Re: Fermenting - Nourishing Traditions

[Guest guest]

RE. Wild Fermentation and the " Nourishing Traditions " book

" Wild fermentation involves creating conditions in which naturally

occurring organisms thrive and proliferate. " I'm just a beginner,

but I think wild fermentation is a natural way of making fermented

foods (for example without starters). The sauerkraut recipe we

recently used from the book ( " Wild Fermentation " ) was a very simple

salted cabbage (no added ingredients other than a little water). The

webpage for the book is http://www.wildfermentation.com/index.htm.

This is a link to the " Nourishing Traditions " book at Amazon.com

http://www.amazon.com/gp/product/0967089735/002-0597624-5395245?

v=glance & n=283155

The author, Sally Fallon, heads Weston A Price Foundation

http://www.westonaprice.org/index.html

Best wishes,

Sandy

> > >

> > > Not to discuss other diets unduly, but I do want to note that

we

> > did

> > > the Body Ecology Diet for 8 months before starting SCD. There

are

> > many

> > > polysaccharides in the BED that continued to cause us problems.

In

> > > addition, we used cultured vegetables very heavily, using what

I

> > think

> > > is " wild fermentation " and I think they caused an acidosis

> > condition

> > > in my son. He tested positive for D. Lactate after months on

the

> > > diet, and I think the wild cultured vegetables were the cause.

> > >

> > > Just a caution. Acidosis is not something to mess with. It can

lead

> > to

> > > pancreatitis, I beleive.

> > >

> > > I think the principle behind fermented foods is a good one, but

I

> > > beleive you should be sure to nurture healthy flora not

unhealthy

> > > flora. Our kids guts are sensitive, not a laboratory to grow

> > whatever

> > > happens to thrive in their intestines.

> > >

> > > Suzanne

> > >

> >

>