For my food fermenting friends....

[Guest guest]

Heres a cool little book i just stjmbled upon....

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Sandor Ellix Katz

List Price $25.00

Price $14.71

Sent using Amazon Mobile for Kindle

Sent from my Kindle Fire

[Guest guest]

thank you tammy this is right up my alley!

To: mb12valtrex Sent: Saturday, February 11, 2012 5:32 PMSubject: For my food fermenting friends....

Heres a cool little book i just stjmbled upon....Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture FoodsSandor Ellix KatzList Price $25.00Price $14.71

Sent using Amazon Mobile for KindleSent from my Kindle Fire

[Guest guest]

We just made our first batch of fermented veggies (From Nourishing Traditions)!

Yummmm! And only a few days into eating them I can tell the difference in my

digestive system, mental clarity, energy. Hooray.

:)

>

> thank you tammy this is right up my alley!

>

>

>

> ________________________________

>

> To: mb12valtrex

> Sent: Saturday, February 11, 2012 5:32 PM

> Subject: For my food fermenting friends....

>

>

> Â

> Heres a cool little book i just stjmbled upon....

> Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

> Sandor Ellix Katz

> List Price $25.00

> Price $14.71

> Sent using Amazon Mobile for KindleSent from my Kindle Fire

>

[Guest guest]

hey melissa what kind of starter did you use for the cultured veggies?

i was thinkin on gettin that book as well...old school cookin is the way to go no doubt !

chanan

To: mb12valtrex Sent: Sunday, February 12, 2012 8:11 PMSubject: Re: For my food fermenting friends....

We just made our first batch of fermented veggies (From Nourishing Traditions)! Yummmm! And only a few days into eating them I can tell the difference in my digestive system, mental clarity, energy. Hooray.:)>> thank you tammy this is right up my alley!> > > > ________________________________> > To: mb12valtrex > Sent: Saturday, February 11, 2012 5:32 PM> Subject: For my food fermenting friends....> > > Â > Heres a cool little book i

just stjmbled upon....> Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods> Sandor Ellix Katz> List Price $25.00> Price $14.71> Sent using Amazon Mobile for KindleSent from my Kindle Fire>

[Guest guest]

For what its worth,I love some fermented foods but here is a thought. I admit that I am not very sure at this moment how fermented foods are metabolized and thereafter how the metabolized food (and their byproducts) affect intestinal pH. Presuming that the metabolized food byproducts are acidic in nature, it can be a cause of concern. Usually the intestinal pH is on little alkaline side, if it turns acidic then the acidic environment is going to make absorption of many salts more easy (which are otherwise in insoluble form in alkaline pH). This includes salts like Calcium, oxalates, bile acid etc. which can lead to issues like kidney stone or gall stones. Many of the parents on this list are already using low-oxalate or similar diets. Such diets take into account only routine level of absorption but if you consider this level of absorption then even low oxalate diet can lead to more absorption defeating the whole purpose.

Another point in this thought is, many of the kids on spectrum are thought to have a leaky gut syndrome. Intestinal acidity could be detrimental to a person with leaky gut syndrome. Though I am trying to find scientific literature that offers me some concrete information on this connection, I failed to find any so far.

What do you think?Noel

 

Heres a cool little book i just stjmbled upon....

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Sandor Ellix Katz

List Price $25.00

Price $14.71

Sent using Amazon Mobile for Kindle

Sent from my Kindle Fire

[Guest guest]

good point Noel..it would make sense that those with leaky guts would be better off building up to the multi strain probiotics as well as the kefir stuff....i know personally my son could only tolerate one strains at a time in the beginning, as his gut healed i could add in more stuff..I think with the fermented foods in gaps they recomend only a teaspoon at a time in the begginning

..

To: mb12valtrex Sent: Monday, February 13, 2012 8:50 AMSubject: Re: For my food fermenting friends....

For what its worth,

I love some fermented foods but here is a thought. I admit that I am not very sure at this moment how fermented foods are metabolized and thereafter how the metabolized food (and their byproducts) affect intestinal pH. Presuming that the metabolized food byproducts are acidic in nature, it can be a cause of concern. Usually the intestinal pH is on little alkaline side, if it turns acidic then the acidic environment is going to make absorption of many salts more easy (which are otherwise in insoluble form in alkaline pH). This includes salts like Calcium, oxalates, bile acid etc. which can lead to issues like kidney stone or gall stones. Many of the parents on this list are already using low-oxalate or similar diets. Such diets take into account only routine level of absorption but if you consider this level of absorption then even low oxalate diet can lead to more absorption defeating the whole purpose.

