Fermented Foods

Fermented Foods

Fermented Foods Questions

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by 188 · about 9 hours ago

I am looking for the best quality natto starter, does anyone have a clue what website sells them? I imagine a good quality starter would last indefinitely and never stop repopulating just like the difference between good quality milk kefir... (more)

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raydawg 0 · March 21, 2014 at 2:00 PM

Realize, there is K2 in liver and in egg yolks, don't stress the K2. If you can find some Natto, great. If not, it's not that much of an issue anyway - eat more eggs and liver. Like you I spent a bit of time trying to find somewhere to get... (more)

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by 0 · about 9 hours ago

Is FCLO in fact actually rancid or toxic? (not due to vit. A content but due to the fermentation process) A calm analysis seems to show that FCLO recommendations come from subjective (though potentially valid in those cases) n=1 positive... (more)

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by 0 · about 9 hours ago

I believe I have leaky gut syndrome and I've been trying to improve my gut health, namely by avoiding certain allergenic foods and taking probiotics. Often one is advised to also ingest Apple Cider Vinegar before every meal. My question... (more)

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Migo 0 · September 13, 2013 at 9:51 AM

Vinegar does not kill bacteria, fungi or parasites inside your intestine. Vinegar helps with digestion, in particular makes it easy to break down starch and carbs. It also has many good micro-nutriments. You don't need to gargle after... (more)

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by 30 · about 9 hours ago

I recently stumbled on to this: http://www.drlwilson.com/articles/HEALING%20LIFESTYLE.htm He seems to advocate what is pretty much a Paleo diet, but with some differences. He's big on hair mineral analysis to fine-tune the diet, and coffee... (more)

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Mscott 0 · May 01, 2013 at 9:25 PM

His opinion of fruits is pretty demonstrative of odd reasoning: "They are almost all hybrids that are too sweet, and they have less nutrition than most other natural foods. They are also very yin in Chinese medical terms. Fruits... (more)

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by 10 · about 9 hours ago

Hello, Due to a medication I am on for severe depression (MAOI), I cannot eat many fermented foods (there is a life-threatening reaction with the medication) which include kombucha, sauerkraut, and kefir. I'm new to Paleo eating, and have seen... (more)

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James_3 0 · April 23, 2013 at 3:22 AM

Fermented foods are not necessary. But probiotics are important. If your gut gets out of whack, you'll have all sorts of digestive problems, overgrowths of bad bacteria/fungi/etc. Like the others say, check with your doctor on regular probiotic... (more)

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by 35 · about 9 hours ago

I'm looking to make some homemade fermented foods to get the benefits of the probiotics they produce. However, I was wondering if it would be possible to expand the range of beneficial bugs that grow in it. For instance, say I made some... (more)

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Paleotonic 0 · July 06, 2013 at 8:56 PM

I've now tried it twice with homemade fermented red cabbage (kraut). Worked great. Halfway through packing the cabbage into the glass jar I was fermenting it with, I opened an Align probiotic into it and then cut open a Dr Ohhira's probiotic pill... (more)

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by 15400 · about 9 hours ago

Before any kimchi-lovers tear me apart - I absolutely LOVE kimchi and think it is the best food on earth. However, I have read a great number of studies that indicate that fermented red pepper contributes to developing stomach cancer. I am not... (more)

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Jay_15 0 · November 10, 2012 at 1:54 PM

I googled and like I said the first resource was this question?!....then this... "This was the title to a very interesting article from ABC News back in 2005. During the days of the Bird Flu, scientists found that infected birds that were fed... (more)

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by 631 · about 9 hours ago

Hey, I'm looking for the "basics" of fermented foods to help with leaky gut/digestive problems as a natural probiotic. What are your most basic fermented foods? I'm an egg free, potato-free, fruit-free, mostly nut-free, dairy-free paleo... (I... (more)

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Dan_29 0 · September 30, 2012 at 3:35 PM

Fermented Foods For Beginners Guidelines: 1.) Never buy pasteurized fermented foods (like Eden's Sauerkraut). It just won't do anything. If it doesn't say "raw" or "unpasteurized" on the label, it is pasteurized. 2.) Traditionally made pickles... (more)

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by 85 · about 9 hours ago

I've started venturing into fermenting my own vegetables at home - does anyone have good resources/instructions for doing so?

