Prepared mustard works well as an emulsifier although I don't think it would taste very good in a dessert. GBgreatyoga
Interesting TED talk this week of Feb 27 to March 6 on How Our Microbes Make Us Who We Are by Rob Knight, who is a pioneer in studying human microbes, thebobdurkin2002
Interesting bit about emulsifiers and the gut. I never thought much about emulsifiers much ... the one I'm most familiar with, lecithin, seems to generally beheathertwist2
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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