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bravebird wrote:After a bit over a year of fermenting and soaking and sprouting my way to good health, some things still bother me. I just have no answers. Main concern is the foods that cause extremely violent bubbling, is that a warning sign of tons of phytic acid or sum anti nutrient? Is it an indication of how "acidic" a food can be? I know pumpkin seeds, potatoes and wheat for sure cause some violent bubbling. Once i almost burned my insides taking a whiff of wheat i had fermenting anerobically. It was super acidic, like sniffing a freshly opened can of pepsi. And pumpkin seed and potato soaking water bubble up like nobody's business after a good 12 hours. What are those bubbles? Whats going on? I'm more familiar with yeasties and know the bubblage they create, but what about the other "stuff" that goes on? If we see this stuff bubbling in glass jars, im assuming it might be doing the same things in our stomachs. Would it be best to soak things until the bubbling subsides? Is that our clue to chow down?
Gutted wrote:Wheat and potato in particular are high in carbohydrates which bacteria love. Potatoes as you probably know are very high in starch which is very easy for bacteria to break down and munch on. Potato is one of the best growth promoters for many types of bacteria because of it's starch and nutrients.
Therefore stop worrying! Your just speeding things up and getting a faster result. I love optimization and efficiency ;)
Marveen wrote:The bubbles are carbon dioxide. There will be bacteria present in a ferment though, for most people that's the point.
We aim for good bacteria aka probiotics. Are you fermenting only for phytic acid reasons?
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