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If you peruse the most popular pickled garlic recipes on the internet, nearly every single one contains vinegar and/or sugar. Even more problematic, the instructions frequently suggest using white vinegar and refined sugar. Both of these ingredients are almost always GMO frankenfoods at least in North America! The vinegar is derived from glyphosate laced GMO …

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In the Western world, cottage cheese is nearly synonymous with dieting and all things related to the pursuit of skinny. The poster child for losing weight since the misguided lowfat dogma of the 1950’s took hold and escorted Westerners down a path to even greater weight and health challenges, cottage cheese is typically served with …

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I was chatting with a neighbor recently about her first attempt at culturing a quart of yogurt on the counter at room temperature, which unlike kefir, another type of fermented milk product, can sometimes be a little tricky to pull off. The end result was soupy, and the culture didn’t seem to “take” unlike the …

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At the Wise Traditions Conference this past weekend in Atlanta, many attendees enjoying the delicious traditionally based meals were introduced to the wonders of super raw food, aka lacto-fermented fruits and vegetables for the very first time. Prior to the Industrial Revolution, home food preservation was accomplished without the aid of canning, refrigeration or freezing …

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My friends Will and Susan Revak, founders of OraWellness, recently wrote a thoughtful article on their concerns about fluoride content in kombucha. The research they uncovered convinced them that the best course of action was to stop drinking kombucha – either store bought or brewed themselves. Given the devastating health effects that fluoride can wreak, …

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I just love coleslaw, or slawwww as we say in the South. Basic slaw, German slaw, Asian slaw – you name it.   It’s all yummy to me. The primary ingredient of coleslaw is shredded raw cabbage. Unfortunately, as any woman who has breastfed knows, for those first few months, cabbage is a no-no for Mom …

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Fermentation of foods like kefir or yogurt increase enzymes and nutrients and adds beneficial probiotics to basic dairy foods. It is a critical skill to master and when you are ready to take the plunge, there is no easier food for fermentation newbies to start with than dairy. Sarah The Healthy Home Economist holds a …