Less meat ‘key’ to food security

Posted in Uncategorized with tags , , , , , , , , , , , , , , , on September 9, 2014 by ecofrenfood

Less meat ‘key’ to food security

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http://news.uk.msn.com/uk/articles?cp-documentid=261848975

Eating less meat is “essential” to ensure future demand for food can be met and “dangerous” climate change avoided, experts have warned.

A study by leading university researchers in Cambridge and Aberdeen found food production alone could exceed targets for greenhouse gas emissions in 2050 if current trends continue.

Population growth and the global shift towards “meat-heavy Western diets” has meant increasing agricultural yields will not meet projected food demands for the expected 9.6 billion world population, it said.

Increased deforestation, fertiliser use and livestock methane emissions are likely to cause greenhouse gas emissions from food production to rise by almost 80%, experts from the University of Cambridge and University of Aberdeen found.

Lead researcher Bojana Bajzelj, from the University of Cambridge’s department of engineering, said: “Agricultural practices are not necessarily at fault here – but our choice of food is.

“It is imperative to find ways to achieve global food security without expanding crop or pastureland.

“Food production is a main driver of biodiversity loss and a large contributor to climate change and pollution, so our food choices matter.”

He added: “Cutting food waste and moderating meat consumption in more balanced diets, are the essential ‘no-regrets’ options.”

According to the study in Nature Climate Change, current trends in food production will mean that by 2050 cropland will have expanded by 42% and fertiliser use increased by 45% over 2009 levels.

A further tenth of the world’s pristine tropical forests would disappear over the next 35 years, it said.

The study’s authors tested a scenario where all countries were assumed to have an “average” balanced diet – without excessive consumption of sugars, fats, and meat products.

The average balanced diet used in the study was a “relatively achievable goal”, the researchers said, which included two 85g portions of red meat and five eggs per week, as well as a portion of poultry a day.

“This significantly reduced the pressures on the environment even further,” they said.

Co-author Professor Pete Smith, from the University of Aberdeen, said: “Unless we make some serious changes in food consumption trends, we would have to completely de-carbonise the energy and industry sectors to stay within emissions budgets that avoid dangerous climate change.

“That is practically impossible – so, as well as encouraging sustainable agriculture, we need to re-think what we eat.”

Cambridge co-author Prof Keith Richards said: “This is not a radical vegetarian argument; it is an argument about eating meat in sensible amounts as part of healthy, balanced diets.

“Managing the demand better, for example by focusing on health education, would bring double benefits – maintaining healthy populations, and greatly reducing critical pressures on the environment.”

Portugal Cork Harvest

Posted in Uncategorized with tags , , , , , , , , , , , , on February 1, 2014 by ecofrenfood
Portugal Cork Harvest
http://4.bp.blogspot.com/-lKqHfOVw4gU/Un5zXJiQt0I/AAAAAAAArno/rdrYu_0Etc0/s320/wine+corks.jpg
Have you ever wondered where that cork in your bottle of wine comes from?
The answer is most likely to be Spain or Portugal, where over half of the world’s cork is harvested.
http://3.bp.blogspot.com/-0-RFQhAaQIk/Un5ogZtWVTI/AAAAAAAArmc/93TchkuZIkA/s1600/cork+harvest+oak+15.jpg 
In fact it isthe “National Tree” of Portugal.
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However, unlike other forms of forestry, the production of cork never involves the death of a tree.
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Instead, they are gently stripped, leaving a strangebut fascinating landscape of denuded trunks.
All of this takes some time. Cork trees can live to over (200)two hundred years but are not considered ready for their cork to be removed until they are at least 25 years old.
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Even then, the first two harvests do not produce cork of the highest quality. It isn’t until the trees are in their forties that they produce premium cork.
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Once the trees have reached the maturity necessary to produce high quality cork then
they will be harvested only every nine years.
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A tree, in its lifetime, can be harvested (the process is known as extraction) about fifteen times.
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Little wonder then, that in Portugal and Spain the propagation of the trees and the production of cork has become an inter-generational industry, with farmers still producing a crop from trees planted by their great-great grandfathers.
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The cork must, however, be extracted from the trees without causing any lasting harm to them – otherwise, 9 years later they will be useless.
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Extraction takes place in the summer when the tree is least susceptible to damage.
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The poor cork which is produced as a result of the first two harvests is known as male cork: later extractions provide what is known as gentle cork which is what you will screw out of a wine bottle, the contents of which it helps to flavor.
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The extractors must be skilled at their job.
They make two cuts to the tree.
The first is horizontal and is cut around the tree.
This is known as the necklace and the incision is made at a height
around three times the circumference of the tree. http://
Then a series of vertical cuts are made which are called openings or rulers.
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This is the point at which the extractors must use the most strength
but at the same time be at their most gentle.
They push the handle of the axe in to the rulers and pry the cork away.
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If the cuts are too deep or impatiently done then there is a risk that the phellogen of the tree will be damaged.
This is the cell layer which is responsible for the development and growth of the periderm of the tree – its bark in other words.
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Damage this and the tree will produce poor or no cork in the future: it may even die.

