100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today

Every once in a while you come across a book that makes you want to stand up on a high place and shout: THEY’VE GOT IT! Such is the case with Steven Le’s book: 100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today. No, it is not because my middle
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Fermentation Part 6: Kim chi

Kimchi is very important to the Korean diet. Unlike sauerkraut or those bread and butter pickle slices that you may or may not eat next to your sandwich, Kimchi is unquestionably a part of a Korean meal— it’s non‐negotiable. This single foodstuff has completely infiltrated Korean culture: there is Kimjang, the annual communal Kimchi-making ritual
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Fermentation part 5: Yes, Your Microbiome can be Changed Dramatically Even After Childhood

One of the things that has never felt right to me, is the fact that most microbiologist have stated that the microbiome is fixed in humans by age 3 – 5 years old; not to be changed after that time. This is another one of those areas where science pretends it knows everything on a
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Fermentation 4 — Ketchup

As promised here are two ketchup recipes. Ketchup has a long and sordid history. Probably the most commonly eaten condiment in North America; we have all used (and most likely abused) ketchup. Most people think of ketchup as an American invention, mostly because it is used on almost every thing. It turns out it originally
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Fermentation part 2 – Enhancing Our Immune System

Even though there are several benefits to fermentation, probably the most important one in our modern world, is for our own immunity. Bacteria outnumber our own human cells by at least 10 to 1 (even though some research is currently debating this). If there are 30 – 75 trillion human cells, this means we have
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Fermenting part 1 — History

Throughout known history, virtually every society ate, drank and enjoyed fermented foods. From this, regional flavors and techniques gradually developed into a large array of enjoyable, low-­‐tech delicacies. This gives a cornucopia to explore of easy to preserve delights that you can make in your own kitchen. When you go out to ethnic restaurants have
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