As a nutritional therapist, food is always one of first areas I focus on with clients. The type of food we eat can impact our weight, energy, and the risk of nearly every condition. The quality of the food not only has an impact on how much nutrition it contains to power our human cells but how much nutrition it contains to power the bacterial cells living in our gut.
Every week there is more research linking the beneficial bugs to a whole range of health issues. Heart conditions as well as diabetes and thyroid issues may all be connected to disturbances in these bacteria. So how do we look after them? One way is through eating fermented foods.
If optimising your diet and your health is something that interests you then fermented foods may be a missing piece of the puzzle. I find that may people either aren’t aware of them and their benefits or they are just apprehensive about making them at home. Often there is a concern that it’s going to go wrong and they’ll end up with food poisoning. Note: I’ve never met anyone that’s poisoned themselves making fermented food! It’s an extremely safe process. These workshops offer an educational, science-based and hand ons insight into the role fermented foods can play in your life.
If optimising your diet and your health is something that interests you then fermented foods may be a missing piece of the puzzle.
Fermented foods have a wide range of health benefits. The processes of fermentation increases vitamin content of the food and help to develop flavour. It also makes food easier to digest as well as having a range of other pluses such as supporting immune system and regulating mood.
Strictly speaking fermentation is the transformative action of microorganisms. When given the right environment, these microorganisms which are either found naturally or introduced to food or drinks, digest compounds and multiply in numbers.
The historical use of fermentation was to preserve the food, improve its flavour or make it easier to digest. We now find that fermented food and the bacteria they contain have a beneficial impact on our gut and consequently on our over all health.
Believe it or not, you are probably already have some fermented foods in your diet. Coffee, bread and chocolate all have a fermentation process somewhere along their production. While these may be the most common fermented foods in the western world you’ll be hard pressed to find a culture anywhere on the globe who don’t ferment. This indicates its importance for food security and flavour.
The revival in fermented foods over recent years has been wide ranging and encompassed may varieties of fermented foods. The most common are the foods sauerkraut and kimchi and the beverages kefir and kombucha.
Join me at one of my intimate fermented food workshops to discover the health benefits, the tasty flavours and how to make your own.