So strength and gentleness must be used in equal measure during the extraction.

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Once the cork is extracted it is stacked in layers and left to dry out.
Once that has taken place it is taken to be processed.
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The technique used leaves the trees alive and the environment intact – cork production is said to one of the most eco-friendly and recyclable harvests on the planet.
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Not only is cork easy to recycle.
The trees prevent the local environment from becoming arid and so actively help to maintain rare ecosystems.
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Not only that, but the cork forests of the Iberian Peninsula are home to a number of endangered species which would find it much harder to thrive without the presence of the cork oak forests.
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Although 60% of the cork extracted is still used for bottle stoppers (despite the recent predilection for using alternatives) cork is an essential component of a number of other things too.
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If you are a fan of badminton, then without cork you would no longer be able to play – it is a vital component in the manufacture of shuttlecocks.
More sports rely on it too – the centers of baseball and cricket bats are made of cork.
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Cork is also a great material to use for insulation. It is non-allergenic and easy-to-handle and if it does catch fire, its fumes are not toxic likeman-made insulation materials.
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The different segments of woodwind instruments are fastened together by pieces made from cork and not only that – the baton of your concert conductor will most likely also be made out of this versatile material.
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Cork has many other uses, too, including components of the fairings and heat shields of spacecraft.
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Yet ultimately, the fascination is in its production, which leaves so many trees stripped and bared to the elements and which gives the landscapes of parts of Spain and Portugal such a unique appearance.

Newly reformulated 10-calorie sodas leave fructose levels a mystery

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , on December 24, 2013 by ecofrenfood

 

Newly reformulated 10-calorie sodas leave fructose levels a mystery

Posted by — May 16, 2013

Are you an ‘ex-Pepper’? If so, The Dr. Pepper/Snapple Group hopes to bring you back into the fold.  In an effort to lure what it refers to as “consumers who have left the soft drink category” the company is working feverishly to blanket the country with a new lineup of products, consisting of some of its biggest brand names reformulated with a witches’ brew of synthetic sweeteners – a combination of high fructose corn syrup, aspartame and acesulfame potassium (what the company calls its “proprietary blend”).  The selling point is that each supposedly contains no more than 10 calories per 12-ounce serving, which accounts for the special designation under which they’re being marketed  –“TEN.”

Since HFCS is the second ingredient in the three “TENs” I looked at, Canada Dry Ginger Ale, 7Up and Dr. Pepper, I couldn’t help wondering what the fructose amount is in the HFCS being used. After all, Archer Daniels Midland, one of the biggest manufacturers of this test-tube sweetener, has run ads for a product called “Cornsweet 90” a HFCS blend containing 90 percent fructose that it has called “the ideal choice for reduced calorie foods such as beverages…” And the Corn Refiners Association (CRA) itself has acknowledged in a letter to the Food and Drug Administration that this mega-fructose additive has been in use “with FDA knowledge for decades” (more on that in a minute). So I called the Dr. Pepper Snapple company press office with my question.

