Re: Re: Fresh Life Sprouter

[Guest guest]

Sparrow:

the scary thing is that they are putting soybean oil in EVERYTHING in the

supermarket. In peanut butter, in margarines, and god only knows what else they

are putting soybean oil in. Also cottonseed oil.

I'm glad I read all labels. It's the best thing I ever did.

And what do the Japanese eat?

Melody

Re: Re: Fresh Life Sprouter

On 12/25/08, Melody Lubart <eliz7212@...> wrote:

>

> Thanks Sparrow:

>

> I clicked on the link and read about tofu and phytoestrogens.

> I should have been a nutritionist. All this is extremely confusing.

> I don't know if I should eat soy, or I shouldn't eat soy. If I should

> give it to my 61 year old husband?

You might try what I do: I keep a journal with what I eat and how I

feel. If I start noticing that I'm feeling ucky - say I'm having

headaches a few times a week, for example - I can look back in my

journal and see if there is a pattern between the body pains and my

food choices.

Whether you should or shouldn't eat soy (and how much you should eat)

is probably better decided by your intuition and a good food journal

than anything else as there hasn't really been enough scientific

study. And some of the information you will find represents a battle

between soy merchandisers and the dairy industry (feeling threatened

by soy milk and other soy " dairy " products) and it can be REALLY hard

to separate the good science from the various industry scare

marketings/health claims.

Sparrow

[Guest guest]

On 12/25/08, Melody Lubart <eliz7212@...> wrote:

>

> the scary thing is that they are putting soybean oil in EVERYTHING

> in the supermarket. In peanut butter, in margarines, and god only

> knows what else they are putting soybean oil in. Also cottonseed oil.

They put all kinds of crazy stuff in foods! I only buy food with one

" ingredient " any more, so I haven't kept up with label reading - my

food usually doesn't have labels. But it's scary, the stuff they're

putting in. And high fructose corn syrup is in everything, even stuff

that doesn't say it on the label because there are a good dozen other

names it can be listed under.

> I'm glad I read all labels. It's the best thing I ever did.

Any food that has a label should *definitely* be read. Good for you!

> And what do the Japanese eat?

Mostly vegetables, rice, and a little fish and seaweed. At least the

ones eating the traditional diet who are living to very old age, like

the people in Okinawa, for example. A good book to read is Dr. T.

Colin 's " The China Study. " He did an extensive study of diet

in China and compares it to diet in Japan and America. It's a science

book but it's not difficult to read.

Sparrow

[Guest guest]

On 12/25/08, Melody Lubart <eliz7212@...> wrote:

>

> the scary thing is that they are putting soybean oil in EVERYTHING

> in the supermarket. In peanut butter, in margarines, and god only

> knows what else they are putting soybean oil in. Also cottonseed oil.

They put all kinds of crazy stuff in foods! I only buy food with one

" ingredient " any more, so I haven't kept up with label reading - my

food usually doesn't have labels. But it's scary, the stuff they're

putting in. And high fructose corn syrup is in everything, even stuff

that doesn't say it on the label because there are a good dozen other

names it can be listed under.

> I'm glad I read all labels. It's the best thing I ever did.

Any food that has a label should *definitely* be read. Good for you!

> And what do the Japanese eat?

Mostly vegetables, rice, and a little fish and seaweed. At least the

ones eating the traditional diet who are living to very old age, like

the people in Okinawa, for example. A good book to read is Dr. T.

Colin 's " The China Study. " He did an extensive study of diet

in China and compares it to diet in Japan and America. It's a science

book but it's not difficult to read.

Sparrow

[Guest guest]

Well, that's what I eat. Vegetables, (my sprouts of course) and Salmon. I love

salmon. I eat other kinds of fish also. I like Shrimp (My cholesterol is just

fine). I indulge once in a while.

But no sugar, no white stuff. I do this for my diabetes.

Melody

Re: Re: Fresh Life Sprouter

On 12/25/08, Melody Lubart <eliz7212@...> wrote:

>

> the scary thing is that they are putting soybean oil in EVERYTHING

> in the supermarket. In peanut butter, in margarines, and god only

> knows what else they are putting soybean oil in. Also cottonseed oil.