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Robert_9 0 · September 08, 2012 at 3:21 AM

"Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats" by Sally Fallon awesome book I love it I started lacto-fermenting my foods. I did it by leaving raw milk out to separate into cream... (more)

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by 15400 · about 9 hours ago

I cannot eat fermented foods, because every time I start eating them, I get addicted. For example, I made tons of pickles and I did not even let them finish fermenting! I ate pickles for breakfast, lunch and dinner, as if they were made of... (more)

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hackadoodle82 0 · August 31, 2012 at 9:57 PM

I, too, have a love for fermented things. I think it was fate, after all, that I am marrying a Korean who introduced me to kimchi. Although not a big fan of red kimchi, white kimchi is AMAZING! Personally, if I know I am eating a ton of salt I... (more)

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by 1804 · about 10 hours ago

My first brew is on day 14 of its first fermentation and I will probably bottle tonight or tomorrow. I definitely want to flavor it somehow just haven't decided how! What are your favorite ways to flavor your homemade kombucha? (more)

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Josh_M 0 · May 17, 2012 at 2:36 PM

My first fermentation can last anywhere from 5-14 days (depending on the house temperature, time of year, etc). I always do a second ferment (to increase the natural carbonation) where I add ginger, lemon, cherries, strawberries, etc and then let... (more)

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by 5 · about 10 hours ago

Hey guys, I've become a fan of fermented foods in the past 4 months. I've been frequently drinking kombucha for more than a year, but I now started to implement kimchi, sauerkraut and daily homemade kefir to my diet. The problem is I developped... (more)

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Marie_5 0 · May 15, 2012 at 5:08 PM

That's strange. I was under the impression that the probiotics in kombucha and other fermented foods were an excellent way to fight/prevent yeast infections. The yeast in kombucha is saccharomyces boulardii and it is not the strain that causes... (more)

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by 11683 · about 10 hours ago

I'm just about finished 14 days on Flagyl, an antibiotic and IMHO the most unpleasant drug ever invented. The nausea alone... I was on a high dose, and my tongue has grown a white coating which I read is indicative of an overgrowth of Candida. ... (more)

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Dragonfly 0 · February 25, 2012 at 2:28 AM

Ouch! I'd go gently. Kombucha works for me and raw milk goats kefir (homemade.) I'd wait on any fiber until you are feeling ready. Make sure your D level is good, too.

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by 548 · about 10 hours ago

Anyone have any insight on the level of probiotics in purchased sauerkraut versus home-made? I know that sauerkraut from a can is "dead" but what about Organic Sauerkraut (jarred) that I buy from a whole foods store? I know that nothing beats... (more)

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Meg 0 · February 07, 2012 at 10:11 PM

"Raw" or "unheated" is what you're looking for. If it says "pasteurized" the microbes are gone. Glass is better than cans, but glass does not automatically mean unheated.

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by 3014 · about 10 hours ago

There are people who can digest raw food while the same foods in cooked form give them trouble (though it's usually the opposite). I suppose it's the natural enzymes in the raw foods that make the difference. So what happens to those enzymes... (more)

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Christopher_Gagnon 0 · January 09, 2012 at 9:59 PM

This is a gross simplification, but foods need not already contain the enzymes that digest their own tissues in order for us to digest them. Our salivary glands, stomach, pancreas, and intestines produce the enzymes necessary for digestion, and... (more)

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by 1037 · about 10 hours ago

Recently I read an article by Ray Peat describing the almost limitless negative effects of lactic acid on the human body: http://raypeat.com/articles/aging/altitude-mortality.shtml Peat does not consume any fermented foods except cheese for this... (more)

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conciliator 0 · December 20, 2011 at 3:58 AM

Yeah lactic acid is a primary energy source so I dunno what he's smoking. It's like someone saying pyruvate is toxic.

