Fermenting
What is Fermentation?
Fermentation is a metabolic process where chemical changes occur to microorganisms and the bioavailability of vitamins, minerals, and antioxidants increase. All food is made up of different types of microorganisms. The action of fermenting isn't always appealing as it can be food in the back of the fridge “rotting”, but when done correctly it has loads of benefits. When you are fermenting, you manipulate the environment a food is in to encourage the growth of certain bacteria/organisms and discourage the growth of other types of bacteria. The goal is to create a food that is more digestible, more stable, and to break down anti-nutrients.
Microbiome Pollutants
Our bodies rely on these microorganisms to function. Our immune system, digestive system, and brain chemistry all rely on microorganisms and bacteria. Our microbiome (GUT flora) is what protects us and factors like overly processed foods, antibiotics, pesticides, and chlorinated water all play a role in what is causing us to have a much less diverse community of gut microbes.
Common Fermented Foods
Many foods you consume everyday are products of fermentation; such as coffee, bread, beer, cheese, wine, and more. The practice of fermentation of all types of foods has been done for thousands of years. This was also a way for our ancestors to preserve food prior to refrigeration. Fermenting your own foods is a great way to preserve and ensure you are getting the foods full benefits while keeping your GUT flora healthy.
Fermentation And Gut Health
The reason you want to include these diverse communities of “good” bacteria in the gut, is because it improves digestion, immune function, and even mental health. The gut is made up of trillions of bacteria and microorganisms which become compromised by pollutants.
The bacteria that come from fermented foods helps to fight off pathogenic bacteria and other dangerous microorganisms in the gut. These live cultures allow your body to digest foods correctly because they have already broken down toxic chemicals and other unhealthful bacteria in the food. Every system in our bodies relate back to the gut, so feeding it nourishing food is key to achieving optimal health.
Many vegetables, nuts, oats, and legumes contain "anti-nutrients". These are synthetic compounds which the plants have created as a defense mechanism. These compounds can be harmful to the gut, inhibit absorption of nutrients, cause inflammation, increase the risk of kidney stones, and more. Fermenting as well as some other techniques seen in the photo "How to Deactivate Anti-Nutrients", break these compounds down and allows you to get the benefits of these plants. Fermenting increases the absorption of beneficial nutrients in foods by the gut.
