OT: pickling vegetables/avoid soy...

[Guest guest]

About a month ago (How far behlnd I am in reading e-mail) Chris posted an

article about fall gardening tips. One of the ideas was to pickle the odds

and ends of vegetables. With vinegar.

I am really getting into lactofermentation pickling. You use pure water,

pure salt (not processed), organic veggies (to have the needed nutrients for

success), and whey if you have it. (Can buy orgaanic yogurt and let it hang

in cheesecloth. The why drips out. What is left is REAL cream cheese.)

The value of this kind of food is that it is chock full of enzymes that

we all need to digest our food, and that our bodies get shorter and shorter

of. Plus, this kind of pickle tastes fantastic.

I have never been able to eat vinegar pickles. Upset my tender tummy.

But have been pickling stuff from our garden, and loving it. Pickled green

beans - mmmm!

I looked at the ingredients on an empty pickle jar I picked up at the

recycling center (to make my pickles) and found ingredients such as propylene

glycol, polysorbate 80, yellow 5, blue 1, calcium chloride...

I got started with recipes in Sally Fallon's book NURTURING TRADITIONS.

Not just a cookbook, by any means. Lots of VERY thought-provoking info. in

it. Definitely " challenges politically correct nutrition and the diet

dictocrats. "

She has a website, too. www.westonaprice.org Where you can read,

among other things, why soy products are definitely NOT healthy.

Shivani

[Guest guest]

Ooooh,

 

Shivani, if you'd be so kind as to please, if you can, pass along ANY

lactofermentation (non vinegar) pickling recipes you may have and are

particularly fond of :-) (especially if you have one for beets!)

 

Thanks!!!!

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

 

SArjuna [sArjuna]

Sunday, September 08, 2002 9:58 AM

 

OT: pickling vegetables/avoid soy...

 

About a month ago (How far behlnd I am in reading e-mail) Chris posted

an

article about fall gardening tips. One of the ideas was to pickle the

odds

and ends of vegetables. With vinegar.

I am really getting into lactofermentation pickling. You use pure

water,

pure salt (not processed), organic veggies (to have the needed nutrients

for

success), and whey if you have it. (Can buy orgaanic yogurt and let it

hang

in cheesecloth. The why drips out. What is left is REAL cream cheese.)

The value of this kind of food is that it is chock full of enzymes

that

we all need to digest our food, and that our bodies get shorter and

shorter

of. Plus, this kind of pickle tastes fantastic.

I have never been able to eat vinegar pickles. Upset my tender

tummy.

But have been pickling stuff from our garden, and loving it. Pickled

green

beans - mmmm!

I looked at the ingredients on an empty pickle jar I picked up at

the

recycling center (to make my pickles) and found ingredients such as

propylene

glycol, polysorbate 80, yellow 5, blue 1, calcium chloride...

I got started with recipes in Sally Fallon's book NURTURING

TRADITIONS.

Not just a cookbook, by any means. Lots of VERY thought-provoking info.

in

it. Definitely " challenges politically correct nutrition and the diet

dictocrats. "

She has a website, too. www.westonaprice.org Where you can read,

 

among other things, why soy products are definitely NOT healthy.

Shivani