"Subscribe & Save" program coming soon. Watch for details!

NOURISHING TRADITIONS: EXPLORING CARBOHYDRATES

written by

Sue King

posted on

June 29, 2021

What are Carbohydrates?

Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables and dairy products. They are the body’s main source of energy.

During the process of cooking, chewing and the prolonged enzymatic action of digestion, starches are broken down into glucose. As this glucose enters our bloodstream it supplies energy wherever it is needed. Glucose is used for all our bodily processes making it essential for life.

Unfortunately, our modern diet which includes a high percentage of refined carbohydrates has short-circuited our body’s natural functions. When we eat fruits and grains in their whole, unrefined state sugars and carbohydrates in these foods are linked together with vitamins, minerals, enzymes, protein, fat and fiber. In whole form, the sugar and starches in whole foods support life. Through the refining process necessary vitamins and minerals are striped from grains, vegetables and fruits. In this form, they deplete the body of the necessary vitamins, minerals and enzymes needed for proper metabolism.

The most common disease we are encountering in our time is type II diabetes. When we consume whole foods they are converted into the glucose our body needs. When small amounts of carbohydrate rich whole foods are combined with nourishing fats and high quality protein they are digested slowly and enter the bloodstream over several hours.

On the flip side, when we are eating a diet high in refined sugars and starches, they cause a sudden increase in blood sugar levels. This in turn causes the pancreas to flood our bodies with insulin in order to bring the sugar level back to normal. When our body is constantly being bombarded with insulin because of high blood sugar many conditions start to manifest themselves; degenerative disease, allergies, depression, learning disabilities, behavioral problems and obesity to name a few.

Just like most modern families we consumed a diet high in refined carbohydrates. Boxed cereals, pasta, factory made breads, and potato and corn chips graced our table for many years. But then the inevitable started to happen: food allergies and obesity developed. We tried so many things to alleviate these conditions, but nothing worked.

Twenty years ago we were introduced to Nourishing Traditions and the work of Weston A Price. They propose that by soaking whole grains in an acidic medium such as apple cider vinegar or yogurt the phytic acid is neutralized and doesn’t interfere with digestion. When we consume grains that have not been soaked the phytic acid ties up the absorption of iron, calcium, magnesium, copper and zinc, making them unavailable to our body. Thus pre-soaking our whole grains allows our bodies to receive all the nutrients they have to offer.

So I started to soak my whole grains as they recommend and we started to eat more fermented foods. I also experimented with making sourdough breads. Unfortunately for the person in our home with grain allergies it was too late. He will more than likely have to abstain from these foods for the rest of his life. We have tried reintroducing them many times, but to no avail.

As for obesity, I can talk to that first hand. I have struggled with extra weight my whole life. After my fifth child was born I was so sick and tired of looking constantly pregnant and people asking me if I was pregnant again, I started to search for an eating plan that would address my issues. I am very thankful that the Lord lead me to two very special ladies; Serene Allison and Pearl Barrett. I do not personally know these ladies, but have benefited so much from their teaching. They have a way of connecting all the dots in laymen’s terms of what I had been learning.

So six years ago I decided I couldn’t go wrong putting their suggestions into practice. Thus started my “Trim Healthy Mama’ journey.

They teach that all foods are created GOOD. We just have to learn how to combine the three building blocks of a healthy diet. When I was learning about Trim Healthy Mama I hadn’t even heard of the Keto diet. But now I like to call it a gentler modified Keto diet.

Next week I will continue to tell you more about Trim Healthy Mama and how it has worked for me. Until then, blessing to you all. I hope you are all staying safe during this crisis we find ourselves in.

If you are new to Harmonys Way Family Farm we invite you to have a look around our website.  If you have any questions please feel free to connect with us.  If you are not a subscriber we invite you to join us on this journey called life.  With Easter just around the corner when you subscribe you will receive our little recipe booklet The Busy Cooks Guide to Preparing Amazing Lamb absolutely free.

I WANT TO LEARN MORE

You may know that we recently opened our online-store to serve our customers better. Did you also know that we are now making door-to-door deliveries in Grande Prairie?






0 Likes Share





Newer Post

The Building Blocks of Success: My THM journey

Older Post

Trying Times

SHOP HERE

To help you get started successfully cooking with our grass-fed, pasture-raised meat you can download our 6 SUPER SIMPLE COOKING METHODS TO ACHIEVE PERFECTION EVERY TIME FROM YOUR PASTURE-RAISED MEATS booklet absolutely free. It is a great resource that you will turn to time-after-time. I know I sure do!