In the short conversation I had with company spokesperson Chris Barnes, I leaned more ‘ad speak’ than I could have in a Mad Men marathon. Terms like the “broader TEN platform,” “mouth feel,” “broader flavor system,” and my favorite, the “lapsed soft drink consumer” were dropped repeatedly in our talk. But when I got to my fructose question, Chris didn’t have an answer for me other than “I don’t know that we do share specific ingredient information beyond what’s on the label.” He did ask why I was interested and promised to follow up with the research and development department, but felt fairly sure the company wouldn’t divulge that information.

Although I didn’t get any further insight about fructose amounts from Barnes, he did tell me how “very excited” the company is so far with how “TEN” is “performing,” allowing folks who had concerns over taste and calories to now have the “benefit” of a soft drink once again.

A shocking acknowledgment

Now admittedly, the question of fructose amounts in HFCS is a touchy subject, something the CRA likes to gloss over by repeatedly asserting that the additive isn’t really high in fructose (one reason it had unsuccessfully sought to change its name to “corn sugar”) and telling consumers over and over that HFCS is “virtually the same” as real sugar, which is a 50/50 combination of glucose and fructose.

But contrary to the big public relations blitz put out by the CRA claiming that “sugar is sugar,” a growing body of evidence has come to light showing  that HFCS is apparently being used by food and beverage manufacturers in highly fluctuating fructose amounts, including the mega-90 version. Such findings led Citizens for Health to file a petition with the Food and Drug Administration last September, which asked the agency to take action against manufacturers using HFCS with fructose levels above 55 percent, the highest amount the FDA allows, and in the interim, to require the actual amount of fructose it contains to be specified on product labels. (To sign and support that petition, click here).

The CRA response to the FDA about that petition was a shocking acknowledgment that, in violation of FDA regulations, HFCS-90 has been used in the food supply “with FDA knowledge for decades.”  The letter, signed by CRA interim president J. Patrick Mohan, also refers to “fluctuations in fructose levels above 42 or 55%” in HFCS, that he apparently believes “would be expressly permitted” by the agency.

But despite Mohan’s apparent belief that all is fine and dandy regardless of what the actual fructose amount in an HFCS blend might be, the FDA has made it perfectly clear that HFCS 90 “contains a substantially different ratio of glucose to fructose than…HFCS-55,” and that the agency doesn’t have enough information to “ensure that this product is safe.”

Numerous medical experts and extensive studies have linked excess fructose consumption to a wide variety of health problems, such as obesity, diabetes, liver and heart disease. And for the CRA, which spent many millions of dollars to tell consumers that HFCS really isn’t high in fructose at all, this statement is quite telling.

But for now, the matter of just how much fructose might be in those new Dr. Pepper/Snapple Group formulas remains a mystery. Which is something you might want to keep in mind before you reach for a “TEN” on your supermarket shelf in the belief that you can now have the “benefit” of drinking soda without having to worry about the consequences.

 

http://foodidentitytheft.com/newly-reformulated-10-calorie-sodas-leave-fructose-levels-a-mystery/

Hidden MSG and the ‘soup wars’

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , on December 24, 2013 by ecofrenfood

Hidden MSG and the ‘soup wars’

Posted by Linda Bonvie

March 1, 2012

It says “No MSG,” but this product contains autolyzed yeast

2008 could go down in the annals of advertising escapades as the year of the “soup wars.” I’m not sure who fired the first shot, but by the fall of that year, Campbell and Progresso were flinging slings and arrows back and forth claiming one had more MSG-free soups than the other.

The biggest skirmish in the battle came when Progresso took out ads saying: “Campbell’s has 95 soups with MSG; Progresso has 26 delicious soups with No MSG.” Campbell’s responded with an ad in The New York Times that showed a can of Progresso soup with the caption “Made with MSG,” alongside cans of Campbell’s Select Harvest soup saying, “Made with TLC.”

