I had the opportunity to take a unique cooking class a few weeks ago at Progressive Medical Center in Dunwoody. Lupa Irie, PMC Lifestyle Consultant, who has extensive experience in natural cooking and traditional food preparation, teaches classes focused on supporting gut health, long-term immune function, rebuilding digestion and reducing inflammation.
Just sitting with Lupa and discussing her food philosophies is fascinating. Lupa is passionate about supporting local farmers, buying almost all of her produce at local farmers’ markets, including pasture-fed, unprocessed milk, which she gets through realmilk.com. She believes in “clean food” and letting food be your medicine. Lupa was born and raised here in Buckhead, was involved in organic farming in the 1960s, became a vegetarian, maintained first a macro-biotic diet regimen and then a raw food diet, finally “re-discovering” meat in Jamaica, where she and her husband opened a healing center. She even has her own sprouted buckwheat cereal – Lupa’s Morning Glory – which you buy at Sevananda Natural Foods Market (and I can tell you, after sampling some, that it is absolutely wonderful!).
I took the Lacto-Fermented Foods class (think: sauerkraut, sourdough bread, and other foods that promote good bacteria) and learned an amazing amount about the health benefits of sauerkraut and other fermented vegetables as a part of the diet. According to Lupa (I am not a doctor, so I’m just quoting what I learned), lacto-fermented foods pre-digest carbs and lower the levels of sugar in the blood. Lupa, who works extensively with cancer patients on their diets and eating plans, suggests a serving of sauerkraut every day. She referred to beets (which are the basic ingredient in her lacto-fermented drinks class) as “the main food for liver cancer patients.” She is a fount of information – whether or not you subscribe to all of her diet teachings, her classes promise to be interesting and educational.
These in-house classes on natural lifestyle and traditional food preparation are taught in four sessions, once per week. The topics include the following:
- Nourishing, Gelatin-Rich “Bone Broths” – chicken, grass-fed beef bone, and fish tea broths
- Grains, Nuts and Seeds – soaking, sprouting, and drying for increased digestion
- Lacto-fermented Foods – cultured veggies and traditional sauerkraut
- Lacto-fermented Drinks – kombucha, coconut kefir and beet kvass
The July schedule is Tuesdays – July 6, 13, 20 and 27, 2010 – from 9:30 AM until 11:00 AM. The four-class series is only $99.00. To reserve your spot in the class, call (770) 676-6000, ext. 137 and ask for Kris.