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      "body": "<html>\n<p>&nbsp;<strong>Western A Price</strong> was no ordinary dentist. In the 1930's he traveled the world with his wife looking for healthy human populations untouched by the modern western diet. Travel in the 1930's wasn't what it is now, particularly to the isolated places he sought out. Price and his wife weren't so much travelling as undergoing an <strong>extreme expedition</strong>. &nbsp;</p>\n<p>Price sought out isolated groups of people: Australian aboriginals, African tribes, Eskimos and Swiss mountain villagers to name a few. These communities ate their traditional diets. <em>No mass manufacturing</em>, no refined foods. Just traditional food and preparation methods handed down through generations uninfluenced by the modern diet.&nbsp;</p>\n<p>It's the knowledge that Price documented in his book <strong>Nutrition and Physical Degeneration</strong> that influences the way I choose to eat.</p>\n<p>Why am I so interested in this alternative approach? Because <strong>health is everything</strong>. &nbsp;In my mind, there really is nothing else. You can retire at an early age but if you don't have your health, there is no wealth.</p>\n<p>This system we have of modern medicine and the modern diet has failed so many people in an unfathomable devastating fashion. Yet it is these same people that will defend this system of medicine as they don't know there is an alternative.&nbsp;</p>\n<p>Price figured out the <strong>fundamental keys to human health</strong> with no huge amounts of funding, no grants or expensive lab equipment, no genetic coding. Just him and his wife embarking on an expedition to observe traditional communities that had long since figured out what works. Vibrant, healthy, happy people eating nutrient dense traditional food.&nbsp;</p>\n<p>Each community Price visited had it's own sacred foods. Foods that were prized above all others. From seal liver, to shrimp paste, to the deep yellow butter that can only be collected from the cows grazing from the lush green pastures in spring. Price researched the common denominators to these sacred foods. The diets varied enormously in what types of foods these communities ate, however the vitamin compounds isolated in the foods were found to be the same.&nbsp;</p>\n<p><img src=\"http://i.imgur.com/tSYJwmO.jpg\" width=\"3744\" height=\"5616\"/></p>\n<p>What were these vitamins? <strong>Vitamins D, A (retinol) and K2</strong>. &nbsp;&nbsp;&nbsp;These are the three key vitamins that Price found in the sacred foods in traditional communities. These vitamins are all fat soluble, therefore found in <strong>abundance in saturated fat</strong> based foods. Price also noted the absence of certain foods in these traditional diets noting <strong>no refined sugar or refined flour</strong> to be found in these communities.&nbsp;</p>\n<p>This knowledge is no secret. Price documented his work almost a hundred years ago yet is doesn't appear to be commonly known information. Unfortunately we in the west have grown accustomed to a modern diet high in sugar and refined flour. A heavily processed diet within a culture that <strong>no longer prizes sacred traditional foods</strong>.&nbsp;</p>\n<p>There are however many ways to get these vitamins. This food is still accessible, just not quite as readily as the morning latte and muffin. The best sources are fermented cheeses like gouda and cheddar, grass fed butter, shrimp paste, any kind of liver, whole sardines and grass fed eggs.</p>\n<p><img src=\"http://i.imgur.com/vWMN8sa.jpg\" width=\"5100\" height=\"3400\"/></p>\n<p>The main point here is to illustrate the difference between our current modern diet, and, and these traditional diets. I don't know many people that eat liver on a regular basis, and those that I do know are well past the age of 80. That says to me two things, that eating liver has been phased out in younger generations, and, for those that do eat liver live beyond 80 years of age! In the western culture I live in, the foods we prize are sugary treats, cakes and desserts. <strong>These aren't the sacred foods we should be worshiping.</strong></p>\n<p><img src=\"http://i.imgur.com/NOzKFEO.jpg\" width=\"1000\" height=\"667\"/></p>\n</html>",
