Re: kimchi meatloaf / protease

[Guest guest]

that sounds tasty!

i like the idea brining meats in sauerkraut/kimchee, or mixing it

into meatloaf - yum!

and also the idea that the meat is easier to digest appeals to me,

needing help in the area of digestion/elimination.

thanks ~ susan

> If you have kimchi around anyways, it is an excellent addition to

> meatloaf/meatballs! I made a meatloaf with 1 lb ground grass-fed

> beef, 1/2 cup kimchi, pureed in the food processor, 1 egg, 2 tbsp

> fresh flour, and about 1 tbsp sourdough starter. I let it sit in

> the refrigerator all day and baked it in the evening for supper.

> Everyone raved about it!

>

> I'm not sure about this, but I've been reading up on the pro's and

> con's of protease/protease inhibitors. I'm wondering if the

> fermented meats are so satisfying to eat because they don't require

> as much protease (the enzymes that break apart protein into smaller

> molecules so the body can use them for rebuilding/repair) since

they

> are already beginning to be digested by the lactobacilli &

friends.

> While protease inhibitors are getting a lot of attention now

because

> they can be used to block reproduction in viruses like HIV, they

are

> also known to cause serious side effects and only work for a year

or

> less. Some other research looking at the effects of protease is

> finding that it can break down the cell-wall-deficient forms of

> organisms like herpes and lyme so the immune system can attack

them,

> and also helps with the detox of the die-off when the immune system

> does kill off infections, because it breaks down the proteins in

the

> infectious organisms so they don't rot.

>