The Paleo Problem

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The Paleo Pickle

Issue #39                                                                           August 2014

All of the positive points about The Paleo Diet mentioned in Part 1 of The Paleo Problem agree with biblical truth, but there are some distinctions that I would like to make and hope will provide a few tools with which to evaluate not only The Paleo Diet but any other “diet” out there that comes your way.
The first problem with Paleo has to do with the viewpoint on grains and legumes.  In a nutshell, my position on wheat and other grains is to take an individualized approach with each client, based on your specific healthcare issues and needs.  But one thing holds true for everyone:  CULTURED OR FERMENTED FOODS ARE FAR MORE NUTRITIOUS AND BENEFICIAL TO HEALTH THAN RAW OR COOKED FOODS!  Hence, "The Paleo Pickle!"

Eating fermented foods sounds kind of gross to some people-- they think "rotten," but beer and wine are both fermented, right?  So are sauerkraut, yogurt, kefir, soy sauce, cheeses and sourdough breads.  Bubbie's makes a sea salt fermented pickle vs. using vinegar.  They are delicious too!  Fermentation does produce a flavor that differs from the original ingredients, and more than a sour savor alone, you will discover a bounty of new and interesting flavors, some of which are quite addictive, if I do say so myself!-- LOVE MY KIMCHI!!

Nearly every world culture boasts fermented/cultured foods, and the longest living citizens in each culture typically consume fermented foods:
  • Israel- dairy, sourdough breads
  • Japan- pickles, soy products (tempeh, Natto)
  • Korea- kimchi
  • Russia- kombucha
  • Slavic- sauerkraut
  • Hunza (Pakistan)- dairy
  • Romans- fish sauce
Cultured and fermented foods provide the following health benefits:
  • A healthy gut and immune system due to natural enzymes and probiotics produced through fermentation.  As we age, we make fewer enzymes leading to troubles like acid reflux and ulcers. Probiotics encourage the growth of beneficial bacteria and fungus in the gut and body while preventing the overgrowth of harmful varieties such as candida.
  • Healthy neurotransmitter production.  Did you know that over 95% of brain chemicals such as serotonin are produced in the gut?
  • Reduced reactivity.  Culturing foods breaks down harmful substances such as phytates and "pre-digests" foods, making less work for your body.  This often reduces allergic reactions and negative side effects such as gas and bloating when dairy, grains and legumes are consumed.
  • Multiplied nutrition.  Fermented foods contain exponentially more vitamins and nutrients than conventional foods, especially B Vitamins.  Did you know that the only source of B12 in a vegetarian diet comes from bacteria, which would include fermentation?
One of my favorite brands of commercially fermented foods is Ozuke, available at The Crunchy Grocer and other health food stores in Northern Colorado.  While PURCHASING these foods can be expensive, MAKING YOUR OWN is so economical, and you will also reduce the amount of fresh produce that spoils before you can use it! This is one of the main reasons that cultures around the world have fermented foods for millennia! 

As my treat to you this week, download my favorite cultured recipes HERE for FREE, then check out my blog for more about The Paleo Problem.


Call today to book your appointment:  970.203.9540
NOTE: Please allow two weeks in order to complete preliminary testing prior to your appointment.


I am still ecstatic and bouncing off the walls (yes, I like totally grew up during the 80s, totally!!) about the herb walk with Cattail Bob Seebeck yesterday!  Folks, you really missed out!  This man is a fountain of knowledge and wisdom, but if you missed it this year, pay attention for next summer's trip-- I will DEFINITELY go again-- so worth it!  Only $26 for 8 hours of teaching at the feet of this wise survivalist and teacher!  Or, you can take classes from him at Front Range or several other colleges in the area-- he has even taught at The Air Force Academy!  Cattail was also called in as an expert on a competitive BBC cooking show called Chef Race where his job was to keep the competitors from poisoning themselves while foraging for herbs and spices for their gourmet dish in the Grand Mesa of Colorado: prairie dog & fish (no, I am not advocating the consumption of a rodent!!)

Meeting other students, like fellow herbalist Sheri McCaskill from Greeley was a treat (see her post about edible weeds), and I was so amazed to learn that so many of the herbs that I use on a daily basis with my family and clients grow wild right here in Colorado: Blue Vervain (respiratory herb), Mullein (pain relief & respiratory herb), Valerian (nervine, sedative), Snakeweed (analgesic, anti-inflammatory), as well as several varieties of mustards (all edible, including some with a garlicky flavor-- yum), grasses, thistles (yes, they are edible too!).  We learned about several "weeds" like Salsify, Lambs Quarter, and Purslane that are all edible-- I was shocked that these are the same things that I pull up and discard from my garden! 

Next time you come to dinner at my house, your mixed greens may just contain a few of these "weeds" you know!  And don't be surprised if I even ferment these little gems-- Paleo pickles, right?  How about a class on how to prepare these wild and edible herbs to be used for medicinal and culinary purposes? 

Interested?  Let's do it!  Contact me!
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