Re: alcohol content?

[Guest guest]

In a message dated 8/4/02 6:37:59 PM Eastern Daylight Time,

happygardeners@... writes:

> I noticed it was extremely difficult to find any recipes using pork

> in the cookbook. Is that intentional, or am I overlooking something?

Sally lists pork as a " compromise food, " because of some evidence indicating

that it fuels cancer growth and some speculation that if it does it might

cause cancer too. She also adds that there are some primitive populations

with high pork intake and no cancer problem, and sort of leaves it hanging.

chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

I talked to Retty at GEM cultures last week and she told me that Kombucha

has the amount of alchohol similar to non alchoholic beer. The longer it

ferments the less sugar it has but I don't know what will do to alchohol

content. If you believe the work of Joan Mathews Larson MD, alchoholics

need to avoid sugar too.

Irene

At 03:37 PM 8/4/02, you wrote:

>Hi All,

>

>I have been on no-mail for awhile, as I needed time to go through NT

>before jumping in on the list. I now have several questions.

>

>I am a recovering alcoholic, and do not like to use alcohol for

>cooking and such. Is it ok to substitute vinegar (even dilute) where

>wine and other things are called for in the recipes?

>

>Also, along these lines, I am interested in making kvass/kombucha,

>but it is my understanding kombucha tea has 1/2 percent of alcohol,

>similar to non-alcoholic beers. (In my mind this is still alcohol,

>but to each their own right?) I contacted the Weston Price

>foundation, and one response I received stated that fruit juices also

>contain quantities of alcohol, although I couldn't find any place

>where I can see what quantities we are talking about. If fruit

>juices also contain 1/2 percent of alcohol I may stop fretting about

>all this, but I would like to see the data first. I have also

>wondered if it isn't possible to ferment to the point of

>vinegarization and using the kombucha tea that way. Any suggestions

>in this area are helpful.

>

>I noticed it was extremely difficult to find any recipes using pork

>in the cookbook. Is that intentional, or am I overlooking something?

>

>Thanks, Leann

>

>

>

>

>

>

>

[Guest guest]

--- In @y..., " blackbeltmamma " <happygardeners@e...>

wrote:

> I am a recovering alcoholic, and do not like to use alcohol for

> cooking and such. Is it ok to substitute vinegar (even dilute)

> where wine and other things are called for in the recipes?

Vinegar is going to have an entirely different flavor than wine. IMO,

you'd be better off simply skipping the wine rather than substituting

vinegar for it.

>Also, along these lines, I am interested in making kvass/kombucha,

>but it is my understanding kombucha tea has 1/2 percent of alcohol,

>similar to non-alcoholic beers. (In my mind this is still alcohol,

>but to each their own right?)

I, too, am a recovering alcoholic, and what works for me is if I

can't taste or feel the alcohol I don't worry about it. I have the

occasional non-alcoholic beer; I drink homemade kefir; I occasionally

cook with wine, making sure to boil off the alcohol; I even take

herbal tinctures when necessary by pouring boiling water over it and

letting it sit. But, I don't use my kefir grains to ferment fruit

juice because the alcohol content can reach a few percent. I've

pondered beet kvass, but there's a lot of sugar in beets, and I see

too much potential for alcohol production.

[Guest guest]

" johnny_tesla " <johnny_tesla@y...> wrote:

I, too, am a recovering alcoholic, and what works for me is if I

> can't taste or feel the alcohol I don't worry about it. I have the

> occasional non-alcoholic beer; I drink homemade kefir; I

occasionally

> cook with wine, making sure to boil off the alcohol; I even take

> herbal tinctures when necessary by pouring boiling water over it and

> letting it sit. But, I don't use my kefir grains to ferment fruit

> juice because the alcohol content can reach a few percent. I've

> pondered beet kvass, but there's a lot of sugar in beets, and I see

> too much potential for alcohol production.

Hi, thanks so much for your response to my query about alcohol

content. And also thanks to the other folks who responded as well!

