Q&A: Heating Fermented Foods
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So by fermenting this kills lectons??
I have inflammatory issue to the moon and back. I have 4 gallons of kombutcha on the go always and this really helps.
My refrigerator broke and we were living from a cooler..gave me a chance to eat and drink mainly fermented food.
The inflammatory problems were relieved. Now I'm working on building up my fermented food stock.
Going to try potatoe ferment next?
I have a question as a diabetic can fermenting potatoes help with blood sugar issues eating potatoes?
You have a very good handle on what is going on in the world of fermentation. I need to return more often.
I just looked up "lectins" and they are in a host of foods, among which is "tomatoes". I'm glad I learned to ferment them instead of cooking, although cooking does eliminate a lot. Which brings the next point… 160 degrees F is needed to kill the lactobacillus. When packing the tomatoes, you need to kill the bacteria else the hot-packed sauce will continue to ferment and break the seal, leading to spoilage.
I wonder, how technically some vitamin is 'added' during fermentation?
Thanks mam you are great at explaining 👍👌😊👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍😊😊👍😊😊👍👍
Thank you great video, great info. You answered questions i didnt even know i had. Didnt know potatoes were so high in lectins