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Processed Food

“If it came from a plant, eat it. If it was made in a plant, don’t.” I wholeheartedly agree with Michael Pollan’s mantra from Food Rules. It’s disturbing to stop and think what food in packages really is or isn’t. Dismal truth is that processed food is not just processed once, but often processed-processed. I’d add a third layer of processed only to drive home the point that that there’s no more room for the food – it’s simply processed, packaged, pretend. 

Food is: material consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy…definition by Merriam Webster

I do however recognize the processing of food by calling out my two favorite “processed” foods:

Sauerkraut: directly translated from German: "sour herb" or "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria. (Wiki definition) 

Yogurt: a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. (Wiki definition) 

The ever-popular Kombucha is also made through fermentation adding it to the cast of good things made from a process.

Kombucha is a fermented tea that is often drunk for medicinal purposes. There are scientific studies that support the health benefits of Kombucha that show it to be antimicrobial, to have hepatoprotective qualities, and to be antioxidative among other benefits. Kombucha can be made at home by fermenting tea using a visible, solid mass of yeast and bacteria which forms the kombucha culture which is often referred to as the "mushroom" or  the "mother". (Wiki definition)

Fermentation can be done at home (no plant required), so do add fermented foods and drink to your diet to enhance your body’s process 

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