When I contacted the Weston Price Foundation, Sally wrote back that

even fruit juices contain some alcohol, but I haven't received a

response to my later question of how much alcohol exists in fruit

juice. Although I have no judgement about another fellow alcoholic

drinking non-alcoholic beers, for me it is a bit restimulating, and I

never much liked beer to begin with!

I used to drink kombucha when I worked in the auto repair industry,

as an attempt to rid my body of some of the lead and other heavy

chemicals I know I was exposed to. I don't remember having any

alcoholic response or trigger to this, but today am cautious all the

same.

Would you be willing to provide more information on the mechanics of

fermentation, or perhaps links? I used to brew kombucha at home, and

I know if I let it go " too long " it did get very vinegary, and I am

not sure if that means the alcohol was somehow neutralized or not.

If a more vinegar-like taste does not indicate a change in alcohol

content (meaning that it is still at the 1/2-1% range) then does all

vinegar contain alcohol too?

I can relate to your practices with tinctures and such, although I

don't usually cook with alcohol. I don't particularly like or

dislike the taste, so it seems like filler. But with these recipes I

was curious if it aids with release of minerals, etc.

This got a little long, and I hope you will feel ok responding to my

questions. If you prefer to respond off line I can be contacted at

happygardeners@...

Thanks, Leann

[Guest guest]

> Would you be willing to provide more information on the mechanics of

> fermentation, or perhaps links? I used to brew kombucha at home, and

> I know if I let it go " too long " it did get very vinegary, and I am

> not sure if that means the alcohol was somehow neutralized or not.

> If a more vinegar-like taste does not indicate a change in alcohol

> content (meaning that it is still at the 1/2-1% range) then does all

> vinegar contain alcohol too?

>

Leann,

If I remember correctly, the alcohol turns to vinegar with time. Apple juice

turns to delightful apple cider, but if left too long become apple vinegar.

Peace,

Kris , gardening in northwest Ohio

If you want to hear the good news about butter check out this website:

http://www.westonaprice.org/know_your_fats/know_your_fats.html

[Guest guest]

Sorry if this has been suggested, and sorry I'm so late in responding, but I

just CANNOT keep up with all the fabulous email on this list...

Leann, I can't address your question about alcohol content in either fruit

juices or kombucha, but I did just want to suggest Ross's The Diet

Cure as a good resource to add to your library. She talks at length about

the nutritional deficiencies that may cause and most definitely exacerbate

alcoholism, and what foods to eat and not eat to eliminate cravings.

I have not been alcoholic, but it runs in my family, and I do have problems

with mood swings that in recent years I have all but eliminated with proper

diet (when I neglect my proper diet, they quickly return). Wild salmon is

particularly helpful (other seafoods probably are too, it's just one of my

favorites) for keeping my mood calm, which is in line with Ross's talk of

certain ethnic groups depending on seafood and being prone to alcholism and

depression when deprived of it.

Jill

-----Original Message-----

From: blackbeltmamma [mailto:happygardeners@...]

Sent: Sunday, August 04, 2002 6:37 PM

Subject: alcohol content?

Hi All,

I have been on no-mail for awhile, as I needed time to go through NT

before jumping in on the list. I now have several questions.

I am a recovering alcoholic, and do not like to use alcohol for

cooking and such. Is it ok to substitute vinegar (even dilute) where

wine and other things are called for in the recipes?

Also, along these lines, I am interested in making kvass/kombucha,

but it is my understanding kombucha tea has 1/2 percent of alcohol,

similar to non-alcoholic beers. (In my mind this is still alcohol,

but to each their own right?) I contacted the Weston Price

foundation, and one response I received stated that fruit juices also

contain quantities of alcohol, although I couldn't find any place

where I can see what quantities we are talking about. If fruit

juices also contain 1/2 percent of alcohol I may stop fretting about

all this, but I would like to see the data first. I have also

wondered if it isn't possible to ferment to the point of

vinegarization and using the kombucha tea that way. Any suggestions

in this area are helpful.

I noticed it was extremely difficult to find any recipes using pork

in the cookbook. Is that intentional, or am I overlooking something?

Thanks, Leann