"Eat for Health" and Cultured Veggies?

[Fidget Queen]

I figured that you guys would be the best people to go to for random questions nobody can answer for me!

"Eat for Health" is Joel Furhman's newer follow ups to "Eat to Live" which I already own. I'm wondering if these new books are worth it for those who already have the original book. I'm not looking for weight loss, but I am looking for a more satisfying way to eat healthfully. My diet is already pretty darn good, but I find myself being chronically unsatisfied. That and I'm still not very healthy. I'm hoping that a more guided approach might be helpful. Any opinions?

Ok, next random question... I've been told that for people who suffer from chronic digestive problems, raw, cultured (fermented) vegetables are a must. The problem is that I have NO IDEA how they taste. The ones I'm referring to here are NOT preserved in vinegar, but I've heard them referred to as "vinegary." I HATE vinegar. Hate it, hate it, hate it, hate it. Even the smell will make me sick. I love lemon, though, so I'm not opposed to a more "sour" taste. Can anybody offer insight into this? I have looked online for opinions for days, but the best description I can come up with is "zingy."

If anybody can help me, thanks!

 

[kathryn]

"Eat For Health" is a more gradual approach to diet change than was "Eat to Live". It gives steps to take to continuously improve, and one entire book contains recipes and menus.

I've been told that for people who suffer from chronic digestive problems, raw, cultured (fermented) vegetables are a must. The problem is that I have NO IDEA how they taste. The ones I'm referring to here are NOT preserved in vinegar, but I've heard them referred to as "vinegary." I HATE vinegar. Hate it, hate it, hate it, hate it. Even the smell will make me sick. I love lemon, though, so I'm not opposed to a more "sour" taste. Can anybody offer insight into this? I have looked online for opinions for days, but the best description I can come up with is "zingy."

What is important in cultured/fermented foods is the probiotic (beneficial bacteria) content. You can get the same benefits from unpasteurized yogurt or unpasteurized miso or unpasteurized Nama Shoyu (soy sauce). The "unpasteurized" is important, as pasteurization--heating--kills off the beneficial bacteria.

Also try raw sauerkraut and raw pickles ("Bubbies" is one brand that is raw: you can find it in the refrigerated section of some stores. If pickles/sauerkraut etc. are just sitting on a shelf in the store and are NOT in the refrigerated section, they are NOT raw).

Raw cultured veggies taste more-or-less kind of like pickles.

You can also make your own nut cheeses (I've got a recipe here : http://thecathenation.com/forum/blog.php?b=1829 The miso and/or the acidophilus powder are what provides the probiotics. The fermentation time allows them to reproduce. The advantage here is that you can let it ferment as long as you choose, tasting along the way until you get a product that's as tart as you can stand, but not too tart for you).

HTH!

 

[Fidget Queen]

Thanks Kathryn!

I'll look for the raw pickles first, as that's a good introduction for me, I think. It's really difficult to find anything unpasteurized, even at Whole Foods. I found Raw Kim Chi and Sauerkraut, but there is no unpasteurized yogurt, milk, or miso (I looked for that, as well).

The nut cheese sounds great! Can order the miso online?

 

[Gayle]

Thanks Kathryn!

I'll look for the raw pickles first, as that's a good introduction for me, I think. It's really difficult to find anything unpasteurized, even at Whole Foods. I found Raw Kim Chi and Sauerkraut, but there is no unpasteurized yogurt, milk, or miso (I looked for that, as well).

The nut cheese sounds great! Can order the miso online?

Hi Fidget Queen - In most states, you won't unpasteurized (raw) yogurt or milk in stores. By law, you usually have to buy it directly from the farmer.

My MIL made old fashioned raw pickles last summer. She had them in a crock that sits on the counter. "Zingy" is an accurate description...but good "zingy".

 

[Fidget Queen]

Thanks Gayle,

So you wouldn't say that "vinegar" was the first thing that came to mind, right?

 

[Gayle]

Thanks Gayle,

So you wouldn't say that "vinegar" was the first thing that came to mind, right?

Right, this recipe definitely had a sourish/dill-ish kinda thing going on.

 

[kathryn]

The nut cheese sounds great! Can order the miso online?

Yes, you can order miso online. But you might want to ask a local health-food store if they could order some for you.

This place has some fabulous miso, including a few non-soy varieties, all unpasteurized (and they come in glass instead of plastic like many): http://www.southrivermiso.com/