Susan: could you please explain about Bactrim and how you know how to define/diagnose it? I could google it but I'd like to hear what you have to say. What do you mean by LOTS of probiotics? Fermented food probies or pills? I'd love to talk to you sometime. I'm BUZZING around (like a slow bee) working on a nutritional support program for fermented foods for children, adults and seniors. I'm attempting to lay out clear definitions about a balanced probiotic component would be for those (3) groups.
When I started fermenting I only used kefir, beet kavass and some vinegar. At some point early this year the vinegar developed itself and became my very special EXTREME AGED, small batch ACV marinade for almost everything I ate. Then I added a couple of other exotic additions to the fermented vinegars and realized that they were medicine and life changing for me. Now I want to use my experience to help others change their lives too, so this topic of nutrition and probiotics is of special interest to me. When I say EXTREME AGED, the ferment was already a year old when I strained it out and added the magic ingredients and fermented it again over and over for almost another 9 months and ended the intensive fermenting process after 9 months in the kitchen and (2) solar ferments under the West exposure of the CO light on my balcony!
LOL... are probiotics more powerful in ferments when aged in that manner? Seems like it becasue it tastes different and the sun seems to add something it doesn't get in the kitchen! I wish I had been born as a food scientist. Sigh... I don't make promises, only give experiences.
I too took care of my mom through end of life. Wow I wish I'd have been fermenting then... she would have had a better quality life and maybe even overcome Alzheimer's. That disease is scary, and both of my parents had it so I learned how to deal with it, but now I think there is a good chance to avoid it with nutrition.
If anyone here has anything to contribute to the topic of nutrition and probiotics, I'm all eyes and ears! This group is about homeopathy, but what if the power of homeopathy is doubled by the power of probiotic healing? Now is the time to look at the topic because there is such a huge wave of interest due to the healing effects of paleo and traditional foods. And I'm available to coach anyone who wants to start. Simple, yet time consuming... especially kefir (both water and milk). I quit the milk because I had too many jars of it everywhere and I don't drink milk. I was giving it away! Now I rely only on beet kavass, raw meat tonics, flaxseed tonics, and water kefir ferments like BEEbuzz and the others I'm testing. I'm building a site but am overwhelmed at times with pain from 6 falls on cement and a car accident. So I'm going slowly.
After starting with a few fermented drinks, tonics and foods like sauerkraut, and especially with the consistent use of the special vinegar, I realized one day that I didn't have the sugar craving any longer. Along the way, I accomplished a substantial weight loss without even attempting to discipline myself, or put myself on a diet because that never works! The vinegar was my healing remedy for sugar!!? The only changes I made: ferment a few foods, eat them, drink them, eat meat and make bone broth and use it in my cooking. If you can get people, especially seniors, help with fermenting or get someone to do it for them I'm sure that it will enhance their lives tremendously. Not the pasteurized stuff in the jars that you get in the store. I'm talking about fermenting jars all over your kitchen or better yet... your LABORATORY! Ha... my dream... a solar, off the floor greenhouse with a kitchen in it that is run by sunlight!
I was in the store this morning and this older lady came up when I was looking at the meat and we started talking. I asked her what she eats, "Oh nothing really. Not this. It's too expensive! I don't care what I eat. Sometimes I don't eat." Wow. I believe food can be and is medicine when we know how to use the plant medicines and when we PRESENT it using a culinary methodology that enhances their medicinal properties. Apples, for example... ACV is some kind of powerful tool when it contains the mother culture. I don't know why scientifically other than the probiotics. But eating apples for me = candida. Using ACV with my special vinegar ferment has done so much healing for me that I'm probably not even aware of.
I'm so excited about 2 other things I'm formulating now: the BEEbuzz drink for energy and the immune system and Hibiscus flower drink (yet to have a name) to manage blood pressure. I'm testing the BEEbuzz on myself and hope to have the first hibiscus flower drink for my good friend in the next week or so. If we can stabilize her BP with this stuff I'm telling you it will be a miracle.
Thanks for opening the topic. Hope I didn't get too carried away with my favorite thing.
Vicki in CO!
Susan/Sheri PROBIOTICS
-
Shannon Nelson
- Posts: 8848
- Joined: Fri Jun 28, 2002 10:00 pm
Re: Susan/Sheri PROBIOTICS
Vicky, very intriguing! Are you writing this up somewhere that I could go read more? I want to know what your special vinegar ferment is, and any of the rest. I'm a huge fan of fermented foods, but at a pretty primitive level. (Have you done fermented coconut water?)
