Cultured, or fermented, foods have been part of most ancient cultures for many centuries.  In times gone by, foods were fermented as a way to preserve them, so that one would have supplies during the sparse cold months.  Fermented foods were revered as having healing properties.  The word “kefir”, Turkish in origin, actually translates to “feel good”.  We now understand why these foods are so beneficial to us.  They are packed full of vitamins and minerals, enzymes to aid digestion (particularly of proteins), beneficial bacteria (your homemade probiotic) and they have an alkalising effect on the body.

 

Because the friendly bacteria – the lactobacilli – actually partially digest the food, the nutrients in it are easier for our body to absorb.  As a result we gain much more vitamins and minerals from fermented foods than we do from raw or cooked foods.  For example, you will absorb from 100 to 300 times more vitamin C from fermented cabbage than you will from raw or cooked cabbage!  This increased absorption occurs with all the nutrients in the food.

 

More than 80% of our immune system is located in the lining of the gut wall.  A large proportion of how our immune system reacts is dependant on the kind of microbes – bacteria, fungi, viruses etc – that are in our digestive tracts.  Having the right kind of beneficial microbes there is essential for both healthy immune function, and healthy gut function.  They protect us from allergies, asthma, eczema, autoimmune disorders, stomach, duodenal and mouth ulcers, digestive disorders and cancer to name but a few.

 

Unfortunately with the advent of refrigeration came the end of an era for regularly consumed fermented foods in most western cultures.  Our bodies no longer get this daily intake of protective nutrients, enzymes and beneficial bacteria.  This is one contributing factor to the massive rise in chronic digestive and immune disorders in the last few decades.  One of the most beneficial food groups to include as part of your daily diet to regain and maintain optimal health is fermented food.  They are also particularly beneficial for pregnant and breastfeeding women and, due to their anti-aging effect, anyone interested in longevity! 

 

To find out about hands-on fermented food workshops held in Sydney, click here.