Originally posted by Dr. Davis on 2016-10-04
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
PCM forum Index
of WB Blog articles.
What’s All
the Hype About Fermentation?
Before there was refrigeration, there was
fermentation. This was how our great grandparents managed to pick
radishes, cucumbers, or asparagus in summer and then consume them
throughout fall and winter. They’ve allowed foods to
ferment, which is the process of degradation by bacteria and
fungi. If you eat kosher pickles, prosciutto, salami,
and yogurt, you are already consuming fermented foods, whether
you know it or not.
Fermentation: The old way for humans
to store food for more than a few days after picking or
harvesting. – Tweet this!
Fermented foods are a source for
lactate-fermenting organisms such as Lactobacillus and
Bifidobacterium. Lactic acid reduces pH and kills dangerous
organisms. There is a wonderful intersection between lactic acid
fermentation and human health, as the bacteria contained in
fermented foods are also among the species that have been found
to exert the greatest health benefits in humans, such as
- Reductions in LDL cholesterol,
- Improved intestinal health, and
- Weight control.
The number of bacteria contained within the
fermented food varies widely depending on:
- What food it is, how long fermentation was allowed to proceed,
- The ambient temperature,
- The availability of other nutrients such as amino acids and fatty acids, and
- Other factors
The number of bacteria range from
trivial (as in most commercial yogurts and kefirs) to substantial
(as in naturally fermented dairy products: kimchi fermented,
sauerkraut not in a can and unheated-not the stuff sold in
grocery stores that is pickled in vinegar rather than fermented).
Cheese and cottage cheese do not provide
substantial probiotic bacteria, as the whey fraction that is
removed after fermentation contains much of the bacterial
content.
Just about any fruit or vegetable
can be subjected to fermentation. – Tweet this!
Some other sources include:
Kombucha (a fermented tea)
Takuan (Japanese fermented daikon radish)
Natto (fermented soybeans that are
exceptionally rich in vitamin K2)
Garum (fermented fish sauce).
While fermented foods cannot replace a
high-potency probiotic (especially if the probiotic contains a
large variety of bacterial strains) they can be very helpful for
maintaining healthy flora and bowel health over the long term.
There are some foods that you can easily make in
your own home, thereby avoiding all the nasty and unnecessary
ingredients used by food manufacturers and saving lots of money.
If you aren’t up for making your own
fermented foods, which is exceptionally easy and satisfying,
look for fermented foods in the refrigerated section of health
food stores or supermarkets. The label will usually say
“contains live cultures” or something similar.
Avoid canned or bottled fermented
foods, as the canning or bottling process kills the bacteria.
– Tweet this!
Yours in grainless health,
Dr. William Davis
PS: Living a grain-free life still means enjoying delicious and affordable foods. I have some great recipes to share with you from our friends at Wheat-Free Market