Another point in this thought is, many of the kids on spectrum are thought to have a leaky gut syndrome. Intestinal acidity could be detrimental to a person with leaky gut syndrome. Though I am trying to find scientific literature that offers me some concrete information on this connection, I failed to find any so far.

What do you think?

Noel

Heres a cool little book i just stjmbled upon....Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture FoodsSandor Ellix KatzList Price $25.00Price $14.71

Sent using Amazon Mobile for KindleSent from my Kindle Fire

[Guest guest]

I'm sorry but I have never heard where acidic stomach acid was bad for leaky guts.You need high stomach ph to dissolve food properly to improve vitamin absorptionbecause with leaky gut you are not getting adequate vitamin absorption. Is this some mainstream

notion or something I may not be familiar with because I did not come by leaky gut knowledgethru the mainstream med way? I am assuming you are meeaning that eating high acid foodsis changing the intestinal ph via the acidic food?

 

For what its worth,I love some fermented foods but here is a thought. I admit that I am not very sure at this moment how fermented foods are metabolized and thereafter how the metabolized food (and their byproducts) affect intestinal pH. Presuming that the metabolized food byproducts are acidic in nature, it can be a cause of concern. Usually the intestinal pH is on little alkaline side, if it turns acidic then the acidic environment is going to make absorption of many salts more easy (which are otherwise in insoluble form in alkaline pH). This includes salts like Calcium, oxalates, bile acid etc. which can lead to issues like kidney stone or gall stones. Many of the parents on this list are already using low-oxalate or similar diets. Such diets take into account only routine level of absorption but if you consider this level of absorption then even low oxalate diet can lead to more absorption defeating the whole purpose.

Another point in this thought is, many of the kids on spectrum are thought to have a leaky gut syndrome. Intestinal acidity could be detrimental to a person with leaky gut syndrome. Though I am trying to find scientific literature that offers me some concrete information on this connection, I failed to find any so far.

What do you think?Noel

 

Heres a cool little book i just stjmbled upon....

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Sandor Ellix Katz

List Price $25.00

Price $14.71

Sent using Amazon Mobile for Kindle

Sent from my Kindle Fire

-- --------------------------------------------------------------------------------------------Click to find info about Vitamins and Minerals:http://www.facebook.com/note.php?note_id=10150543521682565

--------------------------------------------------------------------------------------------Click to find links to info about the Low Oxalate Diet :http://www.facebook.com/note.php?note_id=10150543495292565

------Toni------Mind like a steel trap...Rusty and illegal in 37 states.

[Guest guest]

i think if i remember correctly stomach should be acidic and small intestines should be alkaline and then large intestine should be acidic....oh i will go look it up....but too much acidic foods will affect the intestines in bad way...like alcoholics with constant diahreah,alcohol acidic im just thinkin out loud here

To: mb12valtrex Sent: Monday, February 13, 2012 10:13 AMSubject: Re: For my food fermenting friends....

I'm sorry but I have never heard where acidic stomach acid was bad for leaky guts.You need high stomach ph to dissolve food properly to improve vitamin absorptionbecause with leaky gut you are not getting adequate vitamin absorption. Is this some mainstreamnotion or something I may not be familiar with because I did not come by leaky gut knowledgethru the mainstream med way? I am assuming you are meeaning that eating high acid foodsis changing the intestinal ph via the acidic food?

For what its worth,

I love some fermented foods but here is a thought. I admit that I am not very sure at this moment how fermented foods are metabolized and thereafter how the metabolized food (and their byproducts) affect intestinal pH. Presuming that the metabolized food byproducts are acidic in nature, it can be a cause of concern. Usually the intestinal pH is on little alkaline side, if it turns acidic then the acidic environment is going to make absorption of many salts more easy (which are otherwise in insoluble form in alkaline pH). This includes salts like Calcium, oxalates, bile acid etc. which can lead to issues like kidney stone or gall stones. Many of the parents on this list are already using low-oxalate or similar diets. Such diets take into account only routine level of absorption but if you consider this level of absorption then even low oxalate diet can lead to more absorption defeating the whole purpose.

Another point in this thought is, many of the kids on spectrum are thought to have a leaky gut syndrome. Intestinal acidity could be detrimental to a person with leaky gut syndrome. Though I am trying to find scientific literature that offers me some concrete information on this connection, I failed to find any so far.

What do you think?