Shannon
Shannon
Re: Susan/Sheri PROBIOTICS
I would like to know what you are doing!
I know nothing about fermented food or drinks but would love to learn and use them
for me and my family
where can I learn about it?
what makes your vinegar so special
does it help in cancer ?
thank you for your help
ma ria
Susan: could you please explain about Bactrim and how you know how to define/diagnose it? I could google it but I'd like to hear what you have to say. What do you mean by LOTS of probiotics? Fermented food probies or pills? I'd love to talk to you sometime. I'm BUZZING around (like a slow bee) working on a nutritional support program for fermented foods for children, adults and seniors. I'm attempting to lay out clear definitions about a balanced probiotic component would be for those (3) groups.
When I started fermenting I only used kefir, beet kavass and some vinegar. At some point early this year the vinegar developed itself and became my very special EXTREME AGED, small batch ACV marinade for almost everything I ate. Then I added a couple of other exotic additions to the fermented vinegars and realized that they were medicine and life changing for me. Now I want to use my experience to help others change their lives too, so this topic of nutrition and probiotics is of special interest to me. When I say EXTREME AGED, the ferment was already a year old when I strained it out and added the magic ingredients and fermented it again over and over for almost another 9 months and ended the intensive fermenting process after 9 months in the kitchen and (2) solar ferments under the West exposure of the CO light on my balcony!
LOL... are probiotics more powerful in ferments when aged in that manner? Seems like it becasue it tastes different and the sun seems to add something it doesn't get in the kitchen! I wish I had been born as a food scientist. Sigh... I don't make promises, only give experiences.
I too took care of my mom through end of life. Wow I wish I'd have been fermenting then... she would have had a better quality life and maybe even overcome Alzheimer's. That disease is scary, and both of my parents had it so I learned how to deal with it, but now I think there is a good chance to avoid it with nutrition.
If anyone here has anything to contribute to the topic of nutrition and probiotics, I'm all eyes and ears! This group is about homeopathy, but what if the power of homeopathy is doubled by the power of probiotic healing? Now is the time to look at the topic because there is such a huge wave of interest due to the healing effects of paleo and traditional foods. And I'm available to coach anyone who wants to start. Simple, yet time consuming... especially kefir (both water and milk). I quit the milk because I had too many jars of it everywhere and I don't drink milk. I was giving it away! Now I rely only on beet kavass, raw meat tonics, flaxseed tonics, and water kefir ferments like BEEbuzz and the others I'm testing. I'm building a site but am overwhelmed at times with pain from 6 falls on cement and a car accident. So I'm going slowly.
After starting with a few fermented drinks, tonics and foods like sauerkraut, and especially with the consistent use of the special vinegar, I realized one day that I didn't have the sugar craving any longer. Along the way, I accomplished a substantial weight loss without even attempting to discipline myself, or put myself on a diet because that never works! The vinegar was my healing remedy for sugar!!? The only changes I made: ferment a few foods, eat them, drink them, eat meat and make bone broth and use it in my cooking. If you can get people, especially seniors, help with fermenting or get someone to do it for them I'm sure that it will enhance their lives tremendously. Not the pasteurized stuff in the jars that you get in the store. I'm talking about fermenting jars all over your kitchen or better yet... your LABORATORY! Ha... my dream... a solar, off the floor greenhouse with a kitchen in it that is run by sunlight!
I was in the store this morning and this older lady came up when I was looking at the meat and we started talking. I asked her what she eats, "Oh nothing really. Not this. It's too expensive! I don't care what I eat. Sometimes I don't eat." Wow. I believe food can be and is medicine when we know how to use the plant medicines and when we PRESENT it using a culinary methodology that enhances their medicinal properties. Apples, for example... ACV is some kind of powerful tool when it contains the mother culture. I don't know why scientifically other than the probiotics. But eating apples for me = candida. Using ACV with my special vinegar ferment has done so much healing for me that I'm probably not even aware of.
I'm so excited about 2 other things I'm formulating now: the BEEbuzz drink for energy and the immune system and Hibiscus flower drink (yet to have a name) to manage blood pressure. I'm testing the BEEbuzz on myself and hope to have the first hibiscus flower drink for my good friend in the next week or so. If we can stabilize her BP with this stuff I'm telling you it will be a miracle.
