30 Bananas a Day!

Can anyone explain to me why fermented food is a no no for 811? Thanks

Views: 355

Reply to This

Replies to This Discussion

One possible reason to avoid mushroms, yeast, fermented foods, etc. is the risk of Candida Albicans.

I am not sure why it is not recommended here.
sauerkraut has tons of salt, for one, which i hope you know by now is poison

it can only be made by applying heaps of salt and minimizing oxygen exposure because mold would overwhelm the rotting food otherwise

fermented = spoiled.. the extreme sour (vinegar) taste does not appeal to clean taste buds; quite the opposite.. look foul, smell foul, taste foul, digest and treat the body foul

whole, fresh, ripe, raw, organic fruits & vegetables
Raw sauerkraut w/o salt = shreaded cabbage ?
Sauerkraut can be made without salt.
I can not understand why eating rotting food would make sense to anyone. Surely common sense would say that it is not the best thing.
lol... I think you summed it up there!
I used to make saurkraut in my first year of raw. I still keep a recipe of it somewhere on my page. It was fun. It's a traditional recipe in my country of origin. I think saurkraut can be great for cooked foodists who do not eat too much fruit, especially in winter. I think it does help a little. But for a person living on fruit this food brings no benefit at all. It's basically wasted space that could be used for eating something far more nutritious.

RSS

About

TheBananaGirl created this Ning Network.

30BaD Search

Latest Activity

© 2019   Created by TheBananaGirl.   Powered by

Badges  |  Report an Issue  |  Terms of Service