lacto fermentation

[Guest guest]

In reality we nourish ourselves not by what we eat but by what we are

capable of breaking down and transforming into nutrients the body can use.

Lacto-fermented foods normalize the acidity of the stomach. If stomach

acidity is insufficient, it stimulates the acid producing glands of the

stomach, and in cases where acidity is too high it has the inverse effect.

Lactic acid helps break down proteins and thus aids in their assimilation by

the body. It also aids in the assimilation of iron. The decomposition in

the stomach of the organic forms of iron depends on the quantity of

hydrochloric acid present as well as the amount of vitamin C, which is why

sauerkraut and other lacto-fermented vegetables rich in this vitamin have

such a favorable influence..

Lactic acid activates the secretions of the pancreas, which is particularly

important for diabetics... Sauerkraut contains large quantities of choline,

a substance that lowers blood pressure and regulates the passage of

nutrients into the blood... Choline has another interesting property in that

it aids the body in the metabolism of fats. If choline is lacking, fats

accumulate in the liver...Sauerkraut also contains acetylcholine which has a

powerful effect on the parasympathetic nervous system. It helps reduce

blood pressure, slows down the rate of heartbeat, and promotes calmness and

sleep. As acetylcholine is destroyed by cooking, raw sauerkraut and it's

juice is preferable to cooked. Acetylcholine also has a beneficial effect

on the peristaltic movements of the intestine. Sauerkraut and other

lacto-fermented vegetables thus are recommended for constipation.

-Nourishing Traditions

Sally Fallon

G. Enig

[Guest guest]

Here's something for everyone to consider.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

In reality we nourish ourselves not by what we eat but by what we are

capable of breaking down and transforming into nutrients the body can use.

Lacto-fermented foods normalize the acidity of the stomach. If stomach

acidity is insufficient, it stimulates the acid producing glands of the

stomach, and in cases where acidity is too high it has the inverse effect.

Lactic acid helps break down proteins and thus aids in their assimilation by

the body. It also aids in the assimilation of iron. The decomposition in

the stomach of the organic forms of iron depends on the quantity of

hydrochloric acid present as well as the amount of vitamin C, which is why

sauerkraut and other lacto-fermented vegetables rich in this vitamin have

such a favorable influence..

Lactic acid activates the secretions of the pancreas, which is particularly

important for diabetics... Sauerkraut contains large quantities of choline,

a substance that lowers blood pressure and regulates the passage of

nutrients into the blood... Choline has another interesting property in that

it aids the body in the metabolism of fats. If choline is lacking, fats

accumulate in the liver...Sauerkraut also contains acetylcholine which has a

powerful effect on the parasympathetic nervous system. It helps reduce

blood pressure, slows down the rate of heartbeat, and promotes calmness and

sleep. As acetylcholine is destroyed by cooking, raw sauerkraut and it's

juice is preferable to cooked. Acetylcholine also has a beneficial effect

on the peristaltic movements of the intestine. Sauerkraut and other

lacto-fermented vegetables thus are recommended for constipation.

-Nourishing Traditions

Sally Fallon

G. Enig

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Article from:

http://www.westonaprice.org/foodfeatures/lacto.html

LACTO-FERMENTATION

It may seem strange to us that, in earlier times, people knew how to

preserve vegetables for long periods without the use of freezers or canning

machines. This was done through the process of lacto-fermentation. Lactic

acid is a natural preservative that inhibits putrefying bacteria. Starches

and sugars in vegetables and fruits are converted into lactic acid by the

many species of lactic-acid-producing bacteria. These lactobacilli are

ubiquitous, present on the surface of all living things and especially

numerous on leaves and roots of plants growing in or near the ground. Man

needs only to learn the techniques for controlling and encouraging their

proliferation to put them to his own use, just as he has learned to put

certain yeasts to use in converting the sugars in grape juice to alcohol in

wine.

