Why You Need "Fermented Food" In Your Diet

Fermentation, a process used by indigenous people for thousands of years, like sauerkraut, yogurt etc. the fermentation bacteria has partly digested, and furnished the enzyme. This allows you to fully assimilate the food and get full advantage of it.

The indigenous societies did it because it preserved food so they would not have to invent the refrigerator, but turned out to be a key to their year around survival.

Dairy is the most "intolerant" food affect in its natural "milk" state. Therefore you see inconsistencies when we say cut out all dairy and then recommend yogurt and grass fed butter. (we will take up the grass fed butter as a health food separate article).

87% of the American population they claim are lactose intolerant. in other words have not yet developed a digestion system (in adults) to adequately handle dairy and your eating it anyway, is part of your problem. To fix your problem we are suggesting EVERYTHING that is potentially part of the problem be eliminated.

Bacteria, in a fermentation process on milk result in a cultured food called yogurt that you eat for two reasons. One is the calcium etc in it you need, and is made real available by the bacteria fermentation, and the main reason is it reintroduces, eat it twice a day, the right type of bacteria to your gut.

Most of us are drinking city chlorinated water which kills all bacteria in your gut, both the good and the bad.

Your body is normally very tolerant of yogurt and other fermented foods and thrive on it. It reintroduces a friendly bacteria to your gut.

Note; (avoid chlorinated water by letting it stand 24 hours (so chlorine evaporates.) (do not drink water from the cheap plastic bottles, a recent study shows plastic ingredient is migrating to water and becoming one of causes of cell insulin resistance.)

Do not eat anything SOY unless fermented. This is also bad news for your body, but fermented, as Tempeh, and Miso, is great stuff and is credited in the life expectancy in Japan now far exceeding life expectancy in US.

So again, if you are reading the popular press you will read that the Japanese credit soy for the longevity. They will fail to mention that the Japanese eat almost no soy unless fermented. It is these little details you need to watch for.

Unfermented, shorten your life span, fermented help extend it.

Regarding sauerkraut, the figures that show the large increase in vitamin C in fermented cabbage (sauerkraut) help explain how the European ancients got thru the winter with practically no other source of vitamin C.

Your body can not and does not manufacture it, (most animals make their own) you have to regularly eat it.

Therefore since fermented cabbage can be kept for eating all winter, this explains their source of vitamin C thru the winter. Those that liked it, and ate it survived. Those that did not, did not live til spring to have offspring.

In a few thousand years you selectively breed a built in population that "likes" sauerkraut".

For your use remember, canned sauerkraut loses its value as does "pasteurized" yogurt because in both the bacteria have been killed. Use a sauerkraut that is not canned and buy unpasteurized yogurt.

We harp on Yogurt a lot because it is readily available correctly (most yogurt sold is flavored and sweetened etc and is JUNK) if you selectively shop you find plain unsweetened with over 12% butterfat.

Most other fermented foods in contrast are very hard to find.

Try to buy whole milk yogurt, (with no extender or emulsifiers etc added,) (the milk is pasteurized but not the finished yogurt culture that has "live cultures") (over 15% butterfat) and you will find it with higher fat like that in the health type grocery stores. Even at 15% a good part of the cream has been skimmed off so look for higher.

Making your own yogurt is inexpensive, and you will find instructions on the web.
We will be running some of our own articles on making your own... Remember, important.....use FULL fat whole milk.

The entire cost, basically, to make a gallon of yogurt is to buy a gallon of whole milk.

Even the so called whole milk has many points of cream already 'removed' to up their income since it brings more when taken off and sold separately and then barely making the legal requirement to be called whole milk with what they leave..

DO NOT buy into the hype on eating low fat. If you are still buying into that...stop reading this stuff....you are hopeless.

Try to find real whole milk, and finding grass fed would be wonderful. Finding raw milk is difficult and not necessary but also great if you can find a good source.

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