They put all kinds of crazy stuff in foods! I only buy food with one

" ingredient " any more, so I haven't kept up with label reading - my

food usually doesn't have labels. But it's scary, the stuff they're

putting in. And high fructose corn syrup is in everything, even stuff

that doesn't say it on the label because there are a good dozen other

names it can be listed under.

> I'm glad I read all labels. It's the best thing I ever did.

Any food that has a label should *definitely* be read. Good for you!

> And what do the Japanese eat?

Mostly vegetables, rice, and a little fish and seaweed. At least the

ones eating the traditional diet who are living to very old age, like

the people in Okinawa, for example. A good book to read is Dr. T.

Colin 's " The China Study. " He did an extensive study of diet

in China and compares it to diet in Japan and America. It's a science

book but it's not difficult to read.

Sparrow

[Guest guest]

On 12/25/08, Melody Lubart <eliz7212@...> wrote:

>

> Well, that's what I eat. Vegetables, (my sprouts of course)

> and Salmon. I love salmon. I eat other kinds of fish also. I

> like Shrimp (My cholesterol is just fine). I indulge once in a while.

>

> But no sugar, no white stuff. I do this for my diabetes.

You might want to quit stuff like peanut butter and margarine, too.

I'm a recovering type 2 diabetic and one of the first studies I came

across when I started researching my disease was a study of the

effects of fat in the diet. Normal people process fats well but

diabetic people store fat in the muscle cells where it blocks the

insulin receptors, leading to insulin resistance. When I cut the oils

and fats and margarine/butter and nut pastes and olives our of my

diet, I got amazing results, practically overnight. When I eat high

fat (more than 10-15% by calories) my blood sugar goes up for as much

as three days afterwards. When I eat low fat, I can eat all the fruit

I want and my blood sugar stays stable (I also avoid the processed

stuff like table sugar and all yeast breads, whether white, wheat or

rye. Only flat breads due to the glycemic index.) And since I love

fruit, it's worth it for me to cut out the fat.

Sparrow

[Guest guest]

you can make your own peanut butter and margerines or bread spreads

>

> the scary thing is that they are putting soybean oil in EVERYTHING

> in the supermarket. In peanut butter, in margarines, and god only

> knows what else they are putting soybean oil in. Also cottonseed oil.

They put all kinds of crazy stuff in foods! I only buy food with one

" ingredient " any more, so I haven't kept up with label reading - my

food usually doesn't have labels. But it's scary, the stuff they're

putting in. And high fructose corn syrup is in everything, even stuff

that doesn't say it on the label because there are a good dozen other

names it can be listed under.

> I'm glad I read all labels. It's the best thing I ever did.

Any food that has a label should *definitely* be read. Good for you!

> And what do the Japanese eat?

Mostly vegetables, rice, and a little fish and seaweed. At least the

ones eating the traditional diet who are living to very old age, like

the people in Okinawa, for example. A good book to read is Dr. T.

Colin 's " The China Study. " He did an extensive study of diet

in China and compares it to diet in Japan and America. It's a science

book but it's not difficult to read.

Sparrow

[Guest guest]

you can make your own peanut butter and margerines or bread spreads

>

> the scary thing is that they are putting soybean oil in EVERYTHING

> in the supermarket. In peanut butter, in margarines, and god only

> knows what else they are putting soybean oil in. Also cottonseed oil.

They put all kinds of crazy stuff in foods! I only buy food with one

" ingredient " any more, so I haven't kept up with label reading - my

food usually doesn't have labels. But it's scary, the stuff they're

putting in. And high fructose corn syrup is in everything, even stuff

that doesn't say it on the label because there are a good dozen other

names it can be listed under.

> I'm glad I read all labels. It's the best thing I ever did.

Any food that has a label should *definitely* be read. Good for you!

> And what do the Japanese eat?

