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Hi Sarah
Can you not just use regular organic grassfed butter to take with Cod liver oil instead of the really expensive oil ?
Can stinging nettle leaves be used with black tea leaves in kombucha?
Thanks. Your videos and articles are amazingly helpful.
I don’t recommend making kombucha with anything except green or black tea.
Please help!
Any suggestions for a non toxic stainless steel cleaner.
I use baking soda.
Hi Sara. My question was more “generic,” i.e. do we know if fermentation occurs ONLY in a “very liquid” batter… or can it also occur in a “semi-liquid” batter? I cannot “see if it works for me,” i.e. I can’t tell if fermentation has occurred in my semi-liquid batter. If I could measure anti-nutrients before and after my 24-hr fermentation attempt, then I could confirm whether the batter has fermented. But I think I can’t do this outside of a lab (or am I missing something? Are there signs like maybe bubbles or a different smell?). That’s why I was asking “what does the science say?” I ran into a microbiologist who seems to think a semi-liquid batter can indeed be fermented if I mix it up after a few hours to make sure the bacteria still have “food” to digest. But I would love to see this confirmed by a expert like you! I have not been able to find anything online to answer this question.
When you’re soaking flour, you aren’t really fermenting it. You are simply creating the environment for breakdown of anti-nutrients. Note that a soaked loaf does not taste sour like a sourdough loaf. Fermenting flour involves the use of a sourdough starter which is a different approach.
About fermentation: Is it possible to ferment recipes that are “semi” liquid? In other words, can I ferment a recipe for cassava-coconut-ginger loaf that only calls for 1/4 cup of coconut butter as “liquid ingredients” (plus 2 eggs, but I cannot add these until AFTER the 24-hour counter-top fermentation is complete…)? I have tried adding 1/4 cup of sauerkraut juice (one of your recommendations) to the recipe’s basic 1/4 cup coconut butter but the batter is still not very liquid – not as liquid as your own recipe for fermented almond pancakes… I could ferment the cassava flour on it’s own (using cheese cloth to dry it up a bit, after fermentation) before adding it to the batter but this is incredibly unpractical… I loose more than half of the cassava flour because it leaks out from the cheese cloth holes!
I haven’t done what you describe, so you will have to experiment and see if it works for you.
I saw your article about black tea bags for cold sores. My question is could I freeze my tea bags and use them straight from the freezer? Thanks.
I don’t know if that would be as effective as freshly brewed, warm ones…
You have recommended Vital Proteins in the past . I just opened a new jar. Does this product contain Glyphospates or has it not been tested? I don’t want to use now. Thanks, Kay
I have not seen testing results for this brand so I cannot suggest one way or the other. I would call the company and see if they have any internal testing results they can share with you.
The MK-7 that you recommend seems to be unavailable. Every website I check it’s out of stock. Do you have any advice?
I’ve noticed that too! I buy this brand as a second choice. https://amzn.to/2WbNmAQ
It is also excellent … but a bit more expensive. Note it contains twice as much K2 per capsule which accounts for much of the reason the price is higher.
Can you tell me what supplements you recommend on a daily basis? I’m mid-forties, with low Vit D, hereditary high cholesterol, and BRCA2 positive (high risk for breast cancer)? Or can you direct me to an article on this? Do you recommend Vitamin C, D, Glutathione? Thank you.
If you check out my shopping guide page, this is what my family uses with vetted brands I feel safe using 🙂
I’m looking for recommendations for a reputable organic moor mud.