Topics Discussed in Part 4 of 4:
-Ancient Preservation Methods will actually put more nutrients in the food: Lacto-fermentation, for example; old fashioned sour kraut--encourages growth of bacteria, which produce lactic-acid (a preservative) and during this process alot of nutrient content is increased: vitamin C, Mineral's become more available, many toxins are neutralized---Lacto Fermented Fruits and Vegetables and Lacto-fermented Beverages
-Lactic Acid: can be derived from dairy sources, all vegetables have lactic-acid on them and in their juice--homemade whey: usable on vegetables as a preservative---how to get whey out, let yogurt seperate
-Spinach and Dark-Leafy Vegetables: Oxalic-Acid present, needs to be gotten rid of some how, traditionally is removed by cooking it--example: steamed lighly and eaten with pasture-fed butter, butter will supply you with Vitamin A and Vitamin D, the activators that help you absorb the minerals---or saute with onions and butter
-Nuts: lots of irritants and toxins present: can be neautralized by soaking the nuts in Salt Water, letting them drain and then dehydrating them in a warm oven
-Majority of Dairy intolerance is due to: animals eating wrong types of food, milk is pasteruized, doesn't have enough fat in it--each one of these things makes the milk less and less digestible---examples of people who are able to drink Raw Milk even though they think that they have an intolerance to all milk
-Protein, B12, Vitamin A, etc for Vegetarians---Synthetic Vitamin A is toxic, true vitamin A is from an animal fat (probably fish oil)----B12 is destroyed by pasteurization, present in: Raw Cheese, Raw Milk, Eggs, Meat-----Rabbit derives B12 from his droppings------2 types of vegetarian animals: 4 gut fermentors (ie: cow): get thier B12 from the die off of Protozoa in their gut and Hind Gut Fermentors (ie: rabbit) get their B12 from their droppings
Author: foreverand2day
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