This weekend I made many discoveries reading and cooking from Living Cuisine (see my book reviews). Eventually I will be looking for primary sources for claims this book like so many make without footnoting. Eat to Live, by the way has pages of excellent primary resources noted. But this weekend I was enjoying and making the most delicious 100% raw recipes from the book Living Cuisine. Living Cuisine (and me) on
Sprouting and Fermenting:
Sprouting waters the seeds, nuts, beans and grains and awakens their enzymes to start growing and becoming a plant. This water pours the energy and gumption into the cells to regenerate living enzymes until the food is just packed with those enzymes and our body is thrilled about this apparently. I have yet to discover sprouts I find tasty, well I shouldn’t say that I like wheatgrass fine…I still find them a chore to eat and I am sure that is not fair to report given how little I have experimented with them so far.
Fermented foods (miso, sauerkraut, seed and nut cheeses, amasake, tempeh, apple cider vinegar, nama shoyu (unpasteurized soy sauce), kimchi, rejuvelac) now those are foods I love the taste of. Nut and seed cheeses are extremely delicious and abundant in “predigested” protein and friendly bacteria.
Helpful bacteria break down foods for absorption through the intestines and actually help synthesize vitamins in the intestinal tract, they are especially key for B vitamin absorption. Refined foods like bread and pasta wreck the balance required for helpful bacteria to thrive.
Fermenting foods are key help for digestive problems like cramping, bloating, runny stools or constipation. The body is so amazing it can bring healthy conditions back again and rejuvenate given the right foods.
Fermenting creates an even more digestable product than sprouting.