So anyway, I have been on this health education bender that sort of started here in this journal many moons ago. I have spent enough time on food research that I probably could have a degree in biochem at this point. But that aside, there have been some practical behavior things that have changed in our lives as a result of the various things I've learned. While I cannot even begin to ellaborate on all the stuff I have learned, at the moment, one of my current running experiments has to do with live food.
By this I mean that in the US for reasons related to lawsuit paranoia and complete failure of the average populace to think things through all the way to their logical conclusion, we have created a many faceted monster. One of the primary facets relates to the foods we buy and eat in combination with the medicine we experience from the western world.
The basis of antibiotic consumption assumes that we have constant intake of sufficient good flora to replenish any of the good organisms we lose through antibiotics that kill indescriminantly. The food industry, for reasons of shelf life, appearance, customers lacking sane criteria, desire for more profit, less spoilage, etc, have done everything in their power to "stabalize" foods we are consuming so that they are absolutely predictable. Of course, living things are hard to pin into predictable pigeon holes, so slowly over time, all the food has become dead, because dead is an utterly slow predictable state with a long shelf life.
What do I mean? Well, in order to recover from antibiotic use, we have to constantly and consistently be consuming foods that have not been A)Genetically altered for sweetness, B)Gentically altered for lack of diversity (ie sweeter, less likely to spoil, bigger, perfectly shaped, pretty, etc), C)Lacking the vitamins and mineral diversity the human body needs from natural soils that are not stripped of nitrogen, low on magnesium, etc, D)Not paesturized (paesturization does what it is supposed to do: kills everything. How many living, air breathing, aerobic creatures do you know of who can survive on death and rot?) foods and juices with living enzymes and active cultures killed E)and without being artificially created for speed of production or stability for long shelf life and uneducated "health" marketing reasons, etc, such as low fat sour cream made of acidified milk, rather than natural aging of milk, F) and without substances "added" back in after overprocessing to account for nutritional defficiencies in the dead food without also adding the living substances and fats and such which the body required to process those vitamins and minerals and "added" substances.
There are many reasons, but suffice it to say that many many modern ailments can be traced to things like a lack consumption of calcium added back into skim milk without the fats that helped to prevent that calcium from causing gall bladder problems and kidney stones and other imbalanced absorption problems. That is just one of many examples.
So the experiment has been one of finding ways to prepare living foods. Foods that aren't cooked to the point that they lose water solluable vitamins and living enzymes and cultures. It involves buying only organic veggies, only real dairy products (unfortunately Colorado does not permit the sale of unpaesturized dairy products, but it is at least possible to only buy those which are whole milk products, real cultures in yogurts and sour cream, etc), real cultured foods like unpaesturized vinegars, etc.
There are some people who take this phenominon to the extent of having nothing cooked in their diet. I am trying to find some relatively easy, relatively quick ways to compromise to allow most of the things we might miss of cooked food, while rendering them at least partially living foods with vastly higer vitamin content and vastly lower contaminations, artificial preservation means and imbalanced intake of nutrients.
So I am doing a fair amount of experimentation with foods and intend to try to write down at least the successes in this journal so that I can find them again and utilize the recipe again. You are welcome to try them yourselves, but please attribute me if passing them along.
So, tonight's experiment:
1 bag curly noodles
1 bunch chopped chard
6 organic roma tomatos cut in 6ths
1 sweet potato, grated
1 carrot, grated
about 2 tablespoons of garlic
1 cup unpaesturized "v8"ish drink
1 tub real, cultured sour cream
1/3 cup unfiltered, unpaesturized apple cider vinegar
2 tablespoons whole, unfiltered organic olive oil
1/8 cup parmesean shredded cheese
1/8 cup romano shredded cheese
spicy Mrs. Dash
1 pkg sliced pepperoni, quartered (without terrible additives you can't pronounce)
Toss noodles half the vinegar, half the olive oil and the chard in a pot of cold water, and turn on high. Once noodles and chard are softened (before boiling happens), drain noodles and chard.
Combine vegetable drink, remaining vinegar and olive oil, sour cream, sweet potato, carrot, garlic, cilantro, itallian spice, spicy Mrs. dash in blender. Puree.
Toss in tomatos, cheeses and pepperoni with noodles and chard. Pour in contents of blender, stir and serve.