In this episode of Know Your Food with Wardee, I’m taking listener questions, including: whether botulism is a risk with fermenting, the ratio of salt in ferments, sourdough challah, what’s recommended for a Candida infection, choosing between raw, local milk and store-bought organic milk, whether lacto-fermentation causes dental caries, what to do about being allergic to cheese, the difference between two of my fermenting books, and more.
KYF #033: Listener Questions (botulism in ferments, tooth decay, rashes from cheese, sourdough challah, candida, and more)
Do you experience any of these digestive complaints? Belching or gas, bloating, heartburn, bad breath, stomach cramps, constipation or diarrhea, food allergies, or nausea? These are symptoms of gut dysbiosis. You may not think they’re related to digestion — but they are. In this post I share an excellent resource to help heal your gut and improve your digestion — and feel better!
Being raised in the US, enemas aren’t something we typically grow up with. In other countries, this easy and effective home remedy is often commonplace. Just like anything new or unknown, the concept can seem weird and for some, kind of icky. So, hopefully I can demystify (and de-ickify) the subject a bit.
Last April, my family started the GAPS diet, to help with healing some lingering issues. We stayed on it for seven months, through October. Currently, we are back to a “normal” traditional food diet. Read more about our transition off GAPS in this post. Be sure to share your GAPS progress in the comments!
I’ve been looking forward to sharing this post with you for some time, even before Nichole wrote it. Meeting Nichole last November 2011 at the Wise Traditions conference was a highlight — probably of my life. It is weird to say that, but that’s how I feel about it. Nichole is really special and open. Just read her Ellie Belly blog and you’ll fall in love with her writing and her family, and you won’t want to miss a day of daughter Ellie’s updates, progress and setbacks, or Nichole’s humorous and faith-full accounts of life’s ups and downs. And now, here is Nichole to share Ellie’s story, which brought me to tears when I first heard it and today gives me HOPE.
Recently I decided to try fermenting in dedicated fermenting vessels with a controlled oxygen-free environment. Why? My family had been on the GAPS diet for 2-1/2 years and still had healing to do. My 4-year old was reacting to the fermented foods I made in mason jars and the fermented foods purchased from the store. So I was hopeful that new fermenting containers would make a difference for her — and for all of us.