Fermentation used to be an essential process for preserving food and drink. However, due to the rise of modern food processing methods, the art of fermentation has been lost. Unfortunately, this loss also means missing out on the valuable health-boosting properties of fermented food.
In the past, fermentation served as a way of preserving food by using bacteria and enzymes to convert sugar, starches, and carbohydrates into alcohol and organic acids, such as lactic acid. This process protected the food from harmful bacteria that caused spoilage. However, today’s food processing techniques prioritize shelf life and often involve heating or pasteurization which kills the beneficial enzymes found in fermented foods, stripping away their health benefits.
One example is cabbage fermentation, which used to be commonly done at home by cutting up cabbage, salting it heavily, and leaving it to ferment into sauerkraut. This practice predates modern stomach and intestinal problems and, interestingly, coincides with the rise of big pharmaceutical companies and the profitable antacid market.
Many digestive issues stem from a lack of healthy bacteria and enzymes in the stomach. As a result, people often turn to antacids to relieve their “acid indigestion” symptoms, not realizing that they are further reducing their stomach acid – essential for proper digestion. This vicious cycle has led to an increase in stomach cancer and allows pharmaceutical companies to profit from both antacids and cancer treatments.
Fermented foods are essentially pre-digested, which means that they can soothe and heal your stomach while simultaneously providing essential nutrients such as B vitamins and omega-3 fatty acids. These nutrients can promote overall health and, in the case of men, support prostate health.
Adding fermented foods to your diet can help restore digestive balance and foster a healthy gut. Some fermented foods that can be easily incorporated into your diet include kimchi, kefir, sauerkraut, and kombucha. Tempeh and miso are other examples of probiotic-rich fermented foods that can help bring relief to digestion-related issues.
The benefits of fermented food can be also found in the famous “French Paradox,” where French people tend to have lower rates of cancer and heart disease than Americans, despite consuming a high-fat diet. It is believed that one of the reasons behind this paradox is their higher consumption of fermented foods and drinks, especially homemade wine.
If you are interested in trying fermented foods, be aware that not all store-bought versions will have the same benefits as homemade alternatives. Many commercial yogurts, for instance, are pasteurized, which kills off most of the beneficial bacteria. To enjoy the full benefits, opt for non-pasteurized varieties or try making your own fermented foods at home.
One popular homemade remedy for acid indigestion involves drinking water with sea salt (not processed table salt). Sea salt has important minerals that can help restore balance in your system, improving digestion and overall health. However, if you have high blood pressure, consult with your doctor before consuming any additional salt, even if it’s sea salt.
In conclusion, the lost art of fermentation can be rediscovered by incorporating fermented foods and beverages into your daily diet. By doing so, you’ll promote a healthier digestive system and contribute to your overall well-being. It may even help free us from the grasp of big pharmaceutical companies that profit from our digestive issues and other ailments. So, why not give fermented foods a try and unlock their many health-boosting properties?