Mostly vegetables, rice, and a little fish and seaweed. At least the

ones eating the traditional diet who are living to very old age, like

the people in Okinawa, for example. A good book to read is Dr. T.

Colin 's " The China Study. " He did an extensive study of diet

in China and compares it to diet in Japan and America. It's a science

book but it's not difficult to read.

Sparrow

[Guest guest]

On 12/25/08, Kornblau <bacteriapimp@...> wrote:

>

> you can make your own peanut butter and margerines or bread spreads

I realize that, but I don't eat peanuts, margarine or bread because

I'm recovering from diabetes.

Sparrow

[Guest guest]

Soy is a hotly debated food product these days.   And many of us do not realize

that most of the controversy is related to the non-fermented soy food products

like soy milk;  tofu;  fresh green soybeans; whole dry soybeans;  soy Nuts;  soy

sprouts;  and soy flour.  Why are fermented soy bean products healthy for us to

consume  and non-fermented soy bean products detrimental to our health?

 

Non-fermented soy products contain phytic acid, which contains anti-nutritive

properties.  Phytic acid binds with certain nutrients, including iron, to

inhibit their absorption.  This is a direct, physical effect that takes place in

the digestive system.  Their ability to bind is limited by the milligrams of

phytic acid present.

If you read labels, you will notice how hard it is to avoid soy in processed

foods these days.  Foods such as baby formula, meat substitutes, drinks and

snacks almost always contain soy products of one shape or form.    Soy is

sanctioned by the USDA, which cite the presence of isoflavones as a health

benefit, which  scientists say can help to reduce one's risk of contracting

cancer.

On the other hand, fermented soy stops the effect of phytic acid and increases

the availability of isoflavones.  The fermentation also creates the probiotics,

the " good " bacteria that our body is absolutely dependent on, such as

lactobacilli, which increases the quantity, availability, digestibility and

assimilation of nutrients in our body.

Products using fermented soy include:  Natto (or Nattokinase, the enzyme you can

find in supplemental form that is made when Natto soy beans are

fermented);  Miso;  Tempeh;   Soy sauce;  and fermented tofu or fermented

soymilk.

Many studies have shown traditionally fermented soy, which is the form that is

very popular in many Asian cultures, aids in preventing and reducing a variety

of diseases including certain forms of heart disease and cancers.

One study on the culturing method involved in the production of the Japanese

traditional food " Miso "  concluded that the culturing process itself led to a

lower number and growth rate of cancer cells.   

 

Researchers also found it was not the presence of any specific nutrient that was

cultured along with the soy bean paste but the cultured soy medium itself that

was responsible for the health benefits associated with eating miso.  Miso, a

fermented or probiotic form of soy bean, is particularly rich in the isoflavone

aglycones, genistein and daidzein, which are believed to be cancer

preventatives.

The health benefits are found to be as good with natto,  according to research

conducted by scientists in Japan, who have found that natto has the highest

fibrinolytic activity among 200 foods available worldwide.  About 15 years

ago, one of these same scientists discovered that an enzyme produced in the

fermentation process, " nattokinase " , is a very powerful agent contained in the

sticky part of natto that dissolves blood clots that can lead to heart attacks,

strokes and senility.  Natto also contains vitamin K2 and isophrabon, which help

to prevent diseases such as osteoporosis and breast cancer and to slow down the

aging process.  Four years ago, the World Health Organization reported that the

Japanese, who consume large amounts of fermented soy foods like natto and miso

along with green tea, ginger and ocean herbs, have the longest lifespan of any

people in the world.  In this same study Americans didn't even make the top 20

for lengthy

lifespans, which has much to do with a Western diet I'm sure.  Our Western

diet consists mainly of foods that are processed and genetically altered.  Is it

any wonder we hear so much about the rise of such detrimental health problems

like heart disease, obesity, autism, ADD and ADHD,  and dementia?

 

I think in light of all of this wonderful information, it behooves us to turn

back to the traditional ways our ancestors used in preparing their daily food

menu,  to consume more fermented foods, and not rely as heavily on refrigeration

and freezing of our food supply as a means of preserving our food.  Mankind has

been eating fermented food for millennia, I think it's time we got back to

practicing the same healthy ways of preparing our family's foods!

