Fermented

Fermented

Fermented Questions

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by 53 · about 6 hours ago

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 10 · about 6 hours ago

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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Happy_Now 0 · August 29, 2013 at 3:46 AM

Quit eating broccoli, cauliflower, cabbage, and maybe the avocados too for a few weeks and see if that helps, the first 3 are all known to be bloat inducers and major sources of gas for many people (avocados some people have trouble with,... (more)

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by 134 · about 6 hours ago

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 8:28 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 91 · about 6 hours ago

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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SkylerM 0 · July 20, 2013 at 1:42 AM

Well basically it is not paleo because it is a grain, but many people choose to eat it. Really what most people suggest around here, and I agree, is that if you are able to eat it and have no negative side effects, go ahead. I personally am fairly... (more)

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by 30 · about 6 hours ago

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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joanna_4 0 · July 06, 2013 at 10:04 AM

Kefir, cheese, kombucha, and yogurt are the bomb.

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by 63 · about 6 hours ago

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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evelyn_1 0 · July 21, 2013 at 6:12 PM

you always get a discount and there is almost always a useful coupon if you buy this stuff from perfectsupplements.com . I also suggest the oils over the capsules. if you put them in the fridge the fishiness disappears. the cinnamon tingle... (more)

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by 115 · about 6 hours ago

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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Janknitz 0 · April 07, 2013 at 6:03 AM

My own feeling is the probiotic cultures make up for less than ideal milk, as long as you tolerate pasteurized milk in the first place. Raw cultured milk would be better, but too pricey. Personally I prefer kefir because you don't have to... (more)

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by 2303 · about 6 hours ago

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 5:21 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 15 · about 6 hours ago

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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ves 0 · February 09, 2013 at 4:41 PM

It might be possible, especially if your ferments have acetic acid-creating bacteria or yeasts in them. Acetobacters are responsible for turning wine into vinegars, and they are carried everywhere by fruit flies (which, strangely enough, don't... (more)

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by 268 · about 6 hours ago

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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Dan_29 0 · February 04, 2013 at 11:47 PM

Don't forget, anything can be pickled! Cucumbers, beets, carrots & ginger (delicious! And nothing like sauerkraut.). Also, umeboshi plums and ume paste are powerful probiotic foods. Raw apple cider vinegar is a probiotic food. Salami,... (more)

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by 4306 · about 6 hours ago

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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borofergie 0 · January 14, 2013 at 6:49 PM

On March 20th 2011, I discovered that I had T2 diabete. At that time: I weighed 310lbs Had a HbA1c of 10.2% Couldn't feel any of my toes (neuropathy) Shit my brains out at a sniff of carbohydrate. Had constant Sleep Apnea Had a broken penis... (more)

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by 305 · about 6 hours ago

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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Matt_11 0 · September 11, 2012 at 11:24 PM

Is the paleo blanket ban on soy rooted in reality? Nope. Homemade fermented soy sauce sounds wonderful.

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by 867 · about 6 hours ago

(I tried to search for an answer to this; while there are numerous questions about Kombucha, I was unable to find the answer). I thought perhaps it stated this so the stuff at the bottom wouldn't get mixed in. Though I have yet to see a... (more)

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matt_H 0 · May 25, 2012 at 12:00 AM

Same reason you do not shake a bottle of coke before you open it. It makes it spew. With Kombucha, there is sediment and people want to break that up. But it is also carbonated, so it will spew out if you shake it then open it. If your... (more)

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by 2797 · about 6 hours ago

Is it worth it to spring for the Fermented Cod liver oil (Green Pasture Fermented Cod Liver Oil) vs the normal Carlson cod liver oil? (Carlson cod liver oil) Anyone have any firsthand experience? I've read conflicting thing about Carlson's... (more)

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jjtitus 0 · May 16, 2012 at 12:41 PM

Liver doesn't have a label on it telling you how much A & D it contains either, and it varies by batch (animal) too... That's what you get with real food products, but I wouldn't consider that a negative. In fact, I'd take a more natural... (more)

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by 185 · about 6 hours ago

I wanted to dabble in making dairy-free kefir, whilst keeping the caloric content on the low end. I planned on using Unsweetened Almond/Coconut Milk to match my goals. Will the lack of sugars/lactose/I'm not sure what else make it an... (more)

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January 0 · May 09, 2012 at 8:19 PM

Kefir grains need sugar to live; otherwise they starve. Dairy kefir grains specifically need lactose, so I would suggest water grains, unless you want to give your dairy grains a milk bath every few days for at least 24 hours to recover. Dairy... (more)

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by 557 · about 6 hours ago

Ive been tryign to eat sauerkraut for awhile now plain and i HATE it. Eating it is a chore.. so eventually i stop eating it. Im hesitant to put in on/in my regular meals. Do you get the most benefit from probiotic foods when they are eaten... (more)

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jesuisjuba___paleorepublic_com 0 · May 08, 2012 at 11:02 PM

Ok, first lemme give you a +1 for asking. So here's the deal. My rule: you don't like it? You don't eat it. If you're intrigued and wanting to experiement? Do it. Experiment still a big fail-eo? That's cool, move on to the next item. Fermented... (more)

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by 1667 · about 6 hours 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 · about 6 hours 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 · about 6 hours 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 · about 7 hours 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 15400 · about 7 hours ago

I know, this question might seem a little basic for most of you, but I really really want to know. So, I am on Paleo, and if you are 100% true Paleo, you should not consume milk/dairy products, sugar and salt. Am I correct so far? Both... (more)

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Derek_Dysart 0 · January 13, 2012 at 7:24 PM

Opinion on the "paleoness" of salt differs. I've personally seen little that says one should avoid it, other than the obvious of avoiding processed foods which are high in sodium. In his last podcast, Robb Wolf even covers the question of the... (more)

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by 1880 · about 7 hours ago

Dr. Oz had a stomach cancer doc on who claimed that consumption of fermented and smoked meats are risk factors. At least the doc mentioned that meat itself is not the problem but rather the smoking process (nitrates). No mention was made of the... (more)

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Nance 0 · January 06, 2012 at 9:43 PM

The silliest part is that all statements could be at least partially correct. If you read Mark Sisson's post on inflammation it kind of speaks to the fact that everything about life has both risks and rewards and it's all about balance. In the... (more)

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by 175 · about 7 hours 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 · about 7 hours 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 · about 7 hours 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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