lentils; soy, fermented foods Dr.Phil Johannes Kuhl

[Guest guest]

Hi Neil, and all,

Yes, unless properly fermented (organically grown soy) like sohu, tamari, I

leave soy out of my diet.

The concept of fermenting foods caught my attention earlier this week when

reading thru some of my naturopathy books. Dr. Phil Johannes Kuhl designed a

lactic acid fermented foods diet which he promoted for diseases including

cancer. His theory is based on Prof Warburg's work. Both names don't ring

familiar to me at all but the theory of healing chronic disease, including

cancer through his 'lactic acid fermented foods diet' sounds interesting, to say

the least.

Wonder if anyone has heard of, or perhaps followed his approach in conquering

cancer?

Kuhl's claims for his diet system are as follows:

1. Lactic acid fermented products are a guarantee of healthy vegetables, fruits

and plants, as when these are grown in sick soil will not ferment but putrefy.

The natural fermentation is a sure indicator for healthy plants and fruits.

2. Lactic acid fermentation is, besides the method of drying, the only

biological conservation, without reducing or destroying valuable nutritional

elements. This natural conservation in countries where in winter vegetables and

fruits are in short supply enables one to have whole, living and healthy foods.

3. Fermentation improves the nutritional value of foods. There is no other

conservation method which can do this. The fermentation produces many kinds of

valuable moulds, ferments, hormones, antibiotics and vitamins, such as Vit B in

its whole group, the fat and sugar splitting ferments, and above all, lactic

acid in statu nascendi (kin state of its birth)

4. Lactic acid fermentation destroys un-physiological micro-organisms which

adhere from organic fertilizers (produced from or with sewage sludge) to plants.

It safeguards us from infectious diseases as typhoid, dysentery, etc.

5. The fermented products constitute a food which furthers the growth of the

vitally important physiological intestinal flora and contributes to its

regeneration.

6. Through lactic acid fermentation foods are pre digested (even for animals)

and the un-physiological parts of food split by the ferments so that they become

digestible.

After reading some of the information on his theory, I asked myself if he is

another one whose approach to healing cancer has been shoved under the carpet

(like Dr.Johanna Budwig's approach).

If one would know where to get hold of his book 'Cancer Disease and Nutrition',

or any other of his works, please drop me a line. I find his approach very

interesting.

Cheers

Hanneke ~ Australia

Date: Tue, 16 Dec 2003 18:00:06 -0700

From: Neil Jensen <neil@...>

Subject: Re: lentils; soy

Soy has many beneficial constituents along with the harmful ones. Fermentation

is the only way to rid soy of the undesirable constituents. Heat -- including

very high temperatures (above 400 deg. F) for long periods of time -- does not

do it. The rule for soy is if it's not fermented, leave it on the store shelves.