...Traditional nutrition in the spirit of Dr Weston A Price and Sally Fallon... Office: Gold Coast, Queensland Australia.
Abby Eagle

Are you a change agent?

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Are you a teaching teacher or a learning leader?

Are you a learning leader?

Do you tell people what to do or do you invite them to follow directions? Read more.

Weight management strategies.

What is food?

Is food fuel for the body or do you use it as a reward for self and others? Read more.

Activated nuts.

Remember to soak your nuts.

All nuts contain anti nutrients which need to be removed.. Read more.

Activated nuts.

Points to ponder.

Some interesting tips on health and diet. Read more.

Activated nuts.

How to find the fat truth?

Why has saturated fat been demonised? Is omega 6 the real baddy? Read more.

mediterranean diet.

Is the Mediterranean Diet the answer?

What are the experts not telling you about the Mediterranean Diet? Read more.

 

 

All nuts, grains and seeds contain antinutrients which need to be removed by soaking for a period of time.

 

Remember to soak your nuts!

 

wapf activated nuts

 

Two good reasons why nuts, grains, seeds and legumes need to be prepared correctly before you eat them.

(By Abby Eagle) 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.

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.

 

Recipe for activated nuts.

- 4 cups of nuts
- 1.5 litres filtered water
- 2 litre glass jar

Add nuts and water to a jar and leave at 20C - 68Ffor 12 hours. If you are using hard nuts such as almonds then drain, rinse and sprout them for another 12-24 hours. Drain in a colander then spread on a stainless steel baking tray and place in a cool oven or dehydrator (less than 65C) for 12-24 hours, stirring occasionally until completely dry. Store in an airtight container.

Reference: Nourishing Traditions by Sally Fallon p452 and p515.

 

image market stall

The next step.

Traditional groups learned by trial and error how to prepare foods for maximum nutritional value. Since 1910 the fast food industry motivated by profit, demonised traditional foods, especially traditional fats, and with that there has been a continued decline in health in Western countries. But since 2000 there has been a renewed interest in traditional nutrition as the politically correct diets have been shown repeatedly not to work. Even the much celebrated vegetarian and vegan diets resulted in serious health problems for me and my naturopath friends, and many people that I came in contact with over the years.

Around about 2003 I was introduced to the Weston A Price Foundation (WAPF) by a naturopath friend. I was very active back then with a group of others in promoting traditional nutrition to people and health food shops on the Gold Coast of Australia. In the scheme of things we only played a small part but it does feel good to know that the sale of activated nuts, coconut oil, lacto fermented beverages, cultured vegetables, sourdough bread and raw milk is in part to our efforts.

But there is still more to be done. Specifically in the area of fats. Too often we see seed oils listed as an ingredient in an otherwise healthy product. Seed oils like cottonseed oil, canola oil, safflower oil, corn oil, soybean oil are modern oils, high in omega 6 fats. The only people who benefit from these oils is the agriculture, food and medical industries. Hopefully over the next decade we will see them lose their popularity with a return to traditional fats and oils. __ © Author Abby Eagle

 

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