Photo Credit: Cheeseslave

'It’s very recent that fermented foods have begun to disappear from our plate. Modern pickles and sauerkraut are made with vinegar instead of the traditional method of lacto-fermentation using salt. 

Bread and pasta are made with commercial yeast instead of being naturally leavened with wild yeast (sourdough). Wine, beer and cheeses are being pasteurized — killing off all the good bacteria we so desperately need to maintain health.

But there are many advantages to going back to the traditional ways of our ancestors, and eating more fermented foods.'

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'Cilantro is a very old herb, which has been used in cooking and healing for thousands of years. Cilantro grew extensively in ancient Europe, where it was valued.  In fact, cilantro was considered so important in some areas, including ancient Britain, that only healers and priests were allowed to use it!

Perhaps that is the reason that cilantro is rarely used in European cooking, though it is native to the area.

In more modern times, cilantro has been found to contain a high level of antioxidants, and to have antibacterial qualities.  Researchers have found that cilantro will remove mercury, aluminum, and other metals from the brain, spinal cord, and other organs, and move it to peripheral tissues where it is easily removed and excreted by the natural functions of the body.'

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