Noel

Heres a cool little book i just stjmbled upon....Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture FoodsSandor Ellix KatzList Price $25.00Price $14.71

Sent using Amazon Mobile for KindleSent from my Kindle Fire

-- --------------------------------------------------------------------------------------------Click to find info about Vitamins and Minerals:http://www.facebook.com/note.php?note_id=10150543521682565--------------------------------------------------------------------------------------------Click to find links to info about the Low Oxalate Diet :http://www.facebook.com/note.php?note_id=10150543495292565------Toni------Mind like a steel trap...Rusty and illegal in 37 states.

[Guest guest]

Channa,

We have been truly blessed. Our good friends and now new neighbors keep goats,

and we are using whey from their milk. I held off a quite a while for fear of

the milk (of any kind) issue, but Mia has had fermented CARROTS, of all things,

twice now, and is doing really, really well. Shocking but true. I was expecting

the worst, with the oxalate issue. But wanted to try because this is essentially

a nearly free probiotic- just had to pay for the carrots and salt. (The recipe

calls for carrots, whey, salt, dill, water). I can pass it on to you if you by

chance know of a goat dairy nearby? Our friends are right on par with us on

health concerns and so they deworm their goats with herbs and give them minerals

and other supplements. Of interest, Mia has reacted to store-bought goats cheese

before- even organic.

> >

> > thank you tammy this is right up my alley!

> >

> >

> >

> > ________________________________

> > From: Tammy <t.lynn28@>

> > To: mb12valtrex

> > Sent: Saturday, February 11, 2012 5:32 PM

> > Subject: For my food fermenting friends....

> >

> >

> > ÂÂ

> > Heres a cool little book i just stjmbled upon....

> > Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

> > Sandor Ellix Katz

> > List Price $25.00

> > Price $14.71

> > Sent using Amazon Mobile for KindleSent from my Kindle Fire

> >

>

[Guest guest]

hmmmm....I wonder if raw whey powder would work?

which book did you get recipe from?

To: mb12valtrex Sent: Monday, February 13, 2012 10:16 PMSubject: Re: For my food fermenting friends....

Channa,We have been truly blessed. Our good friends and now new neighbors keep goats, and we are using whey from their milk. I held off a quite a while for fear of the milk (of any kind) issue, but Mia has had fermented CARROTS, of all things, twice now, and is doing really, really well. Shocking but true. I was expecting the worst, with the oxalate issue. But wanted to try because this is essentially a nearly free probiotic- just had to pay for the carrots and salt. (The recipe calls for carrots, whey, salt, dill, water). I can pass it on to you if you by chance know of a goat dairy nearby? Our friends are right on par with us on health concerns and so they deworm their goats with herbs and give them minerals and other supplements. Of interest, Mia has reacted to store-bought goats cheese before- even organic. >> hey melissa what kind of starter did you use for the cultured veggies?> i was thinkin on gettin that book as well...old school cookin is the way to go no doubt !> chanan> > > ________________________________> > To: mb12valtrex > Sent: Sunday, February 12, 2012 8:11 PM> Subject: Re: For my food fermenting friends....> > > Â

[Guest guest]

You are right, acidic stomach is not bad, actually that is how it should be as the enzymes required for breaking down food and making it absorbable in the intestine are active only in acidic pH. What I was pointing at is, what if the byproducts of fermented food, which are acidic go down in the intestine as acidic and make intestinal alkaline environment acidic? This change in pH will prevent intestine from doing its job which is absorption or non-absorption of certain components. 

In leaky gut, it will absorb the components which it is NOT supposed to otherwise.Hope I am made it a little clearer.

 

I'm sorry but I have never heard where acidic stomach acid was bad for leaky guts.You need high stomach ph to dissolve food properly to improve vitamin absorptionbecause with leaky gut you are not getting adequate vitamin absorption. Is this some mainstream

notion or something I may not be familiar with because I did not come by leaky gut knowledgethru the mainstream med way? I am assuming you are meeaning that eating high acid foodsis changing the intestinal ph via the acidic food?

 

For what its worth,I love some fermented foods but here is a thought. I admit that I am not very sure at this moment how fermented foods are metabolized and thereafter how the metabolized food (and their byproducts) affect intestinal pH. Presuming that the metabolized food byproducts are acidic in nature, it can be a cause of concern. Usually the intestinal pH is on little alkaline side, if it turns acidic then the acidic environment is going to make absorption of many salts more easy (which are otherwise in insoluble form in alkaline pH). This includes salts like Calcium, oxalates, bile acid etc. which can lead to issues like kidney stone or gall stones. Many of the parents on this list are already using low-oxalate or similar diets. Such diets take into account only routine level of absorption but if you consider this level of absorption then even low oxalate diet can lead to more absorption defeating the whole purpose.