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      "body": "<html>\n<p>&nbsp;In my <a href=\"https://steemit.com/cooking/@mousehouse1/here-s-why-i-make-sourdough-bread-and-some-of-the-how-to-make-sourdough\"><strong>first post</strong></a> I outlined why I'm keen to make my own bread, and more specifically why I make <em>sourdough </em>bread even though it is a such a slow process. The real key to making sourdough bread is all about sourdough starter, this is what is used instead of yeast. The success of your sourdough bread really comes down to how strong and active your sourdough starter is.&nbsp;This is what <strong>active </strong>sourdough starter looks like:</p>\n<p><img src=\"http://i.imgur.com/BB08Rn7.jpg\" width=\"2525\" height=\"1885\"/></p>\n<p>Ingredients? Simple - rye flour, water and time. Time is the key point here, you really need plenty of it when you're first getting started. It can take a few weeks to get a good strong sourdough starter going as the bacteria need time to multiply. However once your sourdough starter is going, you can keep it forever and you never need to go through the process again. There are stories of sourdough starters that are over a 100 years old!&nbsp;</p>\n<p>Sourdough starter is a culture of 'good' bacteria that thrive in rye flour. It is this that gives sourdough bread it's unique flavor. Rye is the most popular flour used for sourdough starter as it does the job very well. Rye flour creates the perfect environment for all the bugs you need and it is very resilient over the long term creating a solid sourdough starter that can be kept for years on end. &nbsp;</p>\n<p><strong>Creating your sourdough starter from scratch</strong></p>\n<p><strong>First day<br>\n</strong>In a glass jar, add 50g/2oz of rye flour and 50g/2oz of filtered warm water. Stir the mixture up and try to add in air using a whisking motion. Once the all the flour and water has mixed together, put the lid on the jar and place it in a warm part of your kitchen or house. Ideally at between 15 to 25C/59-77F. This is when the waiting begins. You're waiting for the fermentation process to begin.</p>\n<p><img src=\"http://i.imgur.com/kqzhQZA.jpg\" width=\"2592\" height=\"1512\"/></p>\n<p><strong>Second day<br>\n</strong>After 24 hours revisit your mixture, there may be signs of tiny bubbles at this stage, if not, don’t be concerned. Stir more air into the mixture and make sure the area is warm enough.</p>\n<p><strong>Third day</strong></p>\n<p>Add more rye flour to provide the bacteria with nutrients to thrive on. Add in 50g/2oz of rye flour and 50g/2oz of warm filtered water. Place the lid back on the jar and put it back in it’s warm place to continue fermenting. Revisit the starter at the end of the day and look for the beginnings of tiny bubbles in the mixture.&nbsp;</p>\n<p><img src=\"http://i.imgur.com/JDXI0tV.jpg\" width=\"2509\" height=\"1875\"/></p>\n<p><br>\n<strong>Fourth to seventh day<br>\n</strong>Continue to add in the same amount of flour and water, this process can continue for another week or so. The success of your sourdough starter is dependent on giving the natural bugs in the flour the perfect environment to thrive, and that involves a warm room temperature, regular feedings of rye flour, warm filtered water and whisked in oxygen.&nbsp;There is no exact timeline as the fermentation process is dependent on how many bacteria are available in your flour and the environment, and the room temperature.</p>\n<p><strong>Finished sourdough starter!</strong></p>\n<p><img src=\"http://i.imgur.com/BB08Rn7.jpg\" width=\"2525\" height=\"1885\"/></p>\n<p>Your sourdough starter is ready to use when it has risen and has large bubbles, a sponge like appearance.&nbsp;</p>\n<p>This is an indication of a strong, active, healthy sourdough starter. Use it for recipes but make sure to always save a small amount, feed it rye flour and water once to twice a week and store it in the refrigerator.&nbsp;When you're ready to use it again, take it out of the refrigerator, feed it, wait until it becomes bubbly and active. Happy sourdough-ing!</p>\n<p><br></p>\n</html>",
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