Holistic Therapy Consultant - Gold Coast - Canungra
The use of fermented foods was widespread in former centuries, especially for preservation. Well-known fermented foods are yogurt, old-fashioned cheese, genuine pickles, tofu, miso, tempeh, sauerkraut and sourdough bread.
*Fermenting makes minerals available for absorption, produces vitamin B12 and increases the content of other vitamins and enzymes.
The disuse of fermenting in the preparation of stable foods is one of the causes of chronic disease.
Why has it been neglected? Because of time and costs. - (*Fermenting supplies Vegetarians with more B12 )
There has been a lot of negative press lately in regards to Soy Products. Please note, that most of the possible health risk of soy products is due to over processing and Genetically Modified Soy processed food products.
UseNature is only recommending Organic Non GMO Soy, which are fermented or underwent minimal processing.
Miso - Miso is a fermented soybean paste. It is a savoury, high protein seasoning made from soy beans, grain (usually rice or barley), sea salt, water and Aspergillus Oryzae culture.
The wonderfully fragrant aroma of traditional miso has been compared with that of freshly ground coffee.
In Japan, over 70% of the population starts each day with a health-giving, nutritious, and warming cup of Miso soup instead of coffee. It's alkalising effect wakes up the body and mind, providing it with a steady supply of high-quality energy that lasts all morning.
Miso is used as an all-purpose seasoning, but it is much more than just that. Highly nutritious, it is a concentrated source of complete protein, containing 17 amino acids which enables easy digestion. In addition, the digestion inhibiting enzyme trypsin which is always a problem in raw or under-cooked soy beans is destroyed during fermentation. The B-vitamins-riboflavin, niacin and B12 - are each increased during fermentation of miso.
Miso is respected as a food and a medicine.
Use mainly Hatcho Miso: It is the highest in lactic acid, it contains only soy beans.
Tamari Soy Sauce - Tamari is also called natural Shoyu. Tamari is a traditional soy sauce made from four basic ingredients; soy beans, wheat, salt and water.
Wheat less Tamari known as genuine or real Tamari is also available.
Tamari has a number of beneficial effects on the body. It stimulates the secretion of digestive fluids in the stomach, has a preservative effect on food and fosters the growth of healthy bacterial cultures in the intestinal tract.
Further, it improves circulation and strengthens the contractions of the heart and often completes the protein balance of food since it includes the amino-acids, usually lacking in cereal grains.
Tempeh - Tempeh is an excellent food, it contains only 157 calories per 100 gram serving.
It contains an abundance of lecithin plus essential polyunsaturates such as linoleic acids.
These acids perform the vital functions of emulsifying, dispersing, and eliminating deposits of cholesterol and other fatty acids that may have accumulated in the vital organs and bloodstream.
Tempeh is crisp, delicious, and nourishing and may be steamed, boiled, baked, or sauteed. It is enjoyed with a wide variety of grains, vegetables, and noodles and may be used in soups, salads, sandwiches or to serve as a delicious main course at meals in place of meat, and to become the protein backbone of a vegetarian diet.
Tempeh should always be cooked before eating.
Tofu - Soy Bean Curd- Tofu has been the low-cost protein food of the Asian diet for more than 2000 years. Tofu is made by curdling the milk of the soybean, strictly speaking, not a fermented food) - Tofu is high in protein, iron and, depending on the coagulant used in manufacturing, may also be high in calcium and/or magnesium.
NOTE: Make sure to buy only Organic and None GMO Tofu.
Tofu is very versatile picks up the taste of the foods it is combined with, and has a variety of textures depending upon how it is cooked. It may be sliced, cubed, diced, pressed or mashed and boiled in soups, sauteed with vegetables or grains, or baked in casseroles. It may also be used in dips, sauces, dressings, and desserts.
Soy Milk - Doctors in Japan prescribe soy milk as a regular part of the diet for diabetes (because it is low in starch), high blood pressure, hardening of the arteries, kidney stones (because it is low in saturated fats, free of cholesterol and rich in linoleic acid in lecithin) and anaemia (because it is rich in iron). It is also used to strengthen the digestive system and to alkalise the bloodstream. When soy milk is prepared with the same percentage of water as that found in dairy milk, soy milk contains 51 per cent more protein, 24 per cent less fat, 12 per cent less calories and 15 per cent more iron.
NOTE: Due to commercialisation some Soy Milks are not recommended. Make sure you only ever buy Soy Milk which is from Organic - Non GMO Soybeans without any additives.
Sprouted seeds may be used with any meal. They have compared to dry seeds, a greatly improved vitamin and protein composition.
Most suitable for sprouting are:
Alfalfa, buckwheat, lentils, fenugreek, mung beans, bamboo beans and rye.
The starch and protein from sprouts are readily digested due to the high quality of it's enzymes. Some essential amino-acids, which are difficult to find in most foods, are present in sprouts.
Sea vegetables offer us an enormous potential food supply. The use of alginate's increases the rate of healing without inducing a toxic reaction or antigen response in the body.
Sodium-alginate which is found in agar-agar has been shown to reduce by 50-80% the amount of strontium 90 absorbed by bone tissue.
Agar-agar works like pectin, bonding with toxic metals such as lead successfully carrying them out of the body. By weight of edible portions, sea vegetables as a group rank second in containing calcium and phosphorus and first in amounts of magnesium, iron, iodine, and sodium.