The ancient Greeks understood that important chemical changes took place

during this type of fermentation. Their name for this change was " alchemy. "

Like the fermentation of dairy products, preservation of vegetables and

fruits by the process of lacto-fermentation has numerous advantages beyond

those of simple preservation. The proliferation of lactobacilli in fermented

vegetables enhances their digestibility and increases vitamin levels. These

beneficial organisms produce numerous helpful enzymes as well as antibiotic

and anticarcinogenic substances. Their main by-product, lactic acid, not

only keeps vegetables and fruits in a state of perfect preservation but also

promotes the growth of healthy flora throughout the intestine. Other

alchemical by-products include hydrogen peroxide and small amounts of

benzoic acid.

A partial list of lacto-fermented vegetables from around the world is

sufficient to prove the universality of this practice. In Europe the

principle lacto-fermented food is sauerkraut. Described in Roman texts, it

was prized for both for its delicious taste as well as its medicinal

properties. Cucumbers, beets and turnips are also traditional foods for

lacto-fermentation. Less well known are ancient recipes for pickled herbs,

sorrel leaves and grape leaves. In Russia and Poland one finds pickled green

tomatoes, peppers and lettuces. Lacto-fermented foods form part of Asian

cuisines as well. The peoples of Japan, China and Korea make pickled

preparations of cabbage, turnip, eggplant, cucumber, onion, squash and

carrot. Korean kimchi, for example, is a lacto-fermented condiment of

cabbage with other vegetables and seasonings that is eaten on a daily basis

and no Japanese meal is complete without a portion of pickled vegetable.

American tradition includes many types of relishes‹corn relish, cucumber

relish, watermelon rind‹all of which were no doubt originally

lacto-fermented products. The pickling of fruit is less well known but,

nevertheless, found in many traditional cultures. The Japanese prize pickled

umeboshi plums, and the peoples of India traditionally fermented fruit with

spices to make chutneys.

Lacto-fermented condiments are easy to make. Fruits and vegetables are first

washed and cut up, mixed with salt and herbs or spices and then pounded

briefly to release juices. They are then pressed into an air tight

container. Salt inhibits putrefying bacteria for several days until enough

lactic acid is produced to preserve the vegetables for many months. The

amount of salt can be reduced or even eliminated if whey is added to the

pickling solution. Rich in lactic acid and lactic-acid-producing bacteria,

whey acts as an inoculant, reducing the time needed for sufficient lactic

acid to be produced to ensure preservation. Use of whey will result in

consistently successful pickling; it is essential for pickling fruits.

During the first few days of fermentation, the vegetables are kept at room

temperature; afterwards, they must be placed in a cool, dark place for

long-term preservation.

It is important to use the best quality organic vegetables, sea salt and

filtered or pure water for lacto-fermentation. Lactobacilli need plenty of

nutrients to do their work; and, if the vegetables are deficient, the

process of fermentation will not proceed. Likewise if your salt or water

contains impurities, the quality of the final product will be jeopardized.

Lacto-fermentation is an artisanal craft that does not lend itself to

industrialization. Results are not always predictable. For this reason, when

the pickling process became industrialized, many changes were made that

rendered the final product more uniform and more saleable but not

necessarily more nutritious. Chief among these was the use of vinegar for

the brine, resulting in a product that is more acidic and not necessarily

beneficial when eaten in large quantities; and of subjecting the final

product to pasteurization, thereby effectively killing all the

lactic-acid-producing bacteria and robbing consumers of their beneficial

effect on the digestion.

The recipes presented in Nourishing Traditions are designed to be made in

small quantities in your own kitchen. They require no special equipment

apart from a collection of wide-mouth, quart-sized mason jars and a wooden

pounder or a meat hammer. (For special sauerkraut crocks that enable you to

make large quantities, see Sources.) We recommend adding a small amount of

whey to each jar of vegetables to ensure consistently satisfactory results.

Concentrated whey and dried whey can be purchased at health food stores, but

the whey you make yourself (pages 86-87) is far superior because it still

contains its valuable enzyme content. Whey proteins are very fragile and

easily denatured by the drying process.