YES, I WOULD LOVE THIS BOOKLET


More from the blog

Are you Absolutely Satisfied with Store-Bought Pork?

HAVE YOU EVER WONDERED WHY PORK DISHES ALWAYS HAVE SO MANY SWEET SAUCES ON THEM? For many years this question never crossed my mind. Until we started raising and eating our own pasture-raised pork. But what lead us to start raising pigs?  Neither Larry nor I had much experience with pigs growing up. We started our married life buying all our pork in the grocery store, but then switched to sourcing it from a neighboring conventional pork producer. We were not aware that most of the pork that is available in the grocery stores comes from pigs that have never seen the light of day. They spend their whole life crowded into huge hog barns. They are fed an industry standard diet of grain with no green, living food at all. They are crowded into small spaces with many other pigs where their natural ability to move is restricted. Much to our surprise and horror, we discovered that the neighbor we were purchasing our pork from was raising them no differently than what we could get in the store. At that time, little did we know that eventually Larry would face a digestive issue from this type of pork. After certain meals he would feel sick to the stomach and end up with diarrhea. It got so bad before we clued into the cause. When we quit eating pork these issues went away. Now we had a dilemma. We really like pork but couldn’t eat it anymore. Being the DIY homesteaders we were back in those days we decided to buy a couple little pigs and raise them ourselves. We knew that we didn’t want to raise them in a barn. So outside they went. These were the happiest pigs I ever saw. They were free to roam around their pasture, rooting in the soil and wallowing in the mud while searching for whatever they thought was tasty to eat. We fed them grains from a neighbor, kitchen scraps and milk from our milk cow. When they were big enough to harvest, we sent them to the processor, not knowing if we would even be able to eat this pork. Much to our delight Larry had no adverse reaction to the meat. It was delicious! The meat was firm, not mushy like barn raised pork. It also had a richness to it that we had never experienced before.  No more bland and flavorless conventional pork for us.  No sauces required! We thought that we couldn’t be the only people who had experienced something similar and wished for a pleasurable eating experience. This success started us on a new farming adventure, raising pastured pork for sale. Encouraged by the success we had with our first pigs we decided to purchase our breeding herd. We have tried many breeds of pigs over the years and have settled on the Berkshire breed. They are a heritage pig that matures slower thus producing an excellent quality meat and the best lard fat that I think you can get. I have heard it said that Berkshire pork is the gold standard of pork among chefs. Besides that, they are very personable and entertaining to have around!  And mischievous. I truly believe from our personal experience that all animals that we raise for food need to be able to live in conditions that are natural for them and have the ability to express their God-given characteristics. When we domesticated animals, we became responsible to steward them well. We strive to do just this with all our animals. One of my favorite cuts of pork is the Boston Butt Roast.  It is juicy, tender, melt-in-your mouth meat. This is the cut that pulled-pork is made from. It is an economical cut that we also use to make ground pork and our special gluten-free, nitrate-free sausages. When you purchase our pasture-raised pork you will experience what real pork should taste like. We offer a variety of options when it comes to purchasing our pasture-raised pork.   Individual cuts to suit your needs. Pork Chops, Traditional salt-cured and smoked ham and bacon, Whole Tenderloin, Boston Butt Roasts, Ground Pork, Breakfast Sausages (Nitrate-free, Sugar-free and Filler-free). Coming soon!  Our "1/4 Pork Bundle."  Our newest addition to our pastured-pork line-up.  This bundle is perfect for a smaller family or if you have limited freezer space.  It will consist of a variety of the individual cuts, including Pork Chops, Pork Sirloin Steak, Ham Steak, Bacon, Ground Pork and Sausage. And, last but not least if you want to customize the cuts you receive, we have whole hogs available.   You can find all of these options in our online store. Do you want to try my simple Boston Butt Roast recipe? It’s so simple. I place the roast on a rack in my cast-iron dutch-oven. Add a little water. Sprinkle chopped onions on top (I used my home-grown dehydrated onions) salt and pepper. Roast until the internal temperature reaches 160F. I slice it and serve with apple sauce, oven roasted potatoes and a veggie.  You can purchase our pasture-raised pork from our online store or from us at the Grande Prairie Farmers Market on Fridays or Saturdays.