Fermenting is not something new but is an ancient art of preserving food and further increasing its nutritional value, especially, throughout the Winter months when there is lack of light making us more susceptible to viruses, infections, colds, flus and all sorts of immune diseases.


This is a tradition that has been passed down from generation to generation, yet has been lost and forgotten in Western traditions. Our quest is about teaching others the fundamental basics in re-discovering how simple it is to take care of your health.


Beyond fermented foods rich mineral and vitamin content, probiotics are a key component present in the process of fermenting foods and drinks. These beneficial bacteria help fertilise our microbiome so that we can absorb the maximum goodness from the foods we eat. They are also responsible for the production of all B vitamins which helps the body recuperate, regenerate and boost energy levels in a stressful environment.


"About 80% of our immune system lives in the gastrointestinal tract. Approximately 500 different species of bacteria live inside you. The weight of these bacteria is about two to three pounds (2kg). Some of these bacteria are referred to as “good”, but others do not provide any benefit. The ideal balance between them is 85% good, 15% “other”.

This ratio between the “good” bacteria and the other bacteria becomes one of the critical factors determining your optimal health. Helpful bacteria (as found in probiotics) prevent the growth of less desirable ones by competing for both nutrition and attachment sites in the tissues of the colon. These organisms also aid digestion and nutrient absorption — another boost to overall health.

The term probiotics comes from the Greek “for life” (which gives you an inkling of what the word “antibiotics” really means). When probiotics are ingested, these living microorganisms replenish the microflora in your intestinal tract. This results in the promotion of a number of health-enhancing functions, including enhanced digestive function. Probiotics are found in unfermented and fermented milk, in yoghurts, miso is another source, tempeh, soy drinks and some juices.


History does tell us about the ways different cultures promoted their intestinal health before modern times. In the past, people used probiotic rich fermented foods like yoghurt and they also used sauerkraut — as food preservatives and as support for intestinal and overall health.  Fermented foods are part of nearly every traditional culture. As far back as Roman times, people ate sauerkraut because of its taste and benefits to overall health" - source: institute of Health Science


"Poor diet and the stress- and pollution-filled environment provide significant challenges to healthy digestion, strong immunity and overall good health. Processed foods also tend to upset the balance of bacteria needed to support overall intestinal health. What’s more, many food products today are pasteurized or sterilized during the production process, and this destroys the helpful bacteria needed to promote intestinal health. The most important strains of beneficial bacteria are Lactobacillus and Bifidobacterial.


Another important key factor to keep in mind is that it is estimated that 90% of the body's serotonin is made in the digestive tract. In fact, altered levels of this peripheral serotonin have been linked to diseases such as irritable bowel syndrome, cardiovascular disease, and osteoporosis. New research at Caltech, published in the April 9 issue of the journal Cell, shows that certain bacteria in the gut are important to produce peripheral serotonin" - source: Caltech

Copyright @ All Rights Reserved