From: Melody Lubart <eliz7212@...>

Subject: Re: Re: Fresh Life Sprouter

Date: Thursday, December 25, 2008, 9:38 PM

What exactly does fermenting do to a block of tofu? For example, if I bought a

block of tofu and instead of putting it in a bowl of water, I would put it in a

bowl of soy sauce, THIS WOULD FERMENT IT? And why does fermenting counter-act

all the bad stuff in tofu.

Doesn't it still contain the estrogen properties (no matter if you put it in soy

sauce or not?).

Just curious. Thanks much

Melody

[Guest guest]

Then you don't have to worry about the bad things they are putting in them

>

> you can make your own peanut butter and margerines or bread spreads

I realize that, but I don't eat peanuts, margarine or bread because

I'm recovering from diabetes.

Sparrow

[Guest guest]

and I wouldn't put the whole block of tofu in the soy sauce... I'd slice it up

to make more area to be exposed

From: Melody Lubart <eliz7212@...>

Subject: Re: Re: Fresh Life Sprouter

Date: Thursday, December 25, 2008, 9:38 PM

What exactly does fermenting do to a block of tofu? For example, if I bought a

block of tofu and instead of putting it in a bowl of water, I would put it in a

bowl of soy sauce, THIS WOULD FERMENT IT? And why does fermenting counter-act

all the bad stuff in tofu.

Doesn't it still contain the estrogen properties (no matter if you put it in soy

sauce or not?).

Just curious. Thanks much

Melody

[Guest guest]

Melody, do you have a diabetic Dr. or Nurse? There are a lot of things

that diabetics can eat. but just not very much of it. My limit is four

olives a day. I went through the nutrition course twice and have a very

good guide book which was supplied by my Dr. Two tablespoons of peanut

butter a day. But, if you eat the peanut butter you must cut out any

other nuts for that day.

ew

Re: Re: Fresh Life Sprouter

On 12/25/08, Melody Lubart <eliz7212@...> wrote:

>

> Well, that's what I eat. Vegetables, (my sprouts of course)

> and Salmon. I love salmon. I eat other kinds of fish also. I

> like Shrimp (My cholesterol is just fine). I indulge once in a

while.

>

> But no sugar, no white stuff. I do this for my diabetes.

You might want to quit stuff like peanut butter and margarine, too.

I'm a recovering type 2 diabetic and one of the first studies I came

across when I started researching my disease was a study of the

effects of fat in the diet. Normal people process fats well but

diabetic people store fat in the muscle cells where it blocks the

insulin receptors, leading to insulin resistance. When I cut the oils

and fats and margarine/butter and nut pastes and olives our of my

diet, I got amazing results, practically overnight. When I eat high

fat (more than 10-15% by calories) my blood sugar goes up for as much

as three days afterwards. When I eat low fat, I can eat all the fruit

I want and my blood sugar stays stable (I also avoid the processed

stuff like table sugar and all yeast breads, whether white, wheat or

rye. Only flat breads due to the glycemic index.) And since I love

fruit, it's worth it for me to cut out the fat.

Sparrow

[Guest guest]

Well, I shall give it a try. Once a week can't hurt anyone!!

lol Melody

Re: Re: Fresh Life Sprouter

Date: Thursday, December 25, 2008, 9:38 PM

What exactly does fermenting do to a block of tofu? For example, if I bought a

block of tofu and instead of putting it in a bowl of water, I would put it in a

bowl of soy sauce, THIS WOULD FERMENT IT? And why does fermenting counter-act

all the bad stuff in tofu.

Doesn't it still contain the estrogen properties (no matter if you put it in

soy sauce or not?).

