Re: sour, bitter, astringent

[Guest guest]

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]

Pectin too.

--- In , Michal <michalvictoria@...>

wrote:

>

> malic?

[Guest guest]

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!

>

> Pectin too.

>

[Guest guest]

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 this time (they

used to be in jars-maybe some brands still are) OOPS-I just looked at the can.

They're sweet, and in heavy fructose syrup.

I need to go back to the store. lol.

Ella

> >

> > Pectin too.

> >

>

[Guest guest]

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.

>

> 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]

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

juice.

> >

> > Pectin too.

> >

>

[Guest guest]

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 because it has grown

microbes. I used to think 'oh well, mainly they are beneficial but then

realized since I cook the saurkraut, so none of the beneficial bacteria are

alive when comsumed, so I see no benefit in eating these. Of course the

sourdough bread is mainly a no no because of the grain but then the sour is due

to fermentation, which is then COOKED, so no benefit to gi tract. However I

love saurkraut and sourdough bread. Mainly I think heartily a varied diet, so I

don't always follow all of these no no's but keep them out mainly. We are also

told not to mushroom, because they are a fungus product and not to eat soy sauce

because aspergillus is used to make it, if I'm not mistaken but I do use soy

sauce for some dishes. Since mushrooms are a fungus that is not supposed to be

bad for us, I don't really understand that either. My brother bought mushrooms

at the store over the holidays and sliced them on his salad. I just looked at

them, tempted to put some on mine but refrained and threw out what he didn't use

after he left but honestly don't get that one and some other guidelines.

These are from various mold free diet recommendations.

>

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

> sour...

>

[Guest guest]

I think it's important for awhile after a bad exposure in a water damaged

building to be very careful of what you eat, but after living on greens and

white meat for several months you can re-introduce things one at a time and see

if it bothers you. chances are you nose well tell you before you even think

about eating it.

theres several things I couldn't tolerate than that I can now.

I would stay away from canned goods,period. and any juices unless you get the

fresh fruit and make it yourself. I've ate fresh cabbage, I've ate some of those

mushrooms Barb is talking about, portabela, something like that and was fine, I

ate canned mushrooms once and thought I was going to die. I cant tolerate canned

green beans but I can eat fresh. I can eat potato's but dont even bring any

around that are starting to rot,even in the slightest. same with bread, I can

eat bread but if it's getting moldy I can smell it a mile away and I

have a reaction. and ofcorse theres aways a risk of delayed reaction with eating

something vs. smelling.

>

> 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 because it has

grown microbes.

[Guest guest]

Cultured milk products are okay, even on a mold free diet, as they don't have

any mold or fungus or they shouldn't, have mainly beneficial bacteria

lactobaccilus. Very important to have in your diet or take by capsule when you

are out of them. Kefer is the same I believe. It's a cultured product. I'm

not sure how kefer is made though, but yogurt takes usually 'pasteurized' milk,

to kill off random occuring microbes, and then the chosen microbe is planted in

it deliberately and allowed to incubate, usually lactobaccilus acidophilus. I

have a friend from India and she is always making it at home, but it's no secret

either. I'm sure you've seen yogurt makers on the market. She just sits hers

near stove for so many hours. She saves a bit of yogurt from one batch to start

next batch. I'm sure you all know this, just making the distinction that

cultured products have a chosen bacteria and cultured, whereas fermenting is a

random method. Whatever is present on the veggies are allowed to ferment. It

probably depends on how sick you are. Beer and wine and liquor are fermented of

course also. Then of course usually we cook the fermented veggies. Cooking

them would kill pathogens in there but any fungus or bacteria in it, could leave

behind mycotoxins or endotoxins. Again, it just depends on how fragile your

health is.

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

>

> 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

[Guest guest]

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

>

> 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.

>

[Guest guest]

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 yourself, and you

can wash veggies well, probably feel pretty safe with that but I thought it was

listed among things to avoid if you have 'toxic illness'/are sick with toxins.

>

> 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]

I make my own yogurt. Very easy, and much better and cheaper than from the

store.

My grandmother pickled watermelon rinds. They were about the only pickle I'd eat

as a kid. google it-youll get several sites.

Ella

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.

> Jeri

[Guest guest]

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

Ella

>

> 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

>

[Guest guest]

ps, thought I should mention, the canned mushrooms were made into a gravy so the

juice wasn't part of it. this was right after my exposure so that may of played

a role in my reaction. I started felling really strange than it parlized me

until I threw up, than I was much better. the portabela mushrooms I just tried

not to long ago. I so loved morels but I'm still not up to tring them.

> >

> > 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

>