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BTD Forums    Diet and Nutrition    The GenoType Diet  ›  Nomad and home culture organisims
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Edward
Sunday, August 3, 2014, 11:15pm Report to Moderator Report to Moderator

Early Spring: Awareness, desire.
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Are there Nomad-preferred cultures for fermenting veggies, etc; or, are the usual Culture organisms ok for Nomads? What about Sourdough? Who supplies these?
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ABJoe
Monday, August 4, 2014, 2:43am Report to Moderator Report to Moderator

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Sun Beh Nim
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You can use the cultures from the air (natural cultures) or you can use Polyflora B, which is specific for blood Type B - supplied by D'Adamo Personalized Nutrition:
http://www.4yourtype.com/prodinfo.asp?number=BT003B


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Edward
Monday, August 4, 2014, 3:00am Report to Moderator Report to Moderator

Early Spring: Awareness, desire.
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Thanks.
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san j
Monday, August 4, 2014, 3:22am Report to Moderator Report to Moderator

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Quoted from Edward
What about Sourdough? Who supplies these?

Hello, Edward, and welcome.
I think there are suppliers vying for your business on the Internet. You can probably pick up a starter there. I don't know where you're located, however.


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Edward
Saturday, August 9, 2014, 11:50pm Report to Moderator Report to Moderator

Early Spring: Awareness, desire.
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Polyflora B has bakers yeast, so for  regular starter, or yeast for baking,  is as good as another?
Same with brewing  
Do you know any good Nomad baked-goods recipes?
Theres some decent herbal beer recipies; any particularly good for Nomads? In other words, besides regular cooking herbs, are there Nomad-recommended herbs I could brew with.
I'm generally vegetarian or vegan.

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Edward  -  Saturday, August 9, 2014, 11:53pm
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Henriette Bsec
Sunday, August 10, 2014, 7:25am Report to Moderator Report to Moderator

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Kyosha Nim
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I do a lot of fermented veggies but I always just use salt + veggies.

I don´t eat much baked produce/bread and grain)
but I use spelt at times.
I often mix whole grain spelt flour with yoghurt and salt and let it stand on kitchen table - next day I add water a little yeast and white fine spelt flour.
Let it rise again and bake.

I often used to make my own sour dough.
Just mixed whole grain fresh spelt flour with water
- cover with napkin and let is stand for several days until mild acid and bubbly = then it was ready to use - rather simple really.


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Edward
Thursday, August 14, 2014, 7:04pm Report to Moderator Report to Moderator

Early Spring: Awareness, desire.
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Interesting, thanks.
Didn't Dr D write a Medicinal Herb book for the types?
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