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Science

  • Food Additives to Avoid #3

    In our quest to find common food additives that should be avoided, we have taken a look at MSG and food coloring. Our journey continues today with a look at those things that have directly replaced fermentation in modern American life. Keep reading as Andrew enlightens us on other harmful, yet ubiquitous, food additives.
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  • How to Ferment without Whey or Starter

    Ever need to adjust a recipe for your needs? Maybe cut it in half, or substitute an ingredient that you are missing? Some folks advocate that you have whey, or a starter culture, to ferment foods. Guess what? Not so. Read on for Sarah's great explanation on how to ferment without whey or starter.
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  • Should I Avoid Artificial Food Coloring?

    My son was kicked out of Sunday School. Shocking, I know. His behavoir was so bizarre the teacher told me, "I don't know what to do with him." And she only had him for one hour each week! Turns out, my little boy had a sensitivity to food coloring. Once we discovered the problem, and eliminated it from our home and his diet, he was a new person. So, when you ask yourself, "Should I avoid artificial food coloring?" answer with a resounding, "Yes!" Keep reading and Andrew will tell you why.
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  • Should I Avoid MSG?

    To continue our series on food additives, Andrew covers everything you probably didn't want to know about monosodium glutamate—also known as MSG—including what it is, where it is found, and why you should avoid it.
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  • Should We Worry About Food Additives?

    Do you read labels? I do, even though some of my friends scoff. They say we're all going to die anyway. I'm not afraid of dying. I'm afraid of poor health. So, I read labels and look for those food additives science tells me to avoid. Read on and I'll wager that Michelle convinces you to do the same.
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  • Is Lacto-Fermentation Safe?

    I remember the first time I made sauerkraut. No one told me the importance of keeping the cabbage under the level of the brine. Nor did they share the importance of ambient temperature. Consequently, I ended up with a mess. In fact, I ended up with a mess after several attempts. Then, after discovering Fermentools, I learned the proper way to make sauerkraut. But the fears caused by my prior failed attempts were real. In this post, Michelle discusses those fears and helps you to see why they are unfounded.
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  • Kefir Helps Non-Alcoholic Fatty Liver Disease

    If you haven't tried kefir, now is the time to do it. Not only do you get the benefits of it being loaded with probiotics, here Andrew explains that kefir benefits fatty liver disease.
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  • Lacto-Fermentation versus Canning and Pickling

    There are a varied number of ways to preserve food. Canning, freezing and drying are just a few. Fermentation is another way. In this post Mary discusses the pro's and con's of different ways of food preservation so that you can make an educated decision.
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  • How to Adapt Recipes for One

    One of the greatest frustrations my widowed mother faced in the kitchen was cooking for just one person. After raising a large family, she was accustomed to cooking in quantity. She was not alone. Young single people also need to adapt recipes written for the typical household of four to six. Here, Sarah gives some great tips to help with this dilemma.
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  • Why Do Micro Organisms Ferment Our Food?

    My boys always wanted to know how things work. Some folks are like that, even as adults. If you want to know the how's and why's of all the workings behind fermentation, Andrew is the guy to follow. In this post, he will explain why micro organisms ferment our food.
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