Guest guest Posted April 27, 2004 Report Share Posted April 27, 2004 wow, my kids would go apeshi* over that. Elainie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2004 Report Share Posted April 27, 2004 yeah, but it's prolly gmo... At 12:45 PM 4/27/2004, you wrote: >OK, this is interesting! Not really news in some ways, for us, but since >we've been talking so much about yogurt and lactose ... maybe we >should learn the African style of yogurt! > >-- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2004 Report Share Posted April 27, 2004 Doubt it. If he's that traditional to culture with the recipe, he's most likely to be as traditional to the culture's corn seed which is likely still open pollinated with no need whatsoever to buy seed, let alone gmo.:-) Almost remember a link sent in describing maize fermenting in a U.S. tribe with human spit. Wonder what ferments this maize? The calcium article at Dr. 's site says corn from heirloom seed as in what makes cornmeal, hominy, masa, grits is a calcium source. Seems not only did the corn growing tribes get their calcium from fish and bone broths, they got it from corn. Wanita > yeah, but it's prolly gmo... > > At 12:45 PM 4/27/2004, you wrote: > > >OK, this is interesting! Not really news in some ways, for us, but since > >we've been talking so much about yogurt and lactose ... maybe we > >should learn the African style of yogurt! > > > >-- Heidi Jean Quote Link to comment Share on other sites More sharing options...
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