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Microbial_Nutrition · Fermented Foods, Probiotics, Gut Health.

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Description

This group welcomes both very practical and very theoretical topics, and everything in between.

Hopefully a full range from expert scientists to clueless newbies will use this group for sharing, learning, and consolidating knowledge, with an aim towards creating a well-organized archive that will make it easy for newbies to get thorough answers right away and keep the "oldies" happy enough to explore new frontiers!


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EXAMPLE TOPICS:

-fermented and pickled vegetables and fruits (e.g. kimchi, gundruk, kawal, sayur asin, achaar, tempoyak)
-fermented grains and legumes (e.g. ogi, atole, idli, khanomjeen, sourdough, miso, natto, tempeh)
-Japanese rice-bran fermentation
-comparisons between food preservation methods
-salt-free fermentation
-fermented and pickled land meats and water meats (e.g. fish)
-history of fermented foods
-lactic acid
-yeast
-molds (good and bad)
-ragi, nuruk, bubod, koji
-vinegar
-kombucha
-water kefir
-SCOBYs
-effective microorganisms (EM)
-antioxidative properties of fermented foods
-phototropic bacteria
-soil-based microorganisms (SBO)
-microbes as nutrients
-vitamin production and loss in fermented foods
-antinutrient reduction and creation in fermented foods
-vitamin K2 (menaquinone-7)
-microbial aspects of raw meat and eggs
-high meats
-microbial nutrition before humans started fermenting foods
-GI microflora, parasites
-probiotics, prebiotics
-GI malfunction (e.g. leaky gut syndrome, candidiasis, colitis)
-traditional fermented grain and fruit beverages (e.g. kvass, tepache, colonche, merissa, kaffir, pito, takju, sake, pulque, ulanzi)

Most Recent Messages

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milk ferments
We are doing milk kefir and would like to try some of the different kinds of ferments. My question would be, is will they work. We use a combination of
Posted - Sat Jul 4, 2009 6:58 pm
ronnimike
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Re: Avoiding Whey, Was Slimy Sauerkraut
I think the "white stuff" has been discussed from time to time and usually it is a kind of yeast. My Mom described that it was often on their homemade pickles
Posted - Fri Jul 3, 2009 11:36 pm
Heather Twist
heathertwist2
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Re: Avoiding Whey, Was Slimy Sauerkraut
I concur on the beet kvass Patricia, it needs a starter to taste right. I haven't found a good replacement for whey, I tried rejuvalac when I had some around
Posted - Fri Jul 3, 2009 11:31 pm
SeaDruid
dosdodog
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Re: Avoiding Whey, Was Slimy Sauerkraut
I will also subscribe to the "no whey" is necessary for most ferments camp. I started fermenting with whey because of the Nourishing Traditions but some time
Posted - Fri Jul 3, 2009 6:04 pm
Patricia Meyer
wattpatricia
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Re: Sourdough questions, please help-kefir bread
I'm gonna give it a shot! Will let yall know how it goes. The kefir bread sounds so yummy.
Posted - Fri Jul 3, 2009 6:04 pm
Star Lazarow
starfaithh
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Message History

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
2009 114 106 40 84 93 219 23
2008 129 108 62 223 246 127 213 330 57 118 92 76
2007 39 244 59 73 87 48 56 125 135 372 97 65
2006 98 224 452 654 256 116 127 274 202 152 92 83
2005 515 291 620 431 133 289 322 170 81 51 200 139
2004 1 235 548 242
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