Thanks for opening the topic. Hope I didn't get too carried away with my favorite thing.
Vicki in CO!
I know nothing about fermented food or drinks but would love to learn and use them
for me and my family
where can I learn about it?
what makes your vinegar so special
does it help in cancer ?
thank you for your help
ma ria
Susan: could you please explain about Bactrim and how you know how to define/diagnose it? I could google it but I'd like to hear what you have to say. What do you mean by LOTS of probiotics? Fermented food probies or pills? I'd love to talk to you sometime. I'm BUZZING around (like a slow bee) working on a nutritional support program for fermented foods for children, adults and seniors. I'm attempting to lay out clear definitions about a balanced probiotic component would be for those (3) groups.
When I started fermenting I only used kefir, beet kavass and some vinegar. At some point early this year the vinegar developed itself and became my very special EXTREME AGED, small batch ACV marinade for almost everything I ate. Then I added a couple of other exotic additions to the fermented vinegars and realized that they were medicine and life changing for me. Now I want to use my experience to help others change their lives too, so this topic of nutrition and probiotics is of special interest to me. When I say EXTREME AGED, the ferment was already a year old when I strained it out and added the magic ingredients and fermented it again over and over for almost another 9 months and ended the intensive fermenting process after 9 months in the kitchen and (2) solar ferments under the West exposure of the CO light on my balcony!
LOL... are probiotics more powerful in ferments when aged in that manner? Seems like it becasue it tastes different and the sun seems to add something it doesn't get in the kitchen! I wish I had been born as a food scientist. Sigh... I don't make promises, only give experiences.
I too took care of my mom through end of life. Wow I wish I'd have been fermenting then... she would have had a better quality life and maybe even overcome Alzheimer's. That disease is scary, and both of my parents had it so I learned how to deal with it, but now I think there is a good chance to avoid it with nutrition.
If anyone here has anything to contribute to the topic of nutrition and probiotics, I'm all eyes and ears! This group is about homeopathy, but what if the power of homeopathy is doubled by the power of probiotic healing? Now is the time to look at the topic because there is such a huge wave of interest due to the healing effects of paleo and traditional foods. And I'm available to coach anyone who wants to start. Simple, yet time consuming... especially kefir (both water and milk). I quit the milk because I had too many jars of it everywhere and I don't drink milk. I was giving it away! Now I rely only on beet kavass, raw meat tonics, flaxseed tonics, and water kefir ferments like BEEbuzz and the others I'm testing. I'm building a site but am overwhelmed at times with pain from 6 falls on cement and a car accident. So I'm going slowly.
After starting with a few fermented drinks, tonics and foods like sauerkraut, and especially with the consistent use of the special vinegar, I realized one day that I didn't have the sugar craving any longer. Along the way, I accomplished a substantial weight loss without even attempting to discipline myself, or put myself on a diet because that never works! The vinegar was my healing remedy for sugar!!? The only changes I made: ferment a few foods, eat them, drink them, eat meat and make bone broth and use it in my cooking. If you can get people, especially seniors, help with fermenting or get someone to do it for them I'm sure that it will enhance their lives tremendously. Not the pasteurized stuff in the jars that you get in the store. I'm talking about fermenting jars all over your kitchen or better yet... your LABORATORY! Ha... my dream... a solar, off the floor greenhouse with a kitchen in it that is run by sunlight!
I was in the store this morning and this older lady came up when I was looking at the meat and we started talking. I asked her what she eats, "Oh nothing really. Not this. It's too expensive! I don't care what I eat. Sometimes I don't eat." Wow. I believe food can be and is medicine when we know how to use the plant medicines and when we PRESENT it using a culinary methodology that enhances their medicinal properties. Apples, for example... ACV is some kind of powerful tool when it contains the mother culture. I don't know why scientifically other than the probiotics. But eating apples for me = candida. Using ACV with my special vinegar ferment has done so much healing for me that I'm probably not even aware of.
I'm so excited about 2 other things I'm formulating now: the BEEbuzz drink for energy and the immune system and Hibiscus flower drink (yet to have a name) to manage blood pressure. I'm testing the BEEbuzz on myself and hope to have the first hibiscus flower drink for my good friend in the next week or so. If we can stabilize her BP with this stuff I'm telling you it will be a miracle.
