Did You Know?
Did you know that many of your favorite foods, ones you probably consume multiple times during any week, were traditionally prepared as
fermented foods, full of flavor and beneficial bacteria?
Soy sauce, ketchup, vinegar, pickles, sauerkraut, cured olives, beer, sourdough bread, hand-crafted cheeses, yogurt, and cured meats are
just a few examples. Today, when made on a mass production scale, many of these products are either packed with preservatives or
pasteurized to allow for broad distribution and shelf stability, some not requiring refrigeration. These processes destroy any available
beneficial bacteria, removing nutritional value that would be present when naturally fermented. With guidance from me in Mastering Fermentation
you will have fun exploring safe food preservation methods of fermentation for making your own tasty, fermented foods
(including those mentioned above) at home.
Did you know that fermented foods are full of beneficial bacteria; essential to good gut health?
Fermented foods taste better and are better for us than processed or even pasteurized foods. Fermented foods are probiotic; alive with
beneficial organisms that contribute to our digestive health. Food that has been fermented is enhanced nutritionally and texturally,
resulting in improved efficiency and absorption into our bodies, aiding our digestive system, and the health of our gut flora. The
health of our gut flora is essential to our overall well being, and boosts our immune system.
Did you know that eating a small amount of a fermented condiment alongside a serving of animal protein will aid in the digestion of that protein?
Even a few tablespoons of real fermented sauerkraut, sweet & salty pickled vegetables, or a fermented dill pickle as an accompaniment to
grilled fish, chicken, or steak will help your digestive system to process that protein.