Guest guest Posted April 10, 2004 Report Share Posted April 10, 2004 Hello *~, Saturday, April 10, 2004, 6:09:13 PM, you wrote: ~O~> Hi EveryOne, ~O~> An idea has been flitting around off and on in my mind and I want to ask ~O~> others for their thoughts on this. Do you think that fermenting a food like ~O~> cabbage or adding vinegar to mustard and horseradish changes the ~O~> anti-thyroid Goiter producing properties that those foods would have ~O~> otherwise. This sounds along the lines of the book and nutritional regime " Nourishing traditions' see http://www.mercola.com/2003/mar/12/sally_fallon.htm -- Best regards, Alison http://www.alisonashwell.com mailto:alison.ashwell@... new work uploaded http://www.artwanted.com/alisonashwell http://www.voodoochilli.net/artists/alisonashwell/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2004 Report Share Posted April 10, 2004 I think it would be helpful, as vinegar(especially apple cider vinegar) has beneficial health effects......... Feisty, back home now and on ARMOUR!!!!! Fermenting Veggies > Hi EveryOne, > > An idea has been flitting around off and on in my mind and I want to ask > others for their thoughts on this. Do you think that fermenting a food like > cabbage or adding vinegar to mustard and horseradish changes the > anti-thyroid Goiter producing properties that those foods would have > otherwise. Soy is the first one that comes to mind as in tofu and Tamari but > then I think of many others that have traditionally been fermented or > pickled and I wonder.........??? > > Any ideas are most welcome:-)) > > Peace, Love and Harmony, > Bev > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2004 Report Share Posted April 10, 2004 YAYYYYYYYY WENDY!!!!!!!!!!!!! So glad you're home....... Love, Shirl Fermenting Veggies > Hi EveryOne, > > An idea has been flitting around off and on in my mind and I want to ask > others for their thoughts on this. Do you think that fermenting a food like > cabbage or adding vinegar to mustard and horseradish changes the > anti-thyroid Goiter producing properties that those foods would have > otherwise. Soy is the first one that comes to mind as in tofu and Tamari but > then I think of many others that have traditionally been fermented or > pickled and I wonder.........??? > > Any ideas are most welcome:-)) > > Peace, Love and Harmony, > Bev > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2004 Report Share Posted April 10, 2004 HEY WENDY!!!! ***~Happy Dance~*** We missed you!!! and are so happy to hear that you are on Armour! How are you feeling? Better I hope???!!!!!!! Gossimer > I think it would be helpful, as vinegar(especially apple cider vinegar) has > beneficial health effects......... > Feisty, back home now and on ARMOUR!!!!! > Fermenting Veggies > > > > Hi EveryOne, > > > > An idea has been flitting around off and on in my mind and I want to ask > > others for their thoughts on this. Do you think that fermenting a food > like > > cabbage or adding vinegar to mustard and horseradish changes the > > anti-thyroid Goiter producing properties that those foods would have > > otherwise. Soy is the first one that comes to mind as in tofu and Tamari > but > > then I think of many others that have traditionally been fermented or > > pickled and I wonder.........??? > > > > Any ideas are most welcome:-)) > > > > Peace, Love and Harmony, > > Bev > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2004 Report Share Posted April 10, 2004 Hi ! Glad to hear you are out of the hosptal and doing much better on the Armour! SandyE~Houston Fermenting Veggies > Hi EveryOne, > > An idea has been flitting around off and on in my mind and I want to ask > others for their thoughts on this. Do you think that fermenting a food like > cabbage or adding vinegar to mustard and horseradish changes the > anti-thyroid Goiter producing properties that those foods would have > otherwise. Soy is the first one that comes to mind as in tofu and Tamari but > then I think of many others that have traditionally been fermented or > pickled and I wonder.........??? > > Any ideas are most welcome:-)) > > Peace, Love and Harmony, > Bev > > Quote Link to comment Share on other sites More sharing options...
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