Just curious. Thanks much

Melody

[Guest guest]

EW:

I haven't gone near peanut butter in 7 years. And I never eat any nuts because

they are constipated. And I'm in the ACCORD program at Cornell medical center in

NYC. I'm in their diabetic protocol. So I guess you can say THAT YES, I HAVE

DIABETIC DOCTORS.

lol Melody

Re: Re: Fresh Life Sprouter

On 12/25/08, Melody Lubart <eliz7212@...> wrote:

>

> Well, that's what I eat. Vegetables, (my sprouts of course)

> and Salmon. I love salmon. I eat other kinds of fish also. I

> like Shrimp (My cholesterol is just fine). I indulge once in a

while.

>

> But no sugar, no white stuff. I do this for my diabetes.

You might want to quit stuff like peanut butter and margarine, too.

I'm a recovering type 2 diabetic and one of the first studies I came

across when I started researching my disease was a study of the

effects of fat in the diet. Normal people process fats well but

diabetic people store fat in the muscle cells where it blocks the

insulin receptors, leading to insulin resistance. When I cut the oils

and fats and margarine/butter and nut pastes and olives our of my

diet, I got amazing results, practically overnight. When I eat high

fat (more than 10-15% by calories) my blood sugar goes up for as much

as three days afterwards. When I eat low fat, I can eat all the fruit

I want and my blood sugar stays stable (I also avoid the processed

stuff like table sugar and all yeast breads, whether white, wheat or

rye. Only flat breads due to the glycemic index.) And since I love

fruit, it's worth it for me to cut out the fat.

Sparrow

[Guest guest]

That sounds fabulous, what area are you in? It would be great to live in

place where I could grow my own food like that!

Lorri

_____

From: [mailto: ] On

Behalf Of Ernest Willingham

Sent: Thursday, December 25, 2008 10:55 PM

Subject: Re: Re: Fresh Life Sprouter

I have to tell you that they are dwarf trees and I missed counted. I

forgot to add the fig tree and a tangerine. Those eleven a just edible

fruit. I also have two lemons and a lime. All dwarf. I had an apple tree

that just got too old. In the same area where a full sized apple tree

stood is now four stone fruits and a lemon. Its a concept the Master

Gardeners teach called, 'Backyard Orchard'.

ew

[Guest guest]

On 12/25/08, Ernest Willingham <99tomatoes@...> wrote:

>

> Its a concept the Master

> Gardeners teach called, 'Backyard Orchard'.

I've wanted to have a backyard orchard ever since I first started

learning about permaculture, back in my twenties. It's just taken me a

long time to get to a point in my life where I can have a yard, let

alone an orchard. Sometimes it's hard not to get frustrated about

being such a late bloomer. At least I know I'll *really* appreciate

the things I've wanted all my life when I finally do earn them.

Sparrow

[Guest guest]

On 12/26/08, Melody Lubart <eliz7212@...> wrote:

>

> Thank you for the good information. I only picked up the jar of

> peanut butter because I was told that a slice of apple with some

> peanut butter is a good snack for diabetics.

I've found, since being diagnosed with diabetes, that you will hear

all sorts of contradictory advice from people about what is good for

diabetics to eat. I have even seen national diabetic health-oriented

organizations recommend things like poptarts or corn syrup sweetened

soft drinks " in moderation. "

I've got a sort of yardstick I use to measure whether I want to heed

someone's advice for diabetics: I look at the results they're getting

and ask if that's what I want in my life. The same organization (I'm

not going to say their name and give them more promotion) that said

diabetics can eat poptarts also says that diabetes is a progressive

disease that we can only expect to get worse over the course of our

life with increasing medicine loads and increasing complications

leading to an earlier death than a non-diabetic. With a prognosis like

that, why would I listen to their advice?

I heed the advice of those who have shown that their advice makes

diabetics healthier, needing less medication, living longer lives.

From the great results you were talking about in your own case, it

sounds like that's who you listen to as well.

I have three major sources of information about diabetes (not saying

that there aren't other good sources out there - I know there are.

I've just chosen three who are compatible with each other and promote

a lifestyle I know I can live and enjoy) and none of them would say

that peanut butter on an apple slice is a good snack for a diabetic.

