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Culturing Dairy for Everyone (even the Lactose-intolerant)
by Monica Corrado
We will show a portion from this presentation, recorded at the Wise Traditions 2019 Conference
Friday, April 24, 2020
Begins at 6:00 PM
Join Online Meeting Live, April 24 at 6:00 PM:
(Click the blue button above to access the meeting. Just click and follow the instructions.)
Description:
Liquid milk can be hard to digest even in its most natural state: fresh from the cow, aka “raw”. Pasteurized milk is always hard on the digestive tract. Traditional peoples all over the world have cultured their milk in order to make it easier to digest and to increase its nutrient content. Culturing also pre-digests milk proteins (casein) and milk sugar (lactose), adds probiotics and increases live enzymes. Lactose intolerant? You can enjoy yogurt and kefir and sour cream again! Throw out those calcium pills and learn how to make easily digested, bio-available cultured dairy products, including yogurt, kefir, sour cream and creme fraiche. (Culturing dairy for GAPS will also be covered.)
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Monica Corrado, MA, CNC, CGP is a teaching chef, certified nutrition consultant and certified GAPS practitioner who is passionate about illuminating the connection between food and well-being. A member of the honorary board of the Weston A. Price Foundation since its inception, Monica is a dynamic teacher, speaker, consultant and author. She lives to share the tools, knowledge and inspiration to cook nourishing, traditional food. Monica has been involved in the sustainable and local food revolution for more than twenty years, forming CSAs and connecting people to farmers and real food. She has been teaching food as medicine throughout the U.S. and internationally for more than thirteen years after eighteen years in sustainable food sourcing and preparation, menu design and management. Over the past ten years, Monica’s work has focused on the gut-brain connection and she is an authority on cooking to heal a leaky gut via the GAPS (Gut and Psychology Syndrome) nutritional protocol. Dubbed “the GAPS chef”, Monica teaches GAPS cooking in the GAPS practitioner training with Dr. Natasha Campbell-McBride. For more information about Monica, her books, charts, online courses and Cooking for Well-Being Teacher Training program, see www.simplybeingwell.com Facebook: Simply Being Well: Cooking for Wellbeing.
Cost: Free – Donations requested
Donations of any amounts to the Eugene Chapter, Weston A. Price Foundation are appreciated.
$5-10 suggested for those who can afford it, and $1-4 for low-income.
(Please also volunteer to help the Eugene Chapter).
Want to see the DVD, but can’t attend?
Purchase your own copy from Fleetwood Onsite Recording:
32989 – Culturing Dairy for Everyone (even the Lactose-intolerant) $18.00
More info:
Saturday, October 20th 1:00 to 3:30 PM (2 1/2 hours)
Incorporate cultured foods into your daily life, including cultured everyday condiments, healthy beverages, and more.
- Salsa
- Mustard
- Beet Kvass
- Ketchup
- Dill Pickles
- Sweet pickles
- Mayonnaise
- Water Kefir
- Dairy Kefir
- Kombucha
All classes include delicious samples, full demonstrations and time for questions. Students receive class booklet with articles and recipes.
Free or reduced tuition available to volunteers.
Location:
Network Charter School
2550 Portland St.
Eugene, OR 97405
(about 2 blocks from Capella Market)
To volunteer or for more information contact:
Cherie Anello
Phone: 541-870-0646
email: cherieanello@gmail.com
Directions:
Heading South on Willamette Street, turn right (West) on 25th. Take next left (South) onto Portland St.
We will have Kraut Pounders, Nourishing Traditions, Wise Traditions Journals and other books & goodies available for sale.
Download our WAP flier for 2012 Classes and invite a friend!
Learn How To Make Sauerkraut,
Kimchi, Beet Kvass and more…
Sunday, March 28, 2010
1:00 to 4:00 PM
Location:
Daneland Community Center
1199 N Terry, Eugene
Fermented Foods in This Class Include:
- Sauerkraut – Traditional and a few variations
- Kim Chi – Both Hot and Sweet
- Beet Kvass – Traditional and Spicy
- Ginger Carrots – (we like slices and chunks instead of grated)
- Apple/Pear Chutney
- Kefir – Both Coconut and Dairy
- Quinoa Beverage
Many samples will be available to experience what well-prepared traditional fermented foods are supposed to taste like. Come join the fun!
Learn the basics of making your own fermented vegetables. Traditional Societies around the world have used beneficial bacteria to enhance and preserve their food through out the ages. Benefits include: ~ Improved digestibility ~ Vegan friendly ~ Natural probiotics ~ Immune support ~ Thyroid support ~ Healthy elimination.
Cost:
Pre-register $25
Day of event $35
Pre-Register for the March 28th Fermentation Class Now
You may pre-register online using all major credit cards, checks by PayPal, or by sending a check to our mailing address. Payments must be received by March 25, 2010 for pre-registration.
Why Eat Fermented Foods?
The single most important reason is to keep your digestive system happy! There is a war going on in your intestines every single day and you want the good guys to win! Friendly bacteria do many wonderful things for our health. It aids digestion, increases vitamin and enzyme content, facilitates assimilation of nutrients and even releases the trace mineral Glucose Tolerance Factor (GTF) chromium. GTF compound improves sensitivity to insulin for pre-diabetic and diabetic people.
Fermented foods colonize the intestinal tract with friendly gut flora which control putrefactive bacteria. It maintains proper pH balance in the colon and increases the bulk and frequency of bowel movements. This flora creates a living shield that covers the small intestines inner lining and helps inhibit pathogenic organisms. Most fermented foods create powerful antioxidants including the all-important glutathione and superoxide dismustase, which scavenge free radicals that can be a causal factor in cancer, diabetes and heart disease.
A little recognized benefit is healthy gut flora also transitions the inactive thyroid hormone T-4 into active T-3, which is important for energy, weight loss and healthy metabolism.
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