Fermented bread, hmmm. Have often heard of (good) beer described as "liquid
bread"... and I've heard others suggest European beers, including
non-alcoholic ones, as a galactogogue. Sounds more appealing to me than a
sourdough variation!

K

-----Oorspronkelijk bericht-----
> From: gonneke van veldhuizen
> Sent: Friday, December 03, 2010 10:28 AM
> To: [log in to unmask]
> Subject: Re: Constipation
>
> I think Marianne is referring to ''Kanne's Brooddrank'', which I think
> originated from Grmany and there may very well be variations further North
> and East into Europe. It is basicly fermented sour dough bread rich in
> lactic acid and lactic acid bacteria. It is also used in fungal infections
> as acidy rinse and as a drink for gut-health
>
> Warmly,
>
> Gonneke, IBCLC in PP. LC lecturer in southern Netherlands
>
>
> Date:    Fri, 3 Dec 2010 09:45:15 -0500
> From:    Marie Ivey <[log in to unmask]>
> Subject: Re: Constipation
> MIME-Version: 1.0
>
> Just a thought...would something like *Honey wheat beer" be a close second?
> Thanks,
> Marie
>
>             ***********************************************
>
>

-- 
Karen Gromada
www.karengromada.com/

             ***********************************************

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