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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)

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Re: Waterborne illness and fermentation
Up to the 1500/1600s in the UK and for sometime after people drank "small beer" instead of water. It was mildly alcoholic ie fermented and sightly acidic Sally
Posted - Wed Feb 10, 2010 8:21 am
Sally Eva
bobsallyeva1
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Waterborne illness and fermentation
After reading Haiti problems with water now, and having always wondered -can you take water and add fermenting grains of some kind to kill the harmful
Posted - Wed Feb 10, 2010 6:08 am
BooBoo
eauclaire101
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Re: Bottle tops blowing off
I can attest that Heather's Dunkers are a handy little tool to have for fermenting foods. They fit easily into the jars, hold everything down and clean up
Posted - Tue Feb 9, 2010 11:52 pm
Renee
gaiacita
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Re: Store bought mayo
OH Desh, so glad to hear this. My store bought mayo is not Hellman's, it's in refrigerated section of Whole Foods with only oil, eggs and seasonings, maybe
Posted - Tue Feb 9, 2010 10:52 pm
moozy
mk4201
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Re: Store bought mayo
Hello, I'm a lurker here, but I ferment all my homemade mayos, and any Hellman's that comes my way, too. It lasts for a long time in the fridge, way longer
Posted - Tue Feb 9, 2010 10:48 pm
bllfrntz
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2010 125 70
2009 114 106 40 84 93 219 138 120 155 153 254 106
2008 129 108 62 223 246 127 213 330 57 118 92 76
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