: Hi,

: I love pickles, yoghurts, vinegar
: dressings, saurkraut etc. I always
: have. Since being in RR I have
: been label reading. Some of the
: brands are no go areas for me now
: as they have sugar in them. I
: still like them all the same and
: some seem to be OK after being
: eaten, journalled and they dont
: set off cravings for more of the
: same.

: I was wondering if the preference for
: the sourness of these fermented
: foods is in any way sugar (or
: alcohol) related.

: Is the term ferment chemically
: similar in yoghurt and cheese
: making as it is in brewing or wine
: making?

no

Is there any alcohol in
: vinegar?

no

Is it OK to eat pickled
: cucumbers etc? Do I need to cut
: down or cut these out?

enjoy whatever fermented foods you like. It is probably the salt.

kathleen

: Thanks

: richie