Living food: cultured pickles, fermented soda and vegetables that breathe


It used to be the way we made or preserved much of our food- cheese, wine, yogurt, sourdough bread, soda and pickled vegetables.

For Alex Hozven food is either living or dead. At her Cultured Pickle Shop in Berkeley, California, she tends 20,000 pounds of vegetables that “breathe” carbon dioxide.

She’s simply pickling vegetables, but to most of us used to “dead food”, it’s a foreign concept.

For four millenia, fermented foods were part of every culture’s diet- e.g. sauerkraut, kimchi, pickled herring, giardiniera, miso, kombucha, kefir-, but today with our modern industrial food system, even our “pickles” aren’t usually pickled, but are simply cucumbers soaked in vinegar and heat-treated to kill any pathogens. Even our sauerkraut is pasteurized.

Instead of using the modern shortcut (vinegar and pasteurization), Hozven pickles her vegetables (cabbages, carrots, radish, beets, etc) relying on the slower method of fermentation.

Pickled vegetables may pack more vitamins than the plant pre-fermentation (Korean research points to high doses of vitamin B). The probiotics in fermented foods have been credited with being antioxidants, immunity-boosters and anti-inflammatories.

While Hozven warns against treating these foods as medicine, she says there’s no doubt they’re good for your gut.

Perhaps the most fun part of fermentation are cultured soft drinks. The earliest sodas used fermented vegetables for the fizz. Even as recently as a century or two, it wasn’t so uncommon to drink a “root beer” or a “ginger ale” truly cultured from roots.

Hozven also makes a Kombucha. She describes the culture (a colony of bacteria and yeast) as a jellyfish-type blob that eats tea and sugar that some people think originated in China.

Cultured Pickle’s products aren’t cheap, but that’s the price of living food. All of this fermenting takes time. Some of the pickles take up to a year to mature.

Hozven spends an hour and a half every morning just monitoring her pickling vats. She works six days a week culturing only local vegetables and only when they’re in season. She has trouble taking a vacation.

In this video, we visit Hozven at her Berkeley store where she and her associate were busy making a few of the 10 different varieties of sauerkraut. She shows us how they pickle: first the vegetables are salted and given a deep tissue massage to create a brine and then they enter “the cave” (a climate-controlled room) where they ferment for 2 weeks to a year.

Original story here: http://faircompanies.com/videos/view/the-coca-cola-fermented-foods-pickling-any-vegetable/

Music credit for first track: “Divertissement” by Kevin MacLeod (http://incompetech.com)

Vegan Food Review “BURGER & FRIES?” AHHHHHH!


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Music by Kevin MacLeod
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Song: Slow Ska: ISRC: US-UAN-11-00838
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Information from:
http://en.wikipedia.org/wiki/Veganism

Veganism /ˈviːɡənɪzəm/ is the practice of abstaining from the use of animal products, particularly in diet, as well as following an associated philosophy that rejects the commodity status of sentient animals. A follower of veganism is known as a vegan.

Distinctions are sometimes made between different categories of veganism. Dietary vegans (or strict vegetarians) refrain from consuming animal products, not only meat but, in contrast to ovo-lacto vegetarians, also eggs, dairy products and other animal-derived substances. The term ethical vegan is often applied to those who not only follow a vegan diet, but extend the vegan philosophy into other areas of their lives, and oppose the use of animals or animal products for any purpose. Another term used is environmental veganism, which refers to the avoidance of animal products on the premise that the harvesting or industrial farming of animals is environmentally damaging and unsustainable.

The term vegan was coined in 1944 by Donald Watson when he co-founded The Vegan Society in England, at first to mean “non-dairy vegetarian” and later to refer to “the doctrine that man should live without exploiting animals.” Interest in veganism increased in the 2000s; vegan food became increasingly available in supermarkets and restaurants in many countries, and several top athletes in endurance sports, such as the Ironman triathlon and the ultramarathon, began to practise veganism and raw veganism.

A 2009 research review indicated that vegan diets tend to be higher in dietary fibre, magnesium, folic acid, vitamin C, vitamin E, iron and phytochemicals, and lower in calories, saturated fat, cholesterol, long-chain omega-3 fatty acids, vitamin D, calcium, zinc and vitamin B12. Well-planned vegan diets appear to offer protection against certain degenerative conditions, including heart disease, and are regarded as appropriate for all stages of the life-cycle by the American Dietetic Association, the Australian National Health and Medical Research Council, and Dietitians of Canada. Because uncontaminated plant foods do not provide vitamin B12 (which is produced by microorganisms such as bacteria), researchers agree that vegans should eat B12-fortified foods or take a supplement.

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How to eat Raw Sea Cucumber(Namako) Japanese food Washoku Sashimi


How to eat Raw Sea Cucumber(Namako) Japanese food Washoku Sashimi. japan food. ナマコ. 海鼠. なまこ. sea cucumber eating. eating sea cucumber. raw food. live sashimi. sashimi live. raw seafood. eating live sea cucumber. youtube. خيار البحر Dəniz xiyarları. Галатурыі. Галятурыі. Морски краставици. সামুদ্রিক শসা. Morski krastavci. Cogombre de mar. Sumýši. Søpølser. Seegurken. Ολοθουροειδή. Sea cucumber. Markukumo. Holothuroidea. Meripurad. Holoturia. خیار دریایی Merimakkarat. Holothurie. Cúcamar mara. מלפפון ים Trpovi. Tengeriuborkák. Հոլոթուրիաներ. Teripang. Sæbjúgu. ჰოლოთურიები. Голотурийлер. ปลิงทะเล. 해삼. 海参. морской огурец. pepino do mar. zeekomkommer. oloturia. biển dưa chuột. deniz salatalık. Θάλασσα αγγούρι. อาหารญี่ปุ่น. pepino do mar. อาหารญี่ปุ่น ซาซิมิ. ASMR

10 BENEFITS OF THE RAW FOOD DIET


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Here are my top 10 benefits:

1. Increased energy – this one kept me raw longer than any other benefit! I noticed a huge increase in energy when I went raw, and then another energy increase when I went low fat raw. This is definitely the top of my list :)

2 Healthy weight loss or ideal weight maintenance. This is another one that I’ve experienced personally. I easily lost the weight I had gained during pregnancy after adopting a raw food diet.

3. Prevent disease. I believe eating this way is one of the best changes you can make to prevent the big chronic diseases that our society suffers from, such as Cancer, Diabetes, and Heart Disease.

4. Toxin -free – well nearly. This diet definitely contains far less toxins than any other way of eating! This is great for things like weight loss and disease prevention.

5. Skin. Another one of my top reasons of going raw. I have always suffered from bad skin, but my skin has definitely improved with the raw food diet. I am still not 100% happy with my skin, but then again, I haven’t been 100% raw in a while either :)

6. No restricting calories. This one is great! It is wonderful to know that I will maintain a healthy weight without every having to worry about limiting my food intake.

7. Look years younger. I am not at the age yet where this is showing yet, but I am glad to be on the wagon so that I always stay young!

8. No time spent in the kitchen. Another fav! It is so easy and simple to eat this way. My family lives on smoothies and fruit bowls all day. These types of meals take minutes and you don’t have anything to clean up after – win win!

9. Easier to exercise. Not only do you have more energy so you feel like exercising, but doing the workouts themselves get so much easier because your blood can carry more oxygen to your cells making your endurance go way up!

10. Motivated to complete life goals. This was one of the most surprising benefits for me, but definitely one I love! I went from sad and depressed and not wanting to do much, to full of life and energy and ready to take on all of my long term goals!

Lots of love,

Jenni B.

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