Here's advice from nutritional science:

Cut JUNK fats: Most people do not need an ultra low fat diet. But most of us could improve our diet by cutting out junk fats. Basically, these are processed fats: hydrogenated fats, polyunsaturated oils that have been heated, and fats that are combined with junk carbs. Processed fats are fats most likely to put on flab and clog your arteries.

Cut JUNK carbs. Most people do not need an ultra low carb diet. But unfortunately, so many people who go on a low fat diet continue to eat highly processed foods - they switch from processed high-fat to processed low-fat. And when food manufacturers create low fat foods, they tend to replace fat with junk carbs, that tend to pile on pounds. Basically, junk carbs are low-fiber carbs. Like sugar, fructose (and all other *oses), flour, cornstarch, fruit juice. Yes, fruit juice is a junk carb too! - After all, how much fiber is there in fruit juice? - Virtually none - its yet another junk carb. You should eat whole fruit instead, with its fiber intact.

Historically, fermentation is a very natural process and naturally occurring simply given time. When it was first “discovered” by humankind and “consciously employed” as a preservation method for foods would be virtually impossible to discover. But that it was “discovered and subsequently employed” is historical fact.

What were some of examples of fermentation being “discovered” and subsequently employed? And just where in world did this take place?

The simple coconut will produce, under proper circumstances, naturally fermented “milk” with an alcohol content, and such is treasured, because it keeps both milk and solid of coconut from “going bad”. Primitive peoples quickly learned to use this fermentation process in order to preserve coconut. Of course this is limited to tropic and sub-tropic locales where coconut is prevalent.

In Mediterranean and middle-Eastern lands where grapes were harvested for their juice and juice placed into skins and containers (usually Amphorae), fermentation naturally took place. People probably noticed at first that their juice, so carefully stored, had changed. God only knows how long it took to discover that resultant product was edible and pleasant, but that it was also nourishing and was self-preserving. But it was discovered and fermentation was widely employed as a method of preservation. We have examples of recovered Amphorae used to ship wines throughout Mediterranean, taken from ships which were sunk in storms, preserved and still drinkable more than 2000 years later.

The practice perhaps originating in times of great stress or danger or even of surplus, excess foods were buried in skins. When people returned weeks or even months later food was preserved, by fermentation, and both edible and nutritious as well as in a completely new form. Modern examples of this are sauerkraut (ascribed to Germanic peoples), a fermented cabbage and prized ingredient in several dishes and kimche, a fermented vegetable mix from Korea. Two possible other examples of what probably were originally fermented foods are Haggis (originating in Scotland) and Lutefisk (originating in Scandinavia). In all cases, this is a way of preserving food, just as is salting it in a different day and age.

In point of fact, natives of North America used fermentation process in their nomadic way of life very effectively. They would make a pemmican mix of meat, fruits, nuts and berries, place excess into skins designed for purpose, and bury mix in a known location on their migratory route. When they returned, perhaps 6 months to a year later, they had a nutritious food source awaiting them until they could restock their larders.

In layman’s terms fermentation process actually does two things. It converts sugar to alcohol, but it also changes form of food and, if there is no sugar, it converts food to another form. It breaks down cell walls of foods so changed and makes nourishment of food much more readily available. To a nomadic people, such a nutritional blessing would almost seem to be a gift of Gods. You have been following food. All of a sudden, from a season of plenty, you have run out of game and fruits, berries and nuts, all at same time. You are, as a group, short of food but you are headed back to your wintering location and on way you get to stop at your cache of pemmican mix. You are saved, and you are saved by a food which is actually more nourishing and more readily digestible than it was in its original state.

The food craze of 80’s and on is “greens”, or “digestive enzymes”. Greens are a natural digestive aid and generally have little to do with “being green” or “having a green origin”. It comes from first major product, blue-green algae, marketed as a drink and a digestive aid. See my articles on enzymes in another location for more information on greens products, digestive enzymes and just what they are all about.