Old-Fashioned, Healthy, Lacto-Fermented Soft Drinks: The Real "Real Thing" My brother John and I share a hobby of brewing lacto-fermented sodas--root beers and ginger ales--which we share among family and friends and occasionally sell at health food conventions.
Often we are asked, "Where can I buy this? " Our answer is "Nowhere. " Unless you are lucky enough to run into us at the Weston A. Price Foundation yearly conference, chances are you will never see lacto-fermented soda for sale anywhere. Our personal reasons for not "expanding our operation" are deeply relevant to the conflict between craft and commerce in food production. So far so good. The compromises one would have to make to sell fermented soda on an economically viable scale are constant refrigeration and scary warning labels, or pasteurization, or plastic bottles. Similar compromises apply to most of the fermented foods that have survived the last century of food industrialization. The more anonymous the customer, the more money stands as the sole motivating force.
How To Make Black Currant Wine. Overview Black currant wine can be a good way to use up these berries which otherwise can be difficult to use in the household.
This wild berry wine is a tradition in northern European countries and has a unique, rich flavor. Black currants make a sweet, strongly flavored wine, but aren't as easy to process as softer fruits, because of their tough skins. Keep in mind that if you adjust various steps of this method, you can make a fuller-bodied wine or a light, dry wine depending on the winemaking process. This recipe will make about a gallon of black currant wine at a time, but you can repeat the process as many times as you like to make more. Step 1 Prepare the black currants for the wine. Step 2 Boil a gallon of water in a large kettle or stockpot. Step 3 Add wine yeast and nutrient when the mixture has cooled to about 70 to 75 degrees Fahrenheit, or lukewarm. 100% Whey Protein - Natural from BODYSTRONG on sale. Find information about BODYSTRONG. 100% Whey Protein - Natural Overview What makes BodyStrong’s All Natural 100% Whey Protein different?
Nothing artificial! BodyStrong’s All Natural Whey Protein does not contain any artificial colors, flavors or sweeteners. What it does have is the exact same premium quality whey protein fractions found in our regular 100% Whey Protein. In each scoop you’ll find a low fat, low carb, low sugar formula packed with a whopping 25 grams of protein.
It is cold processed, micro-filtered, and undenatured, to produce the most wholesome form of whey protein available Who uses BodyStrong’s All Natural 100% Whey Protein? Everyone! Why use BodyStrong’s All Natural 100% Whey Protein? 1.Health Advantage: Absolutely nothing artificial! 2. 3. 4.Taste Advantage: Months of rigorous taste testing paid off! Amino Acid Profile When to take: •First thing in the morning: Whey protein upon rising has been shown to have a high anabolic impact. Real Food Storage: Are the Instant Food Storage Packages a Good Deal? I’ve been getting reader questions about the ready-made food storage supplies that cost $400 or more per 90 day supply.
The lure of this option is that everything is already done for them. The ready-made supplies are often deficient in calories, loaded with soy and GMOs and more. I do not recommend them. They normally don’t contain enough food to sustain an adult for 90 days if you check the calorie counts. They normally don’t even have half of the calories you would need per day if you were doing manual labor.
Worse yet are the new kits that contain 90 days worth of supplements for $400 or more being billed as food storage. So I decided to put together a very basic 90-day plan for a family of four which averages to about $120 per person per month (or considerably less if you can eat wheat) to show you that you can do it yourself and not have to spend a ton of money.
The prices listed are local to me at the health food store. You’ll notice some of these items aren’t priced in bulk. Cooking Traditional Foods. Living on Less - Wind In The Roses.