How did everyone get into living a more traditional diet?

Since starting this group its been interesting to see just how many people are living by and already using alot of the Weston A Price recipies, and also how many people have been more naturally inclined to this type of diet than the usual western one.

Id be interested to know what are peoples experiences have been like...

Have they been bought up on this type of eating? Was it something enforced by their parents?

Have they just started getting into it in the last few years as they become more aware of their health??

Was it a lead on from growing your own food? The need to get away from supermarket shopping?

It sounds like quite a few of you have been practising traditional food prep for awhile and i think that is so amazing, im still much of a beginner and slowly transitioning myself, but its hard in this super fast world...and slowly does it!

With so many people already turing their backs on the unnourishing food standards weve been fed the last few decades, its exciting to think where we will be in a few years time, especially as more knowledge creeps out about whats really in all the "food" we usualy eat.

Would appreciate any feedback : )

Cheers, Bridge

Hi,

I've been eating the WAPF way since 2006. A friend of mine in the States told me about it so I bought Nourishing Traditions and the Eat fat lose fat book. Then I moved onto Weston A Price's book. That was a bit heavy going in places but definately a fascinating read. I have a chronic illness and eating this way has definately made a difference to my health. I would never go back. Actually I've found that the longer I'm eating this way the more I have no interest in eating all the old foods. The WAPF food really does taste better.

A few suggestions for thicker yoghurt - just ferment it for longer. That will work if you are using Caspian sea yoghurt or kefir. As you leave it longer the yoghurt will slowly rise up the jar with the whey at the bottom. If you can tip the whey out the remaining yoghurt will be thick. Another way is to tip the yoghurt into a cloth and let some of the whey drip out. You can leave if like that until the yoghurt is at the thickness you want. If you leave the whey to completely drip out you will have a cream cheese.

Replies

Shannon McKenzie October 25, 2011 at 1:12pm

oh my gosh I've so much to learn. I love yoghurt and currently make the easiyo type ones. Moved to the organic now in response to reading that it can halt motor neurone disease which my husband's family carries. Kefir? What kind of milk powder?
WAPF nut October 18, 2011 at 3:45am

Hi,

I've been eating the WAPF way since 2006. A friend of mine in the States told me about it so I bought Nourishing Traditions and the Eat fat lose fat book. Then I moved onto Weston A Price's book. That was a bit heavy going in places but definately a fascinating read. I have a chronic illness and eating this way has definately made a difference to my health. I would never go back. Actually I've found that the longer I'm eating this way the more I have no interest in eating all the old foods. The WAPF food really does taste better.

A few suggestions for thicker yoghurt - just ferment it for longer. That will work if you are using Caspian sea yoghurt or kefir. As you leave it longer the yoghurt will slowly rise up the jar with the whey at the bottom. If you can tip the whey out the remaining yoghurt will be thick. Another way is to tip the yoghurt into a cloth and let some of the whey drip out. You can leave if like that until the yoghurt is at the thickness you want. If you leave the whey to completely drip out you will have a cream cheese.
- Roxy Hart > WAPF nut October 18, 2011 at 4:01am
  
  What is caspian sea yoghurt? To make the cream cheese do you let the whey drip out in the fridge (or somewhere cool)?
Kali November 26, 2010 at 1:18pm

to answer your question bridge, i just stumbled on nourishing traditions through reading an unschooling e-newsletter. ie word of mouth. Have to confess not many of the recipes have figured highly in our diet so far, but I have had kombucha, water kefir and CSY going for about a year now, I remember to fit them into my routine because they are staring me in the face on top of the fridge.
Kali November 26, 2010 at 1:13pm

HI Yvonne, I make caspian sea yogurt and since I switched to the pasturised but not homogenised organic milk ( ie. like the old silver top) it works a whole lot better as it has some cream in it.
Bridge Scully November 21, 2010 at 12:14am

Awesome cool to hear about your experiences ladies.
I have started to get in to this way of eating as i become more aware of whats in our food, and also more consious about whats going on in my body. I think more people would be doing it aswell if they only knew what was in most of the food they eat, and how this effects their everyday health.
My aunty has suffered from leaky gut for awhile now and she has just stumbled upon nourishing traditions. She know makes her own kefir milk and it seems to be making quite a difference to her health. Is great to see so many people taking charge of their own health. : )
- WAPF nut > Bridge Scully November 9, 2011 at 10:46pm
  
  Hi Bridge,
  
  Lacto fermented fruit and vegetables are also great to heal a leaky gut. If your Auntie has the Nourishing Traditions book there are quite a few recipes in there. The ginger carrots are a good one to start with first.
Yvonne Nikolaison November 20, 2010 at 11:36pm

Thank you for the information. I have tried several times to make extra yoghurt from store brought but have only been successful Once, which is why I am trying the kefir. Love the taste. Will try your suggestion of added the powder at the same time as the milk.
Sarah Walsh November 20, 2010 at 9:50am

I was already on a food journey with my first son as he had eczema from 2weeks old. Then I found a copy of Nourishing Traditions in a friends kitchen, I read it, and it just made so much sense to me! That was about 3yrs ago. Since then I've been slowly transitioning. We now have sourdough bread, milk kefir and water kefir, stock, fermented veg, liver, raw milk, etc.
Yvonne Nikolaison November 20, 2010 at 6:50am

I am using the Kefir Milk grains for the yoghurt. I have put some powdered milk in the last lot to see if it will thicken, that was after I took the grains/culture out. Would this be right? I am using milk from the plastic bottles. I haven't sourced farm fresh milk yet.

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