Re: just sent e-mail to Oprah

[Guest guest]

On Sat, Jan 17, 2009 at 9:28 AM, carolyn_graff <zgraff@...> wrote:

> more info on fermented bread - Bread Dread: Are you Really Gluten

> Intolerant?

> http://tinyurl.com/38lpwe

I read that link awhile ago, and there are some genuine nuggets,

especially in the comment section. I have posted below one of the

comments on how to handle veggies and fruits, which I found especially

helpful. I've corrected some of the spelling and notation and edited

some of the post.

_____

Root vegetables should be fine-peeled and soaked a few hours before cooking.

All greens such as spinach and brassica are fine lightly steamed.

Don't eat these raw.

Celery - just remove the strings that run along the stalk.

The more central, tender leaves of salad greens such as lettuce, rukola

(rocket), endive, etc are the best for raw consumption, and the addition of

a good vinegar dressing helps to complete the pre-digestion process.

About sprouts, I make a large bowl of fenugreek sprouts (excellent for

general health, especially diabetes). When they are just shooting, I drizzle

with umeboshi vinegar (say, 3/4 tablespoons, or cider/wine/ balsamic

vinegars), give a good gentle stir to ensure the vinegar is evenly

distributed, then put in a sealed glass jar in the fridge. This negates the

anti-nutrients, slowly ferments, preserves and improves the sprouts,

and gives great flavour.

They will last up to 2 weeks. No need for lotsa sprout jars running all the

time. Do the same with all sprouted seeds (especially alfalfa, to negate the

toxin, canavanine).

Tomatoes, capsicums - do what the Italians do - drop them into boiled water,

and leave some minutes until the skin is easily peeled off, and eat the

flesh raw, cooked or added to pickle ferments. Some people also remove

the seeds.

Eggplant needs more work - cut 1cm-thick slices of the raw eggplant,

brush both sides generously

with salt, throw all slices into a ceramic pot for a few hours, where

a black toxic liquid oozes out.

Then rinse in clean water for frying with ghee, whatever.

My favourite way with vegetables though is to make preserves using

whey/water, not vinegar, as the fermenting medium.

Beautiful plumage.

For the one and only traditional vegetable/fruit preserve recipes, I

urge all people to get a copy of " Nourishing

Traditions " . You won't regret it. The recipes are numerous and fab.

[Note: He thinks Sally is missing the boat when it comes to handling

grains and doesn't see the big picture, at least when she wrote NT -

]

Fruits are fine raw. They have the lowest levels of anti-nutrients,

and we need a minimum dosage of phytates

anyway, to avoid calcium deposits. No soaking of fruit needed either.

Which you peel is obvious - papayas, citrus,

and thankfully, pineapples - if the skin is bitter remove it. There

are bio-flavenoid benefits in the skins of

apple, stone fruit, grapes, figs, etc. Check out fruit preserving with

whey - it's an excellent craft as well as

nutrient enhancer.

I pot-boil vegetables sometimes, in scant water, or steam - same same.

Always cook slow, when it fits.

And get 2 heat diffuser screens, to place between pot and fire. These

are essential in a sloooow kitchen.

I love them! Ha ha.

It helps to know that the chlorophyll in greens survives up to 7

minutes of gentle simmer.

Clive

_____

--

" We have tried spending money. We are spending more than we have ever

spent before, and it does not work... I say after eight years of this

administration, we have just as much unemployment as when we started

-- and an enormous debt to boot. "

- Henry Morgenthau (FDR's Treasury Secretary)

[Guest guest]

Desh,

> There are good

> scientifically-based ideas at WAPF (and well-researched articles), but

> something rules there other than scientific rigor on a few big issues.

Ouch! Clearly you aren't a WAPF chapter leader, LOL!

--

It doesn't matter how many people don't get it. What matters is how

many people do. If you have a strong informed opinion, don't keep it

to yourself. Try and help people and make the world a better place. If

you strive to do anything remotely interesting, just expect a small

percentage of the population to always find a way to take it

personally. F*ck 'em. There are no statues erected to critics.

- Ferriss

[Guest guest]

-curious about what you mean about ignoring food chemical intolerances?

lisa

- In , De Bell-Frantz <deshabell@...>

wrote:

>

> -

> You said with the WAPF >>Everything is thought out and backed up by

> research>> which is not true. There is much about breastfeeding that is

> wrong on the site and not grounded in science. Emma Davies makes the

> claim that the GAPS protocol touted by the WAPF can do harm, by ignoring

> food chemical intolerances (and the science behind them). There are

good

> scientifically-based ideas at WAPF (and well-researched articles), but

> something rules there other than scientific rigor on a few big issues.

>

> Desh

> ____________________________________________________________

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>

>

[Guest guest]

http://www.plantpoisonsandrottenstuff.info/content/introduction.aspx

she has a rant about gaps on there, but i've lost the link. brian posted

it awhile back. . .

there is also fedupwithfoodadditives.info and feingold.org (but wapf

covers that territory adequately iirc)

d

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