Vicki,

I am attempting to send you the information you requested to you offlist. If you
don't get that message, contact me at woodturnedart@...

Ellis

   ----- Original Message -----
   From: Vicki P
   To: Microbial_Nutrition@yahoogroups.com
   Sent: Thursday, November 12, 2009 3:28 PM
   Subject: Re: [MN] Supplements or fermented foods



   Ellis,

   You are spot on with your assessment of enzymes. Would you mind emailing the
info on the supplements you take? Thank you.

   Vicki P

   --- On Thu, 11/12/09, Ellis Hein <woodturnedart@...> wrote:

   From: Ellis Hein <woodturnedart@...>
   Subject: Re: [MN] Supplements or fermented foods
   To: Microbial_Nutrition@yahoogroups.com
   Date: Thursday, November 12, 2009, 3:27 PM



   Hi Julia,
   I have been using food enzyme supplements for 12 years. (They are only a part
of my regimen .) I do not have wide experience with various brands of food
enzymes. I was so impressed with the results from the products from one company
that I decided to stick with them and to sell them. That is only important so
you can understand the limits of my commets.

   Regarding your statements about allergies, and swollen joints, I might suspect
a problem with leaky gut and with poor digestion. Another possibility is that
your body is storing toxins, such as man-altered fats or preservatives or
artificial sweeteners in your joints. I have heard that man-altered fats can be
a particular culprit for painful joints. But more on that later.

   Regarding digestion and leaky gut. Beneficial bacteria such as L. acidophilus
and bifidus can help with the gut. I am assuming that you are at least familiar
with this possibility (leaky gut) and with the beneficial action of friendly
bacteria to repair and maintain the intestinal tract. I have personally
experienced both the adverse conditions of leaky gut and the healing action of
probiotic bacteria.

   There is more to food enzymes than just taking them with meals.and this may
help your problems with allergies and swollen joints. I have done a 90 day
program of taking enzymes at meal times and between meals. The rationale is that
between meals the enzymes get into the blood stream to help digest food
particles that have escaped through a breach in the intestinal tract. Particles
of lipase and protein can form a glue that sticks red blood cells together,
creating huge conglomerations that make for poor circulation. It would be like
trying to squeeze a basket ball through a pipe designed to pass a tennis ball.
Such enzymes are also helpful with swollen joints, swollen tissues, or
conditions of inflamation. Many European doctors use enzyme therapies for sports
injuries and other conditions. I had good results from the 90 day regimen.

   If your joints are swollen due to storing toxins, then you need to consume
detoxifying foods. These are foods that provide your body the proper nutrients
to fuel the detoxification pathways. An excellent detoxifier and one that
certainly should be included in the discussion of microbial nutrition is the
bluegreen alga Aphanizomenon flos-aqua. When handled properly, it can deliver a
full complement of the nutrients your body needs for detoxification and for
rebuilding.

   I have had excellent results in helping my joints by taking a supplement that
is rich in antioxidant foods. You could try something like that or consume
antioxidant rich foods like wheat sprouts. Joints are areas that are under a lot
of stress. Antioxidant support will benefit joints.

   There is also a product that helps the body produce adult stem cells which aid
in the repair and maintenance of all tissues of your body.Something like this
could also be helpful. Again, I have used and had very good results with this.

   Julia, I hope there is enough information here to be of some use to you.I wish
you the best of results with whatever you decide to do.

   Ellis Hein
   ----- Original Message -----
   From: juliahosman
   To: Microbial_Nutrition @yahoogroups. com
   Sent: Wednesday, November 11, 2009 9:04 PM
   Subject: [MN] Supplements or fermented foods

   I'm interested in supreme digestion and nutrient assimilation for me and my
family. Who isn't right? (at least on this board :-)) Would you supplement your
meals with enzymes you buy at the store or online? I'm wanting to achieve health
by natural means but if the enzymes in a pill can't be replicated in food then I
will use them. What do you think?

   We're food combining and eating at least 60% of our food raw. BUT we still
have health issues....allergies and swollen joints. BLAH!

   [Non-text portions of this message have been removed]

   [Non-text portions of this message have been removed]





[Non-text portions of this message have been removed]

Hey thanks for the great info. My grandmother had RA and ended up in a chair. My
mom keeps noticing each time she comes down to visit how much bigger & crooked
my knuckles/fingers are getting. So, I looked for the konjac in our herb store
down here and they didn't know what I was talking about!!! Where do you all get
it from?




