If I thought my brain was swimming yesterday, then I have no words to describe it now! What an incredible “weekend” of learning. One of today’s presentations was on a subject especially dear to my heart. It was entitled “Returning to Our Ancestors’ Ways to Heal Our Modern Selves”, presented by Sarica Cernohous.
Her presentation discussed traditional food techniques and traditions that we can use even now in our modern lives to support living vibrantly. They were soaking, culturing/fermenting and making broths/stocks. Here are some tidbits gleaned about each of these things.
- grains, nuts, legumes and seeds should all be purchased in small, prepacked batches (large bulk bin items tend to be rancid from exposure) and soaked before using
- soaking is a method used to remove the phytic acid which is referred to as an “anti-nutrient”, that is lightly bound to many of the minerals in grains, nuts, legumes and seeds
- this phytic acid binds minerals so they are not absorbed upon eating and if eaten with other foods often bind the minerals in those foods not allowing your body to absorb these nutrients leading to mineral deficiencies
- to ferment or culture means to add a lactic – acid producing bacteria to a given carbohydrate and/or protein source to begin the pre-digestion of the food in which its placed
- fermenting foods is important because our gut bacteria needs to be replenished in order to nourish our gut health which is vital not just for good digestion, but for ALL of our body’s systems (many new studies link the damaging kind of bacterial overgrowth to fibromyalgia, menopausal symptoms, migraines to name a few)
- examples of fermented foods: kefir, raw sauerkraut (not pasteurized), kimchi, kombucha, miso, yogurt
- back in the day of our ancestors, every part of an animal was used for nourishment; these days we tend to throw away the bones, joints, organs and other “cast off” pieces, but long-cooking of these especially with a bit of an acid medium such as vinegar, creates a deeply nutritious broth solution
- broths and stocks made this way give us minerals, collagen, gelatin; all very important to supporting our bodies to rebuild tissues and absorb other nutrients and is very soothing to the gut wall
- click here for a lovely “perpetual soup“
Well, I hope you have all enjoyed my highlights from this year’s Sunshine Symposium. I look forward to next year’s. In the meantime stay tuned for my next post coming around the 15th of August when I will have more information about the relaunch of Vibrant Life consulting services on September 4th, 2012.
Make every day a Living Vibrantly day!