About one inch of space should be left between the top of your vegetables

with their liquid and the top of the jar, as the vegetables and their juices

expand slightly during fermentation. Be sure to close the jars very tightly.

Lacto-fermentation is an anaerobic process and the presence of oxygen, once

fermentation has begun, will ruin the final product.

We have tried to keep the recipes in Nourishing Traditions as simple as

possible without undue stress on ideal temperatures or precise durations. In

general, a room temperature of about 72 degrees will be sufficient to ensure

a lactic-acid fermentation in about two to four days. More time will be

needed if your kitchen is colder and less if it is very warm. After two to

four days at room temperature, the jars should be placed in a dark, cool

spot, ideally one with a temperature of about 40 degrees. In days gone by,

crocks of lacto-fermented vegetables were stored in root cellars or caves. A

wine cellar or small refrigerator kept on a " warm " setting is ideal; failing

that, the top shelf of your refrigerator will do. Lacto-fermented fruit

chutneys need about two days at room temperature and should always be stored

in a refrigerator.

Lacto-fermented vegetables increase in flavor with time‹according to the

experts, sauerkraut needs at least six months to fully mature. But they also

can be eaten immediately after the initial fermentation at room temperature.

Lacto-fermented vegetable condiments will keep for many months in cold

storage but lacto-fermented fruits and preserves should be eaten within two

months of preparation.

Some lacto-fermented products may get bubbly, particularly the chutneys.

This is natural and no cause for concern. And do not be dismayed if little

spots of white foam appear at the top of the pickling liquid. They are

completely harmless and can be lifted off with a spoon. The occasional batch

that goes bad presents no danger‹the smell will be so awful that nothing

could persuade you to eat it. The sign of successful lacto-fermentation is

that the vegetables and fruits remained preserved over several weeks or

months of cold storage.

Lactic-acid fermented vegetables and fruit chutneys are not meant to be

eaten in large quantities but as condiments. They go beautifully with meats

and fish of all sorts, as well as with pulses and grains. They are easy to

prepare, and they confer health benefits that cannot be underestimated.

Scientists and doctors today are mystified by the proliferation of new

viruses‹not only the deadly AIDS virus but the whole gamut of human viruses

that seem to be associated with everything from chronic fatigue to cancer

and arthritis. They are equally mystified by recent increases in the

incidence of intestinal parasites and pathogenic yeasts, even among those

whose sanitary practices are faultless. Could it be that in abandoning the

ancient practice of lacto-fermentation and in our insistence on a diet in

which everything has been pasteurized, we have compromised the health of our

intestinal flora and made ourselves vulnerable to legions of pathogenic

microorganisms? If so, the cure for these diseases will be found not in

vaccinations, drugs or antibiotics but in a restored partnership with the

many varieties of lactobacilli, our symbionts of the microscopic world.

From: Nourishing Traditions: The Cookbook that Challenges Politically

Correct Nutrition and the Diet Dictocrats by Sally Fallon with G. Enig,

PhD.

©1999. .

To order contact www.NutritionalResources.com

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Pickled Ginger:

Ingredients:

4 lbs fresh ginger root

1 tablespoon sea salt

4T whey

1 cup Distilled Water

Peel and cut ginger into very thin slices. Pound ginger slices to expel

juices.

Place juices and pounded ginger into a glass jar. Mix with salt and water.

Add whey and seal. Let sit at room temperature for 3 to 5 days.

Store in the refrigerator.

Sauerkraut

Ingredients:

1 Fresh Medium Cabbage (red or green)

2 Tablespoons Sea Salt

4T whey

Distilled Water

Shred the cabbage. In a large bowl, mix shredded cabbage, salt and whey

together. Pound the cabbage mixture to expel the juices. Place pounded

cabbage and juices in a medium sized glass jar (1 Quart Sized). Press down

firmly on the cabbage. Add distilled water until cabbage is fully submerged.

Solution should be at least one inch from the top of the jar. Cover the jar

and let sit for 3 to 7 days at room temperature. Store in the refrigerator.

