Microbial Nutrition is a food and nutrition group to discuss the role of food microbes
in health and gourmet pleasure. The idea is to have a unified and focused forum
for a very clearly defined topic instead of taking up a disproportionate amount
of bandwidth on more general forums (Native-Nutriton, Live-Food, etc) or awkwardly
subdividing the topic on even more specialized groups (Kimchi-Sauerkraut-Cabbage,
EM_Health, Kefir_Making, kombucha groups, etc). This group is not meant to replace
any of these excellent groups, but rather augment them as a more comfortable forum
for certain topics and types of discussions. This group might also serve as a way
to alleviate the problem of OT non-dairy posts on lists like RawDairy and Kefir_Making.
Hopefully this group will allow people who are really interested in this topic to
dig in without feeling bad about straying too far outside the boundaries of other
lists.
Example topics:
-Fermented vegetables
-Pickled vegetables
-Fermented grains and legumes (e.g. sourdough, miso, natto)
-Japanese rice-bran fermentation
-Comparisons between food preservation methods
-Salt-free fermentation
-Fermented land meats and water meats (fish)
-History of fermented foods
-Lactic Acid
-Yeast
-Molds (good and bad)
-Koji ferments
-Vinegar
-Kombucha
-Water Kefir
-SCOBYs
-Effective Microorganisms (EM)
-Anti-oxidant properties of fermented foods
-Phototropic bacteria
-Soil-based microorganisms
-Microbes as nutrients
-Vitamin production and loss in fermented foods
-Anti-nutrient reduction and creation in fermented foods
-Vitamin K2 (menaquinone-7)
-The microbial aspects of raw meat and eggs
-High meats
-Microbial nutrition before humans started fermenting foods
-GI microflora, parasites
-Probiotics
-Prebiotics
-Traditional fermented grain and fruit beverages
Certainly food preservation and
probiotics/GI ecology can be totally unrelated topics, but they both arise very
naturally during discussions of fermented foods, so they are both welcomed as topics
for this list. They can be seen as two vectors from a "fermented foods" prototype.
Since fermented dairy foods are so heavily covered already by RawDairy, Kefir_Making,
Real_Kefir_Making, and possibly cheese groups (which I'm not familiar with), and
that's such a huge and clearly defined topic, this list is tentatively offered with
an "everything but dairy" scope, but there's no reason to be strict about this,
and discussion of kefir, viili, yogurt, koumiss, whey, cheese, etc is encouraged
as it relates to more theoretical topics in microbial nutrition. On the other hand,
topics like "how do I strain my kefir?", "how can I rig up the right temperature
for my yogurt?", "what kind of cheese press is best?" are perfect for existing groups,
where people have committed interests in fermented dairy. There will be people (like
me), who are into dairy and who will want to simultaneously use both this group
and one or more of the dairy groups, but there will also be people whose fermented
food interests are limited to, say, kefir, and will be better served by an existing
group, or people who have have no interest in dairy for various common reasons (intolerances,
unavailability, etc), and might not want to deal with the massive volume of posts
that could easily result from the massive topic of fermented dairy, as demonstrated
historically by the aforementioned groups. This the only subdivison of microbial
nutrition that is proposed to be practical, realistic, and acknowledge the current
state of email communities. We'll have to see how it goes and stay open to reconsideration
of this division. For the topic of kefir, there is Dom's famous and thorough website
(kefir.notlong.com) and the archives of the aforementioned dairy groups. For the
topic of yogurt, well, make kefir :-) This group welcomes both very practical and
very theoretical topics, and everything in between. It's hoped that a full range
from expert scientists to clueless newbies will use this list for sharing, learning,
and consolidating knowledge, with an aim towards creating a well-organized archive
that will make it easy for newbies to get thorough answers right away and keep the
"oldies" happy enough to explore new frontiers! Towards this end, please always
use accurate subject lines with lots of keywords! Also, summary posts and usage
of the "files" section on the homepage is strongly encouraged!
