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 unhea...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Dr. Davis Fermentation News & Updates Wheat Belly Lifestyle Wheat-elimination success stories Dr. William Davis Weight Loss Wheat Belly Total Health Source Type: blogs