Another point in this thought is, many of the kids on spectrum are thought to have a leaky gut syndrome. Intestinal acidity could be detrimental to a person with leaky gut syndrome. Though I am trying to find scientific literature that offers me some concrete information on this connection, I failed to find any so far.

What do you think?Noel

 

Heres a cool little book i just stjmbled upon....

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Sandor Ellix Katz

List Price $25.00

Price $14.71

Sent using Amazon Mobile for Kindle

Sent from my Kindle Fire

-- --------------------------------------------------------------------------------------------Click to find info about Vitamins and Minerals:http://www.facebook.com/note.php?note_id=10150543521682565

--------------------------------------------------------------------------------------------Click to find links to info about the Low Oxalate Diet :http://www.facebook.com/note.php?note_id=10150543495292565

------Toni------Mind like a steel trap...Rusty and illegal in 37 states.

[Guest guest]

Hi. Can I have the recipe for the fermented carrots ?

Lourdes Espinoza

Sent from my iPad

[Guest guest]

I don't know about the powder- wouldn't have the live cultures? I can ask the

goat friend. I think her recipe was from Nourishing Traditions. I recall her

saying the book relies a lot on whey.

M

> >

> > hey melissa what kind of starter did you use for the cultured veggies?

> > i was thinkin on gettin that book as well...old school cookin is the way to

go no doubt !

> > chanan

> >

> >

> > ________________________________

> > From: <lambspeed@>

> > To: mb12valtrex

> > Sent: Sunday, February 12, 2012 8:11 PM

> > Subject: Re: For my food fermenting friends....

> >

> >

> > ÂÂ

>

[Guest guest]

6 medium carrots, peeled, cut into small sticks

1 TBSP whey

1 TBSP sea salt

1 TBSP chopped fresh dill, or 1 tsp dried

1 - 3 cloves garlic, quartered, optional

Filtered water

Place carrot sticks into quart mason jar.

Add rest of ingredients, shaking gently to settle carrots if needed

Fill to within one inch of top with filtered water

Cover tightly and let sit at room temp for 4-7 days (depending on your desired

sourness/softness). They should stay a little crunchy.

After fermenting, keep in fridge for up to 3 months.

---We used a 25 lb bag of juicing carrots and a large crock, then put into jars

at end of fermenting just before fridge. Made 18 Qts.

>

> Hi. Can I have the recipe for the fermented carrots ?

>

>

> Lourdes Espinoza

>

>

> Sent from my iPad

>

[Guest guest]

Thank uSent from my iPod

6 medium carrots, peeled, cut into small sticks

1 TBSP whey

1 TBSP sea salt

1 TBSP chopped fresh dill, or 1 tsp dried

1 - 3 cloves garlic, quartered, optional

Filtered water

Place carrot sticks into quart mason jar.

Add rest of ingredients, shaking gently to settle carrots if needed

Fill to within one inch of top with filtered water

Cover tightly and let sit at room temp for 4-7 days (depending on your desired sourness/softness). They should stay a little crunchy.

After fermenting, keep in fridge for up to 3 months.

---We used a 25 lb bag of juicing carrots and a large crock, then put into jars at end of fermenting just before fridge. Made 18 Qts.

>

> Hi. Can I have the recipe for the fermented carrots ?

>

>

> Lourdes Espinoza

>

>

> Sent from my iPad

>

[Guest guest]

I don't have time to track down scientific research- which is likely absent

because there is probably little pure research money going towards fermented

food studies. But, as an anthropoligist by training, I have to say that health

in cultures worldwide has depended on fermented foods- given especially and

specifically for recovery from acute GI difficulties traditionally (which would

have symptomatically caused leaky gut) for some time and and that health has

declined in cultures that no longer eat fermented foods for these conditions or

for maintenance of digestive health. I understand this isn't specific to your

question, and I fully understand that scientists are trained not to trust only

common sense, which I internalize in great humility from our autism experience-

I know that 'common sense' and simple causal conclusions can at any time lead me

astray. But I have to say that learning traditional practices and the instances

they were used in, in absence of modern medicine, and looking at their

successes, and replicating the use of these practices in similar circumstances,

is a step above common sense.

We studied this in depth from a statistical perspective in school, and I recall

that cultures that ferment foods have significantly better health, taking away

factors that affect longevity like lung conditions from heating/cooking

practices and such. The fermented foods are eaten because they increase nutrient

absorption, safely preserve foods, and maintain intestinal health.