Within another lifestyle program, that might actually be a very good,

healing snack for a diabetic. But I'm sure the program would be very

different from the sort of lifestyle program I currently follow. And

before I changed everything up to follow their advice, I'd want to see

the results their program was getting.

> God, I really changed my food habits at the ripe young age of 61.

It's never too late to make a fresh start! Every moment is another

chance to turn it all around. I'm so thrilled to hear about the

changes you're making in your life, Melody. Keep up the good work and

keep a sunny disposition!

Be well and stay healthy!

Sparrow

[Guest guest]

On 12/26/08, Kornblau <bacteriapimp@...> wrote:

>

> well I guess I really don't know the answers to these questions... if

> soy sauce is fermented... that would mean it would continue to

> ferment anything that it marinates but I don't know the specifics

You'd have to buy special soy sauce. Most that's sold on the grocery

shelves is pasteurized.

Sparrow

[Guest guest]

Oh great.... that too

>

> well I guess I really don't know the answers to these questions... if

> soy sauce is fermented... that would mean it would continue to

> ferment anything that it marinates but I don't know the specifics

You'd have to buy special soy sauce. Most that's sold on the grocery

shelves is pasteurized.

Sparrow

[Guest guest]

Thankyou Sparrow:

I was also diagnosed with Diabetic Neuropathy about 2 years ago. Because my

husband has neuropathy (not from diabetes), I knew what I had to do. I

immediately went on Methyl B-12. All the B-12 that is sold in the stores and the

stuff that's in the B-Complex. Well, that's cyanocobalimin. Our bodies do not

store this. It converts it to Methyl B-12.

So I went the direct route and went to iherb.com and purchased the sub-lingual

Methyl B-12. I was under the guidance of several online diabetic friends (who

are also in the medical field and who believe in B-12 therapy). I followed their

advice and it was the best thing I ever did. I take 5000 mcgs sublingually each

morning on an empty stomach. Look up Methyl B-12 and you'll see what it does for

the body. In my case, I no longer have pins and needles, burning in my feet,

etc. But again, I started this immediately after I was diagnosed. We tried this

for my husband but he's had neuropathy for 20 years and it did no good. I got

extremely lucky. The doctors think it's because I control my blood sugar. I've

been controlling it for 4 years. No, it was the methyl b-12. I'd swear to it.

We store it in our systems. My last B-12 level was 2000 and for a person with

neuropathy we are supposed to be in the 4 digit range. I've learned this from

the diabetic experts.

I have more energy and there are no negative side effects. And it doesn't break

the bank either. Thank god for that.

I was examined two days ago by my podiatrist and I asked him to do the filimant

testing on my feet. I closed my eyes. I felt EVERYTHING. He said " wow, good

good, what are you doing? " I explained to him about the Methyl b-12, and he

exclaimed " wow, did you learn this from me? " I didn't have the heart to tell him

that I learned this from people on a diabetic forum that I frequent. Also, his

partner once told me " I don't believe in B-12 except if you are anemic " . That

was one closed minded physician.

But my podiatrist said " your feet are fine " . That's all I had to hear.

Take care,

Melody

Re: Re: Fresh Life Sprouter

On 12/26/08, Melody Lubart <eliz7212@...> wrote:

>

> Thank you for the good information. I only picked up the jar of

> peanut butter because I was told that a slice of apple with some

> peanut butter is a good snack for diabetics.

I've found, since being diagnosed with diabetes, that you will hear

all sorts of contradictory advice from people about what is good for

diabetics to eat. I have even seen national diabetic health-oriented

organizations recommend things like poptarts or corn syrup sweetened

soft drinks " in moderation. "

I've got a sort of yardstick I use to measure whether I want to heed

someone's advice for diabetics: I look at the results they're getting

and ask if that's what I want in my life. The same organization (I'm

not going to say their name and give them more promotion) that said

diabetics can eat poptarts also says that diabetes is a progressive

disease that we can only expect to get worse over the course of our

life with increasing medicine loads and increasing complications

leading to an earlier death than a non-diabetic. With a prognosis like

that, why would I listen to their advice?

