Thursday, July 2, 2009

Why Lacto-Fermentation?

Lacto-fermenting retains the nutritional value of the food plus encourages growth of “friendly bacteria” probiotics. Heating destroys both.

So is a condiment just for taste? We choose condiments that add value to the meal, loaded with digestive enzymes and nutrients.

Fight bad bacteria in the body
Boost immune function
Normalize the acidity of the stomach.
Help in digestion especially of proteins
Help with nutrient absorption
…and more.

Bacterium out number the cells in your body 20 to 1. These can be good bugs or bad bugs. The war rages continually in your gut. Your lower intestine needs about 85% good bacteria and 15% unfriendly bacteria. Sadly, most people have this reversed.

Traditionally people ate large amounts of friendly bacteria – fresh foods off the vine and through their preservation process of lacto-fermentation, including the preservation of some meats, dairy, fruits, and vegetables.

This information was survival for our ancestors. Maybe they knew something we could learn from?

Nourish Your Child

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