We Need Fermentation Now More than Ever
Fermentation’s popularity is growing in culinary and nutritional circles – but it’s been around since the Neolithic age! We have our ancestors to thank for learning to harness the process, eventually mastering methods to improve the nutrition, taste, and preservation of their foods. Traditional techniques took time, as microbes and enzymes slowly worked at converting carbohydrates into organic acids and/or alcohol – improving their digestibility and nutritional value in the process.
Why should we care about fermentation now?
• The Standard North American Diet (SAD) diet of processed and refined food is severely lacking in essential nutrients
• Industrial agriculture has depleted soil of both nutrients and beneficial bacteria, and transporting food over long distances further reduces nutrient potency
• A cultural fear of bacteria, heavy reliance on antibiotics and rampant use of chemical cleansers has resulted in over-sanitization
This trifecta has damaged our food supply, our digestive health, and the essential bacteria in and on our bodies – our microbiome – resulting in the rise of dietary sensitivities, allergies, digestive issues, and chronic disease in our culture.
With fermentation – you nourish more, digest more, and absorb more!
Cultured foods may be (very) old news, but how they can nourish us is just recently being brought to light. Research is revealing a significant range of health benefits from fermented foods. Their unique properties are of enormous benefit to our nourishment and gut ecology, aiding in the prevention of disease by:
• Partially breaking down foods to rid them of “anti-nutrients” – physical or chemical compounds which inhibit nutrient absorption – thus readying them for effective human digestion.
• Increasing food’s bioavailability by “unlocking” vitamins, minerals, amino acids, and carbohydrates.
• Amplifying the nutritional value of foods by increasing, and even generating, new nutrients.
Improved digestive health can lead to alleviated allergies and food sensitivities, easier weight management, a healthier inflammatory response and boosted skin health, mood, and immunity.
How do I get the benefits of fermentation?
While traditional diets were up to 30% fermented, in today’s world, it’s not very realistic for it to make up that much of your diet. Some fermented foods like sauerkraut, kimchi, kombucha, and natural sourdough breads can be incorporated into your diet for a dose of fermented fare, but supplementation is an easy and time-efficient way to increase your intake. In fact, the plant and whole food-based ingredients used in high-quality fermented supplements have been shown to provide specific health benefits! For instance, fermentation intensifies the strength of