My family and I have avoided gluten, eggs, and dairy for years…
And yet, recently, we’ve introduced all 3 of these back into our diet — and guess what?
We can eat them!
No more eczema, stomach cramps, or bloating. How is this possible?
Whole Foods, Traditionally Prepared
Although for years we’ve eaten whole, real foods, we still had food sensitivities. Then I picked up the book Nourishing Traditions. That’s when I realized that I should take our whole, real foods — and prepare them traditionally for optimum digestion, gut health, and overall wellness.
What are traditional food preparation methods?
Each of these preparation methods transforms the original food into a more easily digestible, more nutritious counterpart. For example, fermentation boosts the population of friendly bacteria, which then work to break down the food components your body would have trouble breaking down by itself (like gluten!).
Furthermore, nutrients in traditionally-prepared foods are more easily assimilated by the body because the nutrients are in a more available state. Any anti-nutrients blocking absorption or inhibiting enzyme function are now neutralized.
Contrast this with taking real, whole foods and preparing them as most people do nowadays (quick-yeasted bread, or cooked-to-death veggies canned in white vinegar). It’s no wonder many of us suffer from food sensitivities. Our bodies simply can’t access the nutrients we’re eating.
The act of traditionally preparing food unlocks nutrients, enhances digestion, encourages healthy gut flora, and much more.
What We Did Differently
To be more specific, here are the exact ways I introduced traditional foods and traditional preparation methods into our diet:
- I soaked, fermented, or sprouted all grains to neutralize the anti-nutrient phytic acid, and/or to “pre-digest” gluten.
- I soaked all of our nuts and seeds, also to neutralize phytic acid.
- In addition to incorporating raw dairy foods, I began culturing them too. This not only boosts beneficial bacteria, but also removes the milk sugar lactose which many people can’t tolerate.
- Kombucha and water kefir became our fermented, bubbly, natural sodas! Such a fun way to introduce beneficial bacteria into the gut.
- I lacto-fermented our vegetables — such as sauerkraut, fermented beets, and pickled radishes.
- My family and I began taking a fermented cod liver and butter oil supplement daily.
- I started using high-quality, nourishing fats such as coconut oil, grass-fed butter, tallow, lard, avocado oil, ghee, and extra virgin olive oil.
After a time of eating these traditionally-prepared foods, our food sensitivities disappeared!
My daughter who was gluten-sensitive can now eat gluten grains as long as they’ve been prepared by sprouting, soaking, or sourdough. She used to experience pretty uncomfortable digestive symptoms. And now… nothing! (You can read more about sourdough’s effect on gluten and her experience here.)
My son who was allergic to eggs now eats pastured eggs on a daily basis. He used to get a rash in all of the tell-tale eczema places. We would test his sensitivity once a year, but he always got the usual rash. This time when we tested him, he didn’t have any symptoms!
Even the family member who struggled to digest lactose can now eat all of our raw goat milk foods!
Have you healed food allergies through traditional foods and traditional preparation methods?
Got food allergies and need help? Check out our Allergy-Free Cooking eCourse to learn the ins and outs of nourishing allergen-free cooking.
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