Mold Testing for Safety [was: Re: air purifier and cleaning house]

[Guest guest]

Hey Sue,

yes it's mostly NT, but with the focus on a bit more raw foods. Besides pickles

and sauerkraut I ferment mostly raw dairy and create variations thereof and make

sure my legumes, grains and seeds are soaked. Although with Monsanto now pushing

for GMO Alfalfa to be spread, the future of organic is in big danger, makes me

very, very angry and sad...;o(

http://action.foodandwaterwatch.org/p/dia/action/public/?action_KEY=5450

What are people complaining about when not able to tolerate fermented foods? I

find if done correctly you don't taste that much difference. But it takes a

while to accustom to that new cooking and life style. It's mostly about knowing

which ingredients to add last so that you don't destroy their enzyme levels.

E.g. a while ago my sister was visiting and cooked something simple planning to

sweeten it with honey (thinking it's healthier than using sugar). I only have

the highest quality raw, unheated honey in the house and my alarm clocks rang

when I saw her mixing the honey in the boiling mass. After explaining to her

that she is killing all the enzymes and turning that health giving honey into a

sugary mess she understood. You add the honey at the very end when the food has

cooled down to body temperature. Most people simply don't think, just follow a

concept automatically because they have done it forever and/or learnt/observed

certain steps from their parents. I know what I am talking about, I was there as

well before I started questioning everything ;o)

a

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> martina,

>

> sounds like the NT or weston a price diet, that is basically how we eat

> for the most part, although i know a lot of people on this list can't

> tolerate fermented foods...

>

> sue v

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>