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Fermented Questions

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by 115 · April 17, 2014 at 11:54 AM

What sicence is there behind the scientific claims of fermented fish oil? For instance Green Pastures Fermented Cod Liver Oil that many recommend claiming it isn't rancid like other fish oils.

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Elliefrance 0 · April 17, 2014 at 11:53 AM

Fermented Fish oil is different in a way that cod livers are fermented which helps in separating the fat soluble vitamins and beneficial oils to be separated from liver without damaging the fat soluble vitamins unlike regular fish... (more)

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by 0 · March 19, 2014 at 09:24 AM

I made a batch of sauerkraut using half of a giant green cabbage and about 2 tablespoons of salt. For the first week or so of fermentation, the brine covered the cabbage, but just barely. I actually forgot about the sauerkraut, so I didn't... (more)

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andrew 0 · March 19, 2014 at 09:24 AM

I use one of these and it is pretty much foolproof. Check the tutorials tab - useful stuff there http://www.probioticjar.com I also have a 5 litre harsh crock which is presently into the 2cnd week of a 4 week kraut ferment.... (more)

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by 43 · January 04, 2014 at 12:55 PM

I can't seem to find. Anything on google about this, only about water kefir and I dunno why? I'm trying to figure out how to get vitamin k2 without eating natto or supplements

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TheGastronomer 0 · January 04, 2014 at 12:55 PM

Fermented fruit juice? They have a four letter word for that: "wine"

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by 13 · September 01, 2013 at 10:39 AM

So the health benefits of fermented cod liver oil are written all over the place. I'm 14 weeks pregnant and I've just started taking it the past month as a vitamin/health boost. I've read that it might even help with stretch marks! But the... (more)

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Happy_Now 0 · August 31, 2013 at 10:38 PM

If you have a deep aversion to it during pregnancy, I would listen to your body, it is smarter about knowing what you need and don't need during this pregnancy than any expert or blogger. Plus, you can get the same nutrients from other more... (more)

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by 10 · August 29, 2013 at 03:51 AM

Ok so, I've been eating a very strict paleo for a month. Not whole 30, but lots of protein, veggies (broccoli, cauliflower rice, spaghetti squash, zucchini, tomatoes, carrots, cabbage- all vegetables available, I eat it) all mixed differently to... (more)

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SkylerM 0 · August 29, 2013 at 03:11 AM

Well everyone is different, so it really could be a few things but I would start by taking out the nightshade and see if that helps. That being said, I used to have similar problems. One thing that has greatly helped me out with both bloating and... (more)

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by 128 · August 27, 2013 at 09:35 PM

So when the recipe states "keep vegetables submerged" does that mean that there should be no vegetables at the surface even if they are within the water and sticking out a little at the top? Also, should I be concerned with airtightness? Should I... (more)

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MathGirl72 0 · August 27, 2013 at 08:28 PM

The veg needs to be completely submerged. Anything sticking out will rot, not ferment. Your set-up needs to breath. No air-tight containers while it is fermenting. Once you transfer it to the fridge, air-tight containers are fine. My kitchen... (more)

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by 157 · August 02, 2013 at 01:27 AM

I tried making my own kefir coconut yoghurt using the body ecology starter and following the instructions that came with it but the yoghurt just doesn't get thick enough. Any suggestions from people that have done this before. I'm just using... (more)

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MathGirl72 0 · August 01, 2013 at 03:49 PM

My homemade yoghurt is never as thick as the store bought. Gelatin works to thicken it, just make sure you buy quality gelatin. Let it sit in the coconut water to bloom, then heat.

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by 91 · July 20, 2013 at 12:32 PM

Why is white rice accepted in the Perfect Health Diet and for some who follow the paleo diet? and what about brown rice that is fermented?

