The other day I was hanging out with Krista and she mentioned this nutrition cook book whose basic angle is that whole unmodified foods are best for you. And that our society's obsession with altering food formats (by homogenizing, sterilizing, or denaturing) is seriously detrimental to our digestion and general health. This book also promotes eating fermented foods.While I was in college I got really into this type of nutrition; and was a huge advocate of this philosophy. My philosophy is still pretty closely aligned, however I am a vegetarian and this book isn't completely on board with that. I also feel strongly about only eating foods that have a low glycemic index.
As a side, there's been studies that have linked folks who eat fermented foods with less incidence of allergies. I've been taking a probiotic recently and my honeypot took it for some days. While he was taking it he had less issues with his body reacting to certain foods. Interesting, no?
I'm going to make yogurt today, and see how it goes. Wish me luck.
On another note, my serger has been breaking needles for several weeks now when it shouldn't be. I finally brought it in to get it fixed because the timing probably is off. It'll be gone for a week and now that it's gone I've come up with all of these projects that I want to do. Why are we attracted to things we can't have? I must be patient.
1 comment:
Good luck with the yogurt! I am making it right now. I am reading my blogs, waiting for it to cool. I made the fermented ginger carrots a couple of weeks ago, and the kimchi. Both were delicious! Everyone, including Molly, loved them (we had visitors this weekend, and they all liked them, too).
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