Fermentation and nanomeds

The basic theory is this:

When food or medicine is properly fermented,
it changes, transmutes, and breaks down into other finer elemental formations.

The only test i did so far was years ago,
i made a fermentation of parsley from the garden.
Me and Darren drank a little bit, and it was very feel-able.
The energy of it.

Fermented figs makes great fig brandy.

I'm not strictly referring to yeast and sugars.
I mean any microbes that process and break down things in a fluid.

Yeah, I knew you were talking about areas much deeper than I mentioned but basically I just wanted you to know that I read your thread.

Thank you very much.

Hi Dan
Carrot wine was the standard gift one received from North Korea.
today I wondered which fruit or vegetable I might use to make my own "brandewijn".
Perhaps sea-weed.

http://johnbrokenwillow.blogspot.ca/2012/08/food-frequencies.html

Some other friends didn't really like this^
but i think it is ok as information.

My ideal ferment would be made of ginseng tea. Ginseng that i grew myself.
Or if the seeds aren't too expensive, id want to try my hand at ginseng sprouts.
Unless the sprouts are poisonous or some silly thing like that.

Well, just to let Y'all know, this thread inspired me to eat some Kimchee last night with supper. Yes, Kimchee is fermented cabbage.

Some people say how good raw foods are.

That may be true, but when something is cooked, it is easier to digest thereafter.
Also if something is mashed it is more easily digested than if it were in big chunks.

Some people say there are gurus who live of air and sunlight alone. Would you do that if you could?
My father who likes to eat and cooks well found it a disquieting notion.

Fixed Cross wrote:

Some people say there are gurus who live of air and sunlight alone. Would you do that if you could?

I wouldn't be in that group of people.