Anonymous ID: b94fe5 March 12, 2020, 7:06 a.m. No.8388586   🗄️.is 🔗kun   >>8632

>>8388347

 

I don't know much about elderberries specifically, but, generally, fermentation is a good thing. Generally increases the bioavailability of the active ingredients. Also, dark berries, dark fruits, purple, blue. Grapes, blueberries, things like that, generally have the good stuff.

 

A good, health promoting food/beverage, which I used to drink more often, now, not as much, is a perpetual kefir.

 

Go to the health food store and buy natural kefir, maybe split the kefir up into 2 mason jars, so that you have more, and then top each of the mason jars off with good stuff you want to ferment. The kefir that you're buying at the store is fermented milk, but you can ferment pretty much anything. If you have elderberries, add the elderberries, you can ferment garlic, ginger, turmeric, etc. Drink some, top it off, drink some more, top it off, perpetual. You might want one that's more of a health one that doesn't taste that good, and that you don't drink as much of, and you might want one that's tastier. The one with garlic, ginger, turmeric, hot peppers, cayenne pepper, etc., that one you don't consume as much. The other one you might consume as much of, that one might have the raw milk and the fruit juices in it mostly.

 

Wide mouth plastic lids on ball jars are air tight - they don't let air in - but they aren't so sealed that the co2 doesn't escape - they won't explode.

Anonymous ID: b94fe5 March 12, 2020, 7:36 a.m. No.8388818   🗄️.is 🔗kun

>>8388632

 

yup, all that stuff is good.

 

What I'd add is that if you use just the normal, cheap, plastic lids with no airlock, they come is like 6 packs or 8 packs, they're tight and closed, and they're air tight, and pressure from the fermentation does build up, but the plastic will deform, slightly, to let the air buildup escape. You'll hear a hiss. Your solution certainly does work and it does look like by the book.

 

Your turmeric should have good bioavailabiity, with the fermentation, and with the black pepper, both of which are said to increase the bioavailability of turmeric. Also said to increase the bioavailability of turmeric is to mix with a fat.

And turmeric is an antiviral. Turmeric = curcumin.

 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6509173/

 

Anti-infective Properties of the Golden Spice Curcumin

 

"Recently, curcumin’s antiviral and antibacterial activity was investigated, and it was shown to act against various important human pathogens like the influenza virus, hepatitis C virus, HIV and strains of Staphylococcus, Streptococcus, and Pseudomonas."

 

Fermenting turmeric w/ black pepper seems like a good way to go. I've been cooking with it recently, mixing it with coconut oil, which also has antiviral, and other good properties.