We are often told to eat living food for our health and well-being and automatically we think of eating raw fruit and vegetables. This is correct but if you would like to improve on the benefits of raw food with both taste and nutrition then consider fermenting your food before you eat it.

There is nothing new about fermenting food as this was done for many generations in the past. Fermenting food not only extends the shelf life of the food, but also the taste is enhanced by giving off a slightly acidic flavour. When food is fermented, other vitamins and digestive enzymes are manufactured in the fermentation process. This really value- adds the eating raw food regime.

What do fermented foods taste like? This is the issue that makes people wary. It is true that the taste of fermented foods generally taste a bit stronger than what we are used to but having said this, I personally crave some fermented food if I don’t have any in my daily diet for a few days. I feel that something is missing in my life. You will learn to savor the taste of real food and this is something that not many people can appreciate until they experience it for themselves.

Modern day food products we find in the supermarkets today are heavily laced with soy. Soy is widely used in the food industry in a majority of baked goods, such as bread, cakes, biscuits and pastries.

The soya bean is quite an amazing bean as it stands out from the rest of the legumes in that it has a higher protein and phytoestrogen count. The soya bean is also a contentious bean. Modern processing methods don’t achieve the best out of soy, although it is widely extrapolated that it is a wonder food, there are just as many negative side effects coming out from this bean.
Soy is a contentious bean.

Soy is very high in phytates and anti-nutrients and these will contribute to negative health factors. Macro minerals such as calcium, magnesium, iron and zinc are bound up by these phytates and this means that you aren’t absorbing all the minerals in your diet. We are already short on minerals if we live solely on food grown with chemicals. Why make things worse for yourself? It’s more important than ever to rethink your health status and watch what you are putting into your body.
After all, you are what you eat.

The Benefits of Eating Raw Cheese
Where in the world can you get hold of raw cheese?
Not in Australia, that’s for sure.
Unless you make your own that is.

So what’s so special about eating raw cheese? Well it’s the flavour that you noticed first. When chomping into a piece of cheese made from organic, raw milk, you really taste the difference! There is a certain complexity about raw cheese that is noticed straightaway after that first bite; and then you know you’re onto something good.

What is meant by open-pollinated organic seed?
Plants that are open-pollinated, means that the wind and insects brings pollen from the male flower to the female flower so that fertilization occurs and hence a swelling will be found at the base of the female flower that consequently forms into a fruit or vegetable. This is something that has occurred in nature over eons of time. Open-pollinated seed reproduce true to type generation after generation so they can be depended upon as nutritious and locally adaptable plants. Let’s have a look at why open-pollinated seed are for home gardeners.

It’s in the genes! The genetic make-up of any given plant is its primary and fundamental being. Lots of genetic variation within a species helps it to adapt to disease and pests, drought and local climatic variations. For example; with beans the ratio of darker seeds may increase, more lettuces may be able to witstand hotter weather, a proportion of okra may be able to wit- stand autumn’s cooler weather and still produce fruit and every year a larger number of tomatoes may produce more pest resistant fruit.