Lacto-Fermentation January 1, 2000 By Sally Fallon and Mary G. Enig, PhD 21 Comments …salt and filtered or pure water for lacto-fermentation. Lactobacilli need plenty of nutrients to do their work; and, if the vegetables are deficient, the process of fermentation will not proceed….Read More »View more »
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Journal, Fall 2010, The Essential Fatty Acids September 21, 2010 By Weston A Price Foundation Leave a Comment
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