/culturing process, all of the enzymes stay in tact, just like raw foods — but with all kinds of added benefits!

Cultured foods give you probiotics and more bioavailable vitamins and minerals, B vitamins and omega-3 fatty acids in particular. A good balance of gut bacteria can even influence the expression of genes that determine vitamin absorption and metabolism which can have a profound effect on your ability to stay healthy and trim![1]

Each person’s gut balance is unique and, for some people, achieving that balance is more difficult. But no matter who you are, cultured foods can help your body detoxify, fight infections, reduce high cholesterol levels, and support digestive and immune systems.

They’re a terrific source of amino acids, too!

Cultured foods also increase lactase and lactic acid, and other chemicals that battle harmful bacteria. They even act as antioxidants that may prevent and fight cancer.

Just about any veggie can be cultured – click here to watch our how-to video featuring the Perfect Pickler!

Some of the most popular cultured veggies are beets, cabbage, carrots, cauliflower, celery, garlic, green beans, kale, leeks, onions, parsnips, radishes, rutabaga, shallots, turnips, kelp, and various herbs.

So, if you’re looking for ways to improve your digestion, add some powerful vitamins and enzymes to your diet, and spice up your meals, a little “culture” might be all you need.

[quote]Do you make cultured/fermented foods?

Scroll below the related articles to comment![/quote]

 

Comments

  1. Sounds good – but it doesn’t say what proportion of salt to water is needed.

  2. linda gettmann July 17, 2013

    can this also be done with a normal glass jar?

    • I DON’T think so. it has to be very clean and disinfected the jar.And regular jars are not to be reused. I think.

  3. Martha July 17, 2013

    Both of those questions are what I need to know…salt water proportions and can you do this in a regular jar?

  4. sefirkus01 July 17, 2013

    I have been a Raw Foodist for 8 yrs. I have tried fermented foods and got very negative reactions – I do not eat salt and it has a negative reaction to my body. I am on a clean 80-10-10 diet. I was told that fermented food are dying foods – anything you have to use salt is not a pure or positive food. Like olives very negative effect – to much salt.
    . Anything you cannot just pick off the plant and eat – one should not eat.

    • So true! Hear what Charlotte Gerson has to say about salt in one’s diet. It’s worse than sugar!

      • I think there is a need for a certain amount of salt – good salt (Himalayan or celtic, etc) in our diets. Quality salt adds minerals and is not just a flavour enhancer.

    • The salt does go through a chemical change ( fermentation ) and is far less harmful. Using sea salt of coarse is best. The high good bacterial count or probiotic is a shock to someone that needs it. You are supposed to go slow at first until your body adjusts. In a way like someone beginning to cleanse. Olives are soaked in salt and not fermented. I found the flavour unusual at first, now I love it.
      Good luck, and have fun experimenting.

    • I agree. Even though the enzymes are not destroyed, the salt and even some can’t use Apple cider vinegar are not good for the body. It seems like a compromise to me. Get one good out of it but take the bad with it. Your on the best teaching with the 80-10-10 with Dr. Graham. He walks his talk! HA used too much cooked foods and grains too.

  5. 2 qt cucumbers approx.(3 lbs), 1 +1/2 c. apple cide vinegar (braggs with mother and organic) and
    1 + 1/2 c. of filtered or destille water, 2 tbs. sat (pickling salt) or rock sea salt (not table salt) 6-8 cloves of garlic, dill, black peppercorns, chili flakes optional. You can use less vinegar.

  6. I love raw cultured vegetables and I get mine from Rejuvinative Foods Its all organic and you can purchase in different amounts, they also sell raw nut butters that are simply wonderful.

  7. Hungary For Quality Food July 17, 2013

    Last summer, I had the best jalapeno peppers ever. I grew them 100% organically. Because I had so many at harvest, I put them in old peanut butter jars with RO water, Celtic sea salt, and chopped garlic. After one week of bubbling, I put them in the refrigerator. It is now eleven months later and they are absolutely delicious. When I open the remaining jar, i just want to sniff these peppers all day but eating them is even better!

  8. This presentation was not clear to me. The type of water is not specified, how much salt in proportion to the amount of water, can you use any jar? Don’t understand the purpose of the funnel above the jar. Too many questions that are left unanswered, I don’t want to get botulism! Maybe should take a course on picking!

    • Just some basic searching on the net should do it. The perfect pickler is a good start. Just search fermented veggies and you are on your way. I love this video.

      http://www.youtube.com/watch?v=0NAdNxTDJ1k&feature=related

    • I use regular mason jars or other jars I saved from other foods. I use filtered water from my well. Mix 1 teaspoon of sea salt
      with 1 cup of water and use this brine to fill in the water line to
      just above the level of the vegetable. I found that having some cabbage in the mixture gives best results.

    • 1 T. for every 2 C. of water.

  9. I always have a jar of fermented veggies in the refrigerator. What goes in the jar depends on what’s in the refrigerator at the moment. I usually put dried “pizza” peppers in the mixture because I like it hot.
    Anita, Health Minister

  10. I need more details, how much salt and water, I con not use much salt.I would like to know how much salt is the regular amount, and if the amount of salt can be reduce and get the same results and benefits.
    Datsy.

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