________________________________
From: Heather Twist <HeatherTwist@...>
To: Microbial_Nutrition@yahoogroups.com
Sent: Fri, November 13, 2009 1:32:13 AM
Subject: Re: [MN] OFF TOPIC - KONJAC & RA

 
Well, it's been researched for arthritis treatment, and seems
to work (in mice and dogs). It's likely that RA and Hashimoto's
DO both originate in the gut, even though you might not have
"gut symptoms". The issue is, some microbes and foods trigger
zonulin, which causes leakage of undigested proteins into the blood.
Which trigger autoimmune problems. Based on my experience,
konjac (and bentonite) short-circuit this somehow, esp. when
eaten with a meal. I can think of several reasons WHY they
might work, but the point is, for me, they DO work.

I use psyllium and chia mainly to make it easier to mix and
measure, and it's more interesting than the bland taste of
konjac. I don't know how much they add to effectiveness.
I was taking psyllium before though, and never had such
results as I've had with the konjac.

If I had RA, I'd be tempted to experiment with the following:

1. Sprinkle 1/4 tsp. of konjac powder on each meal.
2. Go REALLY gluten/casein free.
3. Take garlic daily (raw or extract).
4. Take fish oil daily.

Not all at the same time. And journal the results. Then share them so
others can benefit.

I should also mention that our family has rather severe joint
problems, and I was starting to get them. These are mostly in the
osteoarthritis line of things: really big swollen fingers in old age.
Scary, though my Mom says they are not painful. Anyway, I was starting
to get them. What seems to have helped is the konjac, combined with
IP6 once a day (not with a meal), and my usual raw garlic in kimchi
and on salads. My two sisters, and my age, were popping pain capsules
(one calls Advil her "Vitamin A"). I have some issues, but they are
minimal, and getting less.

Osteo isn't the same as RA though, so I'm only surmising here. Both
are immune-system related, so what helps one might help the other.

On Thu, Nov 12, 2009 at 8:42 PM, Patricia Meyer <b-healthy@rogers. com> wrote:
> Hi Heather and others,
>
> I was reviewing the Onibasu files regarding konjac and would like to
> ask your opinion on how konjac could be used for rheumatoid
> arthritis.  I may not need the chia or psyllium in your protocol as I
> don't seem to have digestive issues.  The issues are Hashimoto's and
> now RA.  (I have been GF diet on and off for a couple of years)
>
> Thanks,
> Patricia
>
>
>
> ------------ --------- --------- ------
>
> Yahoo! Groups Links
>
>
>
>

--
Heather Twist
http://eatingoffthe foodgrid. blogspot. com/






[Non-text portions of this message have been removed]

"True beer" isn't really a natural ferment, though I have to say
it is fun to make. There are lots of places to learn about
"Homebrew". Fun stuff!

There is a PDF about making "Kefir beer", I think, in the files
section. Kefir beer is a lot like Lambic Ale, but easier (you don't need
a musty barn with cobwebs). I've not personally made my own malt:
back when I was able to have barley malt I just bought it in cans.
But kefir beer actually tastes better than most malted brews I did
make. If you can have barley malt though, you can just buy the
malt (or make it if you are so inclined) and use kefir grains
as a starter.



On Thu, Nov 12, 2009 at 3:47 PM, Michel Therrien
<michelnlynyrd@...> wrote:
> Oooh, is there anything in the files about fermented barley?  I think I
> missed that.  Any true beer recipes?
>
> ~ Lynn
>
> On Thu, Nov 12, 2009 at 6:44 PM, Heather Twist <HeatherTwist@...>wrote:
>
>>
>>
>> When grains sprout, they produce sugar. That's where malt comes from:
>> sprouted barley. Usually yeast eat it eventually, and we get beer!
>>
>> On Thu, Nov 12, 2009 at 12:03 PM, BooBoo
<eauclaire101@...<eauclaire101%40yahoo.com>>
>> wrote:
>> > I sprouted hard red wheat berries for a couple days and they got sweet. I
>> suppose thats why they call them berries. Then, I fermented them for a
>> couple days, and drank it, but it was too sweet. I developed annoying brain
>> fog from the sugar, I believe. Anyone experience that sugar brain fog?
>> >
>> > Now they have been fermenting for about a week, and the sweet taste is
>> still present. Is there some kind of sugar in wheat that yeast and bacteria
>> don't touch?
>> >
>> > I ferment barley and don't have any sweetness problems, it turns out
>> fizzy. The wheat also gets fizzy, but the strong sweet taste remains.
>> >
>> > Usually it seems I can ferment sweet tastes out of food, but wheat is
>> acting different. Can anyone help?
>> >
>> > I will look forward to your response.
>> >
>> > Travis
>> > Eau Claire
>> > WI
>> >
>> >
>> >
>> > ------------------------------------
>> >
>> > Yahoo! Groups Links
>> >
>> >
>> >
>> >
>>
>> --
>> Heather Twist
>> http://eatingoffthefoodgrid.blogspot.com/
>>
>>
>
>
>
> --
> Michel and Lynn Therrien
> 626 Solomon Temple Road
> Latrobe, PA 15650
>
>
> [Non-text portions of this message have been removed]
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>



