Therapeutic Herb Manual | Index. Microbial Foods - The Science Of Fermented Foods. Kwas Kvas Quas Квас Kvass Kvaso Kvassi קוואס Gira - Kvass from oat and wheat bran. They used oat when they made real Russian kvass, in the first place coarse husks of oat (bran). Kvass with oat is delicious and bracing. Bioactive substances of oat have positive influence by hepatic diseases, increase fat oxidation in the organism, forward to decholesterolization, increase endurance of the organism by physical activities.
Daily eating of bread from oatmeal leads to decholesterolization in serum from 251 to 223 mg %. Oat straw is an inexhaustible source of high-performance medicine with vitamin P. Its activity exceeds activity of medicine with vitamin P from rosehip, black currants and black chokeberry. Infusions and decoctions from oat were used as a tonic by tiredness, weakness, sleeplessness and low appetite. These people’s findings were checked in clinics by dietitians, when they were developing sensible nutrition.
Dietary kvass For 3 l water 500 g wheat bran, 250 g sugar, 30-50 g yeast and lemon peel (of 1-2 lemons). Kvass from wheat bran Kvass from oat. Voeding is gezondheid.nl. Rauwe melk is echte melk. De smaak van echte melk; wie kent die nog? Alle winkelmelk heeft een flink aantal bewerkingen ondergaan en is al minstens 5-6 dagen oud voordat die bij u op tafel belandt. Daardoor gaat veel verloren van de smaak en goede eigenschappen van echte melk. Gezond Onderzoek heeft aangetoond dat er grote verschillen zijn tussen echte melk en winkelmelk, maar gezondheidseffecten zijn moeilijk aantoonbaar.
Toch ervaren veel mensen dat ze eindelijk weer zuivelproducten kunnen eten en drinken nadat ze op echte melk zijn overgegaan, algemene allergie- of eczeemklachten verdwijnen, of zelfs psychisch beter in hun vel zitten (zie ervaringsverhalen). Zelf ervaren Om voedselveiligheidsrisico’s te voorkomen ontmoedigt de overheid het gebruik van rauwe melk (zie echte melk: wetgeving en internationale situatie). Naast echte melk verkopen een aantal van deze bedrijven ook andere zuivelproducten, zoals boerenkaas (zie voor meer adressen www.boerenkaas.nl). Reacties of tips: info<AT>rauwemelk.net.
PROTA4U. Practical Plants. Polycultures, Guilds & Companions... In addition to each plant being able to record interactions with other individual plants, users can also create polycultures or guilds of known plant combinations that work well together. We are at the very start of our collection of polycultures with The Three Sisters set up as a quick example. You can create your own favourite polycultures here: An open encyclopedia of plant information There are plenty of sources of plant information online. So what makes Practical Plants different? It belongs to all of us Everything is editable by anybody, and licensed under a Creative Commons license to be used by anybody.
A specific focus for a broad audience It's simple: if a plant has practical uses, inform how to propagate, cultivate, and use it. It's practical Covering edible, material and medicinal uses, design functions, propagation, cultivation, environmental preferences, interactions, polycultures (and so on...) The flexibility and strength of a wiki-base. Welcome - Food Plants International. So, Ya Wanna Make Vinegar From Leftover Wine, Eh? | Gang of Pour On Wine. So, Ya Wanna Make Vinegar From Leftover Wine, Eh? Overheard:“Kim, what the heck is that gob of goo?” Or, “You’re Stinkin’ Up The Kitchen Again!” (geo t.) Every now and then the topic of how to make vinegar from leftover wine pops up in casual conversation amongst us winos and foodies. Having been involved in vinegar-making for over 20 years I have amassed a nice little collection of articles and, of course, that wondrous gob of goo called Mother of Vinegar you seen on your left.
(Click images to enlarge) In a circa 1990 Detroit Free Press article, “Leftover Wine Can Make a Fine Vinegar,” then wine critic, Christopher Cook wrote, “It’s enough to make a wine lover cringe. Over the years, my crock of vinegar has been blessed with the dregs of incredible wines left over from large tastings. Any Zinfandel, Cabernet, Merlot, etc. will do although there are vinegar sites out there that warn you not to use wines with added sulfites but I’ve never had a problem with that. DO’S and DON’TS Cheers, Kombucha Fuel: Q&A: Kombucha SCOBYs vs. Mothers of Vinegar (MOVs) Q: If I've grown a kombucha SCOBY or brewed kombucha using unpasteurized vinegar as a starter, do I have a kombucha SCOBY or a mother of vinegar?
A: Today's post is dedicated to kombucha SCOBYs and mothers of vinegar (MOVs). Because of their similar appearance and function, sometimes one can be confused for the other. And if you've grown a kombucha SCOBY or brewed kombucha using unpasteurized vinegar as a starter, do you have a kombucha SCOBY or a MOV? The goal of this post is to address this question and to clear up some of the confusion behind the similarities and differences between these two cultures. Kombucha SCOBYs are used to ferment a sweet tea solution to make kombucha, and the term "SCOBY" stands for symbiotic culture of bacteria and yeasts. Meanwhile, mother of vinegars (MOVs) are used to produce vinegar. Kombucha SCOBYs and MOV's look strikingly similar: It appears that what truly defines what is kombucha (or if you might not have kombucha) depends on your definition. P.S. The Weston A. Price Foundation - Weston A Price Foundation. Zelfmalen. Tarwegras, het gezondste sap ter wereld. Drink het iedere dag!
De Natuurlijke Molen.