fermentation, beer, meats/dairy, etc.

[Guest guest]

Recently there was discussion about fermentation and exploding jars. My

husband and I did up 9 jars of sauerkraut, 5 jars of pickles, and 4 jars

of gingered carrots. After leaving them out on the counter for a couple

of days we could hear them hissing and letting off gas like. The

counter was wet underneath them too. We were worried we may end up with

an explosion, so we unscrewed all the lids, drained some of the liquid

off, cleaned the jars up and resealed them and put them in the frig.

The stuff was actually sizzling, it was amazing to hear and see all that

action going on. Is this normal? The first time I made up cultured

veggies nothing like this happened.

My husband is now also interested in making his own beer. Someone else

on here asked about it, but I haven't seen any replies to the question

as of yet. Anyone know? Does it take special equipment? What's a good

recipe?

We brought home a freezer this weekend in preparation of that quarter of

beef I'm expecting soon. I can't wait to fill it up! After 10 years

I'll have my first steak.

I also wanted to let you all know that the ultrasound on my liver and

the tests that were sent to California all came back normal...hurray!

The tests that they did again locally came back abnormal, but the levels

are coming down. I see the specialist again on the 28th, so we'll see

what he thinks. In the mean time, I've been taking enzymes with my

meals. I feel this acid like up-set in my stomach, that I've never had

before though. I'm wondering if it's from all the dairy products I'm

eating, as I seem to use those for my predominate protein source through

out the day all of the time, plus eggs at breakfast (not everyday

though). Meat & fish hasn't reached the daily menu as of yet, only at

dinner maybe every other day or so. Poultry, fish and occasional beef

liver is all I've attempted on a weekly basis for dinner at this point.

Therefore, I'm only getting meats 3 to 4 times per week and I only eat

one very small portion when we have them, maybe about enough to fill

your palm. Trying to get out of that vegetarian mode, since I'm a mixed

type. I think the beef that's coming will help.

Be well,

Robin

[Guest guest]

>>>>>I also wanted to let you all know that the ultrasound on my liver and

the tests that were sent to California all came back normal...hurray!

--------->great news, robin!

>>>>>In the mean time, I've been taking enzymes with my

meals. I feel this acid like up-set in my stomach, that I've never had

before though. I'm wondering if it's from all the dairy products I'm

eating, as I seem to use those for my predominate protein source through

out the day all of the time,

------->it could be from the dairy, or even the enzymes perhaps. it may take

your digestive system a while to adapt to an omnivorous diet after 10 years

as an herbivore. it's possible that the digestive system adapts to diet over

a period of time, and it may also be possible that YOU have a more

herbivorous system featuring a long intestinal tract. there was a study

about human GI length referenced in " Metabolic Man: 10,000 Years from Eden "

in which a large number of human cadavers were used to test intestinal

length and the lengths varied greatly, with some being twice as long as

others! the males tested (in one study) had lengths ranging from 15.5 feet

to 31.10 feet regardless of age, height and weight. another study found

some racial differences with some african americans that had 40 foot(!) long

intestines! this researcher found wider variations among Indians and

Africans, less so among Caucasians, who had an average intestinal length of

about 20 feet.

anyway, just some food for thought.

>>>>>Trying to get out of that vegetarian mode, since I'm a mixed

type. I think the beef that's coming will help.

-------->i'm just guessing, even if you are a 'mixed' type, it may just take

time for your system to adjust to all these new foods. i've read of a number

of dogs on my pet health lists that were switched cold turkey from kibble

(high grain content, low protein and fat) to a raw diet (of mainly meat,

bones and veggies, for the most part) and they had digestive problems - some

mild, some severe. others have been switched cold turkey without any

noticeable problem at all - just depends on the individual. You may be a

specific metabolic *type,* but above all else, you are an *individual* with

a unique biochemical makeup that is distinct to you, and a unique set of

life circumstances that has resulted in who you are now and what your body

is experiencing.

so, i think it may just take some time for your body to adjust to the new

foods, and it may take some tweaking to find out which foods are agreeing

with you and which aren't. maybe you're having trouble with the casein or

lactose in dairy? have you tried kefiring your milk? at least that would

largely take care of the lactose issue...

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

I've only used yogurt whey, but I've noticed that fermented veggies do ooze

alot more now in the summer when it is warm - maybe also they are more

active because food is fresher and ferments better. I just leave the lids a

little loose and let them do their thing - also, remember to leave space at

the top. It makes a mess, but nothing a sponge won't clean.

It sounds like kiefer whey has a mind of its own. I'm not quite sure I'm

ready to try that yet!

-Linnea

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

From: <Nest4Robin@...>

< >

Sent: Sunday, August 18, 2002 2:59 AM

Subject: fermentation, beer, meats/dairy, etc.

