Re: Re: sour, bitter, astringent

[Guest guest]

malic?

From: osisposis <jeaninem660@...>

Subject: [] Re: sour, bitter, astringent

Date: Saturday, January 9, 2010, 5:34 PM

 

green apples, a really good sorce of some type of acid, cant remember off hand

but it's something that we need.

>

> Most of us know the sweet and salty, and even some sour tasts, but what about

the others?

> Other than those mentioned uncer " bitter " (astragulus, radicchio, spinach,

kale, eggplant, zucchini, dandelion, grapefruit, turmeric, fenugreek) what are

examples of the others?

> Can we make a list?

> Ella

>

[Guest guest]

lemons, lemon juice, vinegar, grapefruit, yogurt, kefir, sauerkraut, all

sour...

>green apples, a really good sorce of some type of acid, cant remember

>off hand but it's something that we need.

>

>

>>

>> Most of us know the sweet and salty, and even some sour tasts, but

>what about the others?

>> Other than those mentioned uncer " bitter " (astragulus, radicchio,

>spinach, kale, eggplant, zucchini, dandelion, grapefruit, turmeric,

>fenugreek) what are examples of the others?

>> Can we make a list?

>> Ella

>>

>

>

[Guest guest]

there is a kind of cherry that is very sour and not good to eat w/o

cooking (w/sugar) like in a pie. In San Francisco you can get these

fresh in season at the farmers market.

best is to eat local seasonal food, and minimize canned food as cans are

lined with plastic which leaches into the food, even some of the

companies who advertise that their cans are bisphenol a free contain BPA

when independently tested...

sue

>What is tart? Is it " sour " ?

>One of my favorite pies as a kid was a sour cherry pie. In fact, I

>bought the ingredients for it a few weeks ago. The cherries were canned

[Guest guest]

cranberries and cranberry juice would be another...

>My husband drinks tart cherrie juice for gout. We buy the montmorency

>cherry juice.

>

[Guest guest]

Well if on a mold-free diet maybe one shouldn't eat those foods, but

traditionally people have eaten yogurt, kefir, fermented vegetables and

fermented drinks such as fermented sodas (these are fun and easy to make

and a healthy alternative to commercial sodas), kombucha, etc. If you

are going to eat sauerkraut, make it yourself or make sure it is

actually raw, and then eat a tablespoon or so raw as a condiment.

The book Nourishing Traditions by Sally Fallon has many fermented vege

recipes in it. I just made preserved lemons using a modification of her

recipe which I like chopped up and added to salad dressings, but again,

I do not have a mold problem. Wild Fermentations by Sandor Katz is

another book on fermenting...

BTW, Dr. Gray wants my kid eating yogurt (a fermented food) daily, he

says the good probiotics not only crowd out the bad gut fungi, but also

produce antifungals to kill them (if I understood him correctly). He

hasn't put him on a mold-free diet, but that may just be that he doesn't

want to load him up with too many changes all at once given that he

isn't all that cooperative about the whole thing.

Sue

>We've been told not to eat sour, as in saurkraut or sourdough bread

>because the sour if from fermentation and told to avoid fermented foods

[Guest guest]

I know black cherry juice is VERY good for gout....my dad uses it, & it helps

alot.

V.

From: barb b w <barb1283@...>

Subject: [] Re: sour, bitter, astringent

Date: Sunday, January 10, 2010, 4:39 AM

I've read some things advising 'tart cherries' are very good for you. There are

tart cherry supplements and I guess tart cherries! I don't know what would

qualify as tart cherries in the produce aisle unless you are able to taste them!

[Guest guest]

yes, the raw sauerkraut with the good cultures in it must be consumed

raw to get the benefits, use your imagination and add to salads or soups

(after taking off the stove) or just plain as a condiment along side

other food. The ginger carrots recipe is easy to make and good mixed in

with green salads (Nourishing Traditions cookbook by Sally Fallon). I

sometimes puree the sauerkraut or add the juice to salad dressing to

hide it from my kids who don't much care for it.

Kefir--you need to get kefir grains from someone else who makes kefir,

then add to milk, leave on counter overnite, strain out kefir grains

preferably not in contact with metal, and use them again, you have to

keep using them or they die. If you don't know someone who makes

kefir, then you can order kefir grains online, just google. If you

don't eat dairy, you can get water kefir grains and use them to make

kefir sodas, or you can also kefir coconut milk.

