Coconut aminos -
One can add a dash to salad dressings, mouthwash, etc. according to taste & ingenuity.
"Coconut Secret Aminos...process of making aminos from coconut according to Coconut Secret is fairly simple.
It involves cutting coconut tree flowers to prevent production of fruit & then tapping the tree to collect the flowing sap. Vats of sap gradually ferment with additional salt with the final product transformed into coconut aminos...
The product contains no additives or preservatives. (Now not raw, but slightly pasteurized.)
Bragg Coconut Aminos -
Bragg is now making a coconut aminos product too.
Ferment your own veggies.
"Pickles are anything preserved by acidity. Most contemporary pickles are not fermented at all; instead they rely upon highly acidic vinegar (a product of fermentation), usually heated in order to sterilize vegetables, preserving them by destroying rather than cultivating microorganisms." 9/15/2014
editorials @ http://www.chelseagreen.com/results?term=all&search_string=ferment
Mahmoud Ghannoum, Ph.D., an NIH-funded researcher since
credited with uncovering the significant interplay between bacteria &
fungi, which affects the critical balance of the body’s microbiome @
(suppliment with both good fungus, good bacteria, & an enzyme)
"Food that best encourages your microbiome to flourish are
prebiotic-rich foods, such as avocados,
whole-grain breads, (cooked) soy beans (for females NOT males), & peas.Vegetarian
diets have also been found to decrease the pH levels
in our gut, which prevents the growth of different
strains of bad microorganisms." Ghannoym ecommends that the NIH’s Human
Microbiome Project investigate not just people’s bacterial inhabitants,
but also native fungal & viral communities." (ALERT: Ghannoum advocates practice of yoga, vetoed by numerous Judeo-Christians.)
|Mercola, Dr. Joseph - http://articles.mercola.com/fermented-foods.aspx|
|Souerkraut - https://www.cookinglight.com/eating-smart/nutrition-101/foods-high-in-digestive-enzymes "'Sauerkraut is an excellent source of various digestive enzymes that can help our body break down proteins, fats & starches. If going with store-bought, buy sauerkraut made with (raw cabbage), water & salt, not vinegar,' says Mussatto. (This means that the sauerkraut was fermented & not pickled, leaving the digestion-friendly enzymes intact.) Eat on its own, or as a side."|
|Gut Bacteria issues - http://www.nature.com/nature/focus/humanmicrobiota/|
|Richard Horowitz - Lyme Disease - http://www.psychologytoday.com/blog/why-can-t-i-get-better/201312/psychobiotics-the-psyche - "2 major types of intestinal bacteria that are particularly important in cytokine production: lactobacilli and bifidobacteria. Most strains of lactobacilli are robust producers of the inflammatory cytokines such as TNF-alpha, where most strains of bifidobacteria are weak cytokine producers. Bifido-bacteria are able to decrease the production of cytokines from lactobacilli, changing their immunological effects. It is therefore possible that by manipulating the types of intestinal bacteria, we can also affect cytokine production & change mood...Biological Psychiatry, showed that pro-biotics may offer an alternative treatment option for depression & other psychiatric conditions. The journal's editors reported that healthy volunteers who received a type of pro-biotic called Lactobacillus helveticus R0052 + B longum for 30 days reported significantly lower stress levels...'These bacteria are capable of producing & delivering neuro-active substances such as gamma-aminobutyric acid [GABA] & serotonin, which act on the brain-gut axis.'" http://www.amazon.com/Why-Cant-Get-Better-Solving/dp/1250019400#reader_1250019400|
To fermented foods it is advisable to add soil based pro-biotics.
"Science has shown milk kefir (not water kefir) to be much stronger than yogurt and other fermented foods because it contains strains that are able to colonize the intestinal tract & don’t just pass through with temporary benefit.
Some of the strains in kefir are aggressive in nature too, which means they attack & destroy pathogens reasserting dominance & control of the intestinal environment...
However, for a person with autoimmune disease, this is probably still not enough to get the job done...
(3).Fermented (milk) foods contain lactic acid based probiotics. (Milk contains lactose which is a dissacharride and must be avoided for a temporary period of time while on gut healing protocols.) In other words, strains like Bifidobacterium lactis, Lactobacillus acidophilus, and Lactobacillus bulgaricus that do not aggressively attack pathogens...
According to Natasha Campbell-McBride MD, author of Gut and Psychology Syndrome & creator of the GAPS Diet, the soil based probiotics, In particular, the strain Bacillus subtilis is a soil based organism discovered by German microbiologists during WWII. It was used to protect troops from dysentary & typhoid. Since that time, B. subtilis has been studied in depth all over Europe & Asia. Important sub-species to B. subtilis have been identified including (7) Bacillus: licheniformis, cereus, brevis, mesentericus, pumilis, polymyxa, marcerans."
