Want to make a switch to traditional foods or wonder what this even means? This week, we're talking about what traditional foods are, why you might switch, how you can make the changes, and what's possible when you do. Plus resources to help you on the journey!
That and more on today's episode of Know Your Food with Wardee.
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What's in Episode #11?
In this episode of Know Your Food with Wardee, I'm talking about the power of traditional foods. Though my family entered the realm of healthy cooking with a whole food diet, we saw even more benefits come our way when we added traditional methods such as soaking, sprouting, and sourdough.
So pretty much, that's what I'm talking about today. 🙂
Now you might not know what traditional foods are. You'll learn that in this episode. But here's a quick definition (in my own words):
Traditional foods are old-fashioned foods. There are three parts to this: first the ingredients (the raw materials) are whole foods and easily recognizable. Second, many traditional foods (like butter and whole milk) tend to be shunned by modern society because they're demonized by modern nutritional theory. But refined, nutrition-devoid foods and highly processed, rancid vegetable oils (among other things) are really to blame for modern diseases. Third, the foods are prepared for best nutrition, like how natural pickled foods have greater vitamins, enzymes and probiotics or how flour is soured to make nutritious sourdough bread. This is what people ate before factory farms and food industrialization — and they were more healthy. The skills of preparing foods this way has been lost in our modern society. I'm interested in bringing them back — and I hope, so are you!
I'd love to convince you that traditional foods are the way to go — and in this episode, I share six reasons why embracing traditional foods and traditional cooking methods is a very good thing.
Then I talk about how to achieve this — how to make a personal action plan for implementing the transformation.
You may or may not be surprised at the things that can happen when you start eating traditional foods — you'll look better and feel better. You'll save money. I think I found some other reasons to rejoice, too.
Take heart — if any of it just seems too overwhelming, I round up the episode with two things to boost your success: four things you can do that will pack a huge punch and resources (both free and paid) to help you get there.
And now to the episode! See below for all the links I mentioned.
Here are the links I mentioned in this episode:
- Dietary Guidelines from Weston A. Price Foundation
- Dietary Dangers from Weston A. Price Foundation
- Nourishing Traditions — the book
- My classes in traditional cooking — fundamentals, sourdough, cultured dairy, fermentation, etc.
- My books on traditional cooking (with 3 more coming out this month!)
- Article: Saturated fats are not the enemy!
- Article: Best/Better/Good choices of cod liver oil
- RealMilk.com — local sources of pastured and/or raw milk
- Dirty Dozen — fruits and veggies with the most pesticides
- Genetic Roulette — movie revealing the dangers of genetically modified foods
- Free sourdough starter video and lesson/recipe
- Free cultured dairy video
Kirsten asks, “I've heard some crock pots contain lead…do you know of any brands that are safe to use?”
Great question! I have a place for you to start at least — and that is with the Hamilton-Beach slow cookers. Hamilton-Beach crockpots have no measureable amounts of lead.
You might also look at the VitaClay slow cookers and rice cookers. I don't have one, but everyone I know who does, loves theirs! They are tested and found to be 99.99% lead free, which is as accurate as the independent testing goes — in other words, they could be 100% lead-free but the test didn't go that far!
If anyone has suggestions for Kirsten, please leave a comment. Thanks!
If you want to submit a question, please see the instructions below or visit KnowYourFoodPodcast.com/questions.
Little Boy Blue Farm, Garden, and Apiaries. In this episode, I gave a shout out to Hayley from Australia. She and her family were featured in this week's farm tour: Little Boy Blue Farm, Garden, and Apiaries. Their farm is named after their youngest son Jairden. Megan, Jairden's mom, says: “He is the only our of her four children that has blond curly hair and blue eyes. He had cancer last year and lost all of his hair but it is starting to come back blond and still curly. Put him in a pair of blue overalls and he looks just like the little boys in the ”You been farming long?” picture.” Stop by and visit!
Maureen from myhashimotosthyroiditis.com. Thank you, Maureen, for giving my show a 5-star rating and review on iTunes. Maureen blogs on the topic of thyroid health and Hashimoto's and has a lot of great information and support for people diagnosed with Hashimoto's Thyroiditis. Check out her site at myhashimotosthyroiditis.com — great resources and support there. And what's fantastic is that Maureen is a fellow real food and traditional food lover, so you're sure to get really good nutrition resources at her site. Not like the mainstream, much better.
If you subscribed to my podcast on iTunes early on, I must ask you to subscribe again as that original listing has been deprecated. This is because I had to start all over again at iTunes. My original submission to iTunes didn't include the right information — like cover image or even my name as the author of the podcast. I figured out how to fix it, but unfortunately iTunes doesn't let you update a listing — you have to start over. So I started over right here. (By the way, you'll know you've got the right one because the right one has the cover artwork instead of the generic blue microphone graphic.) Please resubscribe!
What's Coming Up…
Next week, I'll be taking listener questions plus just talking about stuff I want to share. Hmmm…. what will it be???? Be sure to submit your questions above!
For past or current episodes, check out the Know Your Food with Wardee podcast archives.
It's Your Turn
Questions for me about making the switch to traditional foods and traditional cooking? Please feel free to ask. 🙂
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just 15 minutes of hands-on time!
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