--
Heather Twist
http://eatingoffthefoodgrid.blogspot.com/

Well, it's been researched for arthritis treatment, and seems
to work (in mice and dogs). It's likely that RA and Hashimoto's
DO both originate in the gut, even though you might not have
"gut symptoms". The issue is, some microbes and foods trigger
zonulin, which causes leakage of undigested proteins into the blood.
Which trigger autoimmune problems. Based on my experience,
konjac (and bentonite) short-circuit this somehow, esp. when
eaten with a meal. I can think of several reasons WHY they
might work, but the point is, for me, they DO work.

I use psyllium and chia mainly to make it easier to mix and
measure, and it's more interesting than the bland taste of
konjac. I don't know how much they add to effectiveness.
I was taking psyllium before though, and never had such
results as I've had with the konjac.

If I had RA, I'd be tempted to experiment with the following:

1. Sprinkle 1/4 tsp. of konjac powder on each meal.
2. Go REALLY gluten/casein free.
3. Take garlic daily (raw or extract).
4. Take fish oil daily.

Not all at the same time. And journal the results. Then share them so
others can benefit.

I should also mention that our family has rather severe joint
problems, and I was starting to get them. These are mostly in the
osteoarthritis line of things: really big swollen fingers in old age.
Scary, though my Mom says they are not painful. Anyway, I was starting
to get them. What seems to have helped is the konjac, combined with
IP6 once a day (not with a meal), and my usual raw garlic in kimchi
and on salads. My two sisters, and my age, were popping pain capsules
(one calls Advil her "Vitamin A"). I have some issues, but they are
minimal, and getting less.

Osteo isn't the same as RA though, so I'm only surmising here. Both
are immune-system related, so what helps one might help the other.


On Thu, Nov 12, 2009 at 8:42 PM, Patricia Meyer <b-healthy@...> wrote:
> Hi Heather and others,
>
> I was reviewing the Onibasu files regarding konjac and would like to
> ask your opinion on how konjac could be used for rheumatoid
> arthritis.  I may not need the chia or psyllium in your protocol as I
> don't seem to have digestive issues.  The issues are Hashimoto's and
> now RA.  (I have been GF diet on and off for a couple of years)
>
> Thanks,
> Patricia
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>



--
Heather Twist
http://eatingoffthefoodgrid.blogspot.com/

Hi Heather and others,

I was reviewing the Onibasu files regarding konjac and would like to
ask your opinion on how konjac could be used for rheumatoid
arthritis.  I may not need the chia or psyllium in your protocol as I
don't seem to have digestive issues.  The issues are Hashimoto's and
now RA.  (I have been GF diet on and off for a couple of years)

Thanks,
Patricia

Oooh, is there anything in the files about fermented barley?  I think I
missed that.  Any true beer recipes?

~ Lynn

On Thu, Nov 12, 2009 at 6:44 PM, Heather Twist <HeatherTwist@...>wrote:

>
>
> When grains sprout, they produce sugar. That's where malt comes from:
> sprouted barley. Usually yeast eat it eventually, and we get beer!
>
> On Thu, Nov 12, 2009 at 12:03 PM, BooBoo
<eauclaire101@...<eauclaire101%40yahoo.com>>
> wrote:
> > I sprouted hard red wheat berries for a couple days and they got sweet. I
> suppose thats why they call them berries. Then, I fermented them for a
> couple days, and drank it, but it was too sweet. I developed annoying brain
> fog from the sugar, I believe. Anyone experience that sugar brain fog?
> >
> > Now they have been fermenting for about a week, and the sweet taste is
> still present. Is there some kind of sugar in wheat that yeast and bacteria
> don't touch?
> >
> > I ferment barley and don't have any sweetness problems, it turns out
> fizzy. The wheat also gets fizzy, but the strong sweet taste remains.
> >
> > Usually it seems I can ferment sweet tastes out of food, but wheat is
> acting different. Can anyone help?
> >
> > I will look forward to your response.
> >
> > Travis
> > Eau Claire
> > WI
> >
> >
> >
> > ------------------------------------
> >
> > Yahoo! Groups Links
> >
> >
> >
> >
>
> --
> Heather Twist
> http://eatingoffthefoodgrid.blogspot.com/
>
>



--
Michel and Lynn Therrien
626 Solomon Temple Road
Latrobe, PA 15650


[Non-text portions of this message have been removed]

Travis,

Question: do you innoculate your wheat sprout ferments? You may be getting yeast
working on the wheat producing alcohol. This might also explain your brain fog,
but I don't enough of the circumstances to say one way or the other.

both lacto bacillus and yeasts should work on the sugars. If you want a less
sweet product, try sprouting for a little longer. The longer the wheat sprouts
grow, the less malt there will be, as the growing sprout uses it.