Along the way the Glutamate Association, the trade group that represents users and manufacturers of monosodium glutamate, entered the fray saying all this was merely a “marketing gimmick” that will confuse consumers into thinking that MSG, “…a perfectly safe product poses a health risk…”

The Glutamate Association did get something right: it was a “marketing gimmick,” a sneaky one known as “clean labeling.”

A “clean” label is one that does not list ingredient names consumers look to avoid, the kind that will get the product put back on the shelf rather than in the shopping cart. Where MSG is concerned, “clean labeling” can mean listing such flavor-enhancing ingredients as “yeast extract” or “hydrolyzed protein” instead of the better-known (and often shunned) “monosodium glutamate.”

MSG-Free It’s Not

If a food contains monosodium glutamate, according to the Food and Drug Administration, that fact must be stated on the label. However, monosodium glutamate is only one of many ingredients containing “free” glutamate (or manufactured glutamic acid) that is used in processed foods.

A check of Campbell’s Select Harvest, “No MSG added, 100 percent natural,” Savory Chicken and Brown Rice soup offers a good example of a “clean” label. Using yeast extract, a source of ‘hidden’ MSG, and “natural flavors,” which are typically another place to conceal free glutamate, Campbell’s goes to town advertising the naturalness and ‘MSG free-ness’ of its product.

In an interesting aside, the Campbell’s website (which doesn’t list the actual soup ingredients) contains an “ingredient glossary,” to help you “learn more about the ingredients found in our soups.” However while there are definitions for things such as lime juice (“the juice of limes”), and barley (“a hardy cereal grain”), there are none for monosodium glutamate, yeast extract, and natural flavors.

This “No MSG” product contains “yeast extract”

It’s natural, right?

Another selling point for some of these foods is the assertion that the MSG, from whatever source, is “naturally occurring,” as in “hey, we didn’t put it in on purpose, it just naturally happened when we added these ingredients.” Don’t believe it. “Naturally occurring” is never defined, and the free glutamate, whether referred to as “monosodium glutamate” or by any other name, was added for the purpose of improving taste and sales. It didn’t get there by accident.

Here are some more sneaky names of ingredients that contain free glutamic acid:

autolyzed plant protein,
autolyzed yeast,
calcium caseinate
glutamate
hydrolyzed plant protein (HPP)
hydrolyzed vegetable protein (HVP)
maltodextrin
monopotassium glutamate
sodium caseinate
soy protein concentrate
textured protein
yeast food or nutrient
yeast extract

(For a complete list, as well as lots more information on monosodium glutamate and free glutamic acid, click here.)

In an interesting test (although not a scientific one, by any means) of how many shoppers are avoiding MSG, a large supermarket a few miles from where I live that is going out of business (and reducing all items by 80 percent) had just about been stripped clean of all products last time I was there, with the exception of a full stock of jars of Accent – a flavoring ingredient comprised of pure monosodium glutamate.

The “soup wars” may be over, but if you want to be a savvy consumer and avoid all forms of free glutamic acid under whatever name it masquerades, nothing takes the place of reading the ingredient label. Because no matter what you call it, it’s all still MSG.

Linda Bonvie, FoodIdentityTheft.com

– See more at: http://foodidentitytheft.com/hidden-msg-and-the-soup-wars/#sthash.TSj03JWS.dpuf

14 Things People Probably Do Not Want To Know About Their Favorite Foods

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on December 24, 2013 by ecofrenfood

14 Things People Probably Do Not Want To Know About Their Favorite Foods

November 4, 2013 | By |

April McCarthy, Prevent Disease
Waking Times

There are hundreds of food industry facts that are sheltered from consumers and only made public by food scientists if absolutely necessary. The following are 14 of the more well known industry insider secrets that have been exposed now for some time, but still not common knowledge to millions of consumers.

Many consumer watchdogs have found that food label claims such as ‘pure’, ‘fresh’, ‘non-artificial’, ‘natural’ and ‘real’ are largely unregulated and false when these claims are investigated. Moreover, the processing of most foods, ingredients used in manufacturing, their byproducts, waste management and other details are often kept hidden from the public until they’ve been exposed by those willing to publicize the information.

