Date:   4/16/2012 4:41:42 AM ( 13 y ago)
Hits:   1,994
URL:   https://www.curezone.org/forums/fm.asp?i=1929603

0 of 0 (0%) readers agree with this message.  Hide votes     What is this?

NH I took some time to understand your reply - I hope?

By "pre-fermented" I assume you meant foods fermented before consumption rather than foods eaten before they ferment. Which is what I initially thought you meant and indeed hoped that you did. Rainy - can I hear laughing?

There are only a passing references to fermentation and "over-ripe" fruit (whatever that means) in most of the fermentation literature. Linking "pre-fermented foods" and over-ripe fruit is not a connection that makes much sense to me.

Actually I would eat a "rotten" apple if it was a bletting variety as some of the older apple varieties are. The bletting fruits are amongst my favourites: Medlars Sorbus to name two. Rotten to some but delightful for me and thems that know.

As someone who has a very broad diet: edible weeds, numerous flowers, fermented foods of many varieties, a large range of root crops, over 100 different perennial leaves, and a large collection of productive trees, both carb and or fruit, I am only amused with the prudery, masking ignorance, that many use as their reactions to "unusual" foods. And no I am neither offended nor do I mind if you do not like what I eat.

Fermented foods are highly supportive of the re-establishment of intestinial culture. Hence my initial question.

T2


 

<< Return to the standard message view

fetched in 0.02 sec, referred by http://www.curezone.org/forums/fmp.asp?i=1929603