Re: Pickled foods a no-no during chelation?

[Guest guest]

>

> Are store bought pickled foods (not sauerkraut, but like the Indian

> mango pickles etc.) a condiment to be avoided when mercury toxic

> and/or chelating? Can it aggravate yeast issues?

> Thanks

I certainly can't eat them. What's your experience?

--

[Guest guest]

Pickling is lacto-bacillus. It should help with yeast - though I'd

point out that if you've got gut issues, then eating hot things may not

be a good idea. Instead, I'd consider sauerkraut or pickled beets. The

latter are good for the liver, so I eat them on a regular basis.

Be careful, as the " pickled " foods in the grocery are just preserved in

vinegar and then pasteurized. You will have to learn how to ferment

them for yourself. (Notice, we are talking lacto-fermentation here,

usually done with some salt added to keep down the yeasts. That's why

sauerkraut eg has salt in it.)

Dave.

Posted by: " " sage@...

sage@...?Subject=%20Re%3A%20Pickled%20foods%20a%20no-no%20during%20\

chelation%3F>

stevie_94306 http://profiles.yahoo.com/stevie_94306>

Thu Mar 27, 2008 1:11 pm (PDT)

>

> Are store bought pickled foods (not sauerkraut, but like the Indian

> mango pickles etc.) a condiment to be avoided when mercury toxic

> and/or chelating? Can it aggravate yeast issues?

> Thanks

I certainly can't eat them. What's your experience?

--

[Guest guest]

Pickling is lacto-bacillus. It should help with yeast - though I'd

point out that if you've got gut issues, then eating hot things may not

be a good idea. Instead, I'd consider sauerkraut or pickled beets. The

latter are good for the liver, so I eat them on a regular basis.

Be careful, as the " pickled " foods in the grocery are just preserved in

vinegar and then pasteurized. You will have to learn how to ferment

them for yourself. (Notice, we are talking lacto-fermentation here,

usually done with some salt added to keep down the yeasts. That's why

sauerkraut eg has salt in it.)

Dave.

Posted by: " " sage@...

sage@...?Subject=%20Re%3A%20Pickled%20foods%20a%20no-no%20during%20\

chelation%3F>

stevie_94306 http://profiles.yahoo.com/stevie_94306>

Thu Mar 27, 2008 1:11 pm (PDT)

>

> Are store bought pickled foods (not sauerkraut, but like the Indian

> mango pickles etc.) a condiment to be avoided when mercury toxic

> and/or chelating? Can it aggravate yeast issues?

> Thanks

I certainly can't eat them. What's your experience?

--

[Guest guest]

Pickling is lacto-bacillus. It should help with yeast - though I'd

point out that if you've got gut issues, then eating hot things may not

be a good idea. Instead, I'd consider sauerkraut or pickled beets. The

latter are good for the liver, so I eat them on a regular basis.

Be careful, as the " pickled " foods in the grocery are just preserved in

vinegar and then pasteurized. You will have to learn how to ferment

them for yourself. (Notice, we are talking lacto-fermentation here,

usually done with some salt added to keep down the yeasts. That's why

sauerkraut eg has salt in it.)

Dave.

Posted by: " " sage@...

sage@...?Subject=%20Re%3A%20Pickled%20foods%20a%20no-no%20during%20\

chelation%3F>

stevie_94306 http://profiles.yahoo.com/stevie_94306>

Thu Mar 27, 2008 1:11 pm (PDT)

>

> Are store bought pickled foods (not sauerkraut, but like the Indian

> mango pickles etc.) a condiment to be avoided when mercury toxic

> and/or chelating? Can it aggravate yeast issues?

> Thanks

I certainly can't eat them. What's your experience?

--