1. The manufacturing of Greek yogurt produces millions of tons of toxic waste every year, and nobody knows what to do with it.

For every three or four ounces of milk, companies who manufacture greek yogurt can produce only one ounce of creamy Greek yogurt. The rest becomes acid whey. It’s a thin, runny waste product that can’t simply be dumped. Not only would that be illegal, but whey decomposition is toxic to the natural environment, robbing oxygen from streams and rivers. That could turn a waterway into what one expert calls a “dead sea,” destroying aquatic life over potentially large areas. Spills of cheese whey, a cousin of Greek yogurt whey, have killed tens of thousands of fish around the country in recent years.The $2 billion Greek yogurt market and state government officials are scrambling not just to figure out uses for whey, but how to make a profit off of it. Source

2. All grocery retail orange juice that is “not from concentrate” is processed with “artificial flavor” to ensure that each bottle tastes exactly the same.

No matter what time of year and regardless of the origin of oranges, large juice manufacturers like Pepsico are consistently blending perfectly flavored orange juice specifically through carefully controlled processes and artificial flavor calibration. These mixtures are added to replace the natural flavors lost when the juice chemically separates oxygen (“deaerates” ) to be able to maintain shelf life for more than one year without oxidizing.

Because the added flavor is technically derived from orange oil extract (although it is completely, artifically and a chemically manufactured derivative), it does not need to be specifically listed in the ingredients.Source

3. Vegetarian burgers are far more toxic than conventional beef patties.

More than 99% of vegetarian burgers at grocery retailers are made with soy protein isolate (aka textured vegetable protein, aka soy meal). These substances derived from defatted soy flour are mostly used in pet foods, but sweetened up with sugar and spices to help improve their taste. Soy oil is generally separated from flaked soybeans — leaving defatted meal that’s ground into flour — using a chemical called hexane, one of the volatile organic compounds that constitutes natural gas, crude oil and gasoline. Since more than 95% of soy is also genetically modified, you’re also getting a nice dose of transgenic DNA in your veggie burgers.The Cornucopia Institute, a U.S.-based progressive farm policy outfit, had samples of soy oil, soy meal and soy grits tested, and both the soy meal and soy grits exceeded the hexane limit in food of 10 parts per million. A bigger question we might be asking ourselves is why there is a hexane limit in our foods in the first place??? Source

4. Conventional milk is made by high heating, homogenizing, pasteurizing, re-packing and combining the milk of hundreds of cows fed genetically modified grain and injected with hormones.

Old-time farmers will say they can tell where their cows have been grazing by the taste of the milk. By contrast, the milk we buy in supermarkets will be uniformly white. Its cream won’t rise. And a lactic perfume will be detectable only if the milk is ultra heated.Cows are kept in herds of about 800 and fed not grass, but standardized mixes of genetically modified grains, old citrus, alfalfa and nut husks. Today, according to UC Davis estimates, about a third of the herds in California are treated with hormones to increase production. The milk will be standardized, fortified, pasteurized and homogenized. Translated, this means that it will be taken apart and put back together again, not always in the same proportions. Then it will be cooked and emulsified. At that point do you think it’s still milk? Source

5. Producers of maraschino cherries chemically bleach (through a preserved brine solution) and then marinate the cherries in huge vats of corn syrup and food coloring (FD&C Red 40) to make the cherries red againSource1 Source2

progressosoup_nImage Source

The food additive “MSG” is a slow poison which hides behind dozens of names, such as natural flavouring and yeast extract. Currently, labeling standards do not require MSG to be listed in the ingredient list of thousands of foods.

Secretly, soup manufacturers admit that they have refered to MSG as “natural” (that is refined from vegetable protein and yeast) and establish it in the list of ingredients as ” yeast extract “or” hydrolyzed protein. “War of ads broke in 2008 because Campbell and Progresso were so worried that customers would not buy soup if they knew the amount of MSG containing. Source

7. Processed canned soups go through such violent processing that manufacturers must grow mutant sized vegetables so they don’t disintegrate in the soup.

