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
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