• ayamiuchi

The pure magic potion not only for fermented vegetables and fruits but also the alchemy of life

Updated: Jan 16, 2019

The significant chemical transition takes place during the process of fermentation was called "alchemy" by ancient people.

Here I would like to introduce a book called "Nourishing Traditions - The cookbook that challenges politically correct nutrition and the diet dictocrats" by Sally Fallon with Mary G. Enig, PhD.

While I was in undergraduate, I strictly practised vegan diet for three years and continued being vegetarian for over fifteen years. I enjoyed learning the creative way of cooking by only using plant-based materials, and was proud of my concrete action against the capitalistic system by not eating meat and dairy products. But at the same time, I was severely depressed for all those time. My period was always burdensome and painful, and my PMS emotional fluctuation was overwhelming which lasted not only five days before the period, but almost a whole two weeks. It started a few days later the ovulation days were over till the painters were finally gone. Generally, I felt like closing the curtain from everything and paint the whole world black. I struggled especially being around the people and socialising occasions, I was afraid of the possibility if I ever become hysterical and start attacking others, physically.

Then one day, I experienced an epidemic of a cold sore on my lower lip. I learnt that the outburst was caused due to the domination of amino acid called arginine in my vegetarian diet and lacking in amino acid lysine. Basically and cut the story short, peanuts butter mainly filled my daily menu in different forms at that time. That made my body not producing enough progesterone but the dominance of estrogen and, this was also the cause of the wild mood swing I was suffering over the years. To produce an optimum balance in my hormone, so to relieve the symptoms of depression and anxiety, and most importantly, fixing my un-kissable lips, I started searching the best way to optimise the level of lysine, which is found in milk and meat, in my diet.

Homemade cultured whey is essential for making fermented vegetables, chutneys, beverages and grain dishes.

The process of lactose-fermentation inspires me. Lactic acid is a natural preservative; the many species of lactic-acid-producing bacteria transform starches and sugars in vegetables and fruits. These bacteria are omnipresent, exist on the surface of all living things. I never thought of God live in the form of bacteria!

The procreation of lactic-acid-producing bacteria in fermented vegetables increases their digestibility and vitamin levels.

In the "Nourishing Tradition", Fallon states that "These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine. Other alchemical by-products include hydrogen peroxide and small amounts of benzoic acid."

This discovery of the magic potion of whey became not just the remedial idea for the hormonal imbalance for me; but also the inspiration for applying the way of alchemy into the quality aspects of life in general. The transformation of wellbeing as a process only happens when we can observe ourselves and identifying the techniques for controlling and encouraging the procreation of what's valuable as living beings in ourselves.

I don't buy the milk from the supermarket, but the non-homogenised one from the local produced. I don't have PMS or painful period anymore, and I now find smalll joy daily.

52 views0 comments