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Michael_17 0 · July 20, 2013 at 12:32 PM

I don't have an in principle problem with eating soaked and or fermented brown rice, but it seems like a pain in the arse to me and not worth the effort when I can eat white rice. When I used to have (unslaked) brown rice, I enjoyed the nutty... (more)

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by 30 · July 06, 2013 at 01:13 PM

So we all know about kimchi, sauerkraut, etc. What are some other sources of good bacteria that we might not know so much about? I'm particularly interested in natto and koji, the bacteria used in miso. There's also shio-koji (literally... (more)

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Dragonfly 0 · July 06, 2013 at 01:13 PM

Here's a great cookbook that shows a lot of different ferments: http://www.amazon.com/Real-Food-Fermentation-Preserving-Cultures/dp/1592537847 (more)

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by 982 · May 18, 2013 at 03:00 AM

I ordered some fermented cod liver oil + butter oil. I'm thinking this would be a good thing to try a few times a week, maybe when I haven't had a ton of seafood or vitamin D/A in a while. Do any of you take it daily or with a similar approach? ... (more)

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Colin_1 0 · May 18, 2013 at 03:00 AM

This is funny I just got back from the store picking both of those up, I normally do the cod liver oil every day but from what I understand you don't need much if your supplementing all the time. So I just do half a teaspoon of CLO and plan on... (more)

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by 63 · January 15, 2014 at 09:27 PM

Hi, I am considering Green Pasture's FCLO after reading so many great things about it. (Still skeptical though after reading Jaminet's views) Just curious if anyone in US orders it from any other website than Green pasture or amazon. Do you have... (more)

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Sunshineriver 0 · January 15, 2014 at 09:27 PM

Horrible experience with Fermented cod liver oil, Capsules from Green Pasture. Started with 2, and within one hour itchy skin and soon after, Flushed red face covered in rash, Eczema like. Still haven't cleared up from it yet!

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by 115 · April 21, 2013 at 09:35 PM

Most Paleohackers are familiar with the drawbacks of the store-bought cow milk. But if one were to culture it with kefir or good bacterias, what are then the final outcome for your health? Please give a balanced opinion with both positives and... (more)

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hardeepsura 0 · April 21, 2013 at 09:35 PM

I regularly make goat milk kefir with great success. (I use regular store bought pasteurized goat milk as I can't afford raw milk as I am only a student with limited money!!) :) I drink it every day whilst my next batch is busy fermenting. And... (more)

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by 53 · March 13, 2013 at 01:36 AM

Hi, I know I have a leaky gut and candida. I've been treating the candida for over 6 mo now. I react to a lot of foods by acne/breaking out. I have been drinking water kefir without any problem. I had a problem with most veggies, but Betaine... (more)

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by 2282 · May 14, 2013 at 01:10 PM

Can anyone tell me what the difference is between Blue Ice Butter Oil/Fermented Cod Liver Oil Blend and just the plain Fermented Cod Liver Oil? Are there are benefits for one over the other? I see that the butter oil blend is specified as a gel... (more)

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Ayathefrog 0 · March 07, 2013 at 05:21 PM

The butter part adds Vitamin K2 as well, which is synergistic with Vitamins A and D. I think it might be better to get the one with butter (2... or actually 3 birds one stone) Diane Sanfilippo of Balanced bites/Practical Paleo has a very helpful... (more)

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by 0 · March 04, 2013 at 12:58 AM

I know getting vitamins/minerals from food is best, which I try to do. But I also know I don't have a "perfect" diet and supplements may benefit me. Basically I am undecided on whether I should take a multivitamin. In the past I have always but... (more)

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cgriffin36 0 · March 04, 2013 at 12:58 AM

After listening to the FAQ on the following page I got the answer to the DHA question. It seems 1 teaspoon has 500mg of DHA so I can use that to substitute my DHA and vit D requirements which answers 1 part of my... (more)

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by 15 · February 12, 2013 at 11:34 AM

Is it possible to consume so much fermented foods as to cause a histamine reaction? I'm already sensitive to citrus fruit, vinegars, and wine (they all have the potential to cause a sinus headache--especially the citrus as I beleive I'm allergic... (more)

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SinupretSa 0 · February 12, 2013 at 11:34 AM

Definitely possible... We can see this in cases where milk, gluten and sugars have been over consumed and in return inflammation occurs in the sinuses.

