A survey of ethnic drinks from around the world reveals that enjoyment of the unique, health boosting refreshment furnished by traditionally fermented beverages is nearly universal.
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Not just any old organic produce, however.
Organic heirloom produce.
Homemade bread is making a comeback as more and more people opt to make their own with quality ingredients they source and choose themselves.
Quality trumping convenience is an idea whose time has come in the bread department as the general public awakens to the dangers of white flour, one of the “displacing foods of modern commerce” as described by Dr. Weston A. Price in his nutritional classic Nutrition and Physical Degeneration.
This is a radical change from even just a few decades ago. My Grandmother, like many of her generation, always chose white bread over “brown bread” as she called it because she considered whole wheat bread a sign of poverty. She believed this because she observed when she was growing up that those who ate white bread were more affluent and educated.
When the Spanish first began exploring the New World in the 1500′s, they were intrigued by peanut cultivation by natives in Central America and brought some back to Spain for growing. From Europe, the peanut made its way to Africa via trading.
The peanut came full circle back to the New World when Africans brought them to North America as part of the slave trade.
Slaves planted peanuts, or “goobers” from the Congo word for peanut – nguba, throughout the Southern United States. Records show that peanuts were cultivated for commercial use in South Carolina as early as 1800.
Many peanut recipes coming directly from African traditions spread through the Southern USA as the popularity of this humble legume grew – including the beloved boiled peanut.
Amid the worrisome and growing problem of bacterial contamination of food, there is some good news.
Dairy products are some of the safest foods for consumers to eat.
The chart to the right from a report by the Center for Science in the Public Interest shows just how low the risk of foodborne illness in milk products is compared with other foods such as seafood and poultry.
Even produce carries a significantly higher risk for foodborne illness than dairy and this includes dairy that is completely unprocessed and consumed fresh from the farm.