5 ANCIENT FOODS ESSENTIAL FOR

CANCER RISK, GUT HEALTH, WEIGHT

LOSS AND MORE

Often times, the simplest solution to avoiding health problems can be found in the past – namely, time-honored foods that are rooted in
tradition and wisdom. Long-established cultures, through observation and a close connection with the land and its people, developed
exceptionally nourishing food staples. A modern revival of these most basic, yet remarkable, foods is on the upswing – with the following
five edibles leading the way.

5 Traditional Foods For Outstanding Vitality

1. Fermented Cod Liver Oil
Scandinavian vikings had drums of cod livers fermenting by the doors of their homes. Likewise, Roman soldiers
used cod liver oil daily. Historically, the oil was used to keep populations strong and disease-free. Unknown at
the time, fermented cod liver oil contained substantial levels of naturally occurring vitamins A and
D. Unfortunately, modern processing strips these valuable nutrients, which then requires “enriching” the final
oil with synthetic vitamins. Low temperature fermentation of cod liver bypasses this issue and retains all the
healthy perks of the natural oil, including heightened immunity and protection against Parkinson’s, Alzheimer’s,
Inflammation, Fibromyalgia and Rheumatoid Arthritis.

2. Sauerkraut
Sauerkraut combines the health benefits offered by all cruciferous vegetables (a category which includes
cauliflowers and brussel sprouts as well as cabbage) with the probiotic advantages derived from the
fermentation process.

Cabbage offers a host of health benefits. It is high in vitamins A and C. Studies have shown the cruciferous
vegetables can help lower cholesterol levels. Cabbage also provides a rich source of phytonutrient antioxidants.
In addition, it has anti-inflammatory properties, and some studies indicate it may help combat some cancers.
However, this already helpful vegetable becomes a superfood when it is pickled.
In periods and cultures when natural healing methods fell into disuse, people consumed fewer fermented foods
and were subject to more illness. Scurvy (vitamin C deficiency) killed many British sailors during the 1700s,
especially on longer voyages. In the late 1770s, Captain James Cook circumnavigated the world without losing a
single sailor to scurvy, thanks to the foods his ship carried, including sixty barrels of sauerkraut.

Mainstream health experts began to pay renewed attention to sauerkraut after a study published in The Journal
of Agricultural and Food Chemistry in 2002. Finnish researchers reported that in laboratory studies,a substance
produced by fermented cabbage, isothiocyanates, helped prevent the growth of cancer.

3. Bone Broth
The age-old custom of eating chicken soup for curing a cold isn’t simply a wives’ tale; traditional cultures
sensed the healing wisdom behind the practice. Brimming with essential nutrients, including calcium,
phosphorus, magnesium and potassium, along with collagen, gelatin, hyaluronic acid and chondroitin sulfate,
slow-simmered bone broth is an important addition to a healthful diet. It alleviates inflammation, heals a leaky
gut and fortifies against bacterial and viral infections.
Bone broth also strengthens the teeth, joints, bones, skin and hair.
Just be sure to use only pastured, grass-fed animals, or wild game, to avoid toxins.

4. Beet Kvass
A deeply cleansing brew, with an exceptional antioxidant profile, beet kvass may not be well-known, but it’s
certainly a potent tonic for health. Kvass is said to soothe systemic inflammation (which effectively reduces the
risk of diabetes, cancer and cardiovascular disease), boost immunity and enhance digestion.

5. Kefir
Long-used in the Caucasus Mountain region of Eastern Europe, kefir employs between 10 and 20 varieties of
bacteria and yeast during culturing, thereby creating a richer probiotic profile than yogurt, which only utilizes
a few strains. Moreover, kefir supplies generous amounts of calcium, phosphorus, B vitamins and protein.

