The Definitive Guide to Traditional Food Preparation and Preservation

April 10, 2012

pimg class=”alignright” title=”Dried Fish” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/smokedfish.jpg” alt=”smokedfish” width=”320″ height=”212″ /Before huge multinational corporations did it for us, humans had to figure out how to turn raw, unrefined formerly-living things into food that could be cooked or eaten. And before standup freezers, refrigerators, ice boxes, a title=”Is Canned Food Safe to Eat?” href=”http://www.marksdailyapple.com/canned-food-safety/”canned soup/a, bagged bread, tinned fish, and grocery stores hit the scene, we had to figure out how to preserve foods. Yes, we humans were a wily, resourceful bunch #8211; still are, if you give us half a chance #8211; who came up with an impressive number of a title=”Are Traditionally Prepared Grains Healthy?” href=”http://www.marksdailyapple.com/soaked-sprouted-fermented-grains/”food preparation/a and preservation techniques over the ages. Some techniques were designed solely to preserve the food. Some improved the taste. Others increased the density of the a title=”Managing Your Mitochondria: Nutrients and Supplements” href=”http://www.marksdailyapple.com/managing-your-mitochondria-nutrients-and-supplements/”nutrients/a, as well as our ability to access them. Still others were […]

Original post by Mark Sisson

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