G.t. (Andhra Pradesh. India) on 11/17/2014
Healthseeker (Wi, Usa) on 02/17/2013
Sue M. (Worden, Il, Usa) on 12/29/2012
It's what Lisa, and so many others have tried to explain how important it is to our overall health. I really didn't get "how" important until I listened to the video tape that's with the article. She is a scientist and all I can say is "Wow".... what an eye-opener.
And, at years end, I want to say "Thank you" to everyone here who contributes to sharing their knowledge of health issues and especially to this website and staff who give all of us an opportunity to reach out to each other and make a difference.
Lisa (Thousand Oaks, Ca, Usa) on 09/14/2012
http://www.huffingtonpost.com/donna-gates/probiotics-_b_1543045.html
It's an interesting read and hopefully, helps someone. Lisa
Delfina (Dubai) on 05/31/2012
Tina (Houston, Usa) on 02/29/2012
http://bonzaiaphrodite.com/2010/05/how-to-grow-a-motherscoby-from-store-bought-kombucha/
Bonnizan (Richmond, Virginia) on 02/22/2012
Timh (Louisville, Usa) on 11/20/2011
Perhaps Vinegar is the one step further not only in distillation, but also health benefits. Anyway this is a good topic starter.
Personal testimony. When I was not quite 16 yrs, my brother and I elected to help a farmer harvest hundreds of bales of hay. It was the middle of summer with temps soaring in proly low-to-mid 90's. We (plus several other lads) began probably around 4:00 PM and worked hard until just before dark and farmer grilled up a bunch of burgers and we woofed em down and went back to work much refreshed. We "hauled hay" until almost 11:PM enduring the extreme exhaustion of the intense labor. The ride home was like comatose; the loss of electrolytes, lactic acid build-up and extreme fatigue was to the point of barely able to stretch a leg or clasp the hand. But the group was young & daring and not ready to go home on a Friday night, so we headed to the border for some packaged Beer. (I cannot recall exactly, but this was at least one of the first, if not the first time I had drank a full can of beer. ) The thirst and exhaustion was such that I downed 2 cans of beer in about a short 20 minutes drive back home. When I got out of the car, BOOM! I was a new man. No longer sore or exhausted, I felt like I could haul a few hundred more bails of hay or hang out late in the night. It was a feeling as profound as the losing of sexual virginity.
Historically we know that alcohol has strong adaptogenic properties, but unfortunately, the medicinal use has all but disappeared in modern western world. Perhaps there are some good articles or books on this subject.
Any positive testimonies from Earth Clinic members???
Francisca (Michelbach-le-bas, Alsace, France) on 08/29/2011
Kathie (Houston, Texas/ Usa) on 05/28/2011
Here is my reicipe for fermented salsa (yum! ):
3 big O. Tomatoes (dipped in boiling water for 5 seconds, cut an "X" on the bottom and peel from there, cut in half and dig your fingers in to get the seeds out. Then finely chop.
1 large finely chopped white onion
1-10 cloves finely chopped of garlic (to taste)
1 cup finely chopped cilantro (great for heavy metal detox! )
1-4 jalapanos finely chopped (to taste)
Please note that a food processer makes this a fast job. Add juice from 3 lemons, 1 tablespoon of sea salt, and 1/4 cup whey ( you can get whey from straining plain yogurt through a coffee filter... what remains is a greek style yogurt and the liquid whey).
Mix this all together (not the yogurt) and put it in a quart size mason jar (keep the mixture about an inch from the rim of the jar) and seal with an air tight mason lid- the metal one, not plastic). Let it sit on the counter top for 2-3 days at room temp (colder needs the longer time), then refrigerate.
This is the basic recipe from Sally Fallon's NOURISHING TRADITIONS. Also check out her fermented lemon recipe- it is great on fish... Though my 7 year old son likes to eat it right out of the jar!
Francisca (Michelbach-le-bas, Alsace, France) on 02/13/2011
Lisa (Thousand Oaks, Ca, Usa) on 08/03/2010
Warning
Priya (Bangkok, Thailand) on 05/16/2009
Dinah (PA, CA) on 01/05/2006
Anne (Detroit, MI, USA) on 09/01/2008
Linda (Dayton, Ohio) on 11/17/2008
John (Altoona, Wisconsin) on 12/30/2008
Monica (Atlanta, GA) on 12/13/2005
Here's my recipe: Buy a big head of nappa cabbage. Coarsely dice, and steam in the microwave with a small amount of water for five minutes only. It should still be crisp.
Place the semi-cooked nappa in a large bowl.
Add the following to taste and toss with the nappa: about 1/2 cup of Vietnamese Chili Garlic Sauce. This can be purchased at any well-stocked Oriental grocery. The kind I purchase has no sugar, although it does contain vinegar (but that doesn't seem to lessen the benefits in my case.)
Then dice and add 3 or 4 raw scallions.
Grate a large carrot and then, finely dice and add 2 large garlic cloves. Lastly, grate about 2 TBSP of RAW, FRESH ginger and add. Pour on about 1/2 cup water to make a "sauce" that will distribute all of these ingredients with the nappa when mixed together. The result should be a pungent, head-clearing "salad" that I eat in between meals a half-cup at a time, a few times a day when experiencing symptoms.
If you are familiar with kimchee, you know that it traditionally contains fermented fish sauce, so I leave this out, of course. My kimchee stays in my refrigerator at all times and will not spoil, so it can be kept on hand to have when needed. It's a good thing I enjoy eating it. It's great as a condiment on rice, but mixing it with other foods seems to lessen its punch for me. One more thing. It does cause garlic breath, so I brush and gargle with baking soda. It helps me so much with my candida and general immunity, that I'm not willing to give it up!
