Fermented Foods

A place to get your questions answered from McDougall staff dietitian, Jeff Novick, MS, RDN.

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Fermented Foods

Postby Langeranger » Tue Feb 04, 2020 10:32 am

Way back when Kombucha stormed onto the scene, I bought a gadget to make my own complete with a dispenser spigot. Things were goin' great until I noticed something I couldn't identify growing in the stuff. So to the drain it went and thus ended my first career as a fermenter. (Many years later) and recently I caught the Kimchi bug and over the past few months have successfully made several batches from which I eat a couple of ounces daily.

An additional reason I gave up on Kombucha is traceable to a mention Jeff made of it essentially, as I recall, saying he would steer clear of it not trusting it to do more harm than good if one gets a bad batch. It was sufficient to scare me away from fermenting until I got the Kimchi mania.

Now I'm curious again about what Jeff Novick has to say about the whole fermentation topic. I figure I have the happiest gut microbiota west of the Missisippi but I'm still waiting for it to revolutionize my life. Thanks for all your work, Don
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Re: Fermented Foods

Postby JeffN » Sat Feb 15, 2020 9:12 am

My response is the same as I posted when you asked the question 3.5 years ago

viewtopic.php?f=22&t=53683

The only difference is that my concerns have increased because, as you can see in the update thread on probiotics, there are many more concerns with them.

In Health
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