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permaculture - Re: [permaculture] We can CREATE nutrients.

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  • From: Harmon Seaver <hseaver@gmail.com>
  • To: permaculture <permaculture@lists.ibiblio.org>
  • Subject: Re: [permaculture] We can CREATE nutrients.
  • Date: Mon, 17 Mar 2008 12:23:29 -0500

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@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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