At http://www.healingcrow.com/ferfun/ferfun.html you can obtain answers to all the questions you asked. You appear to be a product of the western culture with all its mass media advertisement. Judging by what you wrote, I am pretty sure you will be shocked to find out that the foods I spoke of don't have to be made in laboratories or plants. From what I can see, most manufactured foods in the USA are not what one should consume if one's goal is to be healthy. They all can be made at home, with reasonable to virtually no efforts, at relatively very low costs... once you learn how to do that.
Fermenting with vinegar doesn't result in lacto-fermented foods. Lacto-fermentation is done with lactic acid producing bacteria. Some foods (e.g. kefir) are made with symbiotic cultures that contain some yeasts in addiction to lactic acid producing bacteria, but these yeasts are beneficial to us. The link I mentioned above addresses many points and refers you to many other sources that I would have referred you too. While on this topic, I'd like to mention another site with a wealth of information on so called Effective Microorganisms (EM). I've seen reports from someone in live-food yahoo group who said that just in one week of consuming EM foods (if I remember correctly, he made them himself) practically cured him of his Crohn's disease (possibly just severe IBS). He went from being unable to eat most foods without serious GI problems to being able to handle virtually all foods (including grains) with virtually no problems. And that happened in just one week, according to him. Others have reported similar and other amazing results. The site is http://www.rawpaleodiet.org/em Roman sol wrote: > > Roman, > I do think we are miscommunicating. How on earth does one have saurkraut, > pickles, etc without vinegar? Apparently I don't know what > lacto-fermentation is. What I was referring to is iodine, in sea salt, and > seaweed products and seaweed iodine extraction products, which are common, > in fact, nearly universal ingredients is diary products such as yogurt, > cottage cheese, cream, half and half, and for all I have been able to find > out, milk, and goat milk. If you like, I can send you a list of all the ones > I have found so far. > These ingredients do not necessarily appear on the label. Several mfrs, > when contacted told me their products contained at least one of the iodine > containing products, unlabelled. Other mfrs were unresponsive, and so I > still don't know about those. > Virtually all health oriented, alternative type foods contain sea salt, in > fact every single label I've read on any vegetarian, vegan, or "health food" > or "health drink" such as soy milks, rice milks, etc. has contained either > sea salt or one of the seaweed products or both. > If the foods you mention can be made at home without iodine ingredients > I'd be glad to know how, and to try it. > TIA, > sol > ----- Original Message ----- > From: "Roman" <[email protected]> > > > What are those ingredients if you don't mind my > > asking? I am talking about home made lacto-fermented > > foods, so YOU control the ingredients. > > > > I don't believe that a lot of foods I mention contain > > much carbs. In fact, they contain much less carbs > > after being fermented sufficiently long than the > > original sources. > > > > I think we're miscommunicating, so let's call things > > their names. I am talking about yogurt, kefir, > > sauerkraut, kimchi, pickles, etc. Nothing contains > > added vinegar, sugar, dyes, artificial preservatives > > etc. > > > > You still eat something, right? Anything that you eat > > can be lacto-fermented, and it will serve as a > > superior probiotic and provide more easily utilizable > > nutrients than initial food source. > > > > Roman > > -- > The silver-list is a moderated forum for discussion of colloidal silver. > > Instructions for unsubscribing may be found at: http://silverlist.org > > To post, address your message to: [email protected] > > Silver-list archive: http://escribe.com/health/thesilverlist/index.html > > List maintainer: Mike Devour <[email protected]>