Thanks for opening the topic. Hope I didn't get too carried away with my favorite thing.
Vicki in CO!
Re: Susan/Sheri PROBIOTICS
I would like to know what you are doing!
I know nothing about fermented food or drinks but would love to learn and use them
for me and my family
where can I learn about it?
what makes your vinegar so special
does it help in cancer ?
thank you for your help
ma ria
Susan: could you please explain about Bactrim and how you know how to define/diagnose it? I could google it but I'd like to hear what you have to say. What do you mean by LOTS of probiotics? Fermented food probies or pills? I'd love to talk to you sometime. I'm BUZZING around (like a slow bee) working on a nutritional support program for fermented foods for children, adults and seniors. I'm attempting to lay out clear definitions about a balanced probiotic component would be for those (3) groups.
When I started fermenting I only used kefir, beet kavass and some vinegar. At some point early this year the vinegar developed itself and became my very special EXTREME AGED, small batch ACV marinade for almost everything I ate. Then I added a couple of other exotic additions to the fermented vinegars and realized that they were medicine and life changing for me. Now I want to use my experience to help others change their lives too, so this topic of nutrition and probiotics is of special interest to me. When I say EXTREME AGED, the ferment was already a year old when I strained it out and added the magic ingredients and fermented it again over and over for almost another 9 months and ended the intensive fermenting process after 9 months in the kitchen and (2) solar ferments under the West exposure of the CO light on my balcony!
LOL... are probiotics more powerful in ferments when aged in that manner? Seems like it becasue it tastes different and the sun seems to add something it doesn't get in the kitchen! I wish I had been born as a food scientist. Sigh... I don't make promises, only give experiences.
I too took care of my mom through end of life. Wow I wish I'd have been fermenting then... she would have had a better quality life and maybe even overcome Alzheimer's. That disease is scary, and both of my parents had it so I learned how to deal with it, but now I think there is a good chance to avoid it with nutrition.
If anyone here has anything to contribute to the topic of nutrition and probiotics, I'm all eyes and ears! This group is about homeopathy, but what if the power of homeopathy is doubled by the power of probiotic healing? Now is the time to look at the topic because there is such a huge wave of interest due to the healing effects of paleo and traditional foods. And I'm available to coach anyone who wants to start. Simple, yet time consuming... especially kefir (both water and milk). I quit the milk because I had too many jars of it everywhere and I don't drink milk. I was giving it away! Now I rely only on beet kavass, raw meat tonics, flaxseed tonics, and water kefir ferments like BEEbuzz and the others I'm testing. I'm building a site but am overwhelmed at times with pain from 6 falls on cement and a car accident. So I'm going slowly.
After starting with a few fermented drinks, tonics and foods like sauerkraut, and especially with the consistent use of the special vinegar, I realized one day that I didn't have the sugar craving any longer. Along the way, I accomplished a substantial weight loss without even attempting to discipline myself, or put myself on a diet because that never works! The vinegar was my healing remedy for sugar!!? The only changes I made: ferment a few foods, eat them, drink them, eat meat and make bone broth and use it in my cooking. If you can get people, especially seniors, help with fermenting or get someone to do it for them I'm sure that it will enhance their lives tremendously. Not the pasteurized stuff in the jars that you get in the store. I'm talking about fermenting jars all over your kitchen or better yet... your LABORATORY! Ha... my dream... a solar, off the floor greenhouse with a kitchen in it that is run by sunlight!
I was in the store this morning and this older lady came up when I was looking at the meat and we started talking. I asked her what she eats, "Oh nothing really. Not this. It's too expensive! I don't care what I eat. Sometimes I don't eat." Wow. I believe food can be and is medicine when we know how to use the plant medicines and when we PRESENT it using a culinary methodology that enhances their medicinal properties. Apples, for example... ACV is some kind of powerful tool when it contains the mother culture. I don't know why scientifically other than the probiotics. But eating apples for me = candida. Using ACV with my special vinegar ferment has done so much healing for me that I'm probably not even aware of.
I'm so excited about 2 other things I'm formulating now: the BEEbuzz drink for energy and the immune system and Hibiscus flower drink (yet to have a name) to manage blood pressure. I'm testing the BEEbuzz on myself and hope to have the first hibiscus flower drink for my good friend in the next week or so. If we can stabilize her BP with this stuff I'm telling you it will be a miracle.