Ellis Hein

   ----- Original Message -----
   From: BooBoo
   To: Microbial_Nutrition@yahoogroups.com
   Sent: Thursday, November 12, 2009 1:03 PM
   Subject: [MN] Can I ferment the sweet taste outta wheat?



   I sprouted hard red wheat berries for a couple days and they got sweet. I
suppose thats why they call them berries. Then, I fermented them for a couple
days, and drank it, but it was too sweet. I developed annoying brain fog from
the sugar, I believe. Anyone experience that sugar brain fog?

   Now they have been fermenting for about a week, and the sweet taste is still
present. Is there some kind of sugar in wheat that yeast and bacteria don't
touch?

   I ferment barley and don't have any sweetness problems, it turns out fizzy.
The wheat also gets fizzy, but the strong sweet taste remains.

   Usually it seems I can ferment sweet tastes out of food, but wheat is acting
different. Can anyone help?

   I will look forward to your response.

   Travis
   Eau Claire
   WI





[Non-text portions of this message have been removed]

When grains sprout, they produce sugar. That's where malt comes from:
sprouted barley. Usually yeast eat it eventually, and we get beer!


On Thu, Nov 12, 2009 at 12:03 PM, BooBoo <eauclaire101@...> wrote:
> I sprouted hard red wheat berries for a couple days and they got sweet. I
suppose thats why they call them berries. Then, I fermented them for a couple
days, and drank it, but it was too sweet. I developed annoying brain fog from
the sugar, I believe. Anyone experience that sugar brain fog?
>
> Now they have been fermenting for about a week, and the sweet taste is still
present. Is there some kind of sugar in wheat that yeast and bacteria don't
touch?
>
> I ferment barley and don't have any sweetness problems, it turns out fizzy.
The wheat also gets fizzy, but the strong sweet taste remains.
>
> Usually it seems I can ferment sweet tastes out of food, but wheat is acting
different. Can anyone help?
>
> I will look forward to your response.
>
> Travis
> Eau Claire
> WI
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>



--
Heather Twist
http://eatingoffthefoodgrid.blogspot.com/

Ellis,
 
You are spot on with your assessment of enzymes. Would you mind emailing the
info on the supplements you take? Thank you.
 
Vicki P

--- On Thu, 11/12/09, Ellis Hein <woodturnedart@...> wrote:


From: Ellis Hein <woodturnedart@...>
Subject: Re: [MN] Supplements or fermented foods
To: Microbial_Nutrition@yahoogroups.com
Date: Thursday, November 12, 2009, 3:27 PM


 



Hi Julia,
I have been using food enzyme supplements for 12 years. (They are only a part of
my regimen .) I do not have wide experience with various brands of food enzymes.
I was so impressed with the results from the products from one company that I
decided to stick with them and to sell them. That is only important so you can
understand the limits of my commets.

Regarding your statements about allergies, and swollen joints, I might suspect a
problem with leaky gut and with poor digestion. Another possibility is that your
body is storing toxins, such as man-altered fats or preservatives or artificial
sweeteners in your joints. I have heard that man-altered fats can be a
particular culprit for painful joints. But more on that later.

Regarding digestion and leaky gut. Beneficial bacteria such as L. acidophilus
and bifidus can help with the gut. I am assuming that you are at least familiar
with this possibility (leaky gut) and with the beneficial action of friendly
bacteria to repair and maintain the intestinal tract. I have personally
experienced both the adverse conditions of leaky gut and the healing action of
probiotic bacteria.

There is more to food enzymes than just taking them with meals.and this may help
your problems with allergies and swollen joints. I have done a 90 day program of
taking enzymes at meal times and between meals. The rationale is that between
meals the enzymes get into the blood stream to help digest food particles that
have escaped through a breach in the intestinal tract. Particles of lipase and
protein can form a glue that sticks red blood cells together, creating huge
conglomerations that make for poor circulation. It would be like trying to
squeeze a basket ball through a pipe designed to pass a tennis ball. Such
enzymes are also helpful with swollen joints, swollen tissues, or conditions of
inflamation. Many European doctors use enzyme therapies for sports injuries and
other conditions. I had good results from the 90 day regimen.

