http://www.care2.com/greenliving/fermented-foods-essential-digestive-aids.html
Fermented Foods: Essential Digestive Aids
Humans have been fermenting foods to aid in digestion for as far back as we can trace. Primarily they were fermented to improve holding and storing properties of foods. The milk from camels were fermented naturally to produce some of the first yogurts. Stored in goat bags and dropped over the back of camels in the hot deserts of North Africa with temperatures reaching 40C (110F) it was the ideal environment for lactic acid-producing bacteria to go to work. Pickles date back to ancient Egypt and vinegar was used by the ancient Greeks and Romans as a digestive aid, and to promote a healthy liver and gallbladder.
Every culture in the world has some form of fermented foods they eat with meals to aid in digestion. It isn’t necessary to eat very much, just enough to provide the proper enzymes to help break down food and make the nutrients available for absorption in the small intestine. Common in Indian, Korean, Chinese, and Japanese cuisine are sweet, sour and salty pickles; while in North and Central Europe you will find sauerkraut and, again, pickles; the Mediterranean countries serve a small glass of red wine, cider or beer with meals to provide digestive enzymes.
When foods are fermented the bacteria, yeasts or molds used in the process, predigest the food, meaning they break down the carbohydrates, fats, and proteins to create microflora, friendly, life giving bacteria beneficial to the gastrointestinal system. These colonize in your intestines and work to keep the unfriendly intestinal organisms under control, such as yeast, parasites, virus, and unfriendly bacteria. Fermented foods come in many guises, some you might eat on a regular basis, such as aged cheese, beer, and wine, while others can have medicinal qualities that support the immune system and aid in healing the digestive system.
Acidophilus: Lactobacillus Acidophilus is a beneficial micro-flora commonly found in yogurt, kefir and fermented vegetables. It can also be taken in capsule form.
Cultured Vegetables: cultured vegetables are made with a base of shredded cabbage and a few other grated vegetables packed tightly into an airtight ceramic container and fermented for up to a week or more. The process creates an acidic environment for friendly bacteria to reproduce. Korean Kimchi and raw sauerkraut are good examples of this.
Miso: made from either rice, soybeans, barley or chickpeas, miso is a fermented paste aged in wooden kegs for 2 months to 2 years. High in beneficial enzymes, with traces of B-12 and antioxidants, it is said to be helpful in removing radiation from the body.
Pickles: Pickles contain large amounts of lactobacilli bacteria, which are important to the digestion of grains and vegetables. One property common to all pickles is high fiber, which is important to proper intestinal functioning.
Vinegar: specifically apple cider vinegar is rich in beneficial enzymes and used medicinally is said to strengthen the immune system, control weight, promote good digestion, and balance blood pH levels.
Next week Fermented Foods continues with recipes you can easily make at home.
Delia Quigley is the Director of StillPoint Schoolhouse, where she teaches a holistic lifestyle designed to achieve optimal health and well being, based on her 28 years of study, experience and practice. She is the creator of the Body Rejuvenation Cleanse, Cooking the Basics videos and classes, and Broken Bodies Yoga. Delia’s credentials include holistic nutritional counselor, natural foods chef, yoga instructor, energy therapist and public speaker.
Quigley is the author of seven books on health and nutrition, including: The Body Rejuvenation Cleanse, The Complete Idiots Guide to Detoxing Your Body, The Everything SuperFoods Book, and Empowering Your Life With Meditation, available on Amazon.com. To view her website go to: www.deliaquigley.com
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11 comments
add your comment »I have read that fermented founds are migraine triggers (Heal Your Headache) i.e cause inflammation. Please share any evidence/sources you have to the contrary.
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We ferment stuff a LOT at home. It definitely can be a life saver. We haven't been ill for years (don't know if it's just from the fermenting or what...but we must be doing something right).
You can ferment everything from beets to cabbage to ginger, etc. It's ALL good.
I'd recommend a small investment in the book "Nourishing Traditions" by Sally Fallon, PhD. You can find it used at Amazon.com. It has many, many recipes for fermented foods, and explains why to eat each one. It's much more than just a cookbook; it will change your life and the way you view food.
Incidentally, NEVER eat soy unless it comes in fermented form (like miso, tempeh, fermented soy sauce, etc.). It is darn near impossible to digest and will wreck havoc on your system. In countries with soy-based diets, they tend to eat fermented soy products. Soy milk is NOT fermented and causes some serious thyroid problems. I'm not just speaking out of opinion here:) So if possible, try to consume fermented soy.
Fermenting foods is awesome. If you don't feel like fermenting yourself, go to your local food store or health store and pick up some fermented sauerkraut or kimchee or fermented soy sauce, etc.
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I tend to comment ,,and in particular, your written word does not include what the appendix was meant for. Please extrapolate on this erronious issue...and excuse the spelling. I speak on the understanding of humanity and mankind from a far more detailed and ellongated perspective. I have a hard time appreciating this way of looking, only because of the love of naturalistic delving into the nature of mankind. We, as the latest of animals on this planet, were blessed with the ability to condense plant matter. Due to environmental cercomstances. (yes I know..bad spelling) we interpreted our own evolution as one of supreme evolution.With that in mind, we tend to evaluate our own downfalls as the truth in life. Are we that arrogant????
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I tend to comment ,,and in particular, your written word does not include what the appendix was meant for. Please extrapolate on this erronious issue...and excuse the spelling. I speak on the understanding of humanity and mankind from a far more detailed and ellongated perspective. I have a hard time appreciating this way of looking, only because of the love of naturalistic delving into the nature of mankind. We, as the latest of animals on this planet, were blessed with the ability to condense plant matter. Due to environmental cercomstances. (yes I know..bad spelling) we interpreted our own evolution as one of supreme evolution.With that in mind, we tend to evaluate our own downfalls as the truth in life. Are we that arrogant????
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Oh thats good to know I always eat yogurt and pickles :) Too bad i can't have beer or wine yet lol Thanks!
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My Ph was around 5 for a over 6 months. I also had allot of inflammation in my joints. I started eating kimchee every day (not store bought) and my Ph is now around 7.4 and my joints are getting better. I am addicted to the stuff, too bad it's so hard to make. I'll stick with homemade sauerkraut.
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I have recently been suffering from severe heartburn - it just came from no where. The only relief I get is from not eating :-( Will give probiotics a go and see if it helps.
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Thanks for highlighting one of my favorite winter time food groups - fermented foods with probiotics! I also take Flora Source, my probiotic supplement when my digestion is sluggish or I'm run down. But I looove fermented foods - there's something so tangy and hearty about them.
- Anna M
http://blog.nutri-health.com/
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thanks for the article, one point, blood pH levels are not affected by the pH of food so claiming that vinegar does this is false.
The acidity of the stomach negates the pH of any food consumed, period. Therefore there is no effect on the blood pH. The blood pH is kept at around 7.4 by various complex mechanisms in the body.
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Yes, this is a great one! I remember when I was in college...drinking apple cider vinegar mixed with water to help with weight. Silly. But anyway- now I can see that there really are a lot of great things that vinegar can do for us. I actually take my Vidazorb chewable probiotic everyday and that really helps my digestion and lot of other things. Thanks for the tips!
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