Reviving Traditional Foods
I recently had my vitamin D levels checked with a simple blood test. While my results came back within the optimal range (35 – 50 ng/ul which should be a minimum of 40 and preferably over 50 ng/ul), the test itself gave me pause for reflection. Vitamin D is critically important to overall [...]
Keith Woodward’s ground-breaking work Devil in the Milk published by Chelsea Green outlines a scientific tale of modern diseases and their relationship to the food we consume. Further, Devil in the Milk outlines how corporate interests can shape the way in which information about food and health is relayed to the public. Woodward [...]
1. Conjugated Linoleic Acid (CLA) Found in the meat and milk of grass-fed ruminants, like cows, Conjugated Linoleic Acid or CLA is a potent nutrient. Researchers are just beginning to understand the mechanisms behind the potent and positive health effects traditional peoples have enjoyed since the days of hunting and gathering. CLA is known [...]
This post is part of the 2009 series – The Traditional Foods Primer which addresses a different aspect of the traditional foods movement each month. January’s focus is on sweeteners: modern sweeteners and their accompanying problems, natural and traditional alternatives and how to transition from the modern to the traditional. Before you can [...]
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The Thing About Blueberries . . . is that they don't grind their Harleys over the hot desert tarmac, … [read more]
Confused about grains? You're not alone! It seems that everyone is telling you - to either get … [read more]
Did you know that a simple process can actually increase the nutrients your body absorbs from whole … [read more]
Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. Her work has been featured on CNN, the Globe & Mail, the Atlantic, the Christian Science Monitor, Denver Post and WebMD. Click here to learn more.
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