If your joints are swollen due to storing toxins, then you need to consume
detoxifying foods. These are foods that provide your body the proper nutrients
to fuel the detoxification pathways. An excellent detoxifier and one that
certainly should be included in the discussion of microbial nutrition is the
bluegreen alga Aphanizomenon flos-aqua. When handled properly, it can deliver a
full complement of the nutrients your body needs for detoxification and for
rebuilding.

I have had excellent results in helping my joints by taking a supplement that is
rich in antioxidant foods. You could try something like that or consume
antioxidant rich foods like wheat sprouts. Joints are areas that are under a lot
of stress. Antioxidant support will benefit joints.

There is also a product that helps the body produce adult stem cells which aid
in the repair and maintenance of all tissues of your body.Something like this
could also be helpful. Again, I have used and had very good results with this.

Julia, I hope there is enough information here to be of some use to you.I wish
you the best of results with whatever you decide to do.

Ellis Hein
----- Original Message -----
From: juliahosman
To: Microbial_Nutrition @yahoogroups. com
Sent: Wednesday, November 11, 2009 9:04 PM
Subject: [MN] Supplements or fermented foods

I'm interested in supreme digestion and nutrient assimilation for me and my
family. Who isn't right? (at least on this board :-)) Would you supplement your
meals with enzymes you buy at the store or online? I'm wanting to achieve health
by natural means but if the enzymes in a pill can't be replicated in food then I
will use them. What do you think?

We're food combining and eating at least 60% of our food raw. BUT we still have
health issues....allergies and swollen joints. BLAH!

[Non-text portions of this message have been removed]








[Non-text portions of this message have been removed]

Hi Julia,
I have been using food enzyme supplements for 12 years. (They are only a part of
my regimen .) I do not have wide experience with various brands of food enzymes.
I was so impressed with the results from the products from one company that I
decided to stick with them and to sell them. That is only important so you can
understand the limits of my commets.

Regarding your statements about allergies, and swollen joints, I might suspect a
problem with leaky gut and with poor digestion. Another possibility is that your
body is storing toxins, such as man-altered fats or preservatives or artificial
sweeteners in your joints. I have heard that man-altered fats can be a
particular culprit for painful joints. But more on that later.

Regarding digestion and leaky gut. Beneficial bacteria such as L. acidophilus
and bifidus can help with the gut. I am assuming that you are at least familiar
with this possibility (leaky gut) and with the beneficial action of friendly
bacteria to repair and maintain the intestinal tract. I have personally
experienced  both the adverse conditions of leaky gut and the healing action of
probiotic bacteria.

There is more to food enzymes than just taking them with meals.and this may help
your problems with allergies and swollen joints. I have done a 90 day program of
taking enzymes at meal times and between meals. The rationale is that between
meals the enzymes get into the blood stream to help digest food particles that
have escaped through a breach in the intestinal tract. Particles of lipase and
protein can form a glue that sticks red blood cells together, creating huge
conglomerations that make for poor circulation. It would be like trying to
squeeze a basket ball through a pipe designed to pass a tennis ball. Such
enzymes are also helpful with swollen joints, swollen tissues, or conditions of
inflamation. Many European doctors use enzyme therapies for sports injuries and
other conditions. I had good results from the 90 day regimen.

If your joints are swollen due to storing toxins, then you need to consume
detoxifying foods. These are foods that provide your body the proper nutrients
to fuel the detoxification pathways. An excellent detoxifier and one that
certainly should be included in the discussion of microbial nutrition is the
bluegreen alga Aphanizomenon flos-aqua. When handled properly, it can deliver a
full complement of the nutrients your body needs for detoxification and for
rebuilding.

I have had excellent results in helping my joints by taking a supplement that is
rich in antioxidant foods. You could try something like that or consume
antioxidant rich foods like wheat sprouts. Joints are areas that are under a lot
of stress. Antioxidant support will benefit joints.

There is also a product that helps the body produce adult stem cells which aid
in the repair and maintenance of all tissues of your body.Something like this
could also be helpful. Again, I have used and had very good results with this.

Julia, I hope there is enough information here to be of some use to you.I wish
you the best of results with whatever you decide to do.

Ellis Hein
   ----- Original Message -----
   From: juliahosman
   To: Microbial_Nutrition@yahoogroups.com
   Sent: Wednesday, November 11, 2009 9:04 PM
   Subject: [MN] Supplements or fermented foods



   I'm interested in supreme digestion and nutrient assimilation for me and my
family. Who isn't right? (at least on this board :-)) Would you supplement your
meals with enzymes you buy at the store or online? I'm wanting to achieve health
by natural means but if the enzymes in a pill can't be replicated in food then I
will use them. What do you think?

