permaculture

[Harmon Seaver <hseaver@gmail.com>]

   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