I understand that some molds increase the risk of cancer -- do all?

I question the claimed benefits for the live bacteria in such products. Our stomachs are highly acidic environments designed to kill bacteria. Do these micro-organisms actually make it past the stomach to offer any benefits?? Thanks.

I love Natto (fermented soybean) but most non-Japanese do not. Non-Japanese cannot handle the smell.

THIS IS GREAT!!!!!!!!! Love your books, Sandor!

Please ask guest about the fabulously sweet and smooth product of BIFIDUS culture, which I found by accident in Switzerland, but cannot find here in NYC, except as One among several cultures in some yogurts. Why can't we get it plain and pure here?
Thanks!

I've been reading a lot about "high meat," meaning raw, fermented meat that is eaten ... raw. I'm curious, but do you think it is safe?

Should Candida sufferers stay away from kombucha and fermented foods in general?

Here's an embarrassing admission...I have had athlete's foot in the past. When I've had an outbreak in the past, even a sip of beer would set my feet on fire. Does the guest know if the connection is that direct and immediate?

Why are lactose intolerant people able to eat cheese?

The SCOBY on my Kombucha is close to 2 inches thick. Should I be scared, or proud?

My husband is from Guyana and makes "garlic pork" which is VERY simple, it's raw pork soaked in vinegar for a few weeks. It is delicious. It's cooked after it's pickled so I assume it's safe.

I make sauerkraut at home....SO EASY...just cabbage and salt and a few weeks. Once you've tasted it you'll NEVER eat store bought again.

Real fermentation shouldn't produce gas! Fermented veggies are good for gut flora!

What is matzoni and how is it different from yoghurt?

I make it, and it is much easier to produce matzoni than yoghurt, as it does not require heating and cooling of milk. Just mix a bit of matzoni with milk (right out of refrigerator) and leave it out for a night.

In this way it is similar to kefir, but there are no "grains" and there is no gas in milk since it does not have yeast.

So, what is it?

Is flatulence a result of a natural fermentation process in certain foods (ones that contain particular types of sugars for instance)? And, if so, is there a way to combine or prepare these foods to mitigate their gas-producing properties?