Question: I Like eating cherries. How would I make that into a fermented beverage?
Jack: Usually, sweeter tasting fruits and vegetables will make a more pleasant fermentation. Different grapes make different musts, wines and vinegars. If the cherry is in season, it is a good time to juice them, ferment them and drink it at a stage when you like it. If you don't like the alcohol, you can aerate it, boil it and drink it later. persimmon happens to be a very good one. Carrits would also be good because they taste more like carrots when they are bitter. I tried celery which makes it taste like a savory herb. It's a different fermentation. Oranges don't make good fermentation. They don't taste as good. Blood orange happens to be an interesting one. It's not unpleasant. Try dates, for instance. Anything sweet will do better.
Question: Dan mentioned blackberries and raspberries, Can you ferment those?.
Jack: You can ferment anything. We've learned that the different nationalities have grape wine. There's Dutch berry wine, potato wine, berry wine, honey wine. You can do anything that way. Whatever's pleasant and you enjory is desirable.
Question: So with the berries, how would you ferment those? Would you puree them?
Jack: Just juice and allow at least 3-4 days with plenty of room in your bottle. Otherwise, you'll have a lot of spill. That's why you need more room in the bottle.
Question: So just puree it. Or juice it.
Jack; Puree it in a glass jar, not a plastic one. You don't want the alcohol to absorb the plastic polymers. They are soluble and bad for you.
Also, never drink pasteurized juices or milk. You will be piling on histamines and your body wil produce anti-histamines. You will then start getting allergies and asthma.
Thursday, January 31, 2008
Friday, January 18, 2008
Spam is coming through....Please do not unsubscribe!
Thank you to those who informed us of this.
We are contacting blogger.com to let them know.
Please do not delete from group. The group page info was not given out.
We are contacting blogger.com to let them know.
Please do not delete from group. The group page info was not given out.
Thursday, January 17, 2008
Fermentation Workshop in March
Fermentation Workshop with Jack Bezian of Bezian's Bakery
Sunday, March 2, 2007
7:30-9:30PM
5319 Packard St.
Los Angeles, CA 90019
323 938-1776
Cost: $25.00 (Payable to Jack at Santa Monica, Pasadena or Hollywood Farmer's Market)
This workshop will NOT include bread making practices.
Jack will speak about.......
What you should eat.
How you should eat.
And what you should avoid eating.
He will demonstrate basic fermentations and speak on how and where food is absorbed, the quantity of food absorbed, and why many suffer in health today compared to earlier years. You will also learn about what is in sourdough bread that makes it so nutritious.
See you there.
Sunday, March 2, 2007
7:30-9:30PM
5319 Packard St.
Los Angeles, CA 90019
323 938-1776
Cost: $25.00 (Payable to Jack at Santa Monica, Pasadena or Hollywood Farmer's Market)
This workshop will NOT include bread making practices.
Jack will speak about.......
What you should eat.
How you should eat.
And what you should avoid eating.
He will demonstrate basic fermentations and speak on how and where food is absorbed, the quantity of food absorbed, and why many suffer in health today compared to earlier years. You will also learn about what is in sourdough bread that makes it so nutritious.
See you there.
Monday, January 7, 2008
How Grapes Ferment Themselves.
Question: So are you saying that the grapes, even if you don't have any yeast, will ferment themselves?
Jack: This is how it is. You take a grape. Then you allow it to become a raisin. You let it sit for a half a year and you eat the raisin. Nothing will help. It did not have fermentation. You're eating raisins. Okay, you get more anti-oxidents because more microbes multiply. the minute you juice your raisin, or your grape, you're allowing the outside wild yeast to enter the juice and multiply. That's when it starts producing nutrients, alcohol, acids, you name it, in a balanced form. That happens to be good food. We're not doing that anymore. Our wine is not our wine anymore. it hasn't gone through a must.
What makes lactic acid from lacto-bacillus? Sugar! There is no life without sugar. As long as we say, "Don't eat corn syrup because microorganisms can't eat it, neither should you." That's a different thing. If you're worried about chemicals in making sugar, how many pounds of sugar do we eat a day to worry about those chemicals? So I wouldn't worry about chemicals such as bleaching.
So microorganisms eat and deplete sugar. When the sugar's depleted, fermentation stops in a way. So in a grape case, they start eating all the fructose and all the rest of the sugars there. this is done with the help of the wild yeast. then some of the fermentation is being taken over by the lacto-bacillus that's in the grape. Hand-in-hand they break up most of the sugars.
