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1 member, 33 messages added in the last 7 days
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  • Re: Cavities ? OT

    I have been on an intermittent fasting program for 3mo. My teeth and gums are cleaner and feel better and less bleeding. The program consists of each day not

    econurbs 13 hours ago
  • Re: Cavities ?

    Dear Doris, EM is Effective Microorganisms. Google this: EM Effective Microorganisms HR is Hot Rocks: http://www.subtleenergies.com/ormus/tw/hotrocks.htm The

    bcarterigc 1 day ago
  • Chimps eat clay

    Whoda thunk? Or that it would reach a mainstream scientific journal? Chimpanzees binge on clay to detox and boost the minerals in their diet 28.7.15 Vernon

    heathertwist2 1 day ago
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Group 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)

Group Information

Group Settings

  • This is a public group.
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  • Membership does not require approval.
  • Messages from new members require approval.
  • All members can post messages.

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