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Epi-paleo diet to fix gut flora

Discussion in 'Adrenal Rx and Leaky Gut Rx' started by freshveggies, Sep 7, 2012.

  1. When I was growing up and would get a cold my mom would serve us raw garlic sandwiches, due to its proposed antibiotic-like qualities. These were made with sliced garlic, mayo lettuce and tomato and the ever-famous wheatberry bread. They actually tasted great! The downside for mom and upside for us kids was that we'd get the next day off from school because the smell of garlic would be coming out of your pores!!!
     
  2. kathylu

    kathylu Gold


    It's easy. It's just like you make any lacto fermented "pickle". Peel a bunch of garlic cloves, enough to fill a pint glass jar with a tight fitting lid. Or you can cheat and buy the pre-peeled cloves! If you really want to keep friends and neighbors away, put in some sprigs of fresh oregano and a few cayenne peppers. Make a brine, I use 1 tbsp of celtic sea salt per quart of liquid, add 2-4 tbsp of whey (drain whey through cheesecloth from yogurt) to get starter lactobacilli in the mix. If you don't use whey, double the salt. Let ferment at room temperature for 3-7 days, until bubbly and slightly cloudy and sour. Loosen cap once per day, then re-tighten. Refrigerate and use for whatever garlic is good in. If you don't mind the strong flavor, eat some raw, it's good for you.
     
  3. Eve

    Eve New Member


    What is the reason for avoiding ferments if you have Hashi's? I missed the boat on this one, I think.
     
  4. Guest

    Guest Guest

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