So when you're fermenting, the must, in the beginning is sweet. Next it produces alcohol, and suddenly it turns into vinegar. In any case, it is good. When it's raw, then it's sweeter. then you have more live micro-organisms producing enzymatic activity which will be able to survive in your intestines (some of it) and cause good benefits. Later on, you have alcohol, which is also beneficial. If you're worried, if you're Muslim, or you don't want any alcohol or feed it to a baby, then it's very easy to boil and see that the alcohol will dissipate. You still get some of the benefits. In the end, it turns into vinegar. Vinegar's not bad. Every animal has acids in their stomach. You are helping your body have more acids hat way. Otherwise, your BODY will PRODUCE more acids and you may suffer because of it. You may even change the acidity of your blood and urine. What you eat and drink does not really change your blood pH. When you don;t supply those nutrients, that's when your body is forced to produce more of the acid.
When you have one lousy, wrong piece of information, you feel wrong, you're confused and you get distracted. I have such a hard time trying to change people from eating whole grains and non-acidic foods. People think that by eating whole-grains and not eating acidic foods, they're doing better, which is the reverse.
Jack: This is how it is. You take a grape. Then you allow it to become a raisin. You let it sit for a half a year and you eat the raisin. Nothing will help. It did not have fermentation. You're eating raisins. Okay, you get more anti-oxidents because more microbes multiply. the minute you juice your raisin, or your grape, you're allowing the outside wild yeast to enter the juice and multiply. That's when it starts producing nutrients, alcohol, acids, you name it, in a balanced form. That happens to be good food. We're not doing that anymore. Our wine is not our wine anymore. it hasn't gone through a must.
What makes lactic acid from lacto-bacillus? Sugar! There is no life without sugar. As long as we say, "Don't eat corn syrup because microorganisms can't eat it, neither should you." That's a different thing. If you're worried about chemicals in making sugar, how many pounds of sugar do we eat a day to worry about those chemicals? So I wouldn't worry about chemicals such as bleaching.
So microorganisms eat and deplete sugar. When the sugar's depleted, fermentation stops in a way. So in a grape case, they start eating all the fructose and all the rest of the sugars there. this is done with the help of the wild yeast. then some of the fermentation is being taken over by the lacto-bacillus that's in the grape. Hand-in-hand they break up most of the sugars.
So when you're fermenting, the must, in the beginning is sweet. Next it produces alcohol, and suddenly it turns into vinegar. In any case, it is good. When it's raw, then it's sweeter. then you have more live micro-organisms producing enzymatic activity which will be able to survive in your intestines (some of it) and cause good benefits. Later on, you have alcohol, which is also beneficial. If you're worried, if you're Muslim, or you don't want any alcohol or feed it to a baby, then it's very easy to boil and see that the alcohol will dissipate. You still get some of the benefits. In the end, it turns into vinegar. Vinegar's not bad. Every animal has acids in their stomach. You are helping your body have more acids hat way. Otherwise, your BODY will PRODUCE more acids and you may suffer because of it. You may even change the acidity of your blood and urine. What you eat and drink does not really change your blood pH. When you don;t supply those nutrients, that's when your body is forced to produce more of the acid.
When you have one lousy, wrong piece of information, you feel wrong, you're confused and you get distracted. I have such a hard time trying to change people from eating whole grains and non-acidic foods. People think that by eating whole-grains and not eating acidic foods, they're doing better, which is the reverse.
Wednesday, December 26, 2007
It's definite that we are lacking B-12 in our diets.
So B12 - I've learned certain patterns. I've learned to eat in patterns. For instance, grapes happen to be an interesting one. When you choose the grape, you're allowing the yeast to break up the nutrition that's in the grape and what's not on the outside, and with the fermentation of the wild yeast you're getting the B12's, which gives you smartness. And that's how certain people have turned out to be Type A blood. It's the same think with Type B blood. Fermentation of milk involves at least three important microorganisms, and that's why Type B is smarter. And we know that hunters and gatherers have only eaten what they have found. they haven't settled and planted something and fermented it to get B vitamins. They got the B vitamins from raw meat like kidney and liver. And so that's how we have formed different blood types. So the ones that were introduced to the grapes happened to be lucky. Whether they know it or not, it has become a practice later on to ferment those foods, like making wine out of grape. Unfortunately, today, your wine is not wine so we can't prove that. Our statistics have been wrong choices. That's why I don't believe in statistics anymore. If it's not done the right way we might as well forget it.
