Thursday, January 17, 2013

Raw and Raw-Fermented Paleo Tubers

Before cooking there was fermenting. Human beings and pre-human ancestors have been eating raw Paleo starchy foods for many millions of years. This is something that most so-called "Paleo" dieters are not aware of. Most are also not aware of the fact that some traditional people bury their roots and tubers to ferment them, so as to make them more tasty and digestible. If someone tells you that a food must be cooked to be made edible, check into whether it can be made edible via fermenting (or bletting in the case of some fruits) before assuming they are correct. Here is some info on the topic:


> Raw Yam?,

African Species of Yam (Dioscorea) that are Edible Raw (these are not available in American supermarkets):
> Dioscorea bulbifera - the "air potato"/"potato yam" (native to Africa and Asia; apparently only certain varieties are edible raw per;
> Dioscorea transversa - Long Yam or Parsnip Yam (native to Australia):
Women Hunters - Ray Mears Extreme Survival - BBC

> Dioscorea batata (opposita; nagaimo; Chinese yam; yamaimo) - Mountain Yam (native to China;

> Gbodo: Nigerian fermented and dried or parboiled yam
-> Effect of local preservatives on quality of traditional dry-yam slices 'gbodo' and its products,


> Biochemical changes in micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers.

Studies on bio-deterioration, aflatoxin contamination and food values of fermented, dried and stored ipomoea batatas [sweet potato] chips

Tubers as Fallback Foods and Their Impact on Hadza
Frank W. Marlowe* and Julia C. Berbesque

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