Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (68 page)

MARINATED SALMON

(Gravlox)
Serves 10-12

2-3 pounds fresh salmon, center cut, cleaned, scaled, with skin left on, cut into 2 filets

¼ cup sea salt

¼ cup Rapadura (see
Guide to Natural Sweeteners
)

2 tablespoons green peppercorns, crushed

¼ cup whey
Whey and Cream Cheese

2 large bunches fresh dill, snipped

This gourmet delicacy is so easy to make yourself—why pay dozens of dollars per pound to purchase it from a delicatessen?

Using pliers, remove any small bones in the filets. Rinse well and pat dry. Mix Rapadura, peppercorns and salt together and rub thoroughly into the flesh side of both filets. Sprinkle with whey and cover both filets with dill. Place the filets flesh side together and wrap well in plastic wrap. Wrap all in aluminum foil. Place between two cookie sheets and set a heavy weight, such as a brick, on top. Refrigerate at least 2 days and as long as 6 days, turning every 12 hours or so.

To serve, remove foil and plastic wrap. Slice thinly on the diagonal. Serve as an hors d'oeuvre with sour dough bread or
round croutons
and fresh chives or finely chopped onion; or on individual plates with a similar garnish and lemon wedges.

Variations
:

Use
snapper or bass
instead of salmon and substitute
parsley, chervil or chives
for dill.

In Japan the food is meager, blood cholesterol is low and the risk of getting a heart attack is much smaller than in any other country. Given these facts you will most probably say that in Japan atherosclerosis must be rare.

The condition of the arteries of American and Japanese people was studied in the fifties by Professors Ira Gore and A. E. Hirst at Harvard Medical School and Professor Yahei Koseki from Sapporo, Japan. At that time US people on average had a blood cholesterol of 220 whereas Japanese had about 170.

The aorta, the main artery of the body, from 659 Americans and 260 Japanese people were studied after death. Meticulously all signs of atherosclerosis were recorded and graded. As expected, atherosclerosis increased from age 40 upwards, both in Americans and in Japanese. Now to the surprising fact.

When degree of atherosclerosis was compared in each age group there was hardly any difference between American and Japanese people. Between age forty and sixty, Americans were a little more arteriosclerotic than Japanese; between sixty and eighty there was practically no difference, and above eighty Japanese were a little more arteriosclerotic than Americans.

A similar study was conducted by Dr. J. A. Resch from Minneapolis and Dr. S. N. Okabe and K. Kimoto from Kyushu, Japan. They studied the arteries of the brain in 1408 Japanese and in more than 5000 American people and found that in all age groups Japanese people were more arteriosclerotic than were Americans.

The conclusion from these studies is of course that the level of cholesterol in the blood has little importance for the development of atherosclerosis, if any at all. Uffe Ravnskov, MD, PhD
The Cholesterol Myths

RAW TUNA SALAD

Serves 4

¾ pound fresh tuna, cut into a ¼-inch dice

¼ cup lime juice

2 tablespoons whey
Whey and Cream Cheese
, optional

1 small red pepper, cut into quarters

¹
/
₃
cup celery, diced

2 tablespoons red onion or scallions, finely diced

2 tablespoons small capers, rinsed, well drained and dried with paper towels

1 tablespoon fresh chives, chopped

1 tablespoon parsley, finely chopped

1 teaspoon fresh thyme leaves

1 tablespoon fresh basil, minced

1 tablespoon fresh lemon juice

3 tablespoon extra virgin olive oil

sea salt and pepper

Boston lettuce leaves

Mix tuna with lime juice and optional whey, cover and marinate in refrigerator for 12 to 36 hours.

Place pepper pieces skin side up in an oiled pyrex dish and bake at 450 degrees about 10 minutes. Turn pepper pieces over and bake another 10 minutes or so until skins are browned and begin to buckle. Remove pepper pieces to a plate and cover with a plastic bag. Let cool about 10 minutes and carefully remove skin. Cut into a fine dice.

Lift tuna out of marinade with slotted spoon and mix with vegetables and herbs. Mix lemon juice with olive oil and toss with tuna mixture. Refrigerate, covered, for at least 1 hour. Serve on Boston lettuce leaves.

