Lacto-fermented foods (Principle #5)

with Sally Fallon Morell

Traditional diets are high in enzymes and beneficial bacteria. Lacto-fermented foods are prepared by cultures worldwide to preserve food, boost their vitamin and mineral content, and aid digestion. In today’s episode, Sally Fallon Morell, the head of the Weston A. Price Foundation, explains Principle #5 of the Wise Traditions diet: how all traditional peoples include lacto-fermented foods in their diets.

She gets specific about the foods that are particular to various regions around the world–like sauerkraut, pickles, kimchi, fermented fish, yogurt, kefir, and such. She discusses the fermentation process and gives the scientific basis for embracing these foods in our modern diet. She touts the improved vitamin and mineral content of such foods, their protective characteristics against disease (including cancer), and how they boost the immune system.

She gives practical advice for how to begin introducing these foods into your diet. If you apply her tips, your tastebuds will be thrilled and your health will greatly benefit!

Notes

Go to a farmers market just about anywhere and you will see something new. In the past three to five years, fermented foods have joined the products being sold at these markets. People are realizing the benefits of these foods that have been a part of traditional diets around the globe for hundreds and thousands of years!

Principle #5 of the Wise Traditions diet points to the fact that traditional diets are high in enzymes and beneficial bacteria. And lacto-fermented foods are often the source of these. From sauerkraut in Europe, to kimchi and pickled foods in Asia, to fermented fish in the North—these foods boost the immune system, protect against disease, and aid digestion.

In today’s episode, you will learn:

how lacto-fermented foods are nearly universal in traditional diets
the two types of fermentation
how sauerkraut is made
the role of salt in the fermentation process
how fermentation may have come about
the wisdom of traditional cultures and the scientific reasons behind fermentation
what specific fermented foods are enjoyed in various parts of the world
why Sally considers ferments “super” raw foods
how 70% of our body’s energy is spent on digestion (and how fermented food pre-digests our food, in a sense)
the story of one woman with IBS and how fermented food helped her
how to tell the difference between fermented foods and those prepared in vinegar
how fermentation can boost levels of vitamin C, minerals, B vitamins
how some anti-nutrients are partially neutralized by the fermentation process
how lacto-fermented drinks are also a good source of enzymes and bacteria (and serves as an alternative to soft drinks and alcoholic beverages)
how these foods inoculate the gut, in essence, with good bacteria needed to resist disease
how these foods are protective against cancer
how the fermented foods shore up the “biofilm” that lines the intestinal tract
how to eat the right balance of fermented food
how these foods replace enzymes lost during cooking and help with the digestion of fat
whether you should eat more fermented foods or simply take probiotic pills