> Recently there was discussion about fermentation and exploding jars. My

> husband and I did up 9 jars of sauerkraut, 5 jars of pickles, and 4 jars

> of gingered carrots. After leaving them out on the counter for a couple

> of days we could hear them hissing and letting off gas like. The

> counter was wet underneath them too. We were worried we may end up with

> an explosion, so we unscrewed all the lids, drained some of the liquid

> off, cleaned the jars up and resealed them and put them in the frig.

> The stuff was actually sizzling, it was amazing to hear and see all that

> action going on. Is this normal? The first time I made up cultured

> veggies nothing like this happened.

[Guest guest]

Hi Suze,

Interesting about the various lengths of intestines. Maybe I do have a

long intestine? It's possible I have adapted to a herbivorous diet and

it'll just take time for me.

Yes, I do kefir my milk. Even after drinking kefir I get this burning

like sensation in my stomach. I hadn't had dairy in so many years,

perhaps my body doesn't know how to handle it. I did read for my type

that dairy foods are optional. Perhaps, I'm relying on them to much for

my protein source and I should cut them out or back and try to eat more

meats and fish. I haven't noticed the acid feeling with the meats when

I've had them. Once I get my quarter of beef I'm going to work on the

12 steps in The Metabolic Typing Diet and see if I can pin

point what works best for me.

Robin

<<maybe you're having trouble with the casein or lactose in dairy? have

you tried kefiring your milk? at least that would largely take care of

the lactose issue...>>

[Guest guest]

Hi Linnea,

I leave about an inch of space and I don't screw the lids on to

tightly. However, we have noticed that the canning jars w/lids seem to

self seal. Well, at least I know this is normal. My husband, Jeff got

into the pickles today and ate a whole jar-and-a-half by himself, he

loves them! Can one save the remaining brine and just add more cukes to

it? He also opened a jar of sauerkraut today and tasted it, but it was

to mild for him yet, so hopefully it'll get better with age.

Thanks,

Robin

<<I've only used yogurt whey, but I've noticed that fermented veggies do

ooze alot more now in the summer when it is warm - maybe also they are

more active because food is fresher and ferments better. I just leave

the lids a little loose and let them do their thing - also, remember to

leave space at the top. It makes a mess, but nothing a sponge won't

clean.

It sounds like kiefer whey has a mind of its own. I'm not quite sure I'm

ready to try that yet!

-Linnea>>

[Guest guest]

> My husband is now also interested in making his own beer.

Someone else

> on here asked about it, but I haven't seen any replies to the

question

> as of yet. Anyone know? Does it take special equipment?

What's a good

> recipe?

Yes, it does take some special equipment in order to make the

" modern " kind of beer (carbonated, and with reasonably

predictable results). Homebrew supply stores have everything

you need, including recipes. It's a more sensitive process than

fermenting veggies, it needs to be kept anaerobic and within a

certain temperature range (depending on the yeast used) in

order to not get off flavors. It's not difficult, but more involved than

most of the kitchen fermenting we talk about on this list.

Aubin

[Guest guest]

Does anyone know about the " non-modern " kind of beer. I was once told that

originally beer was a fermented grain berverage not ulike kvass that was

low in alcohol and very nutritious since the grain was predigested. That is

where the folklore came from that beer is good for pregnant women. I would

be interested in that kind of beer. It sounds like very much a NT food.

Irene

At 09:28 AM 8/19/02, you wrote:

>

>

> > My husband is now also interested in making his own beer.

>Someone else

> > on here asked about it, but I haven't seen any replies to the

>question

> > as of yet. Anyone know? Does it take special equipment?

>What's a good

> > recipe?

>

>Yes, it does take some special equipment in order to make the

> " modern " kind of beer (carbonated, and with reasonably

>predictable results). Homebrew supply stores have everything

>you need, including recipes. It's a more sensitive process than

>fermenting veggies, it needs to be kept anaerobic and within a

>certain temperature range (depending on the yeast used) in

>order to not get off flavors. It's not difficult, but more involved than

>most of the kitchen fermenting we talk about on this list.

>

>Aubin

>

>

>

[Guest guest]

Irene-

Sounds like small beer, for which there's a recipe in NT. I read that

farmers would often drink some with breakfast, and that the alcohol content

was extremely low. I've never tried making it, and I'm unsure whether

pregnant women should be consuming _any_ alcohol, but it's something to

look into, and I'd imagine homemade unpasteurized small beer can be

extremely rich in nutrients.

>I was once told that

>originally beer was a fermented grain berverage not ulike kvass that was

>low in alcohol and very nutritious since the grain was predigested. That is

>where the folklore came from that beer is good for pregnant women. I would

>be interested in that kind of beer. It sounds like very much a NT food.

-

[Guest guest]

My edition of NT must be too old. It is not in my book.

