On Tuesday night, my sister-in-law, Kathy and I did our Fermentation presentation and Demo class in front of a room full of novices and veterans alike.
Wow, what an awesome experience. We showcased this class last year for a large group and had much success and were graciously invited to teach this year to a new group of amazing folks.
Something we noticed is that the room had quite a few experienced fermenters and they had some great comments and questions, which we love.
The base or foundation of the class is to look at the “science” behind fermentation, which is Kathy’s forte, as she’s a Science teacher by day and a great presenter by night J. She also shared her plight with Diabetes and the amazing healing journey that has unfolded over the last year or so! Yes, eating and drinking fermented foods can help with Diabetes…hmmm! Ask me how!
By incorporating the why and how, we feel it helps us truly understand why bacteria is good for us and to learn that consuming “fermented” foods isn’t bad for us or going to “kill” us, as many would have you believe.
One of the points of discussion was on fermenting in the typical fashion, which is to properly prepare and then allow to sit and ferment for several days and then some would have you can or process with heat to store.
There were those in the room who have family members that practice this method. If this is you, can I share that if you are fermenting for the benefits of healthy probiotics, bacteria and enzymes, when you heat it after the fermenting period in a hot water bath or pressure cooker, you now have a very dead food?
Why is this important to distinguish? The art of fermentation is for several reasons, namely to take food sources in their raw state, allow them to lacto-ferment and they become powerhouse foods. They are now inoculated with more vitamins and minerals than their original state.
They also are now loaded with probiotics to help our gut system, which plays the role of being 75-80% of our immune system health and it puts in good healthy bacteria to populate all that which is killed throughout our normal living.
Implanting good bacteria also helps to offset the bad guys running around too. Because our society is so heavily abused by antibiotic use, antibacterial soaps, and chlorinated water, there is no distinction between good and bad bacteria, they all get wiped out.
What most don’t understand is that we have to either put in a good probiotic or eat good fermented foods daily. Not occasionally, but daily.
Our bodies are under constant attack by our environment, our foods, our toxic Ag products and acres and even our homes. Do you realize that the beloved cleaning products you bring in to “scrub away” the grime; make the inside of your home more caustic than the outside, in many cases? Another topic for another day!
If you’re interested in diving into the world of fermentation deeper, there are many great sources, including a previous article I wrote here.
Fermentation is a godsend in my family’s home. There are at least 5 jars of different ferments as well as Kombucha at any given time. You will also find sourdough bread too!
Why? Pure health benefits….plus they taste wonderful! It’s truly a party in your mouth and your gut (belly).
If you need to heal your body, fermented foods will be a great addition. We talked about introducing these foods to young children, as the sooner you do, the easier it will be.
Have you noticed how young our children and grandchildren that are being diagnosed with horrendous illness and diseases? Is it a fluke? I don’t think so. We have to wake up and take charge of our health or you won’t be enjoying good health.
Got questions, ask away in the comments section below. What are your favorite fermented foods?
To your health,
Holistic Health Coach
PS: Do you need a solid plan to take back your health? One that provides instruction, accountability, celebration, praise, goals and positive action? Look no further. Click here and let’s talk!