"Lou doesn't consider his daily rebounding, long stretching sessions and bar work as hard core exercise."

That kind of bar work is hard core exercise. Don't try and tell us Lou doesn't know that.


"The intense exercise he did in the air force or whatever military work he did was different from the exercise he did in high school. That's all he meant."

Your statement does not make sense. That's all who meant?

Lou says in his videos he hasn't exercised since high school. Dan says what he says, and can be heard by all, in this video which makes out Lou's life of striving for muscle and being taught by a Green Beret as leading up to Lou developing this new protein powder. Didn't Lou say that he was ill almost to the point of dying while he was in the armed service? Maybe only Dan is privy to the information of when Lou's training with a Green Beret took place.

SueZ Wrote:
-------------------------------------------------------
> "O.k Suez, I tried your methods and instructions
> numerous times and l found it to be a disaster
> both in taste and the effects on my body. On two
> occasions l thought death was a possibility as l
> sweat and suffer terrible stomach pains unlike
> little else l have experienced and severe vomiting
> sickness. I certainly said my prayers on those
> days."
>
> I can't remember anything I said that would almost
> kill you as surely as the apricots once almost
> surely once killed you. Was it my suggestion to
> just follow the main ingredients leaving out the
> fermenters and eating Lou's "coconut yogurt"
> immediately while it's fresh and tastes the best
> like I do?

Come on, TSM, I know you're busy but it's been a month and a half since you accused me of giving you advise that you said almost killed you and I think it's high time you tell us what the hell you did with Lou Corona's recipe that almost killed you and what the hell it had to do with anything I said. Don't you?

la_veronique Wrote:
-------------------------------------------------------
> i need to get a microscope
> identify what i'm looking at
> and quit quibbling with guessing


heh heh I feel the same, I'd love to know what really goes on in those ferments! I'm pretty haphazard about my fermenting, I just blend stuff up (usually seeds or nuts), add a bit of kefir, and leave it till it tastes yoghurty I guess it would be good to just do wild ferments, but I always feel a bit safer adding the ready-made culture. And they always seem to work ok.



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The Sproutarian Man Wrote:
-------------------------------------------------------
> la_veronique Wrote:
> --------------------------------------------------
> -----
> > [www.youtube.com]
> >
> > so here is a vid by Dan Life Regenerator
> >
> > so he says to blend the coconut water plus
> meat
> > etc.
> > then add probiotics
> >
> > let sit at room temp for a few hours
> > then put in fridge for a few days
> >
> > he talks about that after around 5 minutes
> >
> > my question is this:
> >
> > why put it in the fridge to have the bacteria
> > proliferate
> > why not just keep it out at room temperature
> >
> > wouldn't that accelerate the proliferation?
> >
> > anyone here a ferment expert?
> >
> > give me holler
>
>
> I find the Lou way makes the worst ferments that
> taste bad + a dubious way overall.
>
> Grinding food through a slow turning mincer and
> fermenting at room temperiture is good, or
> fermenting food whole for a couple of days and
> then blending at the last minute improves the
> taste, but this blending and placing in the fridge
> is a lost cause imo for both taste and quality. I
> have gone over the various reasons why l say these
> things before and haven't got time until next week
> to explain it again.
>
> The way Lou and Dan ferment things is at the very
> lowest level imo, and l recommend against their
> lazy methods. If one does blend the food must be
> preserved immediately instead of waiting for hours
> for the probiotics to take effect.
>
> Remember also, a slow turning mincer will always
> be better than a blender to ferment food.


There are just way too many outrageous things you say off the top of your head without thinking in this thread to bother to get into in one post.

But for one thing - how would you know how Lou's ferments taste since you admit that you never made them how he recommends to or with the ingredients he recommends to make them with?

Suez, kickin ass, takin names...

SUEZ is here to chew bubblegum or kick some ass and she does not eat bubble gum...


is that how the line goes?



SUEZ IS KICKING ASS!!! YAYYYA





Edited 1 time(s). Last edit at 10/04/2015 05:18PM by suvine.

"she does not eat bubble gum..."

I believe it goes "SUEZ is here to chew bubblegum and kick some ass and she's all out of bubble gum..."

SueZ Wrote:
-------------------------------------------------------
> The Sproutarian Man Wrote:
> --------------------------------------------------
> -----
> > la_veronique Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > [www.youtube.com]
> > >
> > > so here is a vid by Dan Life Regenerator
> > >
> > > so he says to blend the coconut water plus
> > meat
> > > etc.
> > > then add probiotics
> > >
> > > let sit at room temp for a few hours
> > > then put in fridge for a few days
> > >
> > > he talks about that after around 5 minutes
> > >
> > > my question is this:
> > >
> > > why put it in the fridge to have the
> bacteria
> > > proliferate
> > > why not just keep it out at room temperature
> > >
> > > wouldn't that accelerate the proliferation?
> > >
> > > anyone here a ferment expert?
> > >
> > > give me holler
> >
> >
> > I find the Lou way makes the worst ferments
> that
> > taste bad + a dubious way overall.
> >
> > Grinding food through a slow turning mincer and
> > fermenting at room temperiture is good, or
> > fermenting food whole for a couple of days and
> > then blending at the last minute improves the
> > taste, but this blending and placing in the
> fridge
> > is a lost cause imo for both taste and quality.
> I
> > have gone over the various reasons why l say
> these
> > things before and haven't got time until next
> week
> > to explain it again.
> >
> > The way Lou and Dan ferment things is at the
> very
> > lowest level imo, and l recommend against their
> > lazy methods. If one does blend the food must
> be
> > preserved immediately instead of waiting for
> hours
> > for the probiotics to take effect.
> >
> > Remember also, a slow turning mincer will
> always
> > be better than a blender to ferment food.
>
>
> There are just way too many outrageous things you
> say off the top of your head without thinking in
> this thread to bother to get into in one post.
>
> But for one thing - how would you know how Lou's
> ferments taste since you admit that you never made
> them how he recommends to or with the ingredients
> he recommends to make them with?



Hi Suez. Well you certainly caught me out on that one. The fact is that l can't know for sure because l have not tried Lou's exact method. Truthfully, it may have been a poor batch of rejuvalic that made the ferment bad (bad bacteria from the rejuvalic created a breeding ground in the yogurt) by using Lou's method.

I still think waiting for the probiotics to take effect on the blended nuts is not a good idea because it would take hours before the deterioration of the nuts (from blending) would be stabilised. Why? Because when things are cut open they bleed nutrients and can oxidise (especially when air is being blown into those nuts), but rejuvalic probiotics would at least stabilise nutrient losses immediately where-as Lou's way would take a number of hours for the stabilising effect to come on.

I still like my method for doing ferments. I will soak sprouted seeds in rejuvalic for 1 - 3 days and it works and tastes good. None-the-less, l would be open to doing a slow ginded seed paste and using Lou's probiotics to eliminate any chance of bad bacteria from the rejuvalic spreading all through the seed paste.

Note: I also like to grow sprouted chia and blend it for 30 seconds in rejuvalic...it makes a nice creamy tasting sprouted chia paste. Sprouted chia is not good to try fermenting because it taste bad and doesn't work well. Same goes with trying to ferment sprouted flax. Urk.

Actually Suez, l am glad you rubbed my face in the dirt and taking me off my high horse on this issue because it has given me an idea and created good thinking in this area which will be of benefit in the future, namely, using probiotics for slow grinded pastes.

Regards Suez, The Sproutarian.

www.thesproutarian.com



Edited 4 time(s). Last edit at 10/06/2015 10:32PM by The Sproutarian Man.