I heed the advice of those who have shown that their advice makes

diabetics healthier, needing less medication, living longer lives.

From the great results you were talking about in your own case, it

sounds like that's who you listen to as well.

I have three major sources of information about diabetes (not saying

that there aren't other good sources out there - I know there are.

I've just chosen three who are compatible with each other and promote

a lifestyle I know I can live and enjoy) and none of them would say

that peanut butter on an apple slice is a good snack for a diabetic.

Within another lifestyle program, that might actually be a very good,

healing snack for a diabetic. But I'm sure the program would be very

different from the sort of lifestyle program I currently follow. And

before I changed everything up to follow their advice, I'd want to see

the results their program was getting.

> God, I really changed my food habits at the ripe young age of 61.

It's never too late to make a fresh start! Every moment is another

chance to turn it all around. I'm so thrilled to hear about the

changes you're making in your life, Melody. Keep up the good work and

keep a sunny disposition!

Be well and stay healthy!

Sparrow

[Guest guest]

Oh my goodness, I never heard of pasteurized soy sauce. Thanks so much.

Melody

Re: Re: Fresh Life Sprouter

On 12/26/08, Kornblau <bacteriapimp@...> wrote:

>

> well I guess I really don't know the answers to these questions... if

> soy sauce is fermented... that would mean it would continue to

> ferment anything that it marinates but I don't know the specifics

You'd have to buy special soy sauce. Most that's sold on the grocery

shelves is pasteurized.

Sparrow

[Guest guest]

On 12/26/08, Melody Lubart <eliz7212@...> wrote:

>

> Oh my goodness, I never heard of pasteurized soy sauce. Thanks so much.

Most bottled foods in the grocery store are pasteurized, not just the

milk. Apple juices, for example, are all pasteurized. All the juices -

orange, pineapple, etc. are pasteurized, not fresh. By law, they are

allowed to put the word " fresh " on the label because it doesn't mean

anything in FDA regulations, but if it's pasteurized, it's not truly

fresh.

I don't know how that would effect using soy sauce to pickle

something, though. The vinegars are all pasteurized (unless you buy

raw apple cider vinegar but you usually have to go online to get that)

but you can still make pickles at home with them. But I don't think

pickles are actually fermented food, are they? They're just, well,

pickled food, right?

Sparrow

[Guest guest]

On 12/26/08, Melody Lubart <eliz7212@...> wrote:

>

> I take 5000 mcgs sublingually each morning on an empty stomach.

Wow, that's a lot!

It's so great that it's been working for you!

> My last B-12 level was 2000 and for a person with neuropathy

> we are supposed to be in the 4 digit range. I've learned this from

> the diabetic experts.

I don't know what my B-12 levels are because my coverage won't pay for

the test unless I have neuropathy but I think I may be able to

convince my doctor to test me when I go back for my next A1c because

she knows I've been eating a vegan diet for a full year now and I

think she can use that to get the test covered for nutritional caution

reasons. I have been very curious to know what my levels are.

> I have more energy and there are no negative side effects. And it

> doesn't break the bank either. Thank god for that.

And that's no small thing; diabetes can get EXPENSIVE!

> But my podiatrist said " your feet are fine " . That's all I had to hear.

That totally rocks! You know, Melody, you are a great role model for

taking charge of your health.

Sparrow

[Guest guest]

Oops, mispelled that. It's Nama Shoyu.

Lorri

[Guest guest]

On 12/26/08, LA <LA@...> wrote:

>

> Oops, mispelled that. It's Nama Shoyu.

I never saw the original post that you're correcting, but yes, nama

shoyu is not pasteurized.

While wikipedia is sometimes a flawed source of information, they do

have a great section on soy sauce. You can read about nama shoyu under

the entry for the Japanese soy sauce " Koikuchi " .

The wikipedia entry also teaches you what to watch for to avoid

hydrolized soy with added carmel color (a cheap substitute for genuine

brewed soy sauce.)

http://en.wikipedia.org/wiki/Soy_sauce

Sparrow