Fermented Foods one of the lost secrets to Health, Strength and being Ripped. The secret is now out!
Examples of Fermented Foods include
Benefits of Fermented Foods
- Weight Loss: Stop cravings for sugar and carbohydrates in processed foods – cravings for sugar and carbs are the number one cause of weight gain. Losing these cravings means losing weight fast
- Energy: Improve your digestion – the ENZYMES in lacto-fermented foods will allow your body to conserve it’s energy which means more energy to spend on life
- Muscle: Increase the ability to absorb nutrients in your foods by up to 100 times – which means more protein for even more muscle
- Health: Improve your immune system – 80% of your immune system is in your colon and fermented foods improve colon health via probiotics. you never get sick once you consume fermented foods daily
- Rich in probiotics – or healthy microflora (beneficial bacteria) – they lay down the foundation for a healthy inner ecosystem and are much more potent than pro-biotic supplements
- Scientists at Seoul National University in South Korea fed an extract of kimchi, a spicy Korean variant of sauerkraut, to 13 chickens infected with avian flu, and a week later, 11 of the birds started to recover
- Another recently released study at the University of New Mexico indicates that sauerkraut may reduce the risk of breast cancer by up to 74 percent
- Of the hundreds of Polish women and Polish-born U.S. immigrants observed in the study, those who ate four or more servings of sauerkraut and cabbage per week during adolescence were 74 percent less likely to develop breast cancer than those who ate 1.5 or fewer servings per week.
The Two Main Benefits of Traditionally lacto-Fermented Foods
- Probiotics aka beneficial bacteria
The Standard American Diet (S.A.D.) is basically composed of dead and over processed foods loaded with artificial sugars to cover their dead taste. Traditionally lacto-fermented foods are alive with good bacteria and enzymes which aid us in digestion. How this translates into health is simple.
Enzymes are molecules produced by our bodies that help us to digest the things we eat.
Think of enzymes as little widgets or tools your body uses to make things go faster and use less energy. Screwing in bolts would be alot harder without a screwdriver and take alot more time. Your body uses enzymes just like that. The food we et naturally has all the enzymes we need to digest it, but cooking and over processing of the food kills all the enzymes in the food so our body must make the enzymes itself to digest the food. Making enzymes is very taxing on your body and consumes immense amounts of energy, energy we could use for other things, such as work, exercise and life.
The beauty of traditionally lacto-fermented foods is two fold.
Traditionally lacto-fermented foods are uncooked, all antural and alive with good bacteria, thus all the enzymes in thema re retained. Your body won;t have to expend energy to digest them.
Traditionally lacto-fermented foods are so abundant with enzymes because of their bacterial processes that they actually add to your bodies storehouse of enzymes. This means you can use them to actually increase your energy and make up for any bad foods you eat. Traditionally lacto-fermented foods are healing!
Also known as good bacteria and flora, these living organism help aid in digestion and absorption of nutrients and minerals. Food today has less nutrients than it did just fifty years ago thanks to the erosion of our top soil by industrial farming methods so now it is even more important to get more out of food.
Traditionally lacto-fermented foods help us get more nutrition and thus more value from the food we buy. How probiotics do this is out of scope for this article. Prove it to yourself by having at leats one serving of traditionally lacto-fermented foods every single day, especially if you eat alot of cooked food. The benefits of this will become clear as you will start craving bad foods less as you are better nourished. This will lead to weight loss. You will also absorb more vitamins and proteins from your food which will lead to more muscle mass. As you can see getting ripped and hunky is a natural result of this.
Even more Benefits of Traditionally Lacto-fermented Foods
There are many other health benefits of fermented foods. Fermented dairy products show increased levels of folic acid which is critical to producing healthy babies as well as pyroxidine, B vitamins, riboflavin and biotin. Fermented foods have also been shown to lessen the effects of anti nutrients such as Phytic acid, which is an antinutrient that binds up minerals â€“ preventing full absorption of minerals in the gut. The bioavailability of amino acids â€“ particularly lysine with its antiviral effects and methionine – increases with lactic acid fermentation.
You don’t need to read any medical studies to realize the importance of traditionally lacto-fermented foods. Humans have been consuming them since humanity began and they are at the basis of human civilization. Once we stopped consuming them due to the rise of the processed food industry we became fat and diseased. Common sense is all we need to understand the importance of Fermented foods.
Warning: Before you go rushing out to buy a jar of pickles so you can get ready for the beach keep in mind that the commercially fermented foods found in stores is not really fermented and has no health benefits. We have lost this knowledge through out the years. Read on to learn why this is now a secret.
History of Fermented Foods
Capitan James cook, The British explorer who far extended the reaches of the English empire used sauerkraut to sustain his crew on long voyages. Sixty barrels of sauerkraut lasted for twenty seven months. Not a single crew member got scurvy, which previously had killed many crew members on long voyages. Humans have used fermented foods to sustain themselves through lean times since humanity began. Fermented foods and human history are so closely intertwined that is unimaginable how we have become so detached from them now.
It can be argued that fermented Foods are the basis of human culture. The word “culture” comes from the art of fermentation. Fermentation creates cultures in food that develop as the bacteria grows and multiplies, aiding in digestion and making food more nutritious. Cultures such as the French with their wine and cheese and the Japanese with their miso and naato are known to be well cultured. Americans who are criticized for a lack of culture have largely given up on traditionally fermented foods. Instead we as Americans now consume canned, pasteurized and heavily processed (embalmed) foods.
Real Fermented Foods
For a food to be considered fermented it must be traditionally lacto-fermented. Lacto-fermentation is the process by which bacterium and yeasts consume all the sugars,carbohydrates and proteins in foods to produce lactic acid. This process makes foods much more digestible and nutritious. The pickles, olives and sauerkraut you find on supermarket shelves now does not use traditional lacto-fermentation. Rather they are brined, pasteurized and loaded with acidic vinegars to stop fermentation.
“If you leave a jar of pickles that is still fermenting at room temperature on the kitchen counter, they will continue to ferment and produce CO2, possibly blowing off the lid or exploding the jar,” says Richard Henschel of Pickle Packers International. This is why all “shelf-stable” pickles are pasteurized. We now know how bad pasteurization is from the dangers of pasteurized milk. Big business only cares about their bottom line and the result is the foods we think are fermented are just pale imitations that do nothing for our health.
How to Make your own Fermented Foods
Our food industry has failed us so we must do it ourselves. Real warriors have no problem doing things ourselves, we love it. You will love making your own traditionally lacto-fermented foods. I promise you they will be better tasting than anything you could ever buy and once the ladies have a taste of your pickles, kimchee or saurkraut they will always be coming back for more 😉
All you need to fermented vegetables is
- the vegetables themselves – cabbage ferments very easily
- salt – sea Salt or Kosher Salt is best
- a jar – keep the lid on loosely or just place it on top without tightening it and put a napkin between the lid and the jar
- a cool dry place to store the jar – room temperature is best, the warmer it is the faster fermentation occurs, the colder the slower.
You don’t even need to add water as most vegetables such as cabbage will give off water once salted. Then you just put them in a jar and store them with the lid on very lightly in a cool dark place for three to five days. That is all you need to do. In those five days the fermentation will have already have happened so you can put them in the regenerators to slow down any further fermentation and have it last longer. Fermented foods can last for months refrigerated but once you get hooked on fermentation I can promise you the most any one jar will last is a week, because you will be eating them that fast 😉
Traditionally Lacto-Fermented Food Recipes
- All of Human Culture & Civilization
- My Six Pack
- Seattle Times