Secrets of Pickles Rediscovered

 A jar of your own handmade pickles; who would think there was such a mighty food right under our noses? And yet you will find no better source of core nutrition than this humble, old-fashioned food.

Good news! When you reintroduce pickles [the kind that teems with live-culture] on a regular basis,the body takes to them, improving digestion with every bite.

 A jar of your own handmade pickles; who would think there was such a mighty food right under our noses? And yet you will find no better source of core nutrition than this humble, old-fashioned food.

Good news! When you reintroduce pickles [the kind that teems with live-culture] on a regular basis,the body takes to them, improving digestion with every bite.

Beneficial bacteria through the action of a low-salt fermentation transform vegetables into a distinctly different class of food. Pickles are no longer raw, although they contain more nutritive essence than in their raw food state. Pickles are not cooked, yet they’ve become tender and more digestible—like cooked food. The warmest these type pickles ever get is by the heat of the sun in garden and field.

Pickles are then transformed into a third state of food; not raw, not cooked—we call them culture active pickles. These beneficial cultures, billions and billions in fresh pickles, bathe the human digestive tract, which contains trillions and trillions of the very same culture. As our elders came to know, but rarely expressed, “you are known for the culture you keep.” Moreover, the longest lived elders learned to add pickled foods to their meal.

This wisdom has now been scientifically validated, pickles help to break down hard to digest foods. Within the chew of a pickle are billions of safe bacteria and their armies of digestive enzymes. They attack the food as soon as it reaches the mouth. By the time you have swallowed, these aids have been mixed into the proteins, starches, and fats to ensure complement digestion. If you look at the great and lasting cuisines of the world you will see this wisdom of combining pickled foods with the staples of their meal. BUT....if you look at the modern diet, these traditional pickled foods have been stripped of their culture and enzymes. We have lost our culture and we are impacting our culture.

Vitamins: The friendly bacteria transform vegetable based vitamins into highly bioactive forms.

Minerals: Minerals from unrefined sea salt and plants are released and rendered into highly absorbable matrices.

Enzymes: High Concentrations are formed through fermentation and combine with vegetable enzymes to both predigest the pickled food, and help with hard-to-digest foods. Enzymes power our digestions.

Microcultures: Produces the complexes above and multiplies into billions of microflora to replenish our own resident cultures. They also limit pathogenic bacteria as our first line of immune defense.

If you were to go to a health-food store and purchase each of these listed ingredients you would be paying dearly for the very good ones. If you make them at home,  you make your own for pennies.

In 2007, after years of pickling the old way, I discovered the easiest  and fastest way of pickling:

 the Perfect Pickler™:A Newfangled Vegetable Tool

 Nature's kingdoms begin a primordial dance and perpetual transfer, rendering common vegetables into

superior nutrition.

Go to PerfectPickler.com to watch a 1-minute video and see its unique action.

They are based in Florida USA but send the goods worldwide!

I will write more about pickling later!