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MacGuffin's avatar

I wasn't quite ready for this, I must say.

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Palmer Davis's avatar

Really appreciate the rigorous research and time taken to explain to laypeople like myself.

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Chris Masterjohn, PhD's avatar

Thanks!

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J_in_Ontario's avatar

I have been learning about soaking, sprouting and fermenting this last year. We cold soak our rice, lentils and flour.

My mom was uncomfortable with many kinds of raw foods, from runny eggs to rare meat to yogurt to lactofermented pickles. Now, I comfortably make yogurt and raw relish, and eat my steak rare.

It's sad that the health importance of soaks and ferments is not well known, probably out of fear or inconvenience.

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Chris Masterjohn, PhD's avatar

I think it probably had more to do with the rise of professed food riding on the wave of enamorment with science as the defeat of classical infectious diseases proclaimed its victory.

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Skupe's avatar

You might not to want to eat raw meat when they start shooting it up with Covid shots, unless you have already taken the shots/boosters. If this happens, you will want to eat it well-done.

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Mike Farinha's avatar

This is fascinating and i had no idea about this!

I've been interested in the microbiome for a while now, specifically around how it relates to mental health. It seems that this field is still very much in its infancy.

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Chris Masterjohn, PhD's avatar

Indeed.

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Antoine's avatar

So, eat shit and live?

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Chris Masterjohn, PhD's avatar

For small herbivores, yup.

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Mar 3, 2023Edited
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Chris Masterjohn, PhD's avatar

I have lots of ferments in my fridge. I agree fermented foods was a way of preserving food that refrigeration makes unnecessary to some degree (fermented food still lasts much longer in the fridge than their unfermented counterparts), but I doubt it, rather than corporate food and culture, is what is wiping out ferments. In America what we got was fake ferments, for example vinegar pickles.

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Mar 4, 2023
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Chris Masterjohn, PhD's avatar

Glad you have such a wonderful bond!

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Skupe's avatar

Kombucha must be refrigerated immediately after its fermentation.

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Chris Masterjohn, PhD's avatar

You can ferment it a long time and it turns to vinegar. I think you could just take some out of the ferment over time and add new substrate in without refrigerating it, you just wouldn’t have the consistency of taste and texture you get with refrigerating it.

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