Guest guest Posted April 1, 2005 Report Share Posted April 1, 2005 >Ok, we LOVE sausage over here and I never realized you could make fermented sausages! Does anyone have a recipe? Though, when you cook them wouldn't that defeat the whole purpose of fermenting them?? > >Mrs. Siemens The purpose of fermenting, originally, was to keep the food over long periods of time, not necessarily for the probiotics. So fermented sausages were just one way to keep meat ... you can hang a fermented smoked salami from your rafters for a year or two. But the fermented ones ... like salami and pepperoni ... ARE often eaten uncooked. But another thing ... fermenting tends to get rid of bad chemicals in the food and to create good ones. Kraut, for instance, doesn't have the anti-thyroid stuff that cabbage does, AND kraut has more cancer fighting ingredients. And it contains antibiotic too. Kraut is great for you cooked or otherwise. And: you don't need a huge portion of live probiotics to keep healthy. In the past, much of the diet WAS fermented food (think Italian: Cheese, salami, antipasto, wine, sourdough, vinegar), cooked or otherwise. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2005 Report Share Posted April 1, 2005 Heidi- >Kraut, for instance, doesn't have the anti-thyroid stuff that cabbage does, Has anyone actually turned up any documentary evidence of this, though? I know it's been asserted here several times, but to my recollection, nobody's ever been able to produce any proof. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2005 Report Share Posted April 1, 2005 Realy, raw salami, what would eat that with? Cheese and crackers? Well, I do not have any way to smoke anything but if anyone have a fermented sausage recipe of any kind that does not require smoking, please send it in! We love eating sausages and I would like to make some that are good for us! > > The purpose of fermenting, originally, was to keep the food over long periods of time, not necessarily for the probiotics. So fermented sausages were just one way to keep meat ... you can hang a fermented smoked salami from your rafters for a year or two. But the fermented ones ... like salami and pepperoni ... ARE often eaten uncooked. > > But another thing ... fermenting tends to get rid of bad chemicals in the food and to create good ones. Kraut, for instance, doesn't have the anti-thyroid stuff that cabbage does, AND kraut has more cancer fighting ingredients. And it contains antibiotic too. Kraut is great for you cooked or otherwise. > > And: you don't need a huge portion of live probiotics to keep healthy. In the past, much of the diet WAS fermented food (think Italian: Cheese, salami, antipasto, wine, sourdough, vinegar), cooked or otherwise. > > > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2005 Report Share Posted April 1, 2005 At 06:04 PM 4/1/05 -0000, you wrote: >Realy, raw salami, what would eat that with? Cheese and crackers? >Well, I do not have any way to smoke anything but if anyone have a >fermented sausage recipe of any kind that does not require smoking, >please send it in! I second that. Although I'm going to have to dig up Heidi's " prosciutto " recipe too. Hmmmmmmm. MFJ I don't wanna work, I wanna play in the dirt all day. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2005 Report Share Posted April 1, 2005 : >Realy, raw salami, what would eat that with? Cheese and crackers? >Well, I do not have any way to smoke anything but if anyone have a >fermented sausage recipe of any kind that does not require smoking, >please send it in! We love eating sausages and I would like to make >some that are good for us ??? Haven't you ever bought some salami and just hacked off some slices for a sandwich? Or just nibbled on them? I hardly ever cook salami or pepperoni, except on pizza. The stuff you buy in the store IS raw. I just doesn't look it. As for making it ... that's one I haven't tried. If you do it wrong you get botulism, Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2005 Report Share Posted April 1, 2005 Reaaaaaly. No I can't say I've ever really had salami, peperoni occasionally for pizza. So the regular peperoni and salami at the regular deli is raw? Cool. > : > > ??? Haven't you ever bought some salami and just hacked off some > slices for a sandwich? Or just nibbled on them? I hardly ever cook > salami or pepperoni, except on pizza. The stuff you buy in the > store IS raw. I just doesn't look it. > > As for making it ... that's one I haven't tried. If you do it wrong you > get botulism, > > > > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 >Reaaaaaly. No I can't say I've ever really had salami, peperoni >occasionally for pizza. So the regular peperoni and salami at the >regular deli is raw? Cool. Some brands have nitrates, but all are raw AFAIK. Some also have bit of milk in them, which isn't good for CF folks. But they travel anywhere, and are soooo goood. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 >Heidi- > >>Kraut, for instance, doesn't have the anti-thyroid stuff that cabbage does, > >Has anyone actually turned up any documentary evidence of this, though? I >know it's been asserted here several times, but to my recollection, >nobody's ever been able to produce any proof. > > >- Well, it's a hard question because the only people who are even ASKING it are the ones who 1) believe cabbage is a thyroid suppressant and 2) believe in fermentation. But Sally I guess HAS looked into it, and she usually gives references so you could look them up to check the primary sources. Seems like cooking neutralizes them too. http://www.westonaprice.org/women/natural_protection.html Studies have demonstrated that DIM reduces the incidence of fibrocystic breast disease, cervical dysplasia, endometriosis and prostate enlargement. In fact, the 2-OH form is not only benign but also enhances the process of apoptosis, the spontaneous death of damaged and cancerous cells. DIM also acts as an active surveillance for cancer cells. This is very exciting and while there is much to learn and more to say, I can state with assurance that this phyto-nutrient may be one of the most important protective substances of this new century. It is very important to eat cruciferous vegetables every day for protection against diseases that may be induced by exposure to environmental estrogens. As raw cruciferous vegetables contain goitrogens, it is best to eat them fermented, because fermentation neutralizes these thyroid-depressing substances. (Cooking also neutralizes the goitrogens, but also deactivates I3C.) In fact, low rates of breast cancer in Po-lish women have been attributed to their daily consumption of sauerkraut. (Science News 9/23/00) I do know for a fact that raw cabbage gives me heartburn and gas, and cooked is a bit better, but fermented cabbage I can eat all day with no particular side effects. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.