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<blockquote data-quote="Nomadiccat" data-source="post: 1565656" data-attributes="member: 24466">I'm a great consumer of raw vegetables, salads, fermented vegetables (which I make myself, almost anything can be fermented, make kimchi, kraut, okra) - organic stuff only, the raw salads are great, this is he best and got&nbsp; vitamins, minerals, phyto-chemicals, antioxidants, good bacteria living on their surfaces, and life-force kind of stuff. People who eat the fresh stuff get cancer less.In America many misunderstand that subject because they end up eating lifeless flavorless, chemical-laden and often pre-cut packaged &quot;salads&quot; which aren't fresh either.The real meat-eating ethnicities that hardly ate vegetables are few kinds of Asians and that's rare ancestry.And they usually didn't live long enough on those native diets to know if they'd get cancer after age 45. Their life expectancies only shot past 45 recently and their diets aren't what they used to be. Those diets are cancer-promoting. For bread or pancakes....I do it like some primitive peoples out there - throw organic flour like teff, buckwheat or rye with water and let it sit for days (sometimes I add probiotic like yogurt in it), it ferments, bubbles, start smelling funky. It gets a bit of mold on top - this just gets thrown away, it doesn't affect anything - then ready for use and makes best breads/pancakes, I don't bother with proper sourdough, just lazy. Once teff flour was fermented in summer and smelled so bad I was really worried but it made the best pancakes I ever ate in my whole life.</blockquote>

[QUOTE="Nomadiccat, post: 1565656, member: 24466"] I'm a great consumer of raw vegetables, salads, fermented vegetables (which I make myself, almost anything can be fermented, make kimchi, kraut, okra) - organic stuff only, the raw salads are great, this is he best and got vitamins, minerals, phyto-chemicals, antioxidants, good bacteria living on their surfaces, and life-force kind of stuff. People who eat the fresh stuff get cancer less. In America many misunderstand that subject because they end up eating lifeless flavorless, chemical-laden and often pre-cut packaged "salads" which aren't fresh either. The real meat-eating ethnicities that hardly ate vegetables are few kinds of Asians and that's rare ancestry. And they usually didn't live long enough on those native diets to know if they'd get cancer after age 45. Their life expectancies only shot past 45 recently and their diets aren't what they used to be. Those diets are cancer-promoting. For bread or pancakes....I do it like some primitive peoples out there - throw organic flour like teff, buckwheat or rye with water and let it sit for days (sometimes I add probiotic like yogurt in it), it ferments, bubbles, start smelling funky. It gets a bit of mold on top - this just gets thrown away, it doesn't affect anything - then ready for use and makes best breads/pancakes, I don't bother with proper sourdough, just lazy. Once teff flour was fermented in summer and smelled so bad I was really worried but it made the best pancakes I ever ate in my whole life. [/QUOTE]

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