Thursday, February 21, 2013

Fermentation: the Key to Health and Fighting Antibiotic Resistance - Part Five

Fermentation History

  • Humans all over the world have been fermenting food since ancient times.  Milk was the most predominant.  This is probably what the Bible refers to when Abraham served the angels that came to tell him he was to have a son.
  • Winemaking dates back to 8,000 years ago in the Caucasus region of Georgia.
  • 7,000 year old jars which once contained wine were excavated in the Zagros Mountains of Iran.
  • Water kefir was probably part of the beverage that Jesus turned into wine at the wedding of Cana.
  • Fermenting beverages in Babylon around 5,000 BC
  • In ancient Egypt approximately 3150 BC
  • Pre-Hispanic Mexico about 2000 BC, and Sudan 1500 BC
  • Milk fermentation in Babylon about 3000 BC

Fermentation (or Culturing) Process

  • Fermented food and drinks are alive with nutrients and flavor
  • Stinky aged cheeses, tangy sauerkraut, rich earthy miso, smooth wines, tempeh, and tamari
  • It preserves food
  • Preserves nutrients
  • Also creates new nutrients - microbial cultures create B vitamins, including folic acid, riboflavin, niacin, thiamin, and biotin
  • Have been shown to function as antioxidants, scavenging cancer precursors known as "free radicals" from the cells of your body
The vegetables already have many beneficial bacteria on them so be careful when washing.  You will see that fermenting vegetables is literally as simple as washing cutting and packing with no weird probiotics to sprinkle on or anything like that!
Living Life for Him,

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