Raw Paleo Diet to Suit You > Omnivorous Raw Paleo Diet
Fermenting foods
a_real_man:
I've recently been looking into fermentation. It looks really promising, since the health benefits have been documented and it often does not call for cooking.
I had a bunch of questions, for which I'm hoping someone can suggest answers:
1. Is fermentation of food "Paleo"? (Besides High meat)
2. Is fermentation using salt "Paleo"?
3. Is there such a thing as High vegetables/fruit/tubers/etc.? If not, what is it that makes High meat special?
4. Has anyone seen any negative health aspects to fermentation or is it always a healthful choice?
dair:
I used to ferment a lot before, veggie, or fruits, or a combination, with or without herbs. I never use salt: It goes quicker, but then also, you need to consume it quicker.
The trick is never use too much, and never together with sugar in the same meal. It definitely helps my digestion. And somehow, I crave that sour taste from time to time. Think meat and fermented sour cucumbers, fits real well I think.
I make my own kombucha vinegar (actually JUN vinegar, as it is made with honey), and I've been playing with the idea of trying to make JUN with nettles or some other herbs/greens, instead of using green tea... That would be paleo-ish in a way -maybe ? soak the herbs in water (not heated) for some time, add the honey and the scooby and let sit...
I get an energy boost of fermented foods. But if overeaten, they can stress your body. Balance is the key.
TylerDurden:
--- Quote from: a_real_man on November 28, 2017, 06:14:42 am ---I've recently been looking into fermentation. It looks really promising, since the health benefits have been documented and it often does not call for cooking.
I had a bunch of questions, for which I'm hoping someone can suggest answers:
1. Is fermentation of food "Paleo"? (Besides High meat)
2. Is fermentation using salt "Paleo"?
3. Is there such a thing as High vegetables/fruit/tubers/etc.? If not, what is it that makes High meat special?
4. Has anyone seen any negative health aspects to fermentation or is it always a healthful choice?
--- End quote ---
1=Yes
2=Yes
3=Yes; not sure why high-meat has a superior effect....
4:- Do NOT eat meat which has been stored in a non-aerated environment. Botulinism has occurred among Eskimoes doing this, on occasion.
a_real_man:
--- Quote from: TylerDurden on November 28, 2017, 07:36:30 pm ---1=Yes
2=Yes
3=Yes; not sure why high-meat has a superior effect....
4:- Do NOT eat meat which has been stored in a non-aerated environment. Botulinism has occurred among Eskimoes doing this, on occasion.
--- End quote ---
Thanks. Can you kindly provide some links?
Regarding #2, I was under the impression that salt was a rare and relatively modern commodity?
Regarding #3, I've never heard of high plants.
TylerDurden:
No idea re links.
1) HG tribes go in for fermenting meats and plant foods all the time. Plus, there is a theory that humans were mostly scavengers not hunters so would have had more access to aged meats, for example.
2) Again, modern HG tribes use salt all the time. Yet, admittedly, it is mostly only hebrivores that seem to seek out salt deposits. Carnivores have access to natural salts in the blood of animals.
3) High plants=kimchi, sauerkraut, for example.
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