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This is how you make Jen's cultured cabbage juice!

Cultured Cabbage Juice is a great drink for cleansing the small intestine

and colon... and to implant friendly intestinal flora (raw cabbage juice is

a natural source of Lactobacillus Salivarius) The reason this drink is so

good for your G.I tract is that the lactic acid and the sulfur kills alot of

bad bacteria and stuff that is not supposed to be there CC juice is almost

better than my beet drink because it has virtually billions of friendly

bacteria (this is so good for your colon!) Once there it just gets better

because it is producing even more lactic acid (which kills pathogens) The

lactobacteria also produce B vitamins and other things that help your little

body's immune system To make the cultured cabbage juice I simply blend up

two heads of cabbage (one purple head and one green!) ...this is blended up

with purified water in the blender...I then add a small amount of whey and

then pour it all into a glass bowl (cover tightly with Saran Wrap) and vola!

Let stand at room temp for 3 days and you have cultured cabbage juice!

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From: " Dr. ' Mountain Home Solutions Team "

<drwilliams1@...>

Subject: " Miracle Food " to Protect Your Entire Digestive System

> Dear Friend,

>

> Dr. firmly believes that good health starts in your digestive

system. That's why it's so important to add fermented foods to your diet.

>

> Fermented foods contain lactic-acid bacteria that fight off the daily

onslaught of unfamiliar microbes that we all ingest on a daily basis through

food and water to promote a healthy gastrointestinal tract. They also

balance the production of acid in your stomach, protecting your stomach and

intestinal lining - and make it easier to digest your food.

>

> Chances are, most of us have never eaten a " true " fermented food that

contains the lactic-acid bacteria that your body needs. Unfortunately,

canned and commercially prepared products, like sauerkraut and pickles,

don't provide anywhere near the same health benefits as fermented foods that

you make yourself.

>

> The best way to ferment your own vegetables is with a fermenter crock.

It's the easiest way to make everything from sauerkraut and pickles, to

cabbage and pickled tomatoes, and a wide variety of other delicious

fermented foots.

>

> Unfortunately, fermenter crocks are very difficult to find. Years ago, Dr.

began using the Gairtopf Fermenter Crock, which is made by a German

company called Harsch. Since then, he's tried several others - but there's

just no comparison in the quality. To learn more, go to

http://doctorspreferred.com/Apps/DCS/mcp?p=7428Uj0428ky421FW01200000428ky0mA

KRyAK7M

>

> Because the Gairtopf Fermenter Crock comes from Germany, it's not easy to

find here in the U.S. - and it would be extremely expensive for you to

import yourself. So, Dr. asked the team at Mountain Home Solutions

to make arrangements to import a supply of them directly from Germany for

you. And because they ordered so many at once, they were able to get a

special low price of $109.99 -- that's about $60 less than the regular

retail price.

>

> As an extra free bonus, if you place your order by March 31, 2003, we'll

send you a copy of Making Sauerkraut and Pickled Vegetables at Home. This

guide gives you helpful tips and hints on fermenting your own foods, and

includes delicious healthy recipes. For fastest service, you can place your

secure online order today at

http://doctorspreferred.com/Apps/DCS/mcp?p=7428Uj0428ky421FW01200000428ky0mA

KRyAK7M. Or call 1-888-887-8262 and ask for code 19670E.

>

> Sincerely,

>

> The Mountain Home Solutions Team

>

> P.S. Eating fermented foods is one of the best things you can do for your

entire digestive system and the Gairtopf Fermenter Crock is the easiest way

to do it. To order, go to

http://doctorspreferred.com/Apps/DCS/mcp?p=7428Uj0428ky421FW01200000428ky0mA

KRyAK7M

>

[Guest guest]

Thank You, ! I'm loving the idea of creating my own personal saurkraut

production-- became inspired first by the website of the often referred to

book The Ecology Diet-- the author had posted some info and recipies and also

a resource for buying lactic acid. Thanks for the reminder... that's great

info.

Diane