Fermented

Fermented

Fermented Questions

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by 1667 · 1 minute ago

Im trying to narrow down an effect Ive been experiencing as of late. Ive been taking two gel caps of fermented cod liver oil on certain days that seems to coincide with a very relaxed and low energy state. I normally sleep 6.5-7.5 hours per... (more)

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Monte 0 · November 05, 2012 at 6:39 AM

You know that dull, out-of-it feeling you get when you have a 104 degree fever? That is exactly how I felt when I took a teaspoon of FCLO. I got so mentally fatigued and sleepy that I had NO CHOICE but to go lay down. Within minutes I was... (more)

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by 6229 · 1 minute ago

I have to believe iodine and selenium is fairly important especially if consuming goitrogens and fermented vegetables. My husband and I were consuming about 1-2 pounds of COOKED goitrogenic vegetables per day with no supplemental iodine or... (more)

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Christopher_Gagnon 0 · April 13, 2012 at 3:42 PM

For me (a person with lifelong thyroid disease) the challenge in discussing things like iodine, selenium, and goitrogens is this: what may be most appropriate for a given individual with thyroid trouble depends very much on the nature of that... (more)

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by 886 · 1 minute ago

I really want to try kombucha and water and/or coconut kefir but for some reason I have a hard time getting myself to try them. I think the idea of eating something fermented grosses me out. My other experiences with fermented foods are... (more)

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Dragonfly 0 · April 12, 2012 at 2:57 PM

Try some! You can buy GT's kombucha in most Whole Foods, Food Co-ops and health food stores. Try the "original" to keep the carbs low and get an idea of what home-brewed would taste like. If you don't like it, you are only out 3 bucks. (more)

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by 1982 · 4 minutes ago

I have read a couple of Pub Med articles about the health benefits of fermented curcumin. Does anyone have any experience with this product? How does one go about fermenting curcumin?

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Milla 0 · February 27, 2012 at 3:55 PM

Hey Brad, Curcumin is a phenolic compound of the spice turmeric, and its responsible for the yellow pigment, and confers antioxidant properties; its used in isolated form as a natural colouring. You could, of course, mix curcumin with water and... (more)

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by 175 · 10 minutes ago

I know that heating does, but what I would like to know is if adding lemon juice to my kefir/yogurt will cause similar effect? Protein becomes denatured by both heating and adding some acid to it and that made me wonder.

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Satya 0 · December 12, 2011 at 1:14 PM

Lactobacilli produce lactic acid as a result of fermentation. It is the acid (and added salt) that keeps pathogenic molds from forming on the fermenting products. IOW, they like an acidic environment. Only some strains can survive the stomach... (more)

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by 75 · 10 minutes ago

Hey everybody, I've been fermenting some kraut at home, and I want to saute some of it with onions, apples, etc. Will this cooking kill off the good bacteria that I worked so hard to ferment? IOW do you only get the benefit if you eat the kraut... (more)

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Jeff__1 0 · December 06, 2011 at 7:17 PM

Yeah, I believe a temperature over 105 degrees F will start to kill the enzymes

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by 20353 · 10 minutes ago

Kerrygold is to butter as ___ is to sauerkraut? Are there any Paleo-Friendly (or sort of friendly) sauerkraut brands? Or is it a make it yourself kind of deal? Feel free to include other fermented foods other than just sauerkraut. (more)

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Bristlebeard 0 · November 30, 2011 at 8:17 AM

From my experience, "Bubbi's" brand is pretty good for "living" pickled things, including sauerkraut and pickles. Only problem is that it's not cheap. You can find them pretty easily, Whole Foods, etc. Just look in the refrigerated section where... (more)

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by 589 · 11 minutes ago

I have some corn flour that has been treated with lime water. This is supposed to break down the kernel and help increase the bioavailability of many of the vitamins, especially B3. If I were to take this flour (also called masa harina) and soak... (more)

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jj_2 0 · March 25, 2012 at 2:02 AM

I'll be honest... personally it does worse things to my gut that gluten. So I avoid it, no matter how traditionally prepared. Then again, I do OK on WAPF style soaked beans which I know messes other people up. Try it and see.