1/30/2017 by John Moody @
https://www.facebook.com/farmandfoodfreedom/ - "Sprouting*, soaking (predigestion)
&/or sour leavening (sourdough)...preparation
was employed to remove potent anti-nutrients and
break down complex food molecules contained in all grains, nuts, seeds, & legumes. These anti-nutrients include phytic acid, complex
sugars, gluten, tannins...These substances not only block absorption
of food nutrients, but they also have the potential to irritate the
intestinal tract over months & years. The result for many people is the
eventual triggering of all manner of chronic digestive disease &
nutritional imbalances. *(Be very careful seeds do not mold.)
In some cases, these traditional preparation (sprouting/soaking/fermentation/leavening)methods increase nutrient value as well. Sprouted flour, for example, notably adds significant Vitamin C as well as increasing...some B Vitamins by a large margin."
Sprouting vs Soaking:
1st...Phytase is an enzyme that is crucial to neutralizing the phytic acid bogeyman...
Low phytase grains, regardless of the methods used to deal with phytic acid, don’t see significant reductions when soaked or sprouted. These grains & legumes include oats, millet, teff, rice, corn, and soy. To counter this problem, such grains should ideally be paired during soaking with a high phytase partner...Adding a small amount of buckwheat will result in more positive soaking results. An option is to practice much lengthier soaks.
2nd, Neither soaking nor sprouting alone is sufficient to really ratchet down anti-nutrients in grains & legumes.
Cooking is a crucial final step to reducing & removing problematic substances in these foods.
For instance, soaking lentils followed by cooking removes 76% of the phytic acid (2).
3rd, sprouted grains need around 5 days to see any significant phytic acid reduction (more than 30%). This generally also requires very careful conditions (3).
"Rami Nagel in his bestselling book Cure Tooth Decay cites a study that showed:
'Sprouting grains is a wonderful step in the fermentation process. But it does not remove that much phytic acid. Typically sprouting will remove somewhere between 20-30% of phytic acid after 2-3 days for beans, seeds & grains under laboratory conditions at a constant 77 degrees Fahrenheit. Sprouting was more effective in rye, rice, millet & mung beans, removing about 50% of phytic acid, & not effective at all with oats.'
Sprouting only really works well with high phytase grains & seeds such as buckwheat, rye & wheat including einkorn. Moderate or low phytase grains like oats see minimal reductions in their phytic acid content.
'Germination, but not soaking, increased phytase activity 3-5-fold in some cereal grains and legume seeds, while the influence on phytic acid content was insignificant in most materials tested (4).' (Sprouting caused massive increase in phytase but little change in phytic acid content.)
A study published in the journal Critical Reviews in Food Science & Nutrition concluded:
'Sprouting of grains for a limited period causes increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, & B-group vitamins, & a decrease in dry matter, starch, & anti-nutrients. The digestibilities of storage proteins & starch are improved due to their partial hydrolysis during sprouting. The magnitude of the nutritional improvement is, however, influenced by the type of cereal, seed quality, sprouting conditions (5).
if you have issues digesting gluten, a fully traditional sourdough bread is the only safe option. (No fake sourdough at Panera...It is best to start with organic, unheated or treated, whole or freshly milled grains. You may be surprised & shocked to learn that non-organic grains are showing up with shockingly high concentrations of gut destroying Roundup (pesticide/insecticide). More on toxic wheat.)
|Mercola, Dr. Joseph - http://articles.mercola.com/fermented-foods.aspx|
Brenda Watson - Skinny Gut Vibrant You - Reduce
antibiotics & increase fermented foods.
http://blog.brendawatson.com/supplements/probiotics-and-gut-flora/metabolic-effect-of-prebiotics-and-probiotics-in-overweight-people/ - "Journal Clinical Nutrition found that prebiotics & synbiotics (prebiotics plus probiotics) had a beneficial effect on a range of metabolic abnormalities in overweight or obese adults.1" (Recommended) "prebiotics were mostly inulin-type fibers at doses ranging from 5.5-21 grams per day, while the synbiotics were composed of a maximum of 2.5 grams of the prebiotic FOS (fructooligosaccharide) along with 270 million to 5 billion cultures of Bifidobacterium, and/or Lactobacillus, and/or Streptococcus probiotic bacteria daily."
|Black Box Warnings|
|Kombucha - http://kcur.org/post/how-yeast-kombucha-tea-selfishly-rigs-genetic-game amazing - "Some varieties of S. kambucha contain a selfish gene called WTF4, which hijacks the reproduction process using a particularly malicious maneuver: They pass along to their offspring a poison designed to kill them...The WTF4 gene has a similar trick up its sleeve. Poison and antidote When it reproduces, it poisons all of its offspring, but to the offspring lucky enough to inherit the WTF4 gene, it also passes along the ability to create an antidote to save itself. By doing this, the gene basically rigs the game to preserve its continued existence generation after generation."|