Join a local Weston A. Price Foundation group to find others learning

how to make these traditional foods that most of us have lost contact

with due to the prevalence of the industrial food machine...if you find

a local group you can usually find someone to give you free kefir grains

to get started.

sue

>I'm not sure how kefer is made though, but yogurt

>So you take raw uncooked saurkraut and sprinkle on salads? I love

>saurkraut.

>

[Guest guest]

Sue, fermented foods are some of the healthiest items we can eat! Besides

sauerkraut there's also kimchi and natto and kefir, among many others.

I've heard great things about wasabi, but I'm not sure if it's fermented or

not. I wish I could find a source for natto - I haven't figured out how to

explain this item to the orientals running a somewhat local asian market...

OH!! A few months ago a lady was telling me that her grandmother used to

pickle watermelon rind... I've never heard of it, but I've often looked at

the vast quantity of water melon rind and thought there should be something

that it could be used in - apparently some Americans did use the rind as

food. She said both her mother and her grandmother lived to be very old by

the standards of their day, but they always ate foods off of their land in

southern Missouri.

Jeri

On Sun, Jan 10, 2010 at 8:05 AM, surellabaer <surellabaer@...> wrote:

>

>

> The Japanese have a word for that meaty taste you get from mushrooms or soy

> sauce-umami-it's why mushrooms can be so satisfying to vegetarians. It

> fulfills an important taste category. It's the reason I love Thai food so

> much-hot sour salty sweet with a hit of umami!

> Also wanted to say that the sours are so important to digestion in general.

> There is nothing healthier for you than fermented foods like sauerkraut if

> you can tolerate it.

>

>

[Guest guest]

Sorry,

what I meant is if you are going to add to a hot food like soup, then

take the soup off the stove, put soup in your bowl, let it cool down a

bit, then add the sauerkraut, hope that is more clear! sue

>Sue, I'm a little confused, you said, yes, use them raw, but then say

>something about 'after taking them off of stove', so I'm not sure what

>you are saying. Could you clear up suggestion. Thanks

>

>

>>

[Guest guest]

I'd caution anyone against eating a lot of fermented vegetables like sauerkraut

or kimchi.

Dr. Shoemaker talks about someone in Mold Warriors who got sick from aspergillus

from homemade sauerkraut.

Korea has one of the highest rates of stomach cancer in the world, and they eat

the most fermented vegetables in the world.

Fermented veggies contain nitrates and when combined with salt you get

nitrosamate. Nitrosamate can cause stomach cancer. Vitamin C blocks this so if

you're not worried about the mold in fermented foods, at least pop a vitamin C

before eating.

[Guest guest]

HI Jeri,

Look at the Weston A. Price website and the research he did, all the

healthy indigenous cultures he studied around the world in I think the

1920's were very healthy, ate some fermented foods in their diets, ate

animal products including fat, ate no processed foods, did not suffer

from dental decay even if they didn't brush....

Today the same principals should hold, except we have to be very careful

about where we get our food due to all the environmental contamination...

I am sure you can find a recipe for pickled watermelon rind, try online,

try to find one that is actually cultured as opposed to pickled in vinegar...

I know you can find natto in the SF Bay Area.... Have you looked online

for a source? sue

>Sue, fermented foods are some of the healthiest items we can eat! Besides

>sauerkraut there's also kimchi and natto and kefir, among many others.

>I've heard great things about wasabi, but I'm not sure if it's fermented or

>not. I wish I could find a source for natto - I haven't figured out how to

>explain this item to the orientals running a somewhat local asian market...

>

>

[Guest guest]

yes, but you can also ferment other veges and many cultures have

traditional fermented veges like korean kimchi... sue

>So is raw sauerkraut fermented cabbage?

>

> Barth

[Guest guest]

I don't know if it is contraindicated for toxic illness. can't comment

on that. but I would add that to some extent we all play russian

roulette any time we eat any food that we don't know how it was grown,

where it came from, how it was prepared, understanding that big ag and

food processors have only one motive---short term profit maximization.

sue

>You're probably playing Russian Roulette if you buy it pre-made since

>you don't know what microbes were grown accidentally but if you ferment

[Guest guest]

I bought a lid puller for my elderly parents, but that was useless.

Barth

www.presenting.net/sbs/sbs.html

SUBMIT YOUR DOCTOR: www.presenting.net/sbs/molddoctors.html

---

s> Me, too. I use a church key to pry the tab up, and pliers to pull it.

s> Ella

s>

>>

>> I'm also tired of the soup cans that have the pull off lid. My hands

>> aren't too bad, but what about the people with bad arthritis? I hate

>> those things.

>>

>> Barth

>>