Of all the things we have to worry about with our kids, I don't think organic

fermented vegetables should raise a red flag (as long as they are made

correctly, maybe are low oxalate, etc). This being said, we did as a family do

limited diet, parasite treatment, and supplements for leaky gut for nearly 3

years leading up to this. THAT being said, the change in all of our health and

digestion and absorption for the better since starting fermented foods (buying

commercially available ones until recently), has been so significant that I

sincerely wish we had started earlier. We've seen a good increase in appetite,

interest in and tolerance of a greater variety of foods, clearing up of a

chronic skin condition (better fat absorption), more stable moods (probably from

less of a blood sugar fluctuation daily). . .

And as anecdote, our girls are tolerating milk protein now- from goats- but

still, milk protein. This has opened up a world of foods and nutrients to us (we

are having ranch dressing on salad for instance). The glow on the girls' faces

is impressive these days. It is something I never thought I'd see. Well, outside

of them going through one of the many recurrent fever episodes of our past, that

is. . . .

Personally, I'll just say it, I have some considerable thoughts on the purely

scientific approach, and I find it inherently (although I understand not

intentionally)- inherently, what's the word- well, it supposes it knows more- it

supposes that it can take the brain, subject to wild and significant

fluctuations of health and functioning and generation & place dependant bias in

its own right, and dissect something- itself even, into a bunch of parts, throw

out what anyone else has done before that has not been proven by its own

measuring stick, and figure it out its way (the 'right' way)- being (if the

scientist is lucky, and all are trained with this goal in mind) the 'FIRST' to

do this, the greatest mind to attack this problem, the most clever to figure

this out. But still, after all of that work, only understand one part, and

poo-poo anyone who claims to understand more, by experience and reason, who has

not the tools to measure or explain it yet. Because the tools are not sharp

enough yet, not invented yet, not proven by enough double blind placebo

controlled studies yet, or proven but not accepted yet by the existing field of

researchers invested in their own suppositions, whether egoically or

financially. And because of all this, any knowledge outside of these parameters

above, and anyone who supports or utilizes it, is inherently invalid. Horribly,

shamedly, stupidly, guilty until proven innocent. It is by this bludgeoning that

many ideas that could change the course of life for man are beaten and battered

and witch-hunted (as not just not yet proven, but WRONG), and only held onto in

dark corners like internet lists and books put out by small obscure presses

where they may be cultivated and cared for by people who know, because they

practice, because they DO the thing- they think, yes, and reason, long and

deeply, but also take the risk to DO. And it seems a shame that this latter

group gets bastardized and it gets suggested that they aren't applying reason,

or are stupid or uneducated and crude compared to the average research scientist

simply because they took calculated risk with the best available reason and the

best available proof from the only available tools and drew upon that amazing

thing that scientists are trained to throw out -in modernity- feelings,

intuition, beliefs, gut knowing.

I do at the same time love the scientific process. I love the humility of

putting an idea before test after test after test. I love the discovery of one

bit of knowledge building on another. But I feel that something has happened in

the training of scientists and medical professionals, beginning in the 1930's or

so, where we come out of the process entirely lacking the humility by which the

scientific method was founded. We have had so many successes that we think each

'problem' is or must be dissected to be understood, that somehow the world will

stop and not function until we have a name and a widely accepted guage for every

part of it, and we throw out a lot that is already figured out. And we throw out

that magic of feelings, intuition, and gut knowing that can provide a great

direction to our work.

So I am sorry, Noel, to thrust this pile of words onto you- I have great empathy

for you and you seem like a good man. But I always read your posts and think

'Oh, if only Noel could look at a problem with something other than his brain'.

Or I could word that more subtly and appropriately because I feel that our

senses I describe (feeling, intuition, etc) are a little-understood and

forgotton part of our nervous system and MIND, which includes the brain, but to

get back to the original idea, I guess I just ask you, as I think I have before

in other words on other issues, to consider that your deep interest in use of

fermented foods need not necessarily pass through the full green flag- all

systems go- no doubt in anyone's mind- veil of approval by heaps of DBPC studies

and the dissection of the complete understanding of your rational mind in order

for it to be something your heart and the totality of your mind understand well

enough for you to implement, in experiment, after due diligence.

Which you are probably already in some process of doing anyway, so please

forgive me. My apologies, but perhaps these words are of interest.

