Publicity
From “Epicure” magazine, The Age newspaper, April 1, 2008
“Nut-Eating In A Ferment
Apparently humans can’t digest raw seeds (and nuts are seeds).
This information, which came on the packet of stunningly delicious fermented
nuts, came as a surprise to me. I’m wondering why I don’t rattle. Not to
mention feeling foolish for all those nuts (some were roasted, which is
apparently worse) that I’ve eaten in my lifetime.
But if fermented nuts, which are so superior for my health, taste like
the ones from the Byron Bay company 2die4 Live Foods, I’m a convert.
The range, which includes almonds, pecans, walnuts, brazil nuts and pepitas
from Australia and overseas, are either pesticide-free, organic or both.
They are pre-soaked in water, whey and salt, then dehydrated back to
“crunch state”, without killing the “activated, cultured life”, making them
tastier and easier to digest.
All that work does make them a little pricey, but you won’t rattle.”
Leanne Tolra
From The Byron Bay “Echo” , April 1, 2008
“Nuts To Die For
Available locally for some time has been a range of nuts made by 2Die4
Live Foods – odd choice of name – produced in Byron Bay; these nuts can
now be found in gourmet food outlets and health food shops around the
country.
What’s special about these nuts – walnuts, pecans, almonds, pepitas and
brazils – is that they are fermented by a unique process, developed by food
alchemist Clive Lawler, involving lengthy soaking in filtered water, salt
and whey then slowly dehydrated at low temperatures. The end result produces
fantastically fresh, crunchy and tasty nuts which, moreover, are easily
digestible and free from toxins and anti-nutrients.
This process means that the nuts swell during soaking and, racing towards
sprouting, their natural defences drop away; unlike heat or roasting, it
also preserves the superb but delicate oils in the nuts – hence their superlative
flavour.
Now if they could just work on that name....
For details of retail outlets ring 6680 9411.”
Victoria Cosgrove
Recommended LINKS
Nourished
Magazine
Located
in the Byron Bay area, this superb site, aligned with Sally
Fallon's work, is loaded with great articles and blogs, giving an
Australian flavour to the work of health, probiotic and fermented
foods. In partiicular, read the brilliant articles by Dr. Mark Sircus.
Click here for the article "Bread
Dread - are we really gluten-intolerant?" (extracted from Clive Lawler's book, "Whole don't mean wholesome
- A Love of Fermentation and all Things Sloooow"), on the Nourished
site,
Sally
Fallon
Journalist, chef, nutrition
researcher, homemaker and community activist, Sally Fallon is the
author of "Nourishing Traditions: The Cookbook that Challenges
Politically Correct Nutrition and the Diet Dictocrats" and "Eat
Fat, Lose Fat". These well-researched,
thought-provoking guides to traditional foods contain a startling
message: Animal fats and cholesterol are not villains but vital
factors in the diet, necessary for normal growth, proper function
of the brain and nervous system, protection from disease and
optimum energy levels.
Weston
A. Price Foundation features an article by Sally Fallon on Lacto-Fermentation
"It may seem strange to us
that, in earlier times, people knew how to preserve vegetables for long
periods without the use of freezers or canning machines. This was done
through the process of lacto-fermentation."
Click here for the very informative Australian site devoted to Weston A. Price's
outreach.
Sandor
Katz
"I have been
fermenting for 13 years and wrote a book called 'Wild Fermentation:
The Flavor, Nutrition, and Craft of Live-Culture Foods'. My
mission with this website is to propel more live-culture foods
out into our culture."
The
Food Forest People
The Food Forest is
an Australian permaculture farm producing 160 varieties of organically
certified food; it is a busy centre for people interested in learning skills
for a sustainable way of life through short courses and it is the base
for a consultancy service specialising in the design of ecologically sustainable
properties.
Traditional recipes as per Weston A Price and Sally Fallon
Learn How to Cook the Way Grandma Did
Traditional recipes as per Weston A Price and Sally Fallon. FREE RECIPES:
Sourdough bread and cakes. Probiotic rich saurkraut. Sources of raw milk,
cream and butter. Sources of real Kefir grains. Lacto fermented beverages
probiotic rich beverages: wheatgrass ginger beer, beetroot ginger beer,
pineapple ginger beer. Effective Microbes (EM) recipes. Sources of organic
products including raw milk, butter and cream. Plus a great recipe book
for download. Tuition by appointment. Gold Coast Qld Australia
Wikipedia
on food fermentation
"Food fermentation
has been said to serve five main purposes:
1. Enrichment of the diet through development of a diversity of flavors,
aromas, and textures in food substrates.
2. Preservation of substantial amounts of food through lactic acid, alcohol,
acetic acid and alkaline fermentations.
3. Biological enrichment of food substrates with protein, essential amino
acids, essential fatty acids, and vitamins.
4. Detoxification during food-fermentation processing.
5. A decrease in cooking times and fuel requirements."
Recommended BOOKS
"The Permaculture Book of Ferment
and Human Nutrition"
by Bill Mollison (Tagari Publications)
"The Complete Guide to Self Sufficiency"
by
John Seymour (Corgi-Transworld)
"Whole
Don't Mean Wholesome - A Love of Fermentation and all Things SLOOOOW"
by Clive Lawler, founder
of 2die4 Live Foods (self-published) click
here to contact the author