Below are good summaries of what the world is seeing and doing as the Dollar collapses as the world’s business currency. The BRIC countries are moving quickly to create their own currencies and using Gold, Silver, Bitcoin, and Oil/Gas to bolster their strength. The US dollar is certainly being dropped quickly. If you still haven’t moved your money into Gold, Silver, oil, gas, and maybe….. Bitcoin (I myself still twitch slightly at this idea), you may want to do so this week. Gold, silver, gas and oil are still going to be the best bets I think.
Anyway the US economy is about to finally stop the 2 year down hill roll, and go 90 degrees off a cliff soon. All the economic alarm bells are sounding so we shall see. Either way buckle up frens. Aug. and Sept. are going to be very hot. May God protect us all and give us strength to weather the Storm.
https://indianexpress.com/article/world/us-recession-alarm-wall-street-8044870/
Are you saying to ferment microgreens? Can you provide a little more guidance of what to look up? Thanks.
Fermenting the sprout.
Order of stages:
Germination of seed until roots form and when false leafs start to appear ready to ferment.
You can ferment any plant / vegetables at any time of its development with great benefits, but this stage has the power punch.
When wet and warm enzymes within the seed converts long term dry storage starches to more of a suitable food the seed / plant can use. It literally convert the sugars of the seed from one kind to another.
So you want most of the seed starch converted but not used by the plant to be. This is why shortly after false leafs form is best time. Generally before micro greens but it's all good.
The fermentation with probiotics convert that "plant food" to more animal / human bioavailable food. Once again a molecular change takes place.
I'm assuming you know how to ferment, if not I'll walk tru the process.
(I live in the boonies only access is phone)
Can be consumed raw, I cook most low temp soups stews in rice etc. But, because of benefit probiotics I make it a point to set some raw asides to garnish with.
Thank you, thank you, thank you. I have never heard of fermenting sprouts. I assume you add salt + water and keep the sprouts submerged for a week or two to ferment them, like anything else?
Spot on.
You can get fancy with probiotic selection for specific enzyme production.
Once you realize enzymes are the fountain of all biological activity that occurs in your body, the true value of fermentation comes to light.
The raw foods diets are probiotic rich diet that leads to internal enzyme production. Tricky part has always been to get them pass the hydrochloric acid of the stomach to the small and large intestine.
Fermentation or external digestion side steps, and super charges the process. Saving the pancreas of excess digestive enzyme production. As we age enzyme production drops, and the standard american diet is void both probiotic and or enzymes because of temperature sterilization / pasteurization. Temps above 114 f• start to denature (destroy) enzymes, and probiotic bacteria are temp sensitive most acidophilus is room temp, but if you want to dial in on a particular strain, slow cookers with a dimmer switch switch in line of power source is cheap.
Hope this helps, happy fermenting.
Yes please and thanks!