By Emily Richmond, ABT
Fermentation is the process by which microorganisms – bacteria, yeast, and mold – transform food and extend its usefulness. Eating and drinking fermented foods introduces beneficial bacterial into your digestive system and help reverse certain health conditions and increase your immune system function.
Bacteria have the ability to convert sugars into lactic acid which is a natural preservative that inhibits the growth of harmful bacterial. The fermentation process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics. It also help preserve nutrients and makes the food more digestible which increases your ability to absorb nutrients.
Some people find that fermenting dairy foods make them easier to tolerate.
- Aged cheeses
If you are sensitive to dairy, there are plenty of fermented foods that aren’t made from dairy.
- Water or coconut kefir
- Fermented Veggies: beets, garlic, and other garden foods
Benefits to Making Your Own
Leave out foods you are sensitive to
Ferment to your taste
Spice to your taste
Use up extra garden veggies
Cut down on the need for supplements
Preserved foods last months & preserves nutrients
It’s Easy to Get Started