Fermentation is a process which results in the breakdown of carbohydrates and other complex substances into simpler substances. This is an energy releasing process that happens without free oxygen. Different yeasts, molds, and bacteria get their energy through fermentation. The end result is determined by the microorganism and the medium which the fermentation occurs.
Many of the foods we eat today are a product of fermentation. Yogurt is bacteria fermented in milk, wine is yeast fermented in fruit juice, bread is yeast fermented in grain, sauerkraut and pickles are bacteria fermented with vegetables. The list can go on and on.
Sometimes when you open a jar of sauerkraut it can smell kinda funky. You might be thinking something along the line of, no way am I gonna eat that stinky stuff. Well it is time to get over that. That stinky stuff actually tastes really good. And it is really good for you.
Before people had refrigerators they fermented food. This is and was a way to preserve the harvest and ensure there is plenty to eat in the leaner months. Through this great process nutrients are retained and beneficial bacteria are saved because there is no cooking.
The wonderful thing about fermented food is the beneficial bacteria found within. In our “gut” (digestive tract) we have all kinds of different flora in there. In an article by Dr. Mercola, on his research about fermented foods, he says that probiotics are some of the best chelators, capable of drawing out a wide range of toxins and heavy metals.
Probiotics are bacteria that help maintain the balance of organisms in your body. These probiotic (pro-life) little friends reduce the growth of harmful bacteria. Which equals a healthy digestive system. Some have called the digestive system your second brain. So it makes sense to take care of it.