Fermentation

Fermentation is especially effective in releasing important nutritional compounds through "pre-digestion" that would otherwise pass through the human digestive system, undigested and unused. Modern vinegar-based fermentation techniques used for large-scale commercial production do NOT produce the same benefits as lactic acid fermentation, which is driven by beneficial microorganisms. This natural biological activity produces enzymes that break down foods into usuable compounds and inhibits putrefying bacterial growth. The proliferation of lactobacilli and other friendly microorganisms in fermented vegetables enhances their digestibility, increases vitamin levels, and produces helpful enzymes as well as natural antibiotic and anticarcinogenic substances.

Fermented vegetables such as sauerkraut, pickled carrots, beets, or cucumbers are some of the most health-giving foods on the planet. Raw cultured or fermented vegetables provide the body with beneficial microorganisms known as probiotics and an abundance of enzymes. They are also a rich source of vegetable nutrition in many countries where the winters are cold. Cultured/fermented vegetables are very easy to make are are readily available at health food stores everywhere.

Fermented dairy (NOT pasteurized or homogenized) has high health benefits:
It provides calcium that builds bone in children, and it also helps prevent or slow the development of osteoporosis that plagues so many elderly.
It lowers high blood pressure and cholesterol.
It attacks bacterial infections, especially those that cause diarrhea. It soothes stomach linings irritated from drugs or harsh foods.
It prevents dental cavitites and chronic bronchitits.
It stops the growth of some cancers, including colon cancer.
It boosts mental alertness and energy.


More information on how to make your own properly fermented foods or where to buy can be found in The Maker's Diet by Jordan Rubin.