   We're food combining and eating at least 60% of our food raw. BUT we still
have health issues....allergies and swollen joints. BLAH!





[Non-text portions of this message have been removed]

I sprouted hard red wheat berries for a couple days and they got sweet. I
suppose thats why they call them berries. Then, I fermented them for a couple
days, and drank it, but it was too sweet. I developed annoying brain fog from
the sugar, I believe. Anyone experience that sugar brain fog?

Now they have been fermenting for about a week, and the sweet taste is still
present. Is there some kind of sugar in wheat that yeast and bacteria don't
touch?

I ferment barley and don't have any sweetness problems, it turns out fizzy. The
wheat also gets fizzy, but the strong sweet taste remains.

Usually it seems I can ferment sweet tastes out of food, but wheat is acting
different. Can anyone help?

I will look forward to your response.

Travis
Eau Claire
WI

Cool article, just too bad they didn't do seperate studies for suger and fats,
instead of lumping them together like they were kin.

 



________________________________
From: Joni <jonisare@...>
To: Microbial_Nutrition@yahoogroups.com
Sent: Thu, November 12, 2009 9:19:24 AM
Subject: [MN] NPR: The Gut Response to What We Eat

 
hmmmm, could this be why headaches, moods, ADHD, etc come on so fast:

"....They found that in less than 24 hours the gut's microbial populations
changed abruptly.... "

http://www.npr. org/templates/ story/story. php?storyId= 120318757& sc=fb&cc= fp

The Gut Response To What We Eat

by Nell Greenfieldboyce

November 12, 2009

A new study suggests that a high-fat and high-sugar diet can dramatically affect
the microbes living in your gut.

A high-fat, high-sugar diet can quickly and dramatically change the population
of microbes living in the digestive tract, according... ..

Joni







[Non-text portions of this message have been removed]

I'm looking for some good wheatless soy sauce recipes. Anyone have any that
they'd care to share?

hmmmm, could this be why headaches, moods, ADHD, etc come on so fast:

"....They found that in less than 24 hours the gut's microbial populations
changed abruptly...."


http://www.npr.org/templates/story/story.php?storyId=120318757&sc=fb&cc=fp


The Gut Response To What We Eat

by Nell Greenfieldboyce

November 12, 2009

A new study suggests that a high-fat and high-sugar diet can dramatically affect
the microbes living in your gut.

A high-fat, high-sugar diet can quickly and dramatically change the population
of microbes living in the digestive tract, according.....

Joni

Goitrogens?

I would suggest to make Kombu-Shio ,kelp powder and baked salt.

On an iron pan,sea salt baked.
and mix both together.

It will bring your body mineral balance towards that of seawater,thus bring you
back to basic creation of the cell.

Along with Goma-Shio ,black sesame and baked shio, both are norishing salt.

hope it helps,
isao

Or make sure you get plenty of iodine. Goitrogens aren't really an issue for
the Japanese or Koreans, both of which eat lots of cabbage and other
"goitrogenic"
vegies, but they also get plenty of seaweed and seafood.


On Wed, Nov 11, 2009 at 8:00 PM, juliahosman <juliahosman@...> wrote:
> I was diagnosed hypothyroid two years ago.  I've experienced both energy and
fatigue when eating fermented foods.  When I contacted Sandor Katz about the
goitrogens of the broccoli family he sent me an article that stated the
gointrogens were INCREASED with fermentation.  Did a reputable source tell you
they were decreased with fermentation?  I just watch my consumption and see how
it makes me feel.  Good luck.
>
> --- In Microbial_Nutrition@yahoogroups.com, "lynnscott1950" <johnandlynn@...>
wrote:
>>
>> Hi, I'm new here.  I've been drinking EM daily for a couple of years now, eat
both raw and cooked animal products, only raw dairy, and fermented vegetables
which I buy. Other than kefir, I've never fermented anything myself. Fermented
veggies are important to me as I'm hypothyroid and have been told that
fermentation, in addition to its other benefits, destroys the goitrogenic
properties of vegetables.  I've searched other message boards and all over the
internet for instructions on fermenting leafy greens by themselves, not with
roots or cabbage, but nothing has turned up. They seem too fragile to ferment
w/o other veggies, but I know so little about this matter, perhaps not. Has
anyone fermented leafies with EM? If so, for how long at room temp before
refridgerating?
>>
>
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>



--
Heather Twist
http://eatingoffthefoodgrid.blogspot.com/

In my experience, "raw" doesn't help assimilation much. In experiments,
"raw" is, in some foods, harder to digest, not easier. We cook some
foods, and some foods we don't.

Also, some people just plain don't get along with some foods.

