I still hear contradicting theories on all this bubbly stuff so I wanted to try and shed some light on the subject for those of you new to it all (but will let you in on a little secret - I'm still perfecting this myself)...
Fermented foods.
When I used to read those two words the same thoughts always came to mind - Rotten. Fizzy. Off. Stinks. Gross. Etc etc etc...
I suppose to a degree I wasn't far off. But since then I have learnt alot more and can appreciate the fizzy "off-ness" to certain things. Getting hungry yet?
Let me explain -
These so called "off" foods also known as fermented foods contain something I'm sure you've all heard of before; PRObiotics. Sold in the fridge at the health food shop... good to take after you've been on anti-biotics... what else though?
(NOTE: they are IMPERITIVE to take after a course of anti-biotics).
These little PRObiotic guys are basically living organisms - yes I mean bacteria - but they are the GOOD bacteria (just think "bacteria" eats things... good bacteria eats bad things, bad bacteria eats good things... I know which one I want more of). The good guys hang around in the large intestine keeping it happy and are said to have a miriad of health benefits (although some research is not conclusive on this; see further down*).
Foods such as miso, saurkraut, and yoghurt (thinking sour, fizzy, off again right?) are all fermented and therefore high in PRObiotics - the GOOD stuff!
So that's step 1... (or could be Step 2... kinda like how Star Wars came out decades ago, but later on came the PREquels... ok having a Star Wars moment, sorry guys) Moving along...
Step 2 (or Step 1 - depends on how you look at it) PREbiotics.
These babies are a little different (but just as important) They promote the growth of PRObiotics. So without them, no PRObiotics can breed and make more beautiful PRObiotic babies to keep your guy happy :)
And that's when we can run into troubles and get tummy upsets, bloating, gas, yeast infections, IBS and more.
PREbiotics are easy enough to find in foods like onions, asparagus, garlic, jerusalem artichoke (used as low GI sweetener in David Wolfe's Sun Sweet raw chocolate flavour YUM), and two of my favourites - yacon syrup and bananas.
For me personally, I feel GREAT when drinking kombucha (fermented tea - yes it's fizzy) each morning on an empty stomach, and when having miso in my diet every now and then. My fav thing at the moment are nori rolls I make with an unpasteurised barley miso paste spread on the bottom and then stacked with vegies and sprouts - YUM!
mmm, yes please!!! great post Christie:)
ReplyDeletexoxox
thanks Cosmic :) I'm really glad you liked it x
ReplyDeleteI was fortunate enough to attend a lecture on Fermentation presented by Jackie and Gideon Graff!! Oh man was it amazing. I adore fermented foods. Made my first batch of kraut the other day and will be posting on it soon.
ReplyDeleteGreat informative post today. Thanks for educating us.
Peace and Raw Bubbly Health,
E
You have been nominated for the One Lovely Blog Award at
ReplyDeletehttp://rawlivingandlearning.blogspot.com/
Peace and Raw Health,
Elizabeth