Health of the primitive Eskimo is stated by a number of qualified observers to be surpassed by no other race of people on this earth and equalled by few if any. . .. The Eskimos showed no ketosis, having a remarkable power to oxidize fats completely, as evidenced by the small amount of acetone bodies excreted in the urine during fasting. It is well known that in most human subjects ketosis appears when the material metabolized is restricted to protein and fat. . .. It is not unlikely that freedom of the Eskimo from ketosis is related to ingestion of lipase with the food, causing better metabolism of fat than is the case with persons subsisting on the conventional heat-treated diet. . .. Garber lived a number of years among Eskimos in northern Alaska and had occasion to observe their habits. Quotation: "Fish are put into a hole and covered with grass and earth and the mass is allowed to ferment and decay. I learned, to my utter astonishment, they would eat those rotten poisonous foods and thrive on them. Lest the reader might think that the cooking process would destroy the poisons in their vitiated foods, I wish to say that in only a few instances did they cook their food. The usual customary method was to devour it raw." Edward Howell, MD
Food Enzymes for Health and Longevity

RAW SALMON SALAD

Serves 4

1 pound fresh salmon, skinned and cut into a ½-inch dice

1 small red onion, finely diced

2 teaspoons sea salt

dash tabasco sauce

1 cup fresh lime juice

2 tablespoons whey
Whey and Cream Cheese
, optional

3 medium tomatoes, peeled, seeded and diced

1 bunch cilantro, chopped

Boston lettuce leaves

1 lime, cut into wedges

To peel tomatoes, see
Kitchen Tips and Hints
. Mix lime juice with optional whey, onion, salt and tabasco sauce and toss with salmon pieces. Cover and marinate in the refrigerator for at least 7 hours, and up to 24 hours, stirring occasionally. Remove from marinade with a slotted spoon and mix with tomatoes and cilantro. Serve on Boston lettuce leaves and garnish with lime wedges.

The food of these Eskimos in their native state includes caribou, ground nuts which are gathered by mice and stored in caches, kelp which is gathered in season and stored for winter use, berries including cranberries which are preserved by freezing, blossoms of flowers preserved in seal oil, sorrel grass preserved in seal oil, and quantities of frozen fish. Another important food factor consists of the organs of the large animals of the sea, including certain layers of the skin of one of the species of whale, which has been found to be very high in vitamin C. Weston Price, DDS
Nutrition and Physical Degeneration

As we have seen, the practice of eating autolyzed (predigested) meat and fish has been reported by a number of authorities as being common among diverse groups of Eskimos scattered over the northern regions and not related to each other. These groups are willing to overlook the objectionable odor because experience has taught them that the partially digested food gives them more endurance. Other groups of people around the world have likewise shared in finding unique values in partially digested protein food, such as aged cheese and hung, aged meat, In other words, autolyzed food, which has already been broken down into peptones and proteoses, uses less of our personal enzymes. This is what produces the feeling of well-being and surplus energy. Edward Howell, MD
Enzyme Nutrition

LATIN AMERICAN RAW FISH SALAD

(Ceviche)
Serves 4-6

1 pound sea bass, white fish filets or mackerel

½ cup lime juice

2 tablespoons whey
Whey and Cream Cheese
, optional

2 medium tomatoes, peeled, seeded and diced

1 small red onion, finely chopped

¼ cup extra virgin olive oil

2 small green chiles, seeded and finely chopped

sea salt

2 tablespoons cilantro, finely chopped

2 avocados, cut into wedges

1 lemon, cut into wedges

To peel tomatoes, see
Kitchen Tips and Hints
. Cut fish into ½-inch cubes. Mix with lime juice and optional whey in a bowl and marinate in the refrigerator for 12 to 36 hours, stirring occasionally, until fish becomes opaque or "cooked." Remove from marinade with a slotted spoon. Mix with tomatoes, onion, peppers, olive oil, cilantro and marinate another hour. Season to taste. Serve with avocado and lemon wedges.

Variation:

Use
1 pound fresh shrimp
or
1 pound fresh oysters
instead of fish.