Sign up to our e-newsletter for
exclusive tips and education from our holistic health experts.
August 24, 2016
Before the days of the refrigerator, food had to be processed to preserve the energy and nutrition that it held to make it available in times of scarcity. Some common processing techniques included: smoking, air-drying, salting, curing, and fermentation to preserve meat, fish, legumes, dairy, fruits, and vegetables.
How Fermentation Works
Fermentation uses microbes to alter the chemistry of the food to make them less susceptible to damage. Friendly yeasts and bacteria begin the process of digesting the sugars within the foods, creating acids that prevent spoilage from non-probiotic microbes. These acids give fermented foods their characteristic tang and provide a number of benefits to our digestive system and immune health.
Today, there are more fermented products than ever for us to enjoy. Many health supplements contain fermented ingredients which enhance the bioavailability of active ingredients – meaning your body can get more of what it potentially needs. There are single source ingredient fermented botanicals such as our very own Daily Immune Shot. And there are fermented probiotics like Dr. Ohhira’s where we get the benefit of the probiotics themselves, while also getting organic acids and lactic acids, resulting in a synergistic formula that improves absorption and makes a more potent probiotic.
We evolved on a diet that was rich in fermented foods and the shift away from this in the last 100+ years has been to our detriment. Thankfully, we are re-discovering the many benefits of friendly microbes and fermented foods. They are a delicious boon to our digestive health and balanced immune function.