So for me, we had to drop gluten and casein, right off. Major allergens
for us. Gluten is known for making your gut more porous (whether or
not you are allergic to it). Dairy products might do the same thing.

Also our family doesn't do well with grain husks in general, esp. brown
rice and sorghum.

I have problems digesting sugars and starches. Taking konjac with a meal
really helps that. Konjac is known for helping arthritis (google "glucomannan
arthritis"). It basically makes everything digest better for lots of reasons,
including changing the bacterial mix for the better.

Having too much iron in your system is hard on your joints too,
and makes everything more prone to inflammation. Taking IP6
has helped me a lot with that.

Eating raw garlic helps too! I do love garlic!


On Wed, Nov 11, 2009 at 8:04 PM, juliahosman <juliahosman@...> wrote:
> I'm interested in supreme digestion and nutrient assimilation for me and my
family.  Who isn't right?  (at least on this board :-))  Would you supplement
your meals with enzymes you buy at the store or online?  I'm wanting to achieve
health by natural means but if the enzymes in a pill can't be replicated in food
then I will use them.  What do you think?
>
> We're food combining and eating at least 60% of our food raw.  BUT we still
have health issues....allergies and swollen joints.  BLAH!
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>



--
Heather Twist
http://eatingoffthefoodgrid.blogspot.com/

I'm interested in supreme digestion and nutrient assimilation for me and my
family.  Who isn't right?  (at least on this board :-))  Would you supplement
your meals with enzymes you buy at the store or online?  I'm wanting to achieve
health by natural means but if the enzymes in a pill can't be replicated in food
then I will use them.  What do you think?

We're food combining and eating at least 60% of our food raw.  BUT we still have
health issues....allergies and swollen joints.  BLAH!

I was diagnosed hypothyroid two years ago.  I've experienced both energy and
fatigue when eating fermented foods.  When I contacted Sandor Katz about the
goitrogens of the broccoli family he sent me an article that stated the
gointrogens were INCREASED with fermentation.  Did a reputable source tell you
they were decreased with fermentation?  I just watch my consumption and see how
it makes me feel.  Good luck.

--- In Microbial_Nutrition@yahoogroups.com, "lynnscott1950" <johnandlynn@...>
wrote:
>
> Hi, I'm new here.  I've been drinking EM daily for a couple of years now, eat
both raw and cooked animal products, only raw dairy, and fermented vegetables
which I buy. Other than kefir, I've never fermented anything myself. Fermented
veggies are important to me as I'm hypothyroid and have been told that
fermentation, in addition to its other benefits, destroys the goitrogenic
properties of vegetables.  I've searched other message boards and all over the
internet for instructions on fermenting leafy greens by themselves, not with
roots or cabbage, but nothing has turned up. They seem too fragile to ferment
w/o other veggies, but I know so little about this matter, perhaps not. Has
anyone fermented leafies with EM? If so, for how long at room temp before
refridgerating?
>

One of the main bacteria in commercial buttermilk is leuconostoc ...
it makes a thick, fragrant milk. Leuconostoc is in kefir too. So it
wouldn't be surprising that they taste similar.

Of course there is also this: if you have kefir in your kitchen, it
gets into EVERYTHING. This is true for many ferments: it's why cheeses
were named after the towns they were made in. THAT TOWN had bacteria
different from some other town, so the cheese tasted different. Not so
true today, since starters are used and the milk is sterilized first.
But in the average kitchen, unless you are very careful, you can
figure your kitchen will grow what it wants to grow.



On Wed, Nov 11, 2009 at 12:58 PM, camlory <camlory@...> wrote:
> I have been making kefir for years. Recently I ordered buttermilk culture, and
after making it a few times, it tastes like kefir. I seem to have read, perhaps
on this group, about something similar. Could someone offer an opinion.
> Lou
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>



--
Heather Twist
http://eatingoffthefoodgrid.blogspot.com/

Patricia Meyer ,

No, Gomashio (Japanese), Kaesogum (Korean) is a
version of Sesame salt.

Kate Heyhoe has descriptions along with directions on making
several kinds of sesame salts.  She tells you about the type where
it is from, what is in the spice, along with how it the spice is used.

http://www.globalgourmet.com/food/kgk/2003/0403/kgk042503.html

JustBento

This site lumps them all under furikake with photos and recipes
between the two sites have tried many different spice blends
along with lots of recipes.  She list different variations. They
make great lunches all of them can be eaten cold.

