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!
-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
-fermented and pickled land meats and water meats (e.g. fish)
-history of fermented foods
-molds (good and bad)
-ragi, nuruk, bubod, koji
-effective microorganisms (EM)
-antioxidative properties of fermented foods
-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
-microbial nutrition before humans started fermenting foods
-GI microflora, parasites
-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)
- Fitness and Nutrition
- Aug 26, 2004
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