------------------------------------------------------------
VIDEOS
Did you miss a class you really wanted to attend? Watch them on line in our Video Classes section. We will be streaming some classes live, and then archiving them for anyone to watch later.
Need help with a particular appliance? We're putting short instructional videos in our Product Demonstrations section. Bosch Universal Mixer is already there, with many more to follow!
---------------------------------------------------------
Article
Food Intolerances - the Importance of Fermented Foods
by Sue Becker
Do you suffer from lactose intolerance, gluten intolerance, constipation, IBS, yeast infections, allergies, or asthma? All of these conditions have been linked to a lack of good bacteria in the gut.
I have had a growing concern over the past few years about the vast number of people being diagnosed with food intolerances, particularly gluten. Although I know for some people these intolerances are very real and removal of certain foods may be the only option, nevertheless I still wonder at the cause of such prevalence today and question the wisdom of removing these God created foods completely from our diets.
In some of my recent studies, I learned that glutamic acid, an amino acid found predominately in wheat gluten, is critically important in brain metabolism. Glutamic acid functions as a neurotransmitter in the central nervous system and is called "brain food" because of its special role in the brain. It is converted to glutamine in the body, which serves as a buffer against too much ammonia in the brain. A lack of glutamic acid can cause mood swings and brain upset. Glutamine has been shown to improve intelligence and the I.Q. of the mentally retarded. If wheat and other whole grains containing gluten are our predominate food source for these amino acids, is it wise to completely eliminate these foods from our diet or is there another solution to the problem?
Of course if you can not digest gluten, then these amino acids can not even function in the body and the undigested protein just makes health matters worse. Perhaps, however, correcting the digestion issues could be a better solution. Here is where fermented foods may play an important part.
The idea of fermenting foods may sound unappealing to some, but the truth of the matter is that fermented foods have been the mainstay in the diets of most cultures probably since the beginning of time. Fermentation involves the culturing of food with living organisms, and is certainly not limited to milk. Such foods as yogurt and kefir are common fermented foods, but sauerkraut, sour dough bread, miso, kimchi, and fermented juices have graced the tables of people in other countries for centuries. Perhaps what began as a means of preservation, the fermentation of foods, is now known for its restoration of health to an out of balance body.
The Health Benefits of Fermented Foods
Improved Digestion
Not only do fermented foods naturally contain important enzymes to help with digestion of other foods, but also the fermented foods themselves are partially digested before we consume them. The living organisms actually ingest the proteins, fats and sugars in the foods during fermentation, making these components easier to assimilate by the body requiring much less digestion. Sometimes people who can not tolerate milk can eat yogurt because the fermentation process breaks down the milk sugar, lactose.
Our bodies need enzymes to properly digest, absorb, and make full use of the food we eat. As we age, our body's supply of enzymes is depleted. Nutrient absorption is greatly enhanced by both eating living food with enzymes still in tact and eating fermented foods that are already partially digested.
Restoring the Proper Balance of Gut Bacteria
The widespread use of antibiotics in this country has greatly affected the delicate balance of our good gut organisms. The fermentation process of foods, whether it is milk, vegetables or fruit, is accomplished by the action of lactic acid forming organisms. Foods that have been properly fermented contain a wide range of healthy organisms that can effectively recolonize our guts. These organisms play a key role in our immune function as they not only produce antibiotics in the gut but the also keep in check the overgrowth of harmful organisms.
Increased Nutrient Absorption
During the fermentation process the organisms actually produce certain nutrients as a byproduct of the break down of the food. For example, the organisms used to culture yogurt actually produce an abundance of B vitamins, giving yogurt a higher vitamin content than milk. These same organisms produce nutrients in the gut as well that are very useful to the body. As stated earlier, eating fermented foods will actually help to absorb more of the nutrients you do ingest.
Bottom line, if we fail to replenish our good gut bacteria on a daily basis, we will never effectively restore balance to our systems. Though just the name, "fermented food", may sound unappealing, the possibilities go way beyond yogurt and kefir, to delicious foods your whole family will love. Come see for your self in our upcoming class on fermented foods. See below
Product highlight
NuFerm Organic Blend 2012
Not ready to ferment food for yourselves? Then you might want to consider the best probiotic whole food supplement on the market. Nuferm Organic Blend is not just a probiotic but a whole fermented food supplement that will truly colonize the gut, is loaded with enzymes and nutrients and can benefit you even after you quite taking them.
Classes and Events
It is hard to believe it is almost the end of June. The warm summer days are in full swing by now. I hope everyone has had a chance to enjoy some summer fun.
It is often hard to think about cooking when the temperatures outside are soaring, so this can be a great time to focus on garden salads and the abundance of fresh fruits and vegetables available this time of year.
Our July classes might be just what you are looking for.
----------------------------------------
Summer Delights - Gluten Free
Friday, July 13, 2012
10AM - 1PM
Taught by Sharon Feskanin, Denise Rogers
Registration $8
Click here to register
Sharon Feskanin author of "Mommy and Me Gluten free," will teach and inspire you how you how to make:
-Blueberry Coconut pancakes,
-Berry blast Smoothie,
-Blueberry Cobbler,
-Coconut Biscotti's,
-Banana Blueberry muffins,
-Chocolate Brownies, and
-Strawberry muffins!
The recipes are gluten-free, dairy-free, soy-free, nut-free, and egg-free and filled with great taste!Fermentation Class - yogurt, kefir, sauerkraut and more
Wednesday July 18, 201210 am - 1 pmTaught by Caleb Becker and Sue BeckerRegistration $8
Fermented whole foods may be the single most important food group missing from our diets. America is one of the few ethnic groups in the world that does not consume fermented foods as part of their daily diets. Yet these foods are vital to good health. (see article above)
We will show you how to make such common fermented foods as yogurt and kefir, as well as less common, sauerkraut and vegetables. These super foods are easy to make and are so delicious you can easily incorporate them into every meal.
Bread Making 101
Thursday Aug 30, 2012
10AM - 1PM
Taught by Ashley McCord
Registration $8
This class is for anyone who wants to get started grinding their own wheat and making their own bread products. This class is shorter than our regular "Getting Started" class - we will concentrate specifically on making bread!
We will cover the two electric mills:
The Wondermill
The Nutrimill
We'll also discuss all electric bread making options using:
The Zojirushi Bread Machine
The Electrolux Kitchen Assistent
The Bosch Mixer
In addition to making basic breads, we'll show you how to:
Make muffins, pancakes, and coffeecake
Choose the right size pan for your bread
Shape, rise, and bake your bread.----------------------------------------
Speaking Events
Healthy Eating Simplified
Saturday August 4, 20129 am - 12:30 pmFirst United Methodist Church100 W Liberty StWashington, GA 30673Event is FreeSeating is Limited so Reservations are requiredContact Pam LeBlanc at 706-293-1005Breakfast refreshments will be served from 8:30-9:00 am
