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2 members, 15 messages added in the last 7 days
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  • Re: microbial nutrition and hormonal balance

    The main food she replaces the gluten with is rice. We have found a product, when used as flour substitute is as good as wheat if not better. It is called

    doughhenge 4 hours ago
  • Re: microbial nutrition and hormonal balance

    Yeah, I got zero symptoms of "menopause". I finally got a test that said "oh yeah, you are in menopause!" but my periods had ended a decade before thanks to a

    heathertwist2 1 day ago
  • Re: microbial nutrition and hormonal balance

    I didn't experience too much menopause but I am an unusual case so I can't contribute or be used for this purpose. FYI ~ I am not vegetarian but gluten &

    cgrebenev 2 days 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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-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


-molds (good and bad)

-ragi, nuruk, bubod, koji



-water kefir


-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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