Guest guest Posted July 24, 2002 Report Share Posted July 24, 2002 Suz and All, >Ben, could you share some of the key points from your book, " Ferment >in >Human Nutrition " with the list? That sounds like an important and >very >interesting topic that hasn't been discussed lately here, if ever. I think the best thing to do is to quote a paragraph in the book's Introduction: " Most of this book is about fermentation, for it is an excellent way to prolong the life of many foods, and to build proteins and vitamins into starchy low-grade foods. Most western peoples are familiar with yeast breads, soudoughs, cheese, and beers. But few of us realize how skillfully traditional peoples enhance the flavours in their diet, or make simple carbohydrates more nutritious through fermentation. " " Ferment and Human Nutrition " Bill Mollison, 1993 That's really the heart of it. He has recipes for all sorts of things like pickles, sauerkraut, kefir, natto, and miso. If you want any more info, just let me know. Ben _________________________________________________________________ Join the world’s largest e-mail service with MSN Hotmail. http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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