I would love some guidance or at least reassurance. I live in northern ca. right on the coast, hanging on the cliffs. We, like many areas in the world have notorious mold problems. If you leave a leather saddle in your barn for any length of time, it's covered in mold. Ect, ect... So, when I air out my jar of meat in the air, I am bound to pick up all kinds of mold spores flying in the wind. And I can only imagine that the predominant culture medium I am introducing to the cut meat peaces is the airborne mold spores. My last batch has a definite green hue to the meat and the white lid is green from the green juices. For someone who has symptoms of candida from years of vegan fruit eating and mixed raw meat with fruit, various raw diets for over thirty years, I'm really wondering if this high meat preparation method has value. I went on line and looked at traditional meat aging, like that done in Europe with sausages etc. They have very exacting bacteria that they innoculate with. Very much a science.
The other thing I notice in this forum is the discussion of candida syptoms, like a white tongue. Maybe it is my sensitivity or my awareness of how my body, mouth, feels when I eat any fruit or sugar, but my tongue does go towards white when those sugars are eaten. It's like my body, or the surviving candida will pounce on the sugar, as though starving for it. Does anyone have any experience where that eventually subsides, and fruit then has little effect, at least as demonstrated by the white appearance in the mouth.
And finally, I noticed that Nicola is trying EM products for her gut. If you read this Nicola, how is that working for you? And has anyone else experimented with it? And experimented using EM for innoculating their meat for a high meat culturing process?
I would appreciate any and all feedback, thanks.