The food you make at home isn’t reheated while being violently shaken. In order to destroy any pathogens, FDA requirements dictate that soup, once canned, be heated to 250 degrees; many manufacturers speed that process by agitating the can, thereby ensuring that the heat distributes itself more rapidly. This requirement changes the flavor of soup also changes the way the soup itself is actually made.Soup companies shy away from ingredients that break down in the canning process so they grow special freakish mutant vegetables like carrots which look like tree limbs–they’re like baseball bats. But once they go through the cooking process, they come out looking like the small young ones that you’d put into your soup. Source

8. Most ice creams are thickened and stabilized with a slew of toxic ingredients. 

These include a variety of emulsifiers which prevent the ice cream from destabilizing. They include polysorbate 80, potassium sorbate, sodium benzoate, carrageenan, xanthan gum, guar gum and soy lecithin. If your store brand or parlor ice cream melts rapidly, that’s a good sign as it likely has a low overrun and little fat destabilization, which means a lower percentage of toxic emulsifiers and stabilizers. Source

9. Hot dogs are filled with a sticky mixture of cuts of mechanically separated chicken, pork, fats and starch or “grain fillers.”

The red or light brown dog varieties usually on sale everywhere contain very little real meat. Instead, they are made up of 64 percent mechanically-recovered chicken and 17 percent is pork. Mechanically-recovered meat is the slimy paste created when a carcass — stripped of all traditional cuts — is forced through a metal sieve or blasted with water. The process is banned for beef, but is permitted for pigs and poultry, and the meat produced is ten times cheaper than normal meat.Most hot dogs typically contain, high fructose corn syrup, starch, milk protein, sodium nitrite, flavors, potassium and sodium triphosphates, polyphosphates (E452), sodium ascorbate and carmine. Source

10. Many olive oils “extra virgin” imported (and expensive) are actually made with cheaper oils of seeds and nuts.

To boost profits, for example, some producers have been caught adulterating the oil they label as “extra virgin” with much cheaper hazelnut, soy, or sunflower seed oil, among others, as well as mislabeling its country of origin.

Read the fascinating (and hilarious) report by Tom Mueller on olive oil fraud business, that eventually became the book Extra Virginity: The Sublime and Scandalous World of Olive Oil. Source

11. Food products that are red and pink are often dyed with cochineal extract, also known as tiny crushed insect bodies.

Cochineal extract sometimes appears as carminic acid or carmine. You can learn more about the process of making the dye hereSource

12. Coffee creamer is made from corn syrup and (trans fatty acids/hydrogenated) vegetable oils.There is no cream. These are the ingredients listed on the label of the original liquid cremora Coffee – Mate:

WATER
SOLIDA VEGETABLE OIL
MOSTLY HYDROGEN SOYBEAN AND / OR COTTON SEED OIL
LESS THAN 2% OF SODIUM CASEINATE (DERIVED FROM MILK)
Dipotassium
Mono-and diglycerides
SODIUM ALUMINOSILICATE
ARTIFICIAL FLAVOR
CARRAGEENAN
Source

13. To make bacon, the pork bellies hanging in this strange wash cabinet are bathed in a shower of “liquid smoke”.
The creepy red rain converts the flesh tints to a more familiar color of bacon that consumers desire. The European Food Safety Authority (EFSA) is investigating the safety of liquid smoke as a food flavoring. Source

14. Shredded cheese is packed with refined wood pulp to prevent sticking.

Cellulose made of decomposed plant fibers (including wood) and is a common food additive to make make ice cream creamier or thicken salad dressing without adding calories. Since it is natural, even packaged foods labeled as organic often include cellulose. Mmmmm Sawdust! Yummy.

About the Author

April McCarthy is a community journalist playing an active role reporting and analyzing world events to advance our health and eco-friendly initiatives.