Thanks for opening the topic. Hope I didn't get too carried away with my favorite thing.
Vicki in CO!
I know nothing about fermented food or drinks but would love to learn and use them
for me and my family
where can I learn about it?
what makes your vinegar so special
does it help in cancer ?
thank you for your help
ma ria
Susan: could you please explain about Bactrim and how you know how to define/diagnose it? I could google it but I'd like to hear what you have to say. What do you mean by LOTS of probiotics? Fermented food probies or pills? I'd love to talk to you sometime. I'm BUZZING around (like a slow bee) working on a nutritional support program for fermented foods for children, adults and seniors. I'm attempting to lay out clear definitions about a balanced probiotic component would be for those (3) groups.
When I started fermenting I only used kefir, beet kavass and some vinegar. At some point early this year the vinegar developed itself and became my very special EXTREME AGED, small batch ACV marinade for almost everything I ate. Then I added a couple of other exotic additions to the fermented vinegars and realized that they were medicine and life changing for me. Now I want to use my experience to help others change their lives too, so this topic of nutrition and probiotics is of special interest to me. When I say EXTREME AGED, the ferment was already a year old when I strained it out and added the magic ingredients and fermented it again over and over for almost another 9 months and ended the intensive fermenting process after 9 months in the kitchen and (2) solar ferments under the West exposure of the CO light on my balcony!
LOL... are probiotics more powerful in ferments when aged in that manner? Seems like it becasue it tastes different and the sun seems to add something it doesn't get in the kitchen! I wish I had been born as a food scientist. Sigh... I don't make promises, only give experiences.
I too took care of my mom through end of life. Wow I wish I'd have been fermenting then... she would have had a better quality life and maybe even overcome Alzheimer's. That disease is scary, and both of my parents had it so I learned how to deal with it, but now I think there is a good chance to avoid it with nutrition.
If anyone here has anything to contribute to the topic of nutrition and probiotics, I'm all eyes and ears! This group is about homeopathy, but what if the power of homeopathy is doubled by the power of probiotic healing? Now is the time to look at the topic because there is such a huge wave of interest due to the healing effects of paleo and traditional foods. And I'm available to coach anyone who wants to start. Simple, yet time consuming... especially kefir (both water and milk). I quit the milk because I had too many jars of it everywhere and I don't drink milk. I was giving it away! Now I rely only on beet kavass, raw meat tonics, flaxseed tonics, and water kefir ferments like BEEbuzz and the others I'm testing. I'm building a site but am overwhelmed at times with pain from 6 falls on cement and a car accident. So I'm going slowly.
After starting with a few fermented drinks, tonics and foods like sauerkraut, and especially with the consistent use of the special vinegar, I realized one day that I didn't have the sugar craving any longer. Along the way, I accomplished a substantial weight loss without even attempting to discipline myself, or put myself on a diet because that never works! The vinegar was my healing remedy for sugar!!? The only changes I made: ferment a few foods, eat them, drink them, eat meat and make bone broth and use it in my cooking. If you can get people, especially seniors, help with fermenting or get someone to do it for them I'm sure that it will enhance their lives tremendously. Not the pasteurized stuff in the jars that you get in the store. I'm talking about fermenting jars all over your kitchen or better yet... your LABORATORY! Ha... my dream... a solar, off the floor greenhouse with a kitchen in it that is run by sunlight!
I was in the store this morning and this older lady came up when I was looking at the meat and we started talking. I asked her what she eats, "Oh nothing really. Not this. It's too expensive! I don't care what I eat. Sometimes I don't eat." Wow. I believe food can be and is medicine when we know how to use the plant medicines and when we PRESENT it using a culinary methodology that enhances their medicinal properties. Apples, for example... ACV is some kind of powerful tool when it contains the mother culture. I don't know why scientifically other than the probiotics. But eating apples for me = candida. Using ACV with my special vinegar ferment has done so much healing for me that I'm probably not even aware of.
I'm so excited about 2 other things I'm formulating now: the BEEbuzz drink for energy and the immune system and Hibiscus flower drink (yet to have a name) to manage blood pressure. I'm testing the BEEbuzz on myself and hope to have the first hibiscus flower drink for my good friend in the next week or so. If we can stabilize her BP with this stuff I'm telling you it will be a miracle.
Thanks for opening the topic. Hope I didn't get too carried away with my favorite thing.
Vicki in CO!