Re: Re:was garlic now cultured foods

[Guest guest]

I am not sure about the botulism article, but if you follow culturing it with

yogurt whey and sea salt as a live product as explained in Nourisning Traditions

or Wild Fermentation...you shouldn't have to worry about pathogenic bacteria

because you have chased them out with probiotic good bacteria and created a

" controlled " fermentation. I make my own kraut and pickles now throughout the

year and rarely have a batch with a wonky taste. I think botulism is generally

associated with unsafe canning practices, if I remember correctly...and

fermentation is a live product that you refridgerate after a couple of

days...unless you have an old root cellar

Culturing your own live probiotic foods is a wonderful way to re-establish the

flora in your gut and I use garlic in my kraut and pickles all the time. It is

yummy and nutritous. When I couldn't get our toddler (now 5) to take probiotics

without a bad reaction he could handle a little of our probiotic juice from

cultured veggies...it seemed to settle his stomach, help stomach acid, food

enzyme digestion, and all around healing. He even started to ask for it! It is

good to sip with your food.

If you are curious, both books are available on amazon and barnes and nobles. I

highly recommend...and it is much cheaper than a bottle of probiotics! They did

much for us on our road to recovery from candida. Now on to the lyme battle

If you don't feel comfortable using your yogurt whey, there are prepackaged

vegetable culture packets that you can get for just that purpose. But making

your own is way cheaper

THere is a group for culturing your own foods and weston a price info can

be found on eatwild.com (look for your local chapter) if anyone is interested

Anne