And frankly, to any larger audience, this note comes from that fact that I am

just sometimes tired of having a good understanding of something widely

understood and accepted in the world of health and wellness- outside of

mainstream medical practice- and seeing elegent evidence of how it works,

consistently and reliably- for decades with some things in my personal

experience(I first heard of probiotics in 1990? And now they're in hundreds of

products on the shelf?! And for how many centuries have they been cultivated

before my small self heard of them?!)- and having someone from within mainstream

come up with the stick of their brain alone, lacking experience, and go a trying

to bash their way through it to figure it out. There are some things that that

stick alone can't get into. So I feel it's great to ask about these things, but

from a point of humility that doesn't force the answerer to speak in the

non-native's tongue in answer.

It would be like visiting the Quechua Indians in Peru, getting a terrible

life-threatening fever, being offered tea from the bark of a tree, but first

asking them to make a case for the use of it based on the molecular structure of

the active ingredient- naming it quinine and questioning their understanding of

basic science along the way. They're likely to take their tea and go home. I'm

not saying anyone is right or wrong here, but it might be more effective to just

ask for people's expereince and resources and be open to reading and

interpreting them from any language, not only your own.

> >>

> >>>

> >>>

> >>> Heres a cool little book i just stjmbled upon....

> >>> *Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture

> >>>

Foods<http://www.amazon.com/dp/1931498237/ref=cm_sw_r_an_am_at_ws_us?ie=UTF8>

> >>> *

> >>> Sandor Ellix Katz

> >>> List Price $25.00

> >>> Price $14.71

> >>>

> >>> Sent using Amazon Mobile for Kindle

> >>> Sent from my Kindle Fire

> >>>

> >>

> >>

> >

> >

> > --

> >

> >

--------------------------------------------------------------------------------\

------------

> > Click to find info about Vitamins and Minerals:

> > http://www.facebook.com/note.php?note_id=10150543521682565

> >

> >

--------------------------------------------------------------------------------\

------------

> > Click to find links to info about the Low Oxalate Diet :

> > http://www.facebook.com/note.php?note_id=10150543495292565

> > ------

> > Toni

> >

> > ------

> > Mind like a steel trap...

> > Rusty and illegal in 37 states.

> >

> >

>

[Guest guest]

, love love love love this post.

Sent from my Kindle Fire

[Guest guest]

thanks M.

To: mb12valtrex Sent: Tuesday, February 14, 2012 4:17 PMSubject: Re: For my food fermenting friends....

I don't know about the powder- wouldn't have the live cultures? I can ask the goat friend. I think her recipe was from Nourishing Traditions. I recall her saying the book relies a lot on whey.M> >> > hey melissa what kind of starter did you use for the cultured veggies?> > i was thinkin on gettin that book as well...old school cookin is the way to go no doubt !> > chanan> > > > > > ________________________________> > From: <lambspeed@>> > To: mb12valtrex > > Sent: Sunday, February 12, 2012 8:11 PM> > Subject: Re: For my food fermenting friends....> > > > > >  >

[Guest guest]

Great book- was available at our librarySent from my iPhone

I don't know about the powder- wouldn't have the live cultures? I can ask the goat friend. I think her recipe was from Nourishing Traditions. I recall her saying the book relies a lot on whey.

M

> >

> > hey melissa what kind of starter did you use for the cultured veggies?

> > i was thinkin on gettin that book as well...old school cookin is the way to go no doubt !

> > chanan

> >

> >

> > ________________________________

> > From: <lambspeed@>

> > To: mb12valtrex

> > Sent: Sunday, February 12, 2012 8:11 PM

> > Subject: Re: For my food fermenting friends....

> >

> >

> > ÂÂ

>

[Guest guest]

hello,Can someone tell me what symptoms I should be looking for to confirm parasites?..also,what would be a good one to buy for my 9yr old and one for myself too?Thx,SandiSent from my iPad thanks M.To: mb12valtrex Sent: Tuesday, February 14, 2012 4:17 PMSubject: Re: For my food fermenting friends.... I don't know about the powder- wouldn't have the live cultures? I can ask the goat friend. I think her recipe was from Nourishing Traditions. I recall her saying the book relies a lot on whey.M> >> > hey melissa what kind of starter did you use for the cultured veggies?> > i was thinkin on gettin that book as well...old school cookin is the way to go no doubt !> > chanan> > > > > > ________________________________> > From: <lambspeed@>> > To: mb12valtrex > > Sent: Sunday, February 12, 2012 8:11 PM> > Subject: Re: For my food fermenting friends....> > > > > >  >