Fermented foods

[Guest guest]

Awesome, Ben. Thanks. I was also interested in this subject when I read recently that fermented foods and drinks were often used ceremonially by ancient cultures around the world. For what it's worth.

Here's the Amazon link to Ben's book if anybody is interested.

The Permaculture Book of Ferment and Human Nutrition

http://www.amazon.com/exec/obidos/ASIN/0908228066/qid%3D1027524357/sr%3D11-1/ref%3Dsr%5F11%5F1/102-9648985-7537767

Francesca, are you listening? The cookbook needs to include very clear directions for kefir.

Suz

[Guest guest]

>Commercial yogurt is fine I dont seem to have problems with it, but

>when I use the whey from the yogurt to make kraut and beet kvass it

>gives me bad gas and bloating sometimes even diarrhea. Does anyone

>else have this problem?

When I first tried kefir, it was like WW3 was being fought

in my intestines! There certainly seems to be an " adaptation time "

involved. However, NOW it's like I'm a whole new person. I'd

suggest moving slowly.

>Also, I think I have a zinc deficiency (I

>have lots of white spots on my nails and horizontal ridges) and I

>cant seem to fix it. Ive been eating a lot of red meat and

>occationally oysters and even supplementing with zinc tablets and the

>white spots keep coming. Im not sure what else i can do about it.

I've never totally gotten rid of it myself, tho it's a LOT better.

I was gluten intolerant (and still am, but there is no gluten in

my diet AFAIK). I do take supplements with zinc, and kimchi with

fermented shrimp and anchovies, and dry fried anchovies. Maybe

it just takes awhile.

-- Heidi Jean