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by 280 · February 05, 2013 at 03:26 AM

But I am very allergic to milk and soy, & I cant stand saurkraut! I saw some non dairy yogurt but it had 'locust bean gum' and also kombucha with a ton of added sugar :/ Still I would like to start cooking some probiotic foods for myself. And... (more)

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CaveGirl_2 0 · February 05, 2013 at 03:26 AM

I've never heard of pickled food being high in good bacteria. Saurkraut I've heard is good for feedind the good bacteria. Love the idea of eating cured meats, both because its deliciuos and good for the diet! I have read in several articles... (more)

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by 4232 · January 15, 2013 at 07:09 PM

When I made the (abrupt) switchover from (organic) SAD to Paleo, I suffered from constipation, something that continued appearing from time to time. What I have learnt is that, for me at least, the most important factor is my gut bacteria. Since... (more)

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Justin_16 0 · January 14, 2013 at 04:49 PM

What kind of magnesium do you take? link?

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by 748 · January 09, 2013 at 04:10 AM

I just tried to do the potato diet for 3 days, and now am having to stop due to painful cramps, etc. I think the food has fermented in my stomach or something because I keep belching (a horrible smell), my stomach hurts, and my stools are not... (more)

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primalpat 0 · January 09, 2013 at 03:00 AM

It could be gastritis. I'd get some HCI tablets and take two to three with meals and see how you feel. PepzinGI is also a great product. I've been using both HCI and PepzinGI for weeks now and my stomach is much, much better. Gastritis sucks big... (more)

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by 877 · December 17, 2012 at 10:14 PM

I'm looking for some good digestion super-boosting fermented foods at whole foods. What's at the top of your list? I've been frequenting the Bubbie's Pickles and Sauerkraut and KimChi.

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Dan_29 0 · December 17, 2012 at 09:48 PM

Bubbies is great, but it is not organic. The Rejuvenative Foods brand is best for health, but not so much for taste. Experiment, try other brands. Variety is good when it comes to fermented foods.

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by 115 · November 10, 2012 at 12:31 PM

What are your thoughts on fermented foods within the context of the paleo lifestyle? How often do you have them and what are the benefits, apart from aiding digestion?

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tbunchylulu 0 · November 10, 2012 at 12:31 PM

I make a half gallon of water kefir with lemon and ginger every other day. It is so good, very refreshing, and is saving my family money since they were formally addicted to store-bought kombucha at $3.69 a pop. I love it because it literally... (more)

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by 0 · October 23, 2012 at 05:41 PM

hey guys, i've been going through my current foods list and i think i've cut out all foods that are either unnecessary or harmful (wheat, grains, etc.). i'm also cutting out all fruits to eliminate as much fructose as possible here's what i've... (more)

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by 305 · September 11, 2012 at 11:30 PM

hi ph, my mom is old school korean and makes her own soy sauce from scratch. when it's fermenting, the soy looks and smells really bad. ha, my non asian friends in high school made fun of me b/c it looks like little towers of dried poo. anyhow,... (more)

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John_Sorrentino 0 · September 11, 2012 at 10:56 PM

Great question. If it is fermented and wheat free, AKA tamari, it is OK in my book but strictly speaking it is not Paleo.

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by 12108 · March 07, 2013 at 07:15 PM

My fellow paleohackers being experts on sourcing fermented foods, I was hoping that you guys might have knowledge on fermented fish or sugar-free smoked wild salmon that my family could use for GAPS stage 2. I have a history of failure with... (more)

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Meaty_1 0 · March 07, 2013 at 07:15 PM

The fermented fish sauce produced in northern Thailand is called pla raa. I've never been brave enough to try it.

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by 400 · January 09, 2013 at 12:31 AM

Can someone please explain to me what the deal is with fermented veggies? Everyone tells me I need to be doing this, and if I need to i will... But Why?? The best explanation I've gotten is "it's good for your gut bacteria, but go easy when you... (more)

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MM_4 0 · May 28, 2012 at 05:52 PM

I really think humans started to ferment stuff from necessity, not because of health benefits, and populations who eat a lot of ferments have a higher incidence of certain cancers (stomach etc.). I think that some populations have been somewhat... (more)