For the Hydrogen Peroxide lovers and users

Nutritionist Sally Fallon reveals in her fascinating book, "Nourishing Traditions," the incredible health benefits of ancient foods and inspires us to return to this way of eating to recover our health. In days of old, crops were grown in the spring, harvested in the summer and fall, and then preserved through the process of lacto-fermentation to continue to provide food throughout the winter. This was possible because of lactobacilli bacteria, which is naturally present on the surface of all living things, especially on the leaves and roots of plants and in raw, un-pasteurized dairy products. Under certain conditions, lactobacilli will convert the starches and sugars in vegetables, fruits and dairy products into lactic acid, which is a natural preservative that inhibits the growth of putrefying bacteria. The lactobacilli also produce enzymes that enhance digestibility and increase vitamin and mineral levels in the food. Natural Antibiotic and anti-carcinogenic substances are also produced. In addition, lactic acid promotes the growth of healthy intestinal flora and alchemically creates hydrogen peroxide that oxygenates the blood.

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