An old new relief from antibiotics

[Guest guest]

The answer to defeating the onslaught of antibiotic usage may be in the

consumption of the world's oldest naturally preserved foods: natural yogurts,

soured milk - naturally fermented whole, raw milk - not spoiled milk, kefir,

buttermilk, sauerkraut - not store bought, pasteurized, pickled veggies, kimchi

etc.).

 

There is a book by Sally Fallon titled Nourishing Traditions that covers various

topics of health, with one chapter on lactic acid fermented foods, and plenty of

recipes, if someone wants a general reference and somewhere to start to winning

the war against detrimental bacterium. One such recipe is making your own

saurkraut (as store bought is pasteurized, which kills all of the beneficial

fermenting bacteria):

 

4 c. shredded cabbage, loosely packed

1 t. juniper berries

1/2 t. cumin seeds

1/2 t. mustard seeds

2 t. sea salt

2 T. liquid whey (or additional t. of salt)

1 c. filtered water (no tap water containing chlorine, for obvious reasons)

 

Mix cabbage, berries, cumin, and mustard seeds together in a bowl, Mash or pound

w/ a wooden pounder for several minutes to release the juices. Place in a

quart-sized wide-mouth Mason jar and pack down with a pounder. Mix salt, water,

and whey together and pour into jar. Add more water if necessary to cover

cabbage. There shoud be about 1 " of space between cabbage and the top of jar.

Place lid, and close very tightly. Once fermentation has begun, do not open the

lid, as oxygen will ruin the process. Keep at room temperature for about 3 days,

and then put in a root cellar, or on the top shelf of your refrigerator. It can

be eaten immediately, but betters with age.

 

These foods should be eaten in small quantities a couple of times a day with

meals, and the juice can be used as a vinegar, or diluted with water and drunk

(ie. to rid the body of intestinal worms, especially in children). If you remove

any of the juice, replace with water to prevent spoilage on the exposed part,

and fermentation disruption.

 

A commercial product available through your health care professional (or from

the publisher of the source newsletter), is Lactic Acid Yeast from Standard

Process Labaratories of Palmyra, Wiscomsin. This product has been shown to break

down all carbohydrates into lactic acid, which produces a less than favorable

environment for the " bad " bacteria (especially typhoid and cholera) to thrive

in. Your body will try and detox itself from pathogens by cleansing the colon

through diarrhea, but instead of using drugs to halt the problem (and letting

the remaining bacteria get another toe hold), these wafers will reinforce the

good bacteria, and hence stop the diarrhea, often in less than 24 hours.

 

Unlike Lactobacillus Acidophilus, as the name implies, you convert all carbs to

lactic acid, not just milks (as the " Lacto " would indicate), and would be

extremely helpful in the elderly, infants, or compromised immune systems, as it

will restore the balance, and hence, health, naturally.

 

Natural fermentation also helps to restore the acid production balance in

defficient cases, or protect the stomach lining if over produced.

 

(Ref: Alternatives 01, vol. 8 No.22)

 

In Health,

Steve

[Guest guest]

Excellent recipe Steve. I tried a similar version a dozen years ago and it worked like a charm. I like your addition of the Juniper Berries as well, as this would not only tend to help with the intestinal flora, but would act as a urinary tract cleanser as well.

Love,

Doc

 

Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington

 

The answer to defeating the onslaught of antibiotic usage may be in the consumption of the world's oldest naturally preserved foods: natural yogurts, soured milk - naturally fermented whole, raw milk - not spoiled milk, kefir, buttermilk, sauerkraut - not store bought, pasteurized, pickled veggies, kimchi etc.).There is a book by Sally Fallon titled Nourishing Traditions that covers various topics of health, with one chapter on lactic acid fermented foods, and plenty of recipes, if someone wants a general reference and somewhere to start to winning the war against detrimental bacterium. One such recipe is making your own saurkraut (as store bought is pasteurized, which kills all of the beneficial fermenting bacteria):4 c. shredded cabbage, loosely packed1 t. juniper berries1/2 t. cumin seeds1/2 t. mustard seeds2 t. sea salt2 T. liquid whey (or additional t. of salt)1 c. filtered water (no tap water containing chlorine, for obvious reasons)Mix cabbage, berries, cumin, and mustard seeds together in a bowl, Mash or pound w/ a wooden pounder for several minutes to release the juices. Place in a quart-sized wide-mouth Mason jar and pack down with a pounder. Mix salt, water, and whey together and pour into jar. Add more water if necessary to cover cabbage. There shoud be about 1" of space between cabbage and the top of jar. Place lid, and close very tightly. Once fermentation has begun, do not open the lid, as oxygen will ruin the process. Keep at room temperature for about 3 days, and then put in a root cellar, or on the top shelf of your refrigerator. It can be eaten immediately, but betters with age.These foods should be eaten in small quantities a couple of times a day with meals, and the juice can be used as a vinegar, or diluted with water and drunk (ie. to rid the body of intestinal worms, especially in children). If you remove any of the juice, replace with water to prevent spoilage on the exposed part, and fermentation disruption.