Nutritional Value


The fact is that there is very little research on stuff which is good for you and so, while there are thousands of dedicated proponents of fermented foods in North America alone, there is precious little established medically connected information. So this is part of our job on this site and you will see the list of study reports accumulate over the next months. This page is about nutrients and of course in foods that are fermented in the home environment it is very hard to be specific and in fact we have to warn people to use careful methods and test the resulting product from your efforts first. Whether it be a tast difference or appearance or density, always test small amounts first. Having said that we have heard of a few failures but never any resulting intestinal injury.

Fermented vegetables. The nutritional value of fermented foods is enormous, increasing B vitamins such as riboflavin, thiamin and niacin. The activated form of folic acid is increased, which helps with cardiovascular and cancer risks. Just this month the 2016 autism summit has many highly rated medicos endorsing the virtues of fermented foods and the big connection there was the activated folic acid as the commonly prescribed is dangerous, while folate or activated folic acid is essential in childbirth and said to be contributing to stable gut processes including methylation explained by dr Richard Deth. The linking has been suggested to contribute to the likelihood of autism spectrum disorders which are now quoted as being in epidemic proportions. Choline then is increased, which breaks down fat in the body and liver and helps with constipation. In addition, fermentation increases glutathione, an anti ageing amino acid, and enzymes needed for digestion and detoxification. More specific detail on this to follow. Many families make Kim Chee and I am sure we will do a presentation on Kim Chee.

Fermented dairy. Historically it seems that traditional cultures would only drink fermented milk. Of course then all their milk was raw straight from the cow. Bulgarians made yoghurt, Russians Kefir, Scandanavians longfil, Norwegians kjaeldermelk, Middle Easterners laban, Indians dahi and the Masai of Africa different types of cultured milk. This historical anecdote explains much of the relationship between dairy which has been used as a food to thousands of years and a general gut health compared to that evident today. Much of Europe consumes soured cream called crème fraiche. The enzymes and nutritional value will be higher in cheeses which are made from raw milk but most milk today is partially destroyed by pasteurisation.

Fermented grains. The Asians would never eat soy as we do now unless it was fermented for several days making tofu, tempeh, soy sauce or miso. some fermentation processes took years. Bread as we know it is deadly compared to the original methods of making sourdough bread which we will present shortly. In the meantime there are excellent websites with information on breadmaking.

Fermented fruits is coming but for now the famous apple cider vinegar should be present in every household. It is high in antioxidants and when it runs low just juice up some green apples and top it up. No need to refrigerate. Make sure about 1” of the mother ferment is still present in the bottom when you do this.