Why Ferment?
Fermented foods and beverages are estimated to make up approximately 1/3 of the human diet. Our current diet, compared with that of early civilisations is now categorised as being high in fat, high in protein with low fibre intake. Unfortunately, our highly industrialized lives has resulted in the over saturation of chemicals, insecticides, pesticides and anti-biotic chains being present in our food. Further reiterating the need for ‘good bacteria’ to be ingested back into our bodies.
Consuming probiotic rich fermented foods helps strengthen the immune system. Probiotic meaning pro-life, when consumed in the appropriate amount fermented foods and drinks can: manufacture vitamins, increase the rate of metabolism, detoxify chemicals, promote cell growth, enhance the immune and nervous systems’ function and increase the production of enzymes.
What is fermenting?
Fermentation is a process that utilises microbes to prepare, preserve and sustain foods that have a beneficial relationship with our digestive tract. Fermenting has been around for centuries across the globe because it just makes sense. In some ways ferments formed part of a community’s culture and identity. The skills and cultures were traditionally passed from one generation to the next. It’s time to reconnect, revive and recognise the place of fermenting in our lives.
Benefits of fermenting:
