[permaculture] re. Lactoferments
Lawrence F. London, Jr.
lflj at intrex.net
Sun Feb 3 04:55:41 EST 2008
SArjuna at aol.com wrote:
> Lawrence wrote:
>
> "The kim chee/kraut foods are truly ambrosia-class delicacies and keep
> you in
> top health, vital when lab cultured biodiverse probiotics are not available."
>
> I look at it quite differently. Lactofermenting a variety of foods at
> home is part of permaculture, not just something to do "when buying
> lab-cultured biodiverse probiotics are not available!"
We're on the same wavelength. Grow, store, preserve, prepare and eat at home;
focus on the homestead microcosm. Ideal.
> For ages, people all over the world have made and eaten lactoferments.
> Only in modern commercial society have "consumers" started buying
> lab-cultured probiotics.
For many it is life saving and introduces them to consuming probiotics
on a regular basis and preparing their own. They have to start somewhere to break the addiction to
bad food and bad diet and poor nutrition.
> How did people change from being makers of things to "consumers?"
When it seemed OK to be lazy. Or when they had "disposable" income.
Back to basics for them.
> Shivani in WI
Mollison has written a good book on ferment and human nutrition.
LL
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