It’s also a significant source of tryptophan (think relaxation and sound sleep) as well as kefiran, which has been
shown to lower cholesterol and blood pressure in test animals. Learn how to make your own kefir here.
Do You Have Any Traditional Foods That You And Your Family Eat For Exceptional Health?
3 COMMENTS

Easy Coconut Water Kefir

Another of my favorite probiotic treats is homemade, dairy-free Coconut Water Kefir—a naturally
fermented beverage made from young coconuts. Beneficial probiotics feed on the sugar in the water
and leave a slightly fizzy, sour, champagne-like elixir that you can add to your healing arsenal.
Oftentimes, I make a batch of Coconut Kefir Yogurt at the same time since I’m opening coconuts and
have all the ingredients that I need for both.
Coconut Kefir Elixir and Coconut Kefir Yogurt are basically “food tools” that help maintain a
healthy inner ecosystem which keeps immune systems and digestion strong. There are many
important benefits of coconut kefir including relief from disease as well as sugar cravings. Shiny hair,
clear skin, bright eyes and a flat abdomen are a few more bennies.
While you can make Coconut Water Kefir with kefir grains (and I have many times) or starter packs, I
find that you can get a more consistent result, with much less work and expense, by using a simple
quality probiotic capsule or two.
According to Donna Gates, author of The Body Ecology, a half cup of the Coconut Water Kefir with
meals greatly helps digestion. You can add ginger, stevia, lemon, and/or lime if desired. A half cup at
bedtime will help establish a healthy inner ecosystem. Studies from Europe show that when you are
lying still during sleep, the microflora reproduce faster. In the morning, combine a half cup of the
Coconut Water Kefir with unsweetened cranberry or black currant juice, as a great wake-up tonic.
If you are lactose intolerant or interested in eliminating dairy from your diet, keep your inner
ecosystem thriving without the dairy yogurt and enjoy Coconut Water Kefir andCoconut Kefir
Yogurt instead.
Makes: approx. 3 cups | Preparation Time: 20mins to prepare and 1-2 days to ferment
Tools:
Sterilized glass bowls
Large saucepan (glass ideal) optional
Candy thermometer (optional)
Strainer (preferably plastic)
Sterilized silicone or wood spoon/scraper
Cheesecloth
Rubberband
Cleaver or large knife
Glass jar or bottle
Ingredients:
1-2 quality probiotic capsules (I use Megaflora found in the refrigerated section at my health food
store. Use probiotics that are found in the cooler for optimal life.)
3 young coconuts (how to open them) for 1-1/2 cups fresh coconut water
A few tips:
It is super important that you sterilize all materials that will be coming into contact with the kefir. You
don’t want to grown bad bacteria, just the good stuff, so boil, or wash all materials in very hot water,
including your hands.
–––
Metal has been known to react with the kefir in a way that yields unhealthful elements in your final
product. Stainless steel is the most inert metal, but it still does react. To heat your water, use a glass
saucepan, or place a glass bowl in a large saucepan filled with water. If all of this seems too much,
know that I have made plenty of batches of Coconut Water Kefir successfully without heating my
water at all. I just let coconut water sit on the counter for an hour or two and add probiotics when it
reaches room temperature.
–––
Glass jars and storage bottles are preferable to plastic since the kefir actually eats away at plastic. If
the kefir eats the plastic, you end up eating plastic. Limited contact is fine, but prolonged is
discouraged.
–––
It’s very important that you use fresh coconut water from young coconuts. Store bought varieties do
not work since they are pasteurized.
–––
Let’s Get Started:
Open your coconuts, strain the water and set aside. It is recommended on a few sites toheat the coconut
water to a temperature of 92°F but I have made plenty of batches of Coconut Water Kefir successfully
without heating my water at all. I just allow the water to sit on the counter until it reaches room temp.
I never add probiotics to refrigerated water since it will drastically slow or stunt the fermentation
process.
If you would like to heat the water, do so in a glass saucepan, or in a glass bowl placed within a
saucepan filled with water. Watch the temperature carefully and remove from heat once it reaches
92°F. If you don’t have a candy thermometer, just test by dippping your finger into the water. it will
feel neutral in temperature—neither hot or cold.

Transfer your coconut water to a glass jar, pitcher or container. Open up a probiotic capsule and add
to water.

Using a non-metal spoon, stir in the probiotics.

Cover jar with cheesecloth and a rubberband.

Place in the pantry, or on the counter, in a dark spot for 24-48 hours and let it ferment. Your kefir is
ready when the water turns from relatively clear to cloudy white. See the photo below, right. The water
on the right is not fermented, while the water on the left is finished Coconut Water Kefir.

You can also taste test it. After 24-30 hours, pour some in a glass (do not taste directly from the
bottle). It should taste sour, with no sweetness left, like “coconut beer” as some friends have claimed.
Some batches are fizzier than others, but all are beneficial. If it still tastes a bit sweet, place it back in
the pantry for the remaining recommended fermentation time.

Store in the refrigerator once fermentation is complete. Enjoy!