Health & Disease — by Elisabeth Fekonia August 3, 2011
Koji for miso
Living in the 21st century was going to be difficult at the best of times and what happened to me recently is like a wake up call.Comments (2)
Fermenting, Health & Disease, Processing & Food Preservation, Recipes — by Elisabeth Fekonia May 30, 2011
3 types of lactic ferment
The world is full of bacteria but there are certain bacteria that are fast becoming an endangered species. The bacteria that live in the gut of homo sapiens, particularly those of Caucasian origin, are fast disappearing. These particular bacteria comprise of the good bowel flora that is needed to create vitamins, break down undigested food particles and generally be a dominating presence within the nether regions. The importance of these bacteria cannot be overestimated as more and more victims can attest to the symptoms that a lack of these organisms will create.Comments (12)
Fermenting, Processing & Food Preservation, Recipes — by Elisabeth Fekonia May 4, 2011
Where in the world can you get hold of raw cheese? Not in this country, unless you make your own that is.
So what’s so special about eating raw cheese? Well it’s the flavour that you notice first. When chomping into a piece of cheese made from organic, raw milk, you really taste the difference! There is a certain complexity about raw cheese that is noticed straightaway after that first bite; and then you know you’re onto something good! Flavour is the first stage of experiencing the way cheese was meant to be. Another bonus is that it’s actually good for you! Healthy, organic, raw milk is very beneficial to your health, adds good bacteria into your gut and brings its own package of digestive enzymes with it. Raw cheese abounds in enzymes that help to digest the fats and proteins. When the food you eat has abundant bacteria and enzymes, then the digestive system is not over taxed.
Most of us suffer from depleted digestive enzymes and our health is often compromised for it. People often complain about feeling sluggish and lacking energy. This is because we are chronically short on healthy gut flora and digestive enzymes, as the food we eat is mostly dead.Comments (6)
Consumerism, Project Positions — by Elisabeth Fekonia April 14, 2011
There is a definite trend for people to question the quality of shop bought food — that is, food grown with chemical inputs. Younger mothers of small children, in particular, are getting very conscious of the chemical residues, low nutritional status and additives in our modern ‘food’. There certainly is a growing realization out there that only organic food should be put on the dinner table to ensure that children will grow up strong, healthy, smart so they can reach their full potential.Comments (4)