One the right hand side are lots Furikake recipes.
Really like trying her recipes she has so many different ones
such as.
Homemade furikake no. 9: Green tea
Gomashio Cookies

People make comments ask questions which she answered in detail.

http://justbento
com/handbook/johbisai/homemade-furikake-no-6-gomashio-sesame-salt

Main site with 259 recipes

http://justhungry.com/recipes
http://justhungry.com/Japanese


Brenda

On Wed, Nov 11, 2009 at 8:03 AM, Patricia Meyer <b-healthy@...>
wrote:
  is gomashio salt the same as furikake?



[Non-text portions of this message have been removed]

I have been making kefir for years. Recently I ordered buttermilk culture, and
after making it a few times, it tastes like kefir. I seem to have read, perhaps
on this group, about something similar. Could someone offer an opinion.
Lou

According to Wikipedia, it's similar but it is mainly seseme seeds,
no seaweed. Looks yummy though! Here is their writup on
furikake:

http://en.wikipedia.org/wiki/Furikake

On Wed, Nov 11, 2009 at 8:03 AM, Patricia Meyer <b-healthy@...> wrote:
> is gomashio salt the same as furikake?
>

I think "sour" is a good key. Syrupiness can be produced by a
number of bacteria, including Leuconostoc, which aren't bad
for you at all. Glad it turned out ok!



On Wed, Nov 11, 2009 at 8:47 AM, B. C <b.coole@...> wrote:
> Dear Heather,
> I tried the Kraut last night and it tastes very good and sour. I didn't notice
the syrupiness much once it hit the plate. No ill effects noted.
>
> Thanks!
>
>

Hello from Milwaukee, Wisconsin!  I'm a duplex dweller and started urban
gardening this past season.  I just got my first spiima and kefir and excited to
experiment.  Been making my own sourdoughs for a while now...whole weat and
rye/oatmeal are my favorites.  Lookin' forward to this group!
 
Felicia




[Non-text portions of this message have been removed]

Dear Heather,
I tried the Kraut last night and it tastes very good and sour. I didn't notice
the syrupiness much once it hit the plate. No ill effects noted.

Thanks!

--- In Microbial_Nutrition@yahoogroups.com, Heather Twist <HeatherTwist@...>
wrote:
>
> Also, while the acid-producing bacteria
> appear to be the ones that human beings get along with,
> the other ones I just don't know so much about. Some of
> them produce toxins (although actual cases of getting sick
> off ferments appears to be pretty rare except with fish).

is gomashio salt the same as furikake?

You can also just toast some Nori sheets, crumple them up into flakes.
Then add some freshly toasted sesame seeds (sesame seeds are cheap in
bulk at Asian stores), and a little salt of your choice, and sugar if
you want. It is REALLY easy to make, and a whole lot cheaper than
buying it. I bought some for the shaker (it seals completely, so the
contents stay dry) and keep refilling it. Most commercial furikake has
either gluten or MSG in it, and also it is an expensive habit if you
just buy it!

Some furikake has dried pulverized whole shrimp in it, which might
account for the "fish scale" texture if they didn't pulverize it
enough?  Not everyone likes the flavor of dried shrimp, but I do!


On Tue, Nov 10, 2009 at 4:08 AM, Alina <cocekqueen@...> wrote:
> You can get furikake without fish in it.  There are versions with just nori,
sesame seed, salt, sugar, etc.  Check the labels.
>
> Aloha,
> Alina
>
>

I'm afraid not, or at least I've never tried. Once a ferment goes
the wrong direction, it's hard to do much with it. Whichever
bacteria take over lay out mines and booby traps to
prevent incursion. It's kinda like when grass takes over a
freshly-plowed field.

Also, while the acid-producing bacteria
appear to be the ones that human beings get along with,
the other ones I just don't know so much about. Some of
them produce toxins (although actual cases of getting sick
off ferments appears to be pretty rare except with fish).



On Tue, Nov 10, 2009 at 5:38 AM, B. C <b.coole@...> wrote:
> Heather,
> Can it be fixed?
>
> --- In Microbial_Nutrition@yahoogroups.com, Heather Twist <HeatherTwist@...>
wrote:
>>
>> Sometimes ferments get polysaccharide-producing bacteria
>> in them, and they get thick, slimy, weird. Well, in the
>> case of viili or natto, that is the desired effect! But I don't
>> like it on kraut. More salt and/or acid tends to prevent it.
>>
>
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>



--
Heather Twist
http://eatingoffthefoodgrid.blogspot.com/

Heather,
Can it be fixed?

--- In Microbial_Nutrition@yahoogroups.com, Heather Twist <HeatherTwist@...>
wrote:
>
> Sometimes ferments get polysaccharide-producing bacteria
> in them, and they get thick, slimy, weird. Well, in the
> case of viili or natto, that is the desired effect! But I don't
> like it on kraut. More salt and/or acid tends to prevent it.
>