The world of fermentation is vast and much more familiar than most people believe. Many foods and beverages we consume regularly are the result of this magical process. In recent years there is an increasing interest in reviving old fermentation techniques.
At a certain point in history, human beings discovered methods that allowed them to manipulate certain foods, allowing them to find new flavours and also be able to preserve products that would otherwise go bad. They also realised that thanks to fermentation it was possible to consume foods that would otherwise be difficult to assimilate or could even be harmful to the body.
Today medical science is proving that many diseases and ailments are the result of an unbalanced intestinal flora, known as the micro-biome. This "flora" is made up of micro-organisms, bacteria and yeasts that coexist in dynamic balance within us, and that are actually much more than all of our body cells. we are more non-human cells than human cells.
To begin with, humans may not have known exactly why consuming fermented foods was good for them, but they felt better and the reason was that they were restoring these essential micro-organisms in their intestine.
But things change...
With developments in the food industry and new ways of preserving food, many fermentation techniques were abandoned. Preservation of vegetables, sourdough breads, recipes for different grains, drinks and more, were being forgotten and replaced by foods that are easier and faster to produce.
Popular foods and beverages that require fermentation and are being produced on a large scale like dairy products, alcoholic beverages and vinegars, by industrialising the process we are losing the variety of bacteria and yeast strains that used to be available to us. The controlled environment in which they are produced now has limited the diversity of micro-organisms, and the pasteurisation that follows eliminates most of them.
We are then advised by doctors to supplement with "probiotics" which we can buy in pharmacies. They generally include very few bacterial species, which are beneficial in very particular cases where the role of said species of bacteria on a specific ailment has been proven.
Adding fermented foods to a diet provides innumerable species of beneficial bacteria, creating more internal bio-diversity, which means a greater dynamic balance and therefore greater health.
Luckily, fermentation is having a come back, and thanks to this today we have a lot of information about several techniques that are used around the world.
Our microscopic allies
Consuming ferments frequently replenish the bio-diversity of beneficial micro-organisms in our body, which helps us digest a lot of foods much better and strengthens our immune system. Another lesser-known advantage is that it allows us to make better use of the nutrients in certain foods, even though we may later cook the food and kill the micro-organisms, because some benefits have been generated during the fermentation process.
For instance, fermentation helps eliminate anti-nutrients that can be found in many foods we consume regularly, such as grains, seeds, nuts and legumes, and even some vegetables. A clear example of this is whole wheat bread made with sourdough, that is, fermented with "wild" yeasts, which help eliminate much of the gluten, phytic acid, enzyme inhibitors and more of these anti-nutrients that can be found in the wheat.
Another classic example of fermentation that is easy to do is sauerkraut. During the fermentation of the cabbage leaves, compounds that block the functions of the thyroid gland are eliminated, as well as it contributes with good bacteria to our body and is delicious.
Fermentation today
Many cultures incorporate fermented foods into their daily diet. In South Korea kimchi is always on the table, in Japan miso, tempeh, natto, and other highly nutritional fermented soy products are regularly consumed. India has its incredible dosas with yogurt and chutneys, the much-appreciated Middle Eastern kefir, among dozens of others found around the world.
Currently, most of the methods used to preserve food require processes that eliminate all micro-organisms (pathogens and beneficial bacteria). Pasteurisation, freezing, heating, canning and vacuuming, are really efficient in their objective, and provide consumers with “safe”, fast and easy foods, unfortunately this convenience takes us away from ancient techniques such as fermentation.
Almost all cultures of the past prepared ferments safely and with much less care and knowledge than we have now. This is why our relationship to bacteria should strengthen in times like this, where diversity seems to be diminishing in the systems of mass production, whose main objective is to reduce time and increase profits. Ancient wisdom observes the rhythms of nature and the long term benefits that can be obtained if we respect them.
Some people are fearful of making and consuming fermented foods, believing that these can cause poisoning or health problems if they are not made properly. The reality is that with some basic hygiene in the kitchen and by taking the necessary precautions, anyone can prepare fermented foods, using simple techniques that help us achieve better nutrition. In TROO Living we will share some recipes so you too can start fermenting food easily and simply.
It is important to note that if you are new to the “raw” fermented foods world, it is better to start slow and gentle. Consume these goods one at a time, starting with small portions and increase them with discretion. There are particular situations where it is advisable to consult with a specialist if there are any doubts or if you are healing candidiasis, SIBO, or any other gut pathology.
The micro-world in our world
Bacteria and other micro-organisms are part of our health on a personal level and also on an environmental level. The land where we grow our food is considered healthy if the soil contains as much life as possible, a super complex network of exchanges between all kinds of species, from the simplest bacteria to the most evolved plant, they feed each other, and capture a large amount of carbon dioxide (CO2) from the atmosphere. A sterile soil, that receives chemicals and has a small amount of plant species (such as the current widespread mono-crops), is a soil in the process of desertification, which is susceptible to pests, diseases and ecological imbalances.
This reflects in our own bodies ,because people are consuming more and more antibiotics (often self-prescribed) drastically reducing their intestinal flora, along with other aggressive treatments, and a diet of excesses but at the same time highly deficient in nutrients and beneficial micro-organisms. A society that is getting sicker every day, being faced with new pathologies every year, all due to the simple fact that it is increasingly moving away from the intrinsic balance of each individual and nature.
But the use of these antibiotic drugs is not limited to humans. The farmed animals and their derivatives that most people consume, especially in cities, receive more antibiotics than people do. This is to avoid dangerous diseases caused by the over-crowded conditions in which they are raised. This abuse of antibiotics generates resistance in some harmful bacteria, which later become a bigger problem since there are no “stronger” antibiotics to eliminate them, creating “super-bacteria” that are very difficult to fight. (It should be noted that in these places not only new bacteria are generated, but also new viruses and parasites)
Anyone can ferment
For this reason and for many others, we believe that incorporating fermented foods in our diet is a great step towards health and towards a greater awareness of our environment. When fermenting one must respect time. More specifically one has to be patient and connect with what one eats. Food becomes more valuable if we dedicate our time and energy to it, and sharing this way of eating with others brings us closer, since the other receives food that is healthier, more nutritious, and has our personal touch.
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