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by 4347 · about 10 hours ago

I've been brewing my own kombucha (and occasionally purchasing the expensive flavored stuff) for a long time, but lately I've noticed that if I don't have a completely full belly when I down a glass I feel really drunk. Could this be a histamine... (more)

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Hannah_1 0 · December 16, 2011 at 9:43 PM

Try mixing it with water to cut the effects. Half and half is s good way to get the flavor and benefits but also the detox of the H2O. Your case seems strange. Usually if someone is having that reaction they are new to the drink, not drinking it... (more)

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by 2291 · October 23, 2014 at 4:20 AM

I have been eating sauerkraut and other fermented vegetables daily for a while now, and feel like it has really been helping me heal, but I'm going to Hawaii for a week and am concerned about not being able to keep this up while I'm gone. I... (more)

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glib 0 · March 09, 2014 at 10:42 PM

If you are checking luggage, a jar of sauerkrauts in your suitcase will work.

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by 30 · October 23, 2014 at 4:11 AM

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 193 · October 23, 2014 at 3:39 AM

I'm wondering how frequently fermented or pro-biotic foods should be consumed. I'm thinking of kimchi, kombucha, kefir, and the like. Say I intake such items only occasionally (i.e., not regularly)...would that negate any positive effects long... (more)

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missionman 0 · May 21, 2012 at 4:20 PM

I am currrently brewing Kombucha and water kefir. I just sarted both and have done it a few years ago too. It's pretty easy once you have the scoby and grains which you can often find on craigslist depending where you are. As for the amount I'm... (more)

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by 467 · October 23, 2014 at 3:34 AM

Garlic is supposed to be a natural remedy for many things. I have seen this garlic extract for sale that has been aged/fermented for 20 months. Since then, I have wondered if aging or fermenting garlic would enhance its benefits. When I buy... (more)

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Tony_10 0 · March 27, 2012 at 3:28 PM

Black garlic is fermented...ive not tried it, it was ~40USD for 6 of them where i saw it in Singapore! http://en.wikipedia.org/wiki/Black_garlic_(food)

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by 4258 · October 23, 2014 at 3:29 AM

My roommate uses a goodly portion of the fridge, so I have found that I don't refrigerate things as much as I used to. Things like meat that I've not frozen, eggs, or veggies, sure. But a lot of other stuff I find is still alright if left out --... (more)

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BaconHealsChic 0 · January 31, 2012 at 9:28 PM

Even though you live underground where it's cooler you should refrigerate to prevent foodbourne illness--it's not worth the risk in my opinion. Tell Frodo to share.

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by 91 · October 22, 2014 at 4:12 AM

What good are fermented foods if the only species they usually provide are lactobaccilli. Lactobaccilli species only provide relief from extreme conditions or diseases such as diarrhea, crohns, ibd, ibs. But do they really restore the gut... (more)

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Matt_11 0 · December 29, 2013 at 3:09 PM

"I would imagine that probably half of the bacteria wouldn't survive the gastric acid in the stomach." Good thing there are probably on the order of 10^7 bacteria per mL in fermented foods. Even if 90% are destroyed you still have 10^6... (more)

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by 115 · October 22, 2014 at 3:52 AM

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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Canis_Minor 0 · November 09, 2012 at 3:44 PM

I'm all about the fermentation; I make my own kefir, kombucha and kimchi. I'm doing less dairy each year so the goat-milk kefir grains may find themselves reincarnating to some other use, but I consume kombucha almost daily, and go through kimchi... (more)

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by 15400 · October 22, 2014 at 3:48 AM

I came across these articles while trying to research gut flora and... (more)

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