Ancestral Kitchen: Power Food

Tech-driven food has led to the fact that modern people are simply chronically ill. They have allergies, heart problems, depression, chronic fatigue, apathy, nonstop intoxication; they teeter on the edge of diabetes and cancer—and eventually end up there. And once, long ago, back in the century of Rus, the average life expectancy was named differently. That is, living at least a hundred years was normal, par for the course. So what’s the secret?

At the heart of our ancestors’ cuisine was one simple ingredient: rye sourdough. On it they prepared not only bread, but many other dishes too. Why rye sourdough in particular? Because it has a special strength. A strength of unknown origin, since it has not been studied and has been forgotten. But you can feel it if you try the recipes in this book.