Anyone who wishes to navigate the aisles of today’s stores and come home with truly natural foods needs a tool designed to help filter out all of the hype-foods marketed as ‘healthy’ or ‘natural’ which may actually prove to be harmful. For example aspartame, once hailed as a ‘healthy’ sweetener when it entered the market, it is now known to be a disaster that causes neurological failure disorders and brain tumors. If you would prefer not to be the guinea pig for the next new ‘all natural’ creation, The Natural Food Filter, for identifying truly natural foods is the tool for you.
This filter is essential because we are constantly bombarded with new and persuasive advertising telling us we need a new, patented, heart-healthy blend of super whatever-it-is, followed by a group of individuals testifying how it cured them of everything from boils and bad breath to ugliness and poverty. The Natural Food Filter will separate us from the health-hype and allow us to select truly natural foods.
The main component of the filter is the Caveman Factor. This is where we examine how a food was produced or processed and ask: “Could I reproduce that process in a cave?” Any process that could be done by a caveman (or out in nature with no equipment) would be a natural/acceptable practice, because a caveman did not have access to technology that might render a food harmful.
Just as a note, it is acceptable to have a machine doing a job a person could do. For example, one can chop things very finely and grind them with a mortar and pestle, or whip together ingredients with a whisk. Using a blender just makes that job easier and faster. It is when a food can only be produced with high-tech man-made equipment or chemical processing that it’s not something nature intended for us to consume. Instead, it carries the potential of being very hazardous to the body.
One example of high tech food is the commercial process of hydrogenating oils. In a vacuum chamber, the oil is bombarded with hydrogen until it is saturated. Because the process is not natural and is forced upon the oil, the saturation is indiscriminate and will plug up the enzyme sites on the fat molecules that allow it to be broken down and used. If we then eat this oil, enzymes have no place to break it apart and the body will store it instead. It is stored especially in the liver and gall bladder, and along the venous structure of the body, seriously hampering function and nearly impossible to remove. If we stop to consider for a moment, that the hydrogenation process could never be accomplished in a cave, we could avoid the issue entirely.
On the other hand, when a handful of olives is crushed between two rocks, the oil runs out. A cave man could handle that, and so can your body.
If we first know how a food is produced or processed, we can then determine if it seems feasible that a caveman could reproduce the process. Finding out how things are made is usually as simple as looking it up on the internet, however, for some products it is necessary to contact the manufacturer directly for details.
There are a few companies that will not share with the consumer how their foods are made. It is called proprietary information. If a company is unwilling to share what it is doing to the food, chances are it is something unnatural. When researching the processing procedure for a product called Bragg’s Liquid Amino’s it was found that the company would not discuss their process. Going from the ingredient list, it sounded pretty good, just fermented soybeans and water, but it didn’t look like fermented soybeans and water, and after using it for a while, some were having food reaction symptoms and others reported it was mucus-forming. The company would discuss at length what they didn’t do to it, but they would not reveal what they did do. This, coupled with the food reaction symptoms, called for a replacement product.
Ohsawa’s Nama Shoyu is a raw soy sauce that has been produced by a simple culturing method that has been handed down for generations. This company is very proud of their process, and even pictures it on the bottle. It is delicious, and coupled with a few spices, closely simulates a beef flavored gravy in many favorite recipes. Not wanting to ever play the part of the guinea pig again? Products that won’t share their processing method do not pass through the filter.
Whenever the food you are selecting is not obviously in its original state, this tool becomes priceless. Because shopping even at the finest health food store is not a failsafe in getting truly natural food, I encourage you to adopt your own filter. If the foods you select for your plate are mostly in their original state, and the remainder pass through the filter as being truly natural, you will be giving your body the ultimate building blocks to facilitate healing and move it toward an ideal state.
To help you consume only foods that pass through The Natural Health Filter, here is a recipe that’s sure to please.
You don’t need meat to make a rich and flavorful Sunday Roast. Ohsawa Nama Shoyu makes such a savory beef style gravy, it won’t be missed.
Extra virgin olive oil
4 large potatoes cut into large chunks
2 onions, cut into large chunks
3 carrots, cut into large chunks
8 ounces of thick cut mushrooms
Any other vegetables you like in a roast, if any
1/2 c. Ohsawa Nama Shoyu
1/2 c. water
1/4 c. nutritional yeast flakes
2 T onion powder
1/2 t powdered thyme or 2 t flaked thyme
1/2 t rosemary
1 bay leaf (optional). Remove after baking
2 T extra virgin olive oil
Rub a little olive oil into a 9 X 13 pan, then fill pan with veggies.
Mix together remaining ingredients in a small bowl and pour over veggies.
Cover and bake for 40 minutes, stir, recover and bake an additional 20 minutes.
Uncover and bake 10 more minutes to thicken gravy.
Potatoes should mash easily with fork and gravy should be thickened.
Note: when rehearing leftovers, add some water to reconstitute the rich gravy.
This recipe is one of the many exciting ways to eat as you want without compromise found in Traci’s Transformational Kitchen Recipe Collection.
Sellers, TJ. Traci’s transformational health principles, Determining what foods are truly healthful. 2nd ed. Lulu Press, 2007.
Erasmus, U. Fats that heal, fats that kill: The complete guide to fats, oils, cholesterol and human health. Revised and expanded edition. Alive Books, 1993.
Emery, C. The encyclopedia of country living, An old fashioned recipe book. 9th edition. Seattle: Sasquatch Books, 1994.