Sea Vegetable also contain 20-30% protein and are among the few complete protein sources in the vegetable kingdom.
They also contain Vitamins A, B1, B12, C and E as well as easily digestible carbohydrates. Because of the minerals and the alkalising effect they have on the blood, sea vegetables are able to purify the blood by eliminating the acidic effects of a modern diet.
Sea vegetable have not only been supportive in giving the body what it needs, but also in proving effective in lessening the effects of cancer, nervous disorders, rheumatism, arthritis, high blood pressure, constipation, asthma, kidney, thyroid and other endocrine system malfunctions. They also help dissolve fat and mucous deposits which usually accumulate from over-indulging in dairy products, meat and rich food.
Sea vegetables can offer a variety of new flavours pleasing even to the most jaded palates. They do not taste salty, and in fact are only between 2-4% salt. They can be used in soups, salads, cooked by themselves or with other vegetables and fish or beans.
They shorten the cooking time when used with legumes.
Different types of sea vegetables :
Kelp - Used as a condiment as an alternative to salt.
Agar-Agar - This is a gelatine made from a variety of sea vegetables. Provides bulk without calories. Rich in vitamins and minerals. Just by dissolving agar-agar in apple juice or vegetable broth, adding slices of fruit or vegetable and simmering several minutes, you can make a refreshing jelly that will set at room temperature in a matter of minutes.
Kombu - Broad flat strips, used primarily for soup stock. It protects against high blood pressure, aids in the process of weight loss by promoting the balanced absorption and distribution of nutrients. Kombu is also reputed to aid digestion, cleanse the colon, relieve anaemia and aid the kidneys.
Nori - Nori is high in Vitamins A, C, B1 and Niacin but more importantly, Nori decreases cholesterol and aids digestion. The sheets can be used just as they come out of the package or lightly toasted, then cut with scissors or crumbled over salads, stews or casseroles.
Wakame - There is a similarity between kombu and wakame. It gives soup a wonderful flavour and will enhance any salad. A good source of protein and minerals.
The use of freshly pressed vegetable juices is recommended, but should be balanced with appropriate fibre intake.
For healing; green vegetable juices (chlorophyll) and beetroot are most effective. Use the green tops of root vegetables, green beans, celery, any edible green leaves, even non-bitter weeds, dandelion, plantain, stinging nettle.
For general use; take whatever vegetables are available; green leaves may be mixed with root vegetables, pumpkin, celery, cucumber and tomato. Raw potato juice, mixed with other juices, is good for the digestive system, and helpful in arthritis.
To have a juice as an balanced meal and "avoid a high sugar uptake, simply add some oil and protein, see example below.
3/4 cup Juice = Carbohydrate
add Fat = 1 Tsp. Linseed Oil or Coconut Oil
add Protein = 1 Egg or 1tbs. of Whey powder
NOTE: - Add oil to a high carbohydrate, to slow down glucose absorption.
Fruit juices are thirst quenching but should be diluted with water. They are not as much recommended as vegetable juices and should not be mixed with vegetable juice either.
Remember they are high in carbohydrate, "sugar", add oil and protein.
Bread can be quiet a treat, particularly if it is of good quality.
Most commercial type of bread is not recommend.
Try to find a bread without additives, unrefined and without yeast.
My suggestion is to eat a 100% Sourdough Rye bread, and this should be toasted to make it crunchy and easier digestible.
or use > Ryevitta - 100% Rye Cracker or similar - great if you try to lose weight.
If you have a Gluten intolerance, Gluten free bread is available.
A sesame paste, is the ideal spread on your bread, which then can be topped up with your home made jam. Also good for making salad dressings.
To make jam, simply place any dried fruit with a little bit of water into your blender and blend to a smooth paste.
A "good" saturated oil, which is semi-hard in room temperature and can be used like a butter. It is often called Coconut butter. . more on Coconut > click >> Coconut Oil Health Benefits
Raw Or Cooked Food?
A diet of raw food is very beneficial and can be used to overcome many health problems, but once the cleansing period is over, a balance between raw and cooking according to the season should rule your kitchen.
If we want to enjoy warmth and comfort in cold weather, we must adapt our cooking methods to provide warming foods to help us face the cold winters, and likewise, if we want to remain cool in summer then cooling foods, like salads and lightly cooked or steamed food should be consumed.
Do not use any aluminium cookware!
Aluminium is now part of every domestic environment, and aluminium toxicity is getting common. When food is cooked using aluminium ware, the agitation produced by the heating process causes aluminium to leach into the food. Don't use Aluminium Teapots either, the tannic acids and other compound in the tea leaches out the aluminium.
Stainless steel, cast iron and enamelled cast iron are the better choice in cookware. My recommendation is enamelled cast iron cookware. It holds heat very well and its very easy to clean.
For cooking grains and beans a pressure cooker will be of great help. Pressure cooked food is not only delicious, but retains the maximum amount of mineral salts and vitamins.
I don't recommend frying at all, instead bake, grill, cook, steam or poach your food.
However, if you like fried food, fry with Coconut Oil, it is the only heat resistant oil.
.... read more about 'TOFU' next, click the link below.....
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* Disclaimer - Any general advice given in any article should not be relied upon and should not be taken as a substitute for visiting a qualified medical Doctor.
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