Sourdough has been a lucky thing because it involves different types of microorganisms. And when it it is from the right choice, then you can have more of the B vitamins than any other fermentations. That's why not all bakers make good bread. They do not have the most desirable mother. That's why - every mother makes different babies - every mother, in this case, every starter, makes a different bread. That's why not all bakers make good bread. They don't have a good mother
Sourdough has been a lucky thing because it involves different types of microorganisms. And when it it is from the right choice, then you can have more of the B vitamins than any other fermentations. That's why not all bakers make good bread. They do not have the most desirable mother. That's why - every mother makes different babies - every mother, in this case, every starter, makes a different bread. That's why not all bakers make good bread. They don't have a good mother
Saturday, November 17, 2007
Possible banning of Raw Milk in the State of California
This is very serious. A few words were slipped into a recent bill (AB 1735), without debate or public disclosure, that will virtually eliminate all raw milk from our store shelves.
Please put a little time to help save raw milk and consumer choice!
The link below will give you information on the bill and provide several important action steps.
http://www.westonaprice.org/federalupdate/aa2007/15nov07.html
I am also attaching a letter to Whole Foods, beautifully written by a local Weston Price member. Whole Foods has a great deal of clout – if we let them know that raw milk is important to us, we can encourage them to come out for consumer choice. However, it will only be effective if as many of us participate as possible.
Please adapt this letter, if you like, to state your own position clearly, or cut and paste it and use it as is! Please fax it to EVERY Whole Foods in the state (list of fax numbers at the end) to make a bold statement about consumer choice and our right to choose the foods we want!
If you don't have access to a fax, you can get addresses from the Whole Foods website and search for stores by region. The link here is for Southern California.
http://www.wholefoodsmarket.com/stores/list_CA-s.html
LETTER
Name
Address
City, State, Zip
11/17/2007
Re- Legal Sale and Availability of Raw Milk – Urgent
(Amendment to California Food and Ag. Code AB1735)
Dear
I would like to bring to your attention a very deliberate and deceitful attempt by a yet to be determined party to effectively make it illegal to sell raw milk in the State of California. This is a back door, no discussion allowed attack on the longstanding freedom preserved to consume live (raw) milk by the California Food and Agriculture Code #35928.
I am personally writing to you because I feel I represent thousands of your constituents that may be unaware of a significant threat to our access to one of the most unique and healthy products that has been sold and consumed for years without one problem.
Specifically, grass fed live (raw) milk provided by such producers as Organic Pastures provide the pure and unadulterated nutrients that have nourished countless of prior generations. Moreover, my very healthy wife and very healthy three children have significantly benefited from the nutrients only found available in these products.
I believe you are in a unique position to offer your support to a product that not only has been consumed by tens of thousands of California consumers over the years, but provides valuable income to the retailers in the State of California. In fact, I would encourage you to call your local Whole Foods and learn that they simply cannot keep enough of Organic Pastures Raw Milk in stock (and it sell for $16 per gallon!!!).
Additionally, Organic Pastures should be a poster child for a California company that is one of the few unsubsidized dairies in the nation that has used the free market to offer a product that costs 200%-300% more than its competitors!
At its core, this is an issue of consumer choice and access to an irreplaceable nutritional and living product.
If we can buy alcohol, cigarettes, and over the counter drugs with simple disclaimers, why penalize an actual healthy product that has a flawless retail track record?
Regards,
FAX NUMBERS:
Southern California
* Regional Office 818.990.7089
* Beverly Hills 310.374.8149
* Brentwood 310.826.6653
* El Segundo 310.333.1910
* Fairfax 323.964.6830
* Glendale 818.548.5248
* La Jolla 858.642.6730
* Laguna Beach 949.598.8680
* Northridge 818.363.2940
* Pasadena 626.351.1664
* “ 626.792.4293
* Redondo Beach 310.376.7651
* San Diego 619.294.2830
* Santa Monica 310.315.0665
* “ 310.576.4710
* “ 310.395.5969
* Sherman Oaks 818.762.0406
* “ 818.382.3710
* Thousand Oaks 805.777.4740
* Torrance 310.257.8710
* Tustin 714.566.7840
* Valencia 661.260.2375
* W. Hollywood 323.848.4250
* West LA 310.996.9510
* Westwood 310.824.6390
* Woodland Hills 818.610.0040
Please put a little time to help save raw milk and consumer choice!
The link below will give you information on the bill and provide several important action steps.
http://www.westonaprice.org/federalupdate/aa2007/15nov07.html
I am also attaching a letter to Whole Foods, beautifully written by a local Weston Price member. Whole Foods has a great deal of clout – if we let them know that raw milk is important to us, we can encourage them to come out for consumer choice. However, it will only be effective if as many of us participate as possible.
Please adapt this letter, if you like, to state your own position clearly, or cut and paste it and use it as is! Please fax it to EVERY Whole Foods in the state (list of fax numbers at the end) to make a bold statement about consumer choice and our right to choose the foods we want!
