Date:   10/24/2010 11:33:57 PM ( 15 y ago)
Hits:   4,419
URL:   https://www.curezone.org/forums/fm.asp?i=1712608

For those that don't know - what lacto-fermentation is and how it works?  In a very tiny-nutshell:  Lacto-fermentation happens when the starches and sugars in vegetables and fruit convert to lactic acid by a friendly lactic-acid producing bacteria.  

Traditionally, foods were fermented in order to give them a longer shelf-life (no refrigeration or pressure cooker/canners were available), or for a specific 'taste'.  Nowadays we also ferment for those reasons, but also because of the major benefit of the various organisms that restore and resplenish our gut-flora, and help to heal our body.

“The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.”

Sally Fallon, Nourishing Traditions, pg 89

Once foods are lacto-fermented they can be safely stored for MONTHS in the 40-50F degree temperature range

What IS whey?  There are different types of whey, from different fermenting processes.  There's great information on this site: http://www.whey.co.nz/

For those that are 100% "vegan - no dairy", dairy whey isn't an option for fermenting (but there are many ways to ferment without it).  Many/most foods will ferment without whey (sauerkraut & kimchi are traditionally made by adding only salt).  Both milk kefir & water kefir grains can be used to ferment foods (and get the addition of the many various strains of microorganisms from the kefir grains).  You can learn more about fermenting with kefir grains (and the myriad of benefits) here: Kefirkraut + Culture Vegetables with Kefir Grains | Kefir Preserving Brine | Seed, Nut + Soy Milk Recipes + Kefir, Yogurt + Viili made from these + Rejuvelac

Note to IPers: it is my belief that a few tablespoons of fresh dairy whey (especially that made from fernented raw milk, particularly that fermented with kefir grains) used to ferment produce -for eating or juicing-  is not only 'acceptable', it's also very beneficial . I believe that the natural fermentation process inhibits or destroys the negative 'mucous formation' for which Dr. Christopher was so notoriously concerned (Gerson did allow small amounts of yogurt on his protocol).  But I do not suggest/recommend using dried/processed 'whey powders' (that are many times 'isolates' and nearly/totally dead...not to mention being the leftover product of 'who knows what' type of milk & fermentation processes).

From this great .pdf on Lacto-fermentation (short and definitely a 'must read'): http://curezone.com/upload/_N_Forums/Natural_Heali/lacto_fermentation.pdf

Concentrated whey and
dried whey can be purchased at health food stores,
but the whey you make yourself (see inset) is far
superior because it still contains its valuable
enzyme content. Whey proteins are very fragile
and easily denatured by the drying process.

I recently was gifted 5 gallons of raw milk -- which I used for making kefir, kefir cream cheese, sour cream, feta cheeses and one 'round' that will hopefully turn out to be some type of kefir-cheddar in several months).  I was left with over 2 gallons of 'raw milk kefir whey', which I strained through a 'tight weave' muslin to remove the sediment (which I added back to my kefir-cheese).  I poured about 2" of the whey into an 8x11" enameled pan and popped it in the dehydrator (hoping to come up with some version of 'raw kefir powder').  But what I ended up with was a conglomeration of dry-crusty-mush...that could never have been 'dried & powdered' because of the dairy fat (that actually looked and tasted like melted butter--but 'sour' like the kefir).  And there was a LOT of that butter-liquid in the pan.   What that showed me?  Without some type of "processing & isolating" there's simply no way to create totally dry whey powder...and since I'm no fan of processing & isolating components of natural substances, whey powder's not for me.

If you're going to use 'whey powder'...

--no matter what dairy whey powder chosen, it's imperative it comes from organic milk (I wouldn't even consider it if it wasn't at least certified organic; I'd personally prefer higher standards than that due to the loopholes in organic certification...grass fed, free range, etc).

--it is virtually impossible to find whey powder that is 'raw' (it's almost always made from pasteurized milk).  NaturalRN found one that I think started as raw organic milk, but after emailing the company, I recall we decided that the 'spray drying process' was hotter than what most would consider 'raw'.  And this would kill most/all the microorganisms responsible for fermentation.  Of course, the lactic acid would still be there.

--Do your best to find one that's been processed at low temps, preferably that started as raw, organic milk...and has as much of the 'original whey' as possible.

Harrod Buhner
The Lost Language of Plants

“Bacteria are not germs but the
germinators – and fabric – of all life on
earth…. In declaring war on them we
declared war on the underlying living
structure of the planet – on all life-forms
we can see – on ourselves.”

***

Attributed to Louis Pasteur

“It’s the microbes
that will have the last word.”

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