View Full Version : What IS raw, and outstandingly so...
03-30-2006, 10:31 PM
Since so many posts here recently have focussed on what is NOT raw, I thought it might be good to take a look at what IS raw, and especially what is outstandingly so.
Here's my own first nomination:
Deep Root Organic Raw lacto-fermented vegetables
Available in refrigerated retort packs (flexible plastic vacuum bags) the entire line of Deep Root Organic cultured raw products are phenomenal. Lacto-baccillus fermented products aid digestion and promote good health, especially digestive tract health, and help prevent yeast overgrowth. Raw cultured products like Daikon with Ginger, Sauerkraut, Onion with Miso, and Grated Beet are superior to what all but the most dedicated raw chef can produce at home.
And a little bit makes a great starter culture for your home grown krauts, etc... :)
03-30-2006, 10:52 PM
Never heard of it Shivananda.... I'm going to check the site out
03-31-2006, 12:22 PM
Since so many posts here recently have focussd on what is NOT raw, I thought it might be good to take a look at what IS raw, and especially what is outstandingly so.
The fugi organic apples we can get at Wild Oats right now. They are so good you can not stop at just two.
I am addicted to them
03-31-2006, 01:34 PM
These days I am eating kiwi, avo, oranges, lemons, tomatoes, spinach, celery, zuccini, cukes, almonds, pecans, cashews (sort of), brazil nuts, sunflower seeds, grapes, raisins, lettuce, bananas, apples, carrots, red, green and orange bell peppers......
Yum yum yum!
03-31-2006, 06:33 PM
Deep Root Organic Raw lacto-fermented vegetables
Does tha Lacto bit imply that this is a dairy product
03-31-2006, 06:47 PM
As I understand it, lacto-fermentation using whey and water.
03-31-2006, 06:55 PM
As I understand it, lacto-fermentation using whey and water.and whey is a by-product of cheesemaking.
03-31-2006, 06:59 PM
and whey is a by-product of cheesemaking.
Yes, whey is an animal by-product. Thus, it's not vegan.
You can make vegan kimchee. We've made it before, but I'm not that crazy about fermented veggies. I'll stick to fresh.
03-31-2006, 10:35 PM
I am ravenous for
I can't seem to get enough of these foods.
so, these are my raw treats.
04-01-2006, 07:30 AM
Does tha Lacto bit imply that this is a dairy product No, Sport it does not, just that it converts glucose into lactose, which action was first scientifically observed and identified in sour milk.
Lactobacillus is one of the "friendly" or "probiotic" bacteria that naturally occur in the human body, and is also deliberately cultured for its sour taste in yogurt, pickles, kraut, kimchee, sourdough bread, and some cheeses. When you buy a probiotic supplement, live lactobacillus acidophilus (often abbreviated l. acidophilus) is usually a key active ingredient.
The reason virtually every human culture in the world developed fermented foods soured by lactobacillus, aside from a slight food preservation aspect, is that eating it promotes good digestion, and helps the body repel "bad" bacteria and yeast infections. These sour foods are also widely used as a natural cure for diarrhea and for excessiove gas. In many Asian cultures, a little sour pickle of some kind or another is served with every main meal.
In our culture, however, most pickles and sauerkraut and even yogurt are now pasteurized for long shelf life, and have no live culture in them, so the health aspects are gone, and only the sour taste remains. Sorry :)
But natural foods stores and even some conventional stores carry the real, uncooked products, which are always found in a refrigerated case. And I've found that Deep River, the brand of products I mentioned at the top of this thread, are particularly good.
04-01-2006, 07:42 AM
So how is the company your reccomending generating it's initial starter culture of lacto bacillus????
I've never liked your, not when SAD, MAD or GLAD :p
04-01-2006, 07:58 AM
So how is the company your reccomending generating it's initial starter culture of lacto bacillus???? Dunno, but it is easy enough to do, since lactobacillus is a naturally occurring organism that exists pretty much everywhere. Back in my serious bread baking days I created my own sourdough starter several times by mixing up a paste of flour and water and grated raw potato, leaving it out on the counter all day, then covering the "mother" with a cloth and putting it in the refrig for 3 or 4 days. When it got all bubbly and sour smelling, it was ready to use as a starter for baking, and if properly maintained with the periodic addition of flour and water could last indefinitely. World famous Boudoin Sourdough Breads in San Francisco uses a 130 year old "mother."
In a similar way, people who make sauerkraut and kimchee and pickles usually carry over a small portion of each batch to the next one as a starter. And I use a small portion of their products as a starter for my own kraut because it seems to give me more uniform results than depending on capturing some wild ones floating around. :)
As far as not liking sour, remember that it doesn't take a lot to get the health benefit. A little spear of pickle, a couple of bites of pickled ginger or daikon radish or beet, a forkful of kimchee... that's all you need on a regular basis to help your body ward off yeast infections, reduce gas, etc. For therapeutic use, like to treat diarrhea, then you'd eat more, but not for everyday.
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