Fermented food for gut health

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on November 14, 2013 by ecofrenfood

Every food expert on the planet will tell you that the healthiest foods are usually the freshest. But the latest beneficial food group isn’t a bit farm to table—it’s fermented—meaning ingredients like cabbage and cucumbers have been left to sit and steep until their sugars and carbs become bacteria-boosting agents.

Wellness experts are currently enthralled by how these pungent, probiotic powerhouses, which boost the good bacteria in your digestive tract, can help heal a multitude of health issues, like leaky gut and IBS, and can even lead to weight loss, better skin, and boosted immunity.

One of the reasons? “The gut is the largest part of our immune system,” explains Drew Ramsey, M.D., author of The Happiness Diet and 50 Shades of Kale. So it matters what you put in it. “Sugar and refined carbohydrates cause damage, while fermented foods heal.”

Ready to see what these (somewhat skunky) superfoods can do for you? Here are seven to try now. —Jennifer Kass
fermented

 

 

 

 

 

 

 

 

1. Kombucha

A fizzy, fermented black tea that’s no stranger to New Yorkers, kombucha gives you a bang for your bacterial buck because of the variety of microorganisms it contains. “When you drink a bottle of kombucha, you’re drinking four to seven microorganisms all at once, building a really strong gut,” explains Michael Schwartz, the fermented-foodie founder of BAO Food And Drink. Just watch the sugar.

 

kombucha

2. Sauerkraut

Turns out you should put sauerkraut, AKA fermented cabbage, on way more than your tofu dogs. It has a powerful impact on brain health, including depression and anxiety. “There’s a tremendous connection between gut and brain health,” explains Dr. Ramsey. If you’re the DIY type, try making your own. (Here’s an easy recipe!) Unlike non-refrigerated, store-bought varieties, homemade ‘kraut has no chemical preservatives or added sugar.

sauerkraut2

http://www.wellandgoodnyc.com/2013/08/09/7-fermented-foods-you-should-be-eating/#7-fermented-foods-you-should-be-eating-3

3. Pickles

Pickles are the gateway ferment. Not only do they provide a healthy dose of probiotics, they’re a familiar food item and have a taste that many people already love—including those who may hold their nose at the idea of eating fermented foods.

pickles3

4. Coconut Yogurt

Kimberley Snyder, celebrity nutritionist and author of The Beauty Detox Foods, loves coconut yogurt, because it’s a delicious, dairy-free way to work plenty of enzymes and probiotics into your diet. Though Greek and regular yogurt are also fermented foods, Snyder is less enthusiastic about them. “Dairy is extremely acid-forming in the body and difficult to digest,” she explains.

coconut yogurt

5. Miso

Jeff Cox, author of The Essential Book of Fermentation, loves miso for its nutritional profile. The paste made from fermented soybeans and grains is “full of essential minerals, like potassium, and consists of millions of microorganisms giving us strength and stamina,” he says. To make miso soup, just add a dollop to boiling water, along with some favorite vegetables, like onions, bok choy, or mushrooms.

Screen shot 2013-08-01 at 8.24.15 PM

6. Tempeh

Tempeh (fermented soybeans) is a complete protein with all of the amino acids, says Cox. He suggests using it as a yummy substitute for bacon in BLTs. Try flavoring organic tempeh with some tamari (also fermented), then add it to a sandwich with tomato, lettuce, and toast. Or eat it tossed in a bowl of steamed veggies.

Tempeh

7. Kimchi

Think of this spicy Korean dish—typically made from fermented cabbage—as a beauty food, as well as an energy-booster, says Snyder. It can help “enhance digestion and nutrient assimilation,” she explains. “You may also notice, with improved digestion, an improvement in the look of your skin.”

Kimchi

http://www.wellandgoodnyc.com/2013/08/09/7-fermented-foods-you-should-be-eating/#7-fermented-foods-you-should-be-eating-9

Bonsai Beautiful

Posted in Uncategorized with tags , , , , , , on October 8, 2013 by ecofrenfood

Bonsai Beautiful

u like this