At 10:11 AM 8/19/02, you wrote:

>Irene-

>

>Sounds like small beer, for which there's a recipe in NT. I read that

>farmers would often drink some with breakfast, and that the alcohol content

>was extremely low. I've never tried making it, and I'm unsure whether

>pregnant women should be consuming _any_ alcohol, but it's something to

>look into, and I'd imagine homemade unpasteurized small beer can be

>extremely rich in nutrients.

>

> >I was once told that

> >originally beer was a fermented grain berverage not ulike kvass that was

> >low in alcohol and very nutritious since the grain was predigested. That is

> >where the folklore came from that beer is good for pregnant women. I would

> >be interested in that kind of beer. It sounds like very much a NT food.

>

>

>

>-

>

>

>

[Guest guest]

Irene-

>My edition of NT must be too old. It is not in my book.

I guess you have the first edition. It's on page 592 of the second edition.

Here's the recipe:

1 cup whole barley or rye

1/2 cup sourdough bread culture

1 cup freshly ground whole wheat, kamut, spelt or rye flour

filtered water

1 cup dried hops

Sprout barley or rye berries according to directions (elsewhere in the

book; I'm guessing it's in the first edition too). After 2 days, rinse

sprouts well, drain and spread on stainless steel baking sheet. Bake at

150 degrees for at least 12 hours until completely dehydrated. Raise heat

to about 400 degrees and roast the berries for about 15 minutes until they

turn dark brown, shaking them occasionally to avoid burning. Grind the

berries coarsely in a grain grinder.

While the rye or barley is sprouting, " refresh " the sourdough culture by

adding 1/2 cup flour and 1/2 cup warm filtered water. Cover and leave for

12-24 hours in a warm place. Repeat the process by adding an additional

1/2 cup flour and 1/2 cup warm water and leaving in a warm place for 12-24

hours.

Soak hops in warm water for 1/2 hour. Remove with a slotted spoon and

place in a large bowl with 1 cup sourdough culture, the ground rye or

barley and 3 quarts water. (Reserve remaining sourdough culture in the

refrigerator for future batches.) Stir well, cover with a cloth and leave

at room temperature for 3-4 days, removing cover occasionally to stir

vigorously.

When the small beer has developed a sour taste, remove the hops with a

slotted spoon and pour carefully through a strainer, leaving most of the

sediment in the bowl. Transfer the strained liquid to three quart-sized

bottles with wire-held corks or stoppers. Keep in a cool place for at

least one week and up to four weeks. It may be stored another month or so

in the refrigerator. The final product should be sour and may be slightly

bubbly.

-

[Guest guest]

Bake at

150 degrees for at least 12 hours until completely dehydrated.

is that celcius or farenheit becuase im getting all confused even in

sally's book as to what one it is at times

> Irene-

>

> >My edition of NT must be too old. It is not in my book.

>

> I guess you have the first edition. It's on page 592 of the second

edition.

>

> Here's the recipe:

>

> 1 cup whole barley or rye

> 1/2 cup sourdough bread culture

> 1 cup freshly ground whole wheat, kamut, spelt or rye flour

> filtered water

> 1 cup dried hops

>

> Sprout barley or rye berries according to directions (elsewhere in

the

> book; I'm guessing it's in the first edition too). After 2 days,

rinse

> sprouts well, drain and spread on stainless steel baking sheet.

Bake at

> 150 degrees for at least 12 hours until completely dehydrated.

Raise heat

> to about 400 degrees and roast the berries for about 15 minutes

until they

> turn dark brown, shaking them occasionally to avoid burning. Grind

the

> berries coarsely in a grain grinder.

>

> While the rye or barley is sprouting, " refresh " the sourdough

culture by

> adding 1/2 cup flour and 1/2 cup warm filtered water. Cover and

leave for

> 12-24 hours in a warm place. Repeat the process by adding an

additional

> 1/2 cup flour and 1/2 cup warm water and leaving in a warm place

for 12-24

> hours.

>

> Soak hops in warm water for 1/2 hour. Remove with a slotted spoon

and

> place in a large bowl with 1 cup sourdough culture, the ground rye

or

> barley and 3 quarts water. (Reserve remaining sourdough culture in

the

> refrigerator for future batches.) Stir well, cover with a cloth

and leave

> at room temperature for 3-4 days, removing cover occasionally to

stir

> vigorously.

>

> When the small beer has developed a sour taste, remove the hops

with a

> slotted spoon and pour carefully through a strainer, leaving most

of the

> sediment in the bowl. Transfer the strained liquid to three quart-

sized

> bottles with wire-held corks or stoppers. Keep in a cool place for

at

> least one week and up to four weeks. It may be stored another

month or so

> in the refrigerator. The final product should be sour and may be

slightly

> bubbly.

>

>

>

> -

[Guest guest]

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

From: " yogabud " <anthony_byron@...>

> Bake at

> 150 degrees for at least 12 hours until completely dehydrated.

>

> is that celcius or farenheit becuase im getting all confused even in

> sally's book as to what one it is at times

As far as I know, it's always Fahrenheit.