Last fall we tested our grains, I did a recap post on soaking grains, measured pH, and have a soaked recipe ebook coming out for free in about a month.

If you’ve been away, come on back to the party! Katie

Again, keep up the good work, and I’ll check in soon!

-bryan

PS: On the subject of milk, you might want to check youtube for Alton Brown’s “Good Eats” episode on milk. He explains the processes of pasteurization and homogenization, and talks about the science behind them. He’s obviously aware of the debates, and has some fun joking about the raw milk debate (you’ll just have to watch it to appreciate it).

Watch for my step into homogenized milk in a few weeks! Katie

Too many articles on these blogs read something like, “I used to think that [guilty pleasure food, such as pancakes] was bad for me, until I learned from [other blogger] over at [other blog] that a few simple changes could turn [guilty pleasure food] into a healthy, nourishing meal for my family. Who knew that [guilty pleasure food] was ACTUALLY a superfood! Here’s my mouth-watering recipe for HEALTHY [guilty pleasure food]”

I’m not saying that everything I’ve read seems that way, but there are just too many people applying “traditional techniques” to foods that our ancestors probably never ate, and too many more mistakenly suggesting that if a food is “nutrient rich”, then there should be virtually no limits on it’s consumption (this applies especially to butter, cream, cheese, fatty meats, etc, all of which I eat daily–but in moderation). I don’t doubt that some of these techniques are beneficial to our health (or might just make food taste better), but they seem to be used as an excuse for the over-consumption of recipes that even Cookie Monster would call “sometimes foods”.

I hope that in the future, you’ll challenge more of the “wisdom” that gets passed around on these sites. It would be a great benefit to the many families that look to real food blogs for nutritional guidance.