If you don't have access to a fax, you can get addresses from the Whole Foods website and search for stores by region. The link here is for Southern California.
http://www.wholefoodsmarket.com/stores/list_CA-s.html
LETTER
Name
Address
City, State, Zip
11/17/2007
Re- Legal Sale and Availability of Raw Milk – Urgent
(Amendment to California Food and Ag. Code AB1735)
Dear
I would like to bring to your attention a very deliberate and deceitful attempt by a yet to be determined party to effectively make it illegal to sell raw milk in the State of California. This is a back door, no discussion allowed attack on the longstanding freedom preserved to consume live (raw) milk by the California Food and Agriculture Code #35928.
I am personally writing to you because I feel I represent thousands of your constituents that may be unaware of a significant threat to our access to one of the most unique and healthy products that has been sold and consumed for years without one problem.
Specifically, grass fed live (raw) milk provided by such producers as Organic Pastures provide the pure and unadulterated nutrients that have nourished countless of prior generations. Moreover, my very healthy wife and very healthy three children have significantly benefited from the nutrients only found available in these products.
I believe you are in a unique position to offer your support to a product that not only has been consumed by tens of thousands of California consumers over the years, but provides valuable income to the retailers in the State of California. In fact, I would encourage you to call your local Whole Foods and learn that they simply cannot keep enough of Organic Pastures Raw Milk in stock (and it sell for $16 per gallon!!!).
Additionally, Organic Pastures should be a poster child for a California company that is one of the few unsubsidized dairies in the nation that has used the free market to offer a product that costs 200%-300% more than its competitors!
At its core, this is an issue of consumer choice and access to an irreplaceable nutritional and living product.
If we can buy alcohol, cigarettes, and over the counter drugs with simple disclaimers, why penalize an actual healthy product that has a flawless retail track record?
Regards,
FAX NUMBERS:
Southern California
* Regional Office 818.990.7089
* Beverly Hills 310.374.8149
* Brentwood 310.826.6653
* El Segundo 310.333.1910
* Fairfax 323.964.6830
* Glendale 818.548.5248
* La Jolla 858.642.6730
* Laguna Beach 949.598.8680
* Northridge 818.363.2940
* Pasadena 626.351.1664
* “ 626.792.4293
* Redondo Beach 310.376.7651
* San Diego 619.294.2830
* Santa Monica 310.315.0665
* “ 310.576.4710
* “ 310.395.5969
* Sherman Oaks 818.762.0406
* “ 818.382.3710
* Thousand Oaks 805.777.4740
* Torrance 310.257.8710
* Tustin 714.566.7840
* Valencia 661.260.2375
* W. Hollywood 323.848.4250
* West LA 310.996.9510
* Westwood 310.824.6390
* Woodland Hills 818.610.0040
Friday, November 16, 2007
More on Fermentation
Don't mix fermentation. For instance, if you have A to D, E to L, S to Z micro-organisms in each one of those fermentations, some of them may not make it when you join all of them. For instance, if you have cabbage, you don't want to mix cbbage with juiced barley. If you ferment each one seperately, whatever is in that plant is likely to grow in the liquid medium. If you join them, some will not make it, because micro-organisms eat at a different rate - they produce different acids or bacteriosins at a different rate - so they effect each other. Other organisms that could have been good for you will not be there when you mix the fermentation. Do different fermentations seperately, but drink or consume them together so you get the benefits.
If you learn how to start a sourdough, then you will understand what this mens. You have no choice of starting a sourdough out of certain micro-organisms.
Question: What is the simplest, easist way to begin a sourdough? What would you need? Or a fermentation?
Mix flour with water. And the second and third day, you have to keep feeding more flour and water so that it doesn't overly acidify. This is done so that most micro-organisms that were in a balanced form continue in a balanced form. Otherwise some of them will die from the acidity. People have done wheat, rye, millet, grape, apple, and other fermentations over the years. each one will give you different results, but when you combine them, that will also change the results.
Any flour and water will make a different fermentation.
If you learn how to start a sourdough, then you will understand what this mens. You have no choice of starting a sourdough out of certain micro-organisms.
Question: What is the simplest, easist way to begin a sourdough? What would you need? Or a fermentation?
Mix flour with water. And the second and third day, you have to keep feeding more flour and water so that it doesn't overly acidify. This is done so that most micro-organisms that were in a balanced form continue in a balanced form. Otherwise some of them will die from the acidity. People have done wheat, rye, millet, grape, apple, and other fermentations over the years. each one will give you different results, but when you combine them, that will also change the results.
Any flour and water will make a different fermentation.
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