in health and gourmet pleasure. The idea is to have a unified and focused forum
for a very clearly defined topic instead of taking up a disproportionate amount
of bandwidth on more general forums (Native-Nutriton, Live-Food, etc) or awkwardly
subdividing the topic on even more specialized groups (Kimchi-Sauerkraut-Cabbage,
EM_Health, Kefir_Making, kombucha groups, etc). This group is not meant to replace
any of these excellent groups, but rather augment them as a more comfortable forum
for certain topics and types of discussions. This group might also serve as a way
to alleviate the problem of OT non-dairy posts on lists like RawDairy and Kefir_Making.
Hopefully this group will allow people who are really interested in this topic to
dig in without feeling bad about straying too far outside the boundaries of other
lists.
Example topics:
-Fermented vegetables
-Pickled vegetables
-Fermented grains and legumes (e.g. sourdough, miso, natto)
-Japanese rice-bran fermentation
-Comparisons between food preservation methods
-Salt-free fermentation
-Fermented land meats and water meats (fish)
-History of fermented foods
-Lactic Acid
-Yeast
-Molds (good and bad)
-Koji ferments
-Vinegar
-Kombucha
-Water Kefir
-SCOBYs
-Effective Microorganisms (EM)
-Anti-oxidant properties of fermented foods
-Phototropic bacteria
-Soil-based microorganisms
-Microbes as nutrients
-Vitamin production and loss in fermented foods
-Anti-nutrient reduction and creation in fermented foods
-Vitamin K2 (menaquinone-7)
-The microbial aspects of raw meat and eggs
-High meats
-Microbial nutrition before humans started fermenting foods
-GI microflora, parasites
-Probiotics
-Prebiotics
-Traditional fermented grain and fruit beverages
Certainly food preservation and
probiotics/GI ecology can be totally unrelated topics, but they both arise very
naturally during discussions of fermented foods, so they are both welcomed as topics
for this list. They can be seen as two vectors from a "fermented foods" prototype.
Since fermented dairy foods are so heavily covered already by RawDairy, Kefir_Making,
Real_Kefir_Making, and possibly cheese groups (which I'm not familiar with), and
that's such a huge and clearly defined topic, this list is tentatively offered with
an "everything but dairy" scope, but there's no reason to be strict about this,
and discussion of kefir, viili, yogurt, koumiss, whey, cheese, etc is encouraged
as it relates to more theoretical topics in microbial nutrition. On the other hand,
topics like "how do I strain my kefir?", "how can I rig up the right temperature
for my yogurt?", "what kind of cheese press is best?" are perfect for existing groups,
where people have committed interests in fermented dairy. There will be people (like
me), who are into dairy and who will want to simultaneously use both this group
and one or more of the dairy groups, but there will also be people whose fermented
food interests are limited to, say, kefir, and will be better served by an existing
group, or people who have have no interest in dairy for various common reasons (intolerances,
unavailability, etc), and might not want to deal with the massive volume of posts
that could easily result from the massive topic of fermented dairy, as demonstrated
historically by the aforementioned groups. This the only subdivison of microbial
nutrition that is proposed to be practical, realistic, and acknowledge the current
state of email communities. We'll have to see how it goes and stay open to reconsideration
of this division. For the topic of kefir, there is Dom's famous and thorough website
(kefir.notlong.com) and the archives of the aforementioned dairy groups. For the
topic of yogurt, well, make kefir :-) This group welcomes both very practical and
very theoretical topics, and everything in between. It's hoped that a full range
from expert scientists to clueless newbies will use this list for sharing, learning,
and consolidating knowledge, with an aim towards creating a well-organized archive
that will make it easy for newbies to get thorough answers right away and keep the
"oldies" happy enough to explore new frontiers! Towards this end, please always
use accurate subject lines with lots of keywords! Also, summary posts and usage
of the "files" section on the homepage is strongly encouraged!
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