History of Fermentation
Fermentation has been going on since the beginning of time. It is the most ancient method of food preservation. All cultures across the world have fermentation as part of their cultural food history from sauerkraut in Central Europe, kimchi in Korea, miso in Japan, coffee in South America, southeast Asia and East Africa, cheeses in western Europe, cured meats in southwestern Europe and the list goes on. The origin of fermentation is so ancient that we can not trace back to when we did not have fermented foods in our lives. In fact, 1/3 of the foods we do eat today are fermented and are actually considered gourmet, and are so easy to prepare at home like we did before we had refrigeration.
Benefits of Fermented Foods
1. Fermented foods are nutrient dense foods.
Fermented foods are the only method of cooking and preservation that actually increases the nutrition of raw foods. In particular, they produce B vitamins for increased energy levels and vitamin K2 known for its key role in protecting us from heart disease, ensuring healthy skin, forming strong bones, promoting brain function, supporting growth and development and helping to prevent cancer
2. Fermented foods helps other food more digestible.
Because the beneficial bacteria predigest the food for you, you body does not have to work on overdrive to process it, thus those nutrients become more bio-available and easily absorbed and used.
3. There are more probiotics in a tablespoon of
fermented sauerkraut then a 100 count bottle of probiotics.
Some experts say that for every serving (2 tablespoons) of fermented foods, that it can contain up to 10 trillion probiotic organisms.
Dr. Mercola states the following in an article on his website…
“It’s worth noting that each mouthful of fermented food can provide trillions of beneficial bacteria—far more than you can get from a probiotics supplement, which will typically provide you with colony-forming units in the billions. I thought this would be a good analysis, so I tested fermented vegetables produced with our probiotic starter culture to determine their probiotic potency and was astounded to discover they had 10 trillion colony-forming units of bacteria. Literally, one serving of vegetables was equal to an entire bottle of a high potency probiotic!”
4. Buying human grade fermented foods like
sauerkraut is easy on the pocket book.
Literally, one serving of fermented vegetables was equal to an entire bottle of a high potency probiotic pills!
That makes it a more cost-effective alternative.
5. Supports your immune system healthy.
80% of your immune system resides in your gut.
A healthy gut = a healthy immune system.
Adding fermented foods to your diet will help ensure a healthy gut!
6. Helps curb sugar cravings
By adding fermented foods to your diet,
they can curb or halt your sugar cravings!
7. Promotes healthy gut bacteria and destroy
and inhibit the growth of bad bacteria.
The lactic acid produced during fermentation helps
healthy bacteria already present in your gut to
proliferate and it also produces numerous unknown compounds
that destroy and inhibit the growth of pathogenic “bad” bacteria.
This leads to better gut health!
8. Reduces Inflammation and Allergies
Sauerkraut’s beneficial probiotics help increase and
regulate NK cells, which are nicknamed “natural killer cells,”
that control the body’s that control the body’s
inflammatory pathways and take action against infections or food allergy reactions.
This, in turn, can lower your risk for developing virtually
every chronic disease there is, from heart disease to cancer.
9. Promotes brain health
Scientists are shocked by what they have discovered in the past 20 years.
They found that good bacteria in fermented foods produce neurochemicals that can dramatically benefit our health and even affect our mood by making us happier.
What does this all mean about the fermented foods that you already eat?
Keep eating them!
Both modern science and traditional medicine value
the health-promoting benefits of fermented foods.
As much as possible, and with every meal, include either
a fermented food or a fermented beverage.