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by 548 · 11 minutes ago

I've had constipation for a long time (had it before Paleo, continue to have it now). I usually go every 3-4 days, have to strain to go, and my stools are very hard. I've read a few tips on trying fermented foods such as sauerkraut or... (more)

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FED_at_LiveCaveman_com 0 · November 15, 2011 at 2:03 AM

Chronic constipation can be a side effect of hypothyroidism (low levels of thyroid hormone) so it might be worth checking with your doctor. It's a simple blood test and fairly routine. Regarding "remedies", I have had quite a bit of success with... (more)

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by 107 · 12 minutes ago

What's a good rule of thumb for calculating Carb (sugar content) of fermented veg? I've never done a Ketogenic diet, and I want to give it a shot (for "fun") and make a lot of fermented Vegetables and fermented dairy.

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by 533 · 12 minutes ago

Since delving into Michael Allen Smith's CriticalMAS blog, and some posts at Seth Roberts' blog, I've started incorporating more fermented foods into my diet. Previously I would take a lactobacillus supplement daily, with occasional yogurt or... (more)

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FED_at_LiveCaveman_com 0 · November 16, 2011 at 7:06 PM

There is a large amount of histamine in many fermented foods (see this Paleohacks post for more information/resources... http://paleohacks.com/questions/16088/blurry-vision-and-dairy-cheese/77099#77099 ) Too much histamine, especially in the... (more)

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by 4620 · 13 minutes ago

Since the bacteria in our gut produce some K2 as a result of fermentation, and natto (a fermented food) is very high in K2, would it make sense that kraut, kimchi, pickles, etc. have some K2 as well? K2 is the final piece in my supplementation... (more)

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paleohacks 0 · October 18, 2011 at 9:46 PM

There are two natural forms of vitamin K: K1 & K2. K1 - Plant source (phylloquinone aka phytomenadione aka phytonadione) K2 - Bacterial and animal source (menaquinone - MK-n, n=4..10, ???n??? determined by the number of prenyl side... (more)

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by 6087 · 13 minutes ago

I hear a lot about the awesomeness of sauerkraut and kefir in restoring gut flora balance, but there isn't much love for pickles, which happen to be the only fermented food I like. I just bought a jar of Bubbie's (boobies?) dill pickles, which,... (more)

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Jay_15 0 · October 15, 2011 at 1:51 AM

I think the chosen answer from the question you point to answers this quite well doesn't it? If your asking if lactofermentation of cabbage vs. cucumbers reduces or somehow makes the benefits less I would say no in very general terms. No less... (more)

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by 12540 · 15 minutes ago

Ok, so I've been enjoying the benefits of a paleo-style diet for a while. I foray into more neolithic diet only in a few areas. The first of those is dairy. I do eat some fermented dairy (raw-milk yogurt, Greek-style), cheese (mostly hard... (more)

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Bread_Eating_Beelzebub 0 · September 19, 2011 at 3:24 AM

I drink it sometimes as a substitute for kombucha actually. Yeah, I caught the kombucha addiction after giving up soda. Kevita is a much better choice since it has about half the carbs of most brands of kombucha. It's definitely better than soda,... (more)

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by 78422 · 15 minutes ago

IS it possible to ferment Cod Liver oil at Home?` DIY do it yourself *do it ourself? DIO like the romans or the vikings

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Meg 0 · September 16, 2011 at 9:24 PM

Sounds like fun to try, if you could get the livers!! Unless you're a cod fisherman, perhaps the cost of purchasing bulk fresh cod livers, even at wholesale, would be budget busting, huh. Some Lucky people on the northern coast of Norway could... (more)

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by 1689 · 15 minutes ago

Are fermented grains low in starch, higher in sugars? I know that, with milk, a 24 hour fermentation time will result in nearly all the lactose being converted to simple sugars (or I think acids too). Does similar happen with all the starch in... (more)

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mth_1 0 · September 11, 2011 at 4:18 AM

It depends on what is fermenting the grain and the condition. For instance, the starch in barley (for beer) is converted to simple sugars while the grain is soaking in 150ish degree water. The temperature that this conversion takes place affects... (more)

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by 7592 · 16 minutes ago

I have been eating sauerkraut for awhile and would like to try some more fermented foods. I noticed a variety of Kimchi available by the sauerkraut at my Vitamin Cottage. What is good to eat with kimchi???how do you eat it? Is it good?

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jesuisjuba___paleorepublic_com 0 · September 06, 2011 at 3:13 PM

You've hit the motherload! Oh yum yum Kimchi! Just pull it out of your fridge, put some in a bowl, or throw the container on the table, and go to town. It's good with eggs, all proteins, make cauliflower fried rice and toss some in with some of... (more)

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by 11099 · 20 minutes ago

So I love to ferment, and, especially in the summertime, my kitchen counter is full of bubbling crocks and jars. I have been wanting to make some fermented condiments, especially ketchup, but the only recipes I can find have whey and sweeteners... (more)

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paleohacks 0 · June 28, 2011 at 4:03 AM

I made my probiotic, fermented Ketchup with organic tomato paste, salt and spices of my choosing. To get the tart sweet taste of Ketchup and to ferment it I added Kombucha to the desired consistency. If you don't make your own I would recommend... (more)

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by 333 · 21 minutes ago

I've just gotten into paleo over the past 2 months or so but I'm doing a lot of reading. I just got the Primal Blueprint, Nutrition and Physical Degeneration, and Deep Nutrition from Barnes and Nobles. The WAPF and Deep Nutrition advocate... (more)

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Aaron_B_ 0 · June 10, 2011 at 10:31 AM

If you were a healthy person who grew up eating WAPF-style your entire life, with your grains always soaked or fermented, then you'd probably be fine to continue doing so. Especially if you weren't genetically disposed toward gluten intolerance... (more)

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by 216 · 21 minutes ago

Just started to add fermented vegetables to my diet and yesterday I see this -- http://www.slate.com/id/2295964/ Anyone have any thoughts on if this holds any weight or something we should be concerned about?? (more)

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MimsySeoul 0 · June 06, 2011 at 11:17 PM

Supposedly, there is a rise in stomach and throat cancer that is sometimes linked to kimchi here. Then again, it could be the fact that it's all fermented in hot pepper, eaten at nearly every meal. It could also be that alcoholism doesn't exist... (more)

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by 1310 · 22 minutes ago

Anyone else experiencing throat burning from fermented cod liver oil? Is it rancidity or something else?

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paleohacks 0 · July 05, 2011 at 8:45 AM

I dont know. When i first tried i also felt uncomfort. Now i feel very well with it. It taste delicious. And i imagine me being a viking with thebig boxes of fermented cod liver oil in front of the houses. then it just taste much more delicous.... (more)

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by 3914 · 23 minutes ago

I'm out of homemade sauerkraut, and it'll be a few months before cabbages are ready locally. So I'm wondering if there's any reason to buy cabbage from afar and make it, rather than just buy sauerkraut. Does anyone know whether canned or bagged... (more)

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Bristlebeard 0 · April 29, 2011 at 4:32 PM

The canned, non-refrigerated kind is definitely "dead". Nicely heat pasteurized for longevity. Off the top of my head, I know that "Bubbie's" brand kraut and pickles are still alive. I'd check in some of the local co-op's and such to see if there... (more)

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by 3631 · 24 minutes ago

My question, especially for those of you who know you are allergic to yeast and for those of you who believe you have yeast/candida issues is: Do you react poorly to fermented food? e.g. kombucha, kimchi, sauerkraut, etc. What are your... (more)

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Matt_1 0 · April 18, 2011 at 9:08 AM

Histamine intolerance is a possible cause you could consider based on the limited details you provide. Fermented foods contain histamine. We have an enzyme that breaks down histaime in foods that we eat and the vast majority eat these foods with... (more)

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by 18412 · 26 minutes ago

I was reading an article on Mark's Daily Apple yesterday about oats. Everything was sounding very familiar and near the end I saw a reference to PaleoHacks. I clicked the link and BAM! It was my oatmeal post here!! He used my recipe to make baked... (more)

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Stephen_Aegis 0 · March 03, 2011 at 5:50 PM

Alot of responses, and I didnt see one mention Avenin. Avenin is the Gluten of Oats. Avenin is the Prolamine found in wheat, and while not nearly as offensive to the human system as Gluten... it does the same thing on a smaller scale. Its a... (more)

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by 1982 · 27 minutes ago

I have been paleo for a few weeks now, and doing well. I am interested in adding some fermented vegetables to my diet (I have eaten some saurkraut with live cultures) and I'm not sure where to start. For those of you who eat fermented... (more)

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valkyrie 0 · February 05, 2011 at 4:19 PM

I've been getting lazy about fermented veggies, but here are some recipes I've used a few times, without fail: http://wholefoodusa.wordpress.com/2009/03/26/better-than-raw-sauerkraut-and-kimchee/ There's also a book called Wild Fermentation by... (more)

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