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.” 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 particular, read the brilliant articles by Dr. Mark Sircus.

Sally Fallon
Journalist, chef, nutrition researcher with the Weston A. Price Foundation in the USA, homemaker and community activist, Sally Fallon is the author of the enormously successful "Nourishing Traditions”.

Sandor
"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 sauerkraut. 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)