Home

Well hello. It is normally a healthy soul visiting these pages or at least someone who is on a path towards health. Fermented foods today are one of the fine tunings of a healthy program. Rawfoodists and vegetarians include fermented foods somewhere along their path as there are a great range of nutrients and some exciting flavors to be enjoyed.

BUT THE BIG NEWS TODAY IS THE REVELATION THAT FOR HALF THE WORLDS POPULATION THE CONDITION OF THEIR THYROID IS A SERIOUS PART OF THEIR SICKNESS SPECTRUM. ALONG WITH OTHER CAUSES IT HAS ALSO BEEN REVEALED THAT THE EFFECT OF A WIDE VARIETY OF PRESCRIPTION DRUGS INCLUDING THE PILL, STATINS, ANTIBIOTICS, PAINKILLERS AND ANTACIDS ACT TO BLOCK NUTRITION ABSORPTION OF A WIDE RANGE OF NATURAL FOODS INCLUDING LEAFY GREENS AND B VITAMINS, BUT MANY, MANY MORE WILL BE REVEALED. THE MAJOR EFFECT HERE IS A CAUSE FACTOR OF THYROID DISEASE SO PROBIOTIC FOODS INCLUDING ALL FERMENTED FOODS HAVE SUDDENLY BEEN ELEVATED TO SUPERFOOD STATUS.

 

We have started this page a couple of years ago, without a lot of background because of the sheer necessity. Fortunately there is miles of information out there and we are collateing a large quantity of information on the site, although it is not yet all published. We have of course spent some time with fermented probiotics, kefir, sauerkraut and other fermented foods which we take for granted. The point is that we are here to offer free information in the form of study information on all aspects of natural health. There are thousands of aspects and fermented food is now high amongst the genuine nutrient dense foods which are available to those seeking excellent health or deliverance from disease. It will be published as a book in 2018 and you can join a free membership to receive updates on progress!

We do have a few favorite people who we have followed for some years and the site is dedicated to them and their work in the field of fermenting. Fermenting has been going on for centuries as an obvious way to store food and in many climates to survive the cold season when nothing grows. The practice was extended from basic storage to connection with health issues when ships used by explorers were using the fermented foods to provide vitamin C which stops scurvy, a disease directly related to the absence of vitamin C in the diet. More recently the fermented foods have been identified as providing a rich source of nutrients and as usual have attracted a lot of attention from the health seekers.

From there the information varies with different fermented foods and we plan to provide information on all the regular fermented food products available as well. This group includes the Cider vinegar, Miso and Soy sauce type products, the fermented dairy group and fermented vegetables such as sauerkraut. Most foods can be fermented into a form which is digestible and pleasant tasting and many recipes will be listed on this website along with their nutritional values for certain disease reversal. For the vegetarians, vegans, rawfoodists, paleo and keto adherants we will start with fermented vegetable discussion and recipes, then later cover fermented dairy and finally meats and fish.

Hope you enjoy the site

INTERESTING DEVELOPMENTS

 

The last weeks have been very fruitful and amongst other things the finding of a perfect supplier of a wide range of probiotic starters and ready to mix blends. As we have discussed the importance of probiotics has emerged in the last years and we have many patients who need the support of probiotics to speed the reversal of thyroid related symptoms and conditions such as Myoma and menstruation pain and irregularities. So the process of seeking a supplier has been a little exhausting because of the precise technical aspects of preparing the products. The warm temperatures in the Philippines where we operate our healing retreat seem to cause the starter cultures to lose their zest over time so we need to replace them every six months or so and of course now there is a wide range of probiotic starters we can work with.
We now have ordered the following starters
Milk kefir
Water kefir
Coconut water kefir
Coconut milk kefir
Kombucha
starter cultures for vegetable fermentation
And many more to be announced as we continue the relationship with the company.
The owner and manager is a scientist with many years of perfecting the cultures behind him. His background which is not uncommon was bought about by sickness, depression and uncontrollable weight problems. Pills and potions from the medical sector were unable to help him and so he had no option but to develop his own cures to his own diseases. The difference in people is always a factor, but it is interesting that he did apply strong nutritional standards but had none of the other hands on methods available to help his progress. We of course use probiotics as the number one supplement in our work added to all our other methods, health changes are quick and effective.