Re: Fw: The Surprising Reason Your Body May be Aging Prematurely

[Guest guest]

I note the bodyecology article you referenced does not differentiate

the differing proteins for their different properties.

Undenatured whey powder is a protein but its properties are not shared

by the other proteins.

Unlike other proteins, udenatured whey is alkalizing so does not

deplete calcium in the bones, reduce body pH or otherwise lead to poor

health. All those babies on mother's milk couldn't be wrong

It's also assimilated with almost no digestion so is good for people

with poor or compromized digestion, even the very young. Undenatured

whey isolate has TWICE the biological value of other proteins.

In short, the diet needs revision to prevent the propagation of

incorrect assumptions.

The " protein is bad " myth needs to be busted.

Duncan

[Guest guest]

This is what I wanted to come through...I forget that attachments are off of

these emails!

We have been making our own cultured things here lately.

Body Ecology Resources Raw Cultured Vegetables We now present two of the

Diet s special, signature foods: " super " foods that contribute immensely to

healing and building your inner ecosystem. On this page, raw cultured

vegetables, then, read about kefir from the water of young green coconuts.

*From the 9th edition Body Ecology Diet, by Donna Gates.*

Cultured vegetables are made by shredding cabbage or a combination of cabbage

and other vegetables and then packing them tightly into an airtight

container. They are left to ferment at room temperature for several days or

longer. Friendly bacteria naturally present in the vegetables quickly lower

the pH, making a more acidic environment so the bacteria can reproduce. The

vegetables become soft, delicious, and somewhat " pickled. "

The airtight container can be glass or stainless steel. Use a 1 to 1½ quart

container that seals with a rubber or plastic ring and a clamp down lid. Room

temperature means 72 degrees Fahrenheit, for at least 3 days. We prefer to

let ours sit for six or seven days. You can taste them at different stages

and decide for yourself.

In the winter months if your kitchen temperature falls below 70 degrees, wrap

the container in a towel and place it inside an insulated or thermal chest.

In the summer months the veggies culture faster. They may be ready in just

three or four days.

During this fermentation period, the friendly bacteria are having a heyday,

reproducing and converting sugars and starches to lactic acid. Once the

initial process is over, it is time to slow down the bacterial activity by

putting the cultured veggies in the refrigerator. The cold greatly slows the

fermentation, but does not stop it completely. Even if the veggies sit in

your refrigerator for months, they will not spoil; instead they become more like

fine wine, more delicious with time. Properly made, cultured vegetables have

at least an eight month shelf life.

While it is not necessary to add a " starter culture " to your vegetables, we

recommend that you do it just to ensure that your vegetables begin fermenting

with a hardy strain of beneficial bacteria. Body Ecology s Cultured Vegetable

Starter contains a very robust bacterium called L. Plantarum. (See our

recipes below.)

Enjoying the Fruits of Your Labor Once you master the basic technique, be

creative. Try different vegetable combinations, and include dark green leafy

vegetables like kale and collards. Soak, drain, and chop up some ocean

vegetables like dulse, wakame, hijiki, and arame. Add your favorite herbs

(dried or fresh), seeds (dill or caraway), and juniper berries. Even lemon juice

can be added to the " brine. " Try leaving out the cabbage all together and

making a batch of cultured daikon.

Hamilton, a friend of Donna s who lives in Los Angeles, teaches

classes on how to make cultured vegetables, and she also sells them, calling

them a " probiotic salad " . recently surprised Donna with a new recipe

using kohlrabi, celery, garlic, ginger, and a green apple. It tastes

wonderful! Don t be afraid of the little bit of sugar in the green apple. The

microflora use it for food. The sugar will be long gone before you eat the

cultured veggies. If you create a great new recipe you want to share with

others on the B.E.D. around the world, please write or email us and we will

happily post it on our Web site.

You may be thinking that making cultured veggies amounts to a big hassle.

Well, it is possible to buy them commercially (see our Shopping List), but

store-bought amounts can be fairly small and too costly for many people. You

wouldn t be getting the " therapeutic amounts " you reap by making your own. So

here s a suggestion: plan a " CV Party " with your family and friends. Gather

on a weekend afternoon to laugh together, chop and pack the veggies. Make sure

everyone leaves with enough containers to last until the next party. You and

your loved ones will enjoy many meals of one of the most medicinal and

economical foods you ll ever eat.

Two of Our Favorite Beginners Recipes One important secret to making

really delicious yet medicinal cultured veggies is to use freshly harvested,

organic, well-cleaned vegetables. After washing the veggies, spin them dry.

Clean equipment is essential. Scald everything you use in very hot water.

Version 1

3 heads green cabbage, shredded in a food processor

1 bunch kale, chopped by hand

(optional): 2 cups wakame ocean vegetables (measured after soaking),

drained, spine removed, and chopped

1 Tbsp. dill seed

Version 2

3 heads green cabbage, shredded in a food processor

6 carrots, large, shredded in a food processor

3 inch piece ginger, peeled and chopped

6 cloves garlic, peeled and chopped To make Cultured Vegetables

Combine all ingredients in a large bowl.

Remove several cups of this mixture and put into a blender.

Add enough filtered water to make a " brine " the consistency of a thick juice.

Blend well and then add brine back into first mixture. Stir well.

Pack mixture down into a 1½ quart glass or stainless steel container. Use

your fist, a wooden dowel, or a potato masher to pack veggies tightly.

Fill container almost full, but leave about 2 inches of room at the top for

veggies to expand.

Roll up several cabbage leaves into a tight " log " and place them on top to

fill the remaining 2 inch space. Clamp jar closed.

Let veggies sit at about a 70 degree room temperature for at least three

days. A week is even better. Refrigerate to slow down fermentation. Enjoy!

To use Body Ecology's Culture Starter: Dissolve one or two packages of

starter culture in 1½ cup warm (90*) water. Add some form of sugar to

feed the starter (try Rapadura, Sucanat, honey, Agave, or EcoBLOOM). Let

starter/sugar mixture sit for about 20 minutes or longer while the L.

Plantarum and other bacteria wake up and begin enjoying the sugar. Add this

starter culture to the brine (step 3).

PPD Push the Positive Daily!

I hope you and yours are in the best of Health and Spirit.

Our Health is Our Responsibility

http://a-healing-village.com