Jane Casey's Kitchen

After reading this comprehensive blog post at the Nourishing Hope Blog, I decided this was a perfect spot of information for any of you who might be skeptical about the subject of camel milk!

Camel Milk’s Healing Power

“Research and experience from an increasing number of people around the world demonstrate that camel milk facilitates healing in our bodies. Camel milk has many unique and amazing properties.

Here’s some quick research:

• Camel milk has been shown to heal food allergies (1) and gut problems. The antibodies and immune properties of camel’s milk contribute to its wonderful viral and bacterial fighting abilities.
• It is particularly helpful in addressing immune system dysregulation in various forms.  Camel milk can support and help people with autoimmune conditions, including autism, heal.
• A research study by Dr. Reuven Yagil (2005) shows camel milk has positive results in children with autism. (2)
• Camel milk contains insulin and is effective in diabetes (3), including gestational diabetes (4)^.
  

Since children with autism routinely have immune system challenges: inability to fight bacterial, viral and other infections, and states of chronic inflammation, allergy, and autoimmunity, camel milk has promising health and healing benefits.”

 - Julie Matthews, Certified Nutrition Consultant, and author of the Nourishing Hope Blog

November 15, 2011

Read more of Julie’s comprehensive article on the fascinating history and benefits of camel milk!

Lacto-femented foods are full of good bacteria and nutrients!

The good bacteria that resides throughout your intestinal tract accounts for 70% of your immune system.  It helps detoxify carcinogens, stimulates the bowels, improves the assimilation of nutrients and vitamins, and synthesizes vitamins like K and a few of the B vitamins.

To sum it up, lacto-fermented foods help build your immune system and detoxify your liver.

In May, I attended Autism One, a conference I attend every year.   This year I came across one of my favorite probiotics; Theralac.  I decided to use it as a culture starter to make lacto-fermented cabbage.  I usually use a culture starter that I buy on line from Canada, but I decided to give this a try.

The cabbage is truly amazing; both in flavor and in texture.

To my surprise, my family enjoyed it from the beginning and now we eat  a tablespoon of lacto-fermented cabbage with our  lunch, dinner and snacks.

Here is the recipe that I am using:

Lacto-fermented cabbage

Ingredients:

2-3 heads organic red or green cabbage (green is easiest to start with)

3 Theralac probiotics or  Culture starter like Caldwell’s

1-2 tablespoons salt.   I use either Celtic sea salt or Himalayan sea salt.

filtered water

Kitchen Equipment:

Cutting board, and Knife or food processor

4 large Mason jars with lids

3 bowls

• Chop cabbage finely or use a food processor.  Put all ingredients (except water and culture starter or probiotic) in a large bowl.

• Add salt to chopped cabbage.
• Dissolve the culture starter or probiotic in a cup of room temperature water and set aside for 10 minutes.  This will activate the starter.
• Put the water and culture starter in with the cabbage and salt and massage with your hands for about five to ten minutes.

• Place the mixture into the glass Mason  jars and press down leaving one inch from the top.
• Make sure the cabbage is submerged under water in the containers.
• Put the lids on the containers and let it sit for five to ten days.

• Eat!
• Refrigerate after five to ten days.