Nov
17
ultraviolet_charm asked: While one wouldn’t know it, what with the world-wide craze for wine and spirits, the consumption of fermented substances are a definite no,no for individuals really serious about proper nutrition and health. These items have a deleterious effect on anything else present in the digestive system simultaneously. This is no late discovery but has been common knowledge among health experts for many long years.
Personally I know of no foodstuff more pleasing than young coconut, characterized by sweetness and much so-called ‘milk.” However, on the market these are a rarity and quite costly. Most coconuts we observe as widely available are of the mature type, which fall to the ground at the point of maturation, as opposed to the younger variety which have to be plucked from the treetops. The mature nuts are typically characterized as being either bitter, or becoming so. In buying mature coconuts, how does one recognize precisely when fermentation has begun. This is important for one intent on avoiding all fermented substances. Any truly RELIABLE, EXPERT help out there on this issue?
Related to this subject is the hype and fad for chocolate. Ninety-nine percent of chocolate on the market has been partialy fermented in the process, and should be avoided. Sources for unfermented chocolate should be researched, and these products are invariably at a much higher cost level. In any event, chocolate of any type should be enjoyed only as an occasional treat, as it contains copper, undesirable for the human digestive system.
HIRAM
Oct
5
arihaz asked: I don’t want to eat meat but I have read that Vitamin B12 is only found in animal products. They say that the Vitamin B12 found in Fermented soya products, seaweeds, and algae are unavailable to humans.
Is it better to be a vegetarian than a vegan and include eggs, cheese and milk since these do include Vitamin B12?
ROMEO
ultraviolet_charm asked: While one wouldn’t know it, what with the world-wide craze for wine and spirits, the consumption of fermented substances are a definite no,no for individuals really serious about proper nutrition and health. These items have a deleterious effect on anything else present in the digestive system simultaneously. This is no late discovery but has been common knowledge among health experts for many long years.
Personally I know of no foodstuff more pleasing than young coconut, characterized by sweetness and much so-called ‘milk.” However, on the market these are a rarity and quite costly. Most coconuts we observe as widely available are of the mature type, which fall to the ground at the point of maturation, as opposed to the younger variety which have to be plucked from the treetops. The mature nuts are typically characterized as being either bitter, or becoming so. In buying mature coconuts, how does one recognize precisely when fermentation has begun. This is important for one intent on avoiding all fermented substances. Any truly RELIABLE, EXPERT help out there on this issue?
Related to this subject is the hype and fad for chocolate. Ninety-nine percent of chocolate on the market has been partialy fermented in the process, and should be avoided. Sources for unfermented chocolate should be researched, and these products are invariably at a much higher cost level. In any event, chocolate of any type should be enjoyed only as an occasional treat, as it contains copper, undesirable for the human digestive system.
GUY
