what is the benefit of fermented CLO verses non fermented?
791044
I would find a reputable source to get the answer to that question. It seems like it is debatable and its effects may vary on an individual basis. I can honestly say though that this product has benefited me greatly. I don't take the recommended 2 capsules per day. Instead, I take 1 or 2 capsules every 2-3 days depending on my nutritional intake over that time period and how I feel. If I have eaten a considerable amount of vegetables, fruit, fish, etc. then I may only take one capsule in two days. But I'd take 1 capsule per day if my diet was lacking. I haven't been sick or run down in over a year but I am also very health conscious and work out regularly (2-3x/wk).
2097026
It does contain fermented soy. But, its organic. So far, this is the best one that I have found. I have also tried Vitamin Code and Megafood.
70692
Try this article.. http://balancedbites.com/2013/02/faqs-all-about-fermented-cod-liver-oil-and-why-i-dont-take-fish-oil.html?inf_contact_key=184bb118dd8f1741b7794cbfc903a51e5c4707e4902399629728009a8391717f
1581590
I read the label and it does not specify "non-GMO". However, it is a fermented product so I am hoping that will make the difference.
2211842
I am using it to make chalk paint but on the label it says something about fermentation. Hope this helps.
974910
I am an amatuer winemaker, and have made wine from my own grapes for over thirty years. I would not do any fermenting in ANY kind of plastic vessel. The only acceptable kinds of containers are stainless steel, glass, and wood. Otherwise, you're going to get a plastic taste, which I'm sure you don't want, regardless of the health issues. Hope this helps. F Heppner
967548
The shellfish derivatives are only in the clearing agents (sealed in plastic pouches). I have made four of these Chateau Du Reserve kits and NEVER used the chitosan or kieselsol on the wine produced by the kit because I have never needed to (I save it and use it on some of my homemade from fruit small batches that have a hard time clearing). I've found that the wine from these kits clears well on its own (though, I always add the bentonite before starting fermentation, and so that might be what does the trick). Go ahead, get the kit, and simply skip adding the clearing agents at the end.
1441171
Greetings Neil. Last(hope you are not bored with responses) obtain Keffer and make you own fermented milk. Have been using the same 'grains' for a year and they still work well. Takes about 8 hour to make setting on warm shelf near the celling in the room. Enjoy. L.H. Cultures For Health <customersupport@culturesforhealth.com>
1735592
It will not stink up your house. The fermentation process is done in the small barrel provided and you are supposed to place the barrel in a temperature controlled, no light atmosphere (for us it was our basement).
120348
When you finish the fermentation process,you can put a regular lid.Its recomended to put in fridge.Eat slowly and enjoyRafi
131983
This is not used for fermentation. That requires a sealed container with a vent. Even with a fermenter you should prime your beer prior to bottling.
1732887
Common sense tells me that the efficacy rate of probiotics diminishes over time without refrigeration. I recommend Garden of Life to all first time probiotic users. If they see a significant result, I recommend live fermented food for a optimum gut health. If their issues disappear, and they see no more result, I say, "your welcome".
943966
Most recipes 3 days fermenting is sufficient. However, as long as everything looks and smells okay I would just get the liquid out of the airlock as quickly as possible.
635592
I don't believe that either organic or non-organic makes a difference as to whether or not it wakes me up. I can say that I feel a whole lot better knowing that I'm putting non-chemical coffee into my body instead of one that has been 'blasted' with every preservative that exists! I know that the taste of Mount Hagen is a darned sight better than anything else I've tasted!!
1660558
My experience with jar fermenting is limited, yet shocking. I left one ball jar tightly capped for just a LITTLE too long, and fizz-BANG! Garlicky cabbagey explosion. With the regular jar lids, you need to frequently check them, burp them, and remove some of the residue that forms on the surface of the brine. Each time you open it, you introduce oxygen, which doesn't mean it's not going to work, it just isn't as good. When the process happens in an anaerobic environment, such as one provided by an airlock, wow, it just really is so much better. The food is tangier, more alive, and, says Sandor Katz, more nutritious. But really, I've only been doing this a short while so I hope someone else chimes in.
2093028
Foam or bubbles? Bubbles are super normal as you ferment. Kefir is slightly fizzy when it's done.
1016900
NO it is a fermented mixture of nattokinase and bacteria. I have been taking it for years folowing a stroke for blood control. It is supposed to keep your blood from clotting in the body but it will clot outside the body. Apparently it works. It has for me for Ten years. David I take the capsule from. I buy it from Dr's Best at 2000 fcu. David