Some Science Behind Traditional Food Preparation Techniques.

All nuts, grains, seeds and legumes contain phytic acid and enzyme inhibitors.

Unless treated, phytic acid can combine with calcium, magnesium, copper, iron and zinc and block their absorption, and the enzyme inhibitors can put a strain on the digestive system. Therefore those people on a whole foods diet may actually suffer from mineral loss and health problems as a result of the increased levels of phytic acid in their diet. The main problem with grains is the phytic acid while with nuts it is the enzyme inhibitors.

The simple practice of soaking grains, cereal, nuts, and seeds in water overnight allows enzymes, lactobacilli and other organisms to help neutralise phytic acid and enzyme inhibitors, and to improve the nutritional benefits.

(Source: Nourishing Traditions by Sally Fallon p452 and 515.)

Bread made with fast acting yeasts does not remove the antinutrients whereas the traditional process of sourdough not only neutralises the antinutrients if made the correct way, but also predigests some of the proteins and starches, and at least some of the gluten will be digested. In theory if you ferment the dough for long enough it should digest most of the gluten, as in the practise of making long fermented flat breads or pancakes.

Longevity and foods:

Three groups noted for their longevity: the Soviet Georgians in the Caucasus Mountains, another group from the village of Vilcabamba in Ecuador, and a third group from Hunza in North India, all consumed whole dairy products, either raw or fermented with a kefir type culture.

More Doctors are now recommending that their patients take yogurt before and after a course of antibiotic, but they are also warming their patients to stay away from dairy.

Raw or unpasteurised milk, butter and cream is becoming increasingly easier to obtain, and contains enzymes and beneficial microorganisms. In addition the proteins in raw milk are easier to digest because they have not been modified by the pasteurisation process, and the calcium is also available.

Cancer fighting bacteria In the journal of the Weston A Price Foundation Spring 2006 edition, there is a comment about a team of scientists who plan to create a cancer vaccine that contains Listeria monocytogenes which is a bacteria sometimes found in small quantities in raw milk, but at such a low concentration as not to cause food poisoning. Think about it, traditional rural groups would have had constant contact with a wide range of microorganisms including both the probiotics and bad ones.

Soy Updates:

 The Israeli government have warned that infants should not receive soy formula, that children up to the age of 18 should not eat soy foods or drink soy milk more than once a day to a maximum of 3 times per week, and that adults should exercise caution because of the adverse effects on fertility and increased breast cancer risk.

[BTW, most asian cultures who use the soy bean mostly use it in it's fermented form such as Soy sauce, Tofu or Tempeh. Rarely is it used in it's milk or non fermented form...Seems they know something most of us in the west just do not]. 

The moral of the story?

Do not consume foods out of the menu context and to look to the wisdom of traditional groups who were highly successful at sustaining the health of their families, generation after generation without the aid of modern processed foods, supplements or scientific research.