The benefits of fermented foods consumed on a regular basis are many. The principle is so fundamental to ancestral diets that over one-quarter of the 100+ videos on this site specifically address the topic of fermented foods and beverages.
The video below covers all the reasons why you should be fermenting foods and beverages in your home on a regular basis. This ancestral practice was key to the extraordinary health of indigenous cultures.
It’s key to your health as well.
If you are like most Westerners, the concept of home fermentation may seem a bit crazy at first. This is because it involves the cultivation of microbial life in your own kitchen!
How can this possibly be safe let alone beneficial to health?
You need to get over that feeling immediately if this is your mindset. Avoidance of all the microbes in nature will get you nothing but sick and riddled with autoimmune problems over time. For example, children who consume raw dairy (loaded with beneficial bacteria called probiotics), suffer from significantly fewer allergies and other autoimmunity issues than children who drink sterilized (pasteurized) milk. This is one of many examples of how beneficial microbes boost health.
Cultivation of well known fermented foods like yogurt, kefir, and sauerkraut encourages the same type of microbial life. There are so many more delicious options for fermented fruits, veggies, drinks, and even meat, dozens of which are covered on this blog. So even if you don’t drink raw milk, you can enjoy similar health benefits.
These microscopic creatures are, in fact, the ultimate gatekeepers of our health. There is no need to fear them. Consumption of fermented foods helps encourage these beneficial strains to flourish within our GI tract. Their presence strengthens our resistance to the occasional pathogens that cross our path.
Your Body is Crawling with Bacteria All the Time!
In short, being a germaphobe is a surefire way to put a pathogenic bacterial bulls-eye on your forehead.
I’m not in any way saying don’t wash your hands or maintain a clean atmosphere in your home!
I’m simply trying to drive home the point that bacteria, like everything else, come in a good and a bad variety. The good news is that most of them are good.
Home fermentation involves the cultivation of these many strains of good bacteria and yeasts, also called probiotics. When consumed, these foods will encourage your gut lining to be home to these amazing little critters. Some strains have the ability to aggressively fight and reduce levels of any pathogenic strains like candida that inappropriately reside there. Bad microbes typically gain ground in our digestive tract when antibiotics or other meds like the birth control pill are taken. A nutrient-poor diet high in processed foods high in refined flour and sugar cause imbalances too.
Without the beneficial guys to fight back, you are at the mercy of any pathogen that comes your way. Trying to avoid them by being addicted to hand sanitizer won’t work either.
Bacterial Cells Outnumber Human Cells
There are actually 10 times more bacterial cells in your body than human cells! Our skin and every tissue of the body is crawling with bacteria all the time. Of course, bacterial cells are much smaller than human cells, which is how this fact generally goes unnoticed.
Learning to cultivate the bacteria that are beneficial to your health by regularly eating fermented foods that encourage their growth is absolutely essential to keeping disease and infections at bay. It is also crucial to recovering quickly when you do fall ill.
Every tissue of your body both inside and out is going to be dominated by bacteria one way or the other.
The question is, do you want your body to be dominated by good bacteria or bad bacteria?
If you want it to be good bacteria, then Welcome to the Wild and Crazy World of Lacto-Fermentation! It’s a Fun Ride, so hop on board!
For a complete transcript of this fermented foods and beverages video, click here.
Sources
Humans Carry More Bacterial Cells Than Human Ones, Scientific American
The Microbiome Diet (book)
Thank you so very much. I love the video segments and have been eagerly waiting for a new one to come. I listen to them over and over again to fully understand since all this is so new to me. Please keep them coming.
Will much gratitude
isa
Isa, so glad you are finding the videos helpful. I have 5 more coming that are completed (with the exception of 1 that needs a bit more editing) and will be posting all of those in the coming weeks.
Funny thing, I’ve never tried the ginger ale either and I’ve been fermenting for years. I should give it a try. 🙂
You are in for a treat when you give it a try! 🙂
love the video cant wait to try out both recipes, Just to double check I am in the UK. Is it ok to buy a pot of standard organic plain probiotic yoghurt to make the whey? I am on the hunt for raw yoghurt and milk at the mo but as yet havent found any so wondered if this is still ok?
Emily x
Hi Emily, yes the organic plain yogurt will work fine.
When I went to London last summer for a month, I found a raw milk delivery service on this website: http://www.realmilk.com/where-other.html#uk hope this helps!
I made the ginger ale with organic powdered ginger like in your recipe. I really didn’t like the salt in it. Is the salt necessary? I’d like to leave it out completely but otherwise I will put in less.
Try less … everyone’s salt taste is different so play with what works for you.
Video: Fermented Foods and Drinks – The Healthy Home Economist http://t.co/psq9MPiN
Love your articles. This is in response to the caffeine causing back problems article. What are alternatives to help give you a boost of energy without drinking caffeine?
You’re not going to like my answer .. raw liver. I hate liver but I get good quality grassfed liver, chop into little pieces and swallow them without chewing. I feel like I could climb Mt. Everest within a few minutes. HUGE energy surge even with just a few small pieces consumed.
I have some folks who swear by a dose of virgin coconut oil off the spoon chased with water or herbal tea helps with the energy in the morning too.
Did someone say ‘fire water’? Bottle it, and sale it frat houses 🙂
I’m curious, because I live in Ohio where there is little to no access to raw milk and cream (I’m feeling very deprived after having them for so long in California), what is the best way to make a proper whey at home? Would it still be acceptable if I used say, pasteurized yogurt since it has some of the bacteria and enzymes replaced? I can’t think of any other alternatives at the moment unless you have some ideas. Thanks!
Yes, use pasteurized yogurt to get your whey if necessary. That will work absolutely fine.
I live in Ohio and get raw milk weekly…you just have to make friends with some farmers…or get a milk “share.” There are lots of farms here, once you start looking: is just the start…I get mine from:
I was curious about finding raw milk here in Arizona since both my children and myself have a milk intolerance. (I used to live next to a dairy farm too so sad!!). Anyway I found an actual dairy online that sells it for $10 per gallon! Ten dollars!!! I will look into using yogurt from the HF store.
I’ve wanting to ferment my foods for a while. Thanks for the video. Now I needs to get started on this.