Cultured foods can allegedly help keep this bacteria in check and may help reverse the ulcers.
Steamed potatoes and sweet potatoes. Mashed and placed in casserole dish, topped with butter, goose fat and Parmesan cheese. Baked in oven for 1/2 hour at 375F.
Now ready to add kombucha or kefir, fill water to brim, and sea salt. Bay leaf or horseradish leaf adds extra tannins to help keep pickles crisp.
Cover with loose lid or cheesecloth and let ferment for a few days. There are various ways to do pickles. Experiment and see what works for you. The easiest way is to put in mason jars with fermenting lids and put in the fridge. They will be ready to eat in just a couple days.
Soak nuts over night for 8 hours with a little sea salt and water.
Next day, rinse well. You can dehydrate in a food dehydrator or slowly crisp in the pan or in the oven. I like to add butter, coconut oil and some rendered fat.
After a good hour or until you think they're ready, add salt and spices. I like to add some dried fruit like cherries or cranberries and wasabi peas to make your own party nut mix.
Remember to use good mayonnaise or make your own with olive oil or avocado oil.
Most store mayos have soybean or canola oil (not recommended).
After removing the goose meat and serving to guests, I added the remaining bone carcass to the crock-pot and made soup. It created 3 more quarts of delicious food and rendered goose fat.
First add tongue to crock-pot, fill with water, 1-2 tablespoons sea salt, 1/2 cup of kombucha or apple cider vinegar and set to high.
Let cook on high for a couple hours, then set to low. Let cook for several hours.
Add favorite ingredients, vegetables, herbs, spices in last hour. Add extra butter, rendered pork lard, for more flavor and healthy fats.
Following Weston A. Price