Fermentation..

[Guest guest]

Okay this has caught my attention mainly due to Ardee's post which I

agree with, I do get a feeling especially as a newbie, mainly at

seeing the responses to other people's posts.

 

But this is not what I really have a major problem with. But

Ardee's post made me want to resurrect the idea of fermentation. I

would like some articles to back up the statements that the

Hippocrates Association (?) stopped using fermentation. Mainly

because, their books are still selling and they still use

fermentation in their sauces, not to mention the fact that even

Julianno has listed Rejuvelac in his 'uncookbook'!

 

Where are these microbes that people are talking about? How bad are

they that people still use them in their recipes?

 

Which brings up the topic of the nightshades and beets? I mean most

of the nightshades are sweet fruits. Not to mention the fact that

if this is a gift from God, how bad are they for our body? Maybe

like fruits and vegetables, there are certain enzymes in our stomach

that digest it.

 

And beets? People are talkign about beets becasue of high

glycemic. I wouldn't really follow that. Because french fries from

McDonald's is actually very low in glycemic content. Most people on

this board wouldn't eat that. So why the focus on all natural beets?

 

If anyone can go into detail or show me an article on these

things..I would be grateful. And as a newbie, I have the sudden

urge that I have to watch everything I eat with suspicious eye.

Not to be sarcastic, but I'm starting to wonder if I should invest

in a microscope as well!

 

VB