[permaculture] We can CREATE nutrients.

Harmon Seaver hseaver at gmail.com
Mon Mar 17 13:23:29 EDT 2008

   Yes, this is just one of the reasons that spent mash from the
production of ethanol is such a superior animal feed than the original
grain. Another is that the yeast removes (eats) the sugars and
carbohydrates that make them sick, and replaces it with protein.

SArjuna at aol.com wrote:
>      I just sent the following info. to folks on my natural wellness and 
> gardening e-lists.   Let's hear more about this?
>      Shivani in WI
>         Did you know that we can create nutrients such as vitamins and 
> protein!   Actually, it's not people who do the creating.   Our helpers, the yeast 
> and fungi of fermentation, do the work.
>      Consider:
>      -   During the fermentaton of primitive rice wine or beer in Indonesia, 
> lysine is increased 15%, thiamine is increased 300% and protein is doubled.   
>      - Natual cassava root contains 1 1/2% protein, but fermented cassava is 
> about 8% protein.
>      - Brewer's yeasts contain essential trace minerals: selenium, chromium 
> and copper, in amounts comparable to that in fresh fruits and vegetables.
>      - The yeast plant itself is high in protein.
>      - Brewer's yeast contains the highest glucose tolerance factor found in 
> any food.   It can reduce insulin requirement for diabetics, reduces serum 
> cholesterol and triglyceride levels in the elderly.
>      -   Yeasts produce vitamin B12 in profusion.   Also riboflavin and 
> thiamin, B6, pantothenic acids, folic acid and biotin.
>      - Most fermented beverages contain Vitamin C in profusion, and preserve 
> it.
>      - Fermentation lowers poisons: hydrocyanaic adic, nitrites, prussic acid 
> and oxalic acid.
>      - Fermentation can outright destroy the poisons: nitrites, nitrosamins , 
> gluosides.
>      - Fermentaion can reduce or decompose mycotoxcins.
>      - Some ferment organisms stimulate or augment the human digestive flora.
>      - Lacitic acid fermentation of foods reduces the incidence of pathogenic 
> bacteria.
>      - Fermentation creates storable and portable foods.
>      - "Biological enoblement" of plants and sugars through fermentation 
> provided a primary dietary source for our ancestors.
>      That's pretty useful?
>      Bill Mollison, one of the founders of permaculture, wrote a great book 
> on this subject:   The Permaculture Book of Ferment & Human Nutrition, which 
> one reviewer deemed to be the best book yet on sustainabillty. (Try 
> www.bestwebbuys.com for good prices.)   Ferment and Human Nutrition is a detailed resource 
> of preservation, storage, and processing techniques from around the world.  
> Areas covered include nutrition and environmental health; Beers, wines and 
> other beverages; preserving meat and dairy products; and preserving fruits, 
> vegetables and grains ...with the aim of empowering people and communities 
> to...retain the ability to grow, prepare, and store our own foods.   287 pp.
>      A great book on lactobacilli fermentation is Sandor Katz's Wild 
> Fermentation.
>      Stephen H. Buhner's book Sacred & Healing Herbal Beers will   show you 
> how to make these wondrous beverages.   (Hint: They do not contain hops.)
>      For countless thousands of years our ancestors used friendly fungi and 
> bacteria to create foods with nutritional value far superior to what most 
> modern peoples eat.    Today, as the price of all that de-nutrified stuff that 
> comes in cans, jars and boxes is skyrocketing, is a good time to change our ways.  
>   Buy, forage or grow some real food.   Learn the miraculous secrets of 
> fermentation.   Watch your health improve!
>      There is another valuable point here.   The reason that the price of 
> food is rising is because supply is insufficient.    It is no longer just "third 
> world" countries that are experiencing shortages.   (When it happens in 
> Africa, we call it "famine."    When it happens in the USA, we call it "food 
> insecurity.")   Historically, populations in many areas   of the world have had to 
> make do with scarce nutrients .   This is a good time learn a few very useful 
> things from their techniques of creating nutrients.
>      My second batch of beer is almost done.   This one is ginger with lemon. 
>   The yeast have been feeding on organic sorghum syrup and sucanat.    I find 
> the sound of the carbon dioxide blurping gently through the air lock   both 
> satisfying and reassuring.    I have lots of friends in my kitchen!

Harmon Seaver

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