Fermentation of food is found in just about every culture and food tradition in the world. Before science was investigating the positive benefits of these foods, regular people were passing on wisdom from one generation to another. In recent decades, and especially since the industrial revolution, society has become less and less connected to their foods. As a result, we have lost much of the wisdom of ancient food preparation. Food plants and factories have churned out our bread and preserves and pickles, replacing sprouted whole grains with processed, bleached flour, and lacto-ferments with pasteurised vinegars. Very recently however, food and health have undergone some interesting changes, and science is around this time to take a closer look at just what these fermented foods can do for us.
Fermented foods are generally defined as food/beverages that are made using controlled microbial growth and enzymatic conversion. Through the process of fermenting, you’re controlling the conversion of the food; taste, texture and nutritional value, by controlling which microbes are allowed to grow, thereby preventing the growth of harmful ones; either through adding a salt/sugar preservative, adding cultures and or carefully controlling the environment in which the fermentation takes place.
Benefits of adding ferments to a healthy, balanced, whole-foods diet:
1)Culinary enjoyment
Cheeses, yoghurts, sauerkraut, kimchi, sourdough breads. Ah! Need I say more?
2) Probiotics
The verdict is out! Gut health is unequivocally linked to immune system functioning, mood and anxiety disorders, serotonin levels, inflammatory bowel syndromes, digestion and nutrient uptake. Many of the functions originally thought to be the sole territory of the brain, has now been found and proven, to be supported by the gut biome. Todays fast-paced industrial society places a lot of pressure on our gut health through toxins and stress. Replacing the good bacteria in our bodies by regularly consuming fermented foods supports and strengthens our bodies’ own ability to detox and protect itself.
3) Preservation
Fermentation is a natural and effective preservation method. For instance, fruits and vegetables can be bought cheaply in season and lacto-fermented for preservation when not readily available.
4) Nutrient content and bio-availability
Ferments have been shown to be easier to digest and therefore have more bio-available nutrients. Although for some, an acquired taste, there is no good reason to not explore the world of fermented foods.
Nicci Yeowart of The Soul Food Co. in Somerset West has not only discovered the wonders of lacto-ferments for herself and her family and friends, but is sharing her good sense with the people of the Helderberg. She is fermenting and bottling her own sauerkraut and supplying direct-to-public, but her fresh, clean logo on her 100% unpasteurised sauerkraut can be seen gracing the shelves of many of our local health stores.
For orders and trade enquiries contact Nicci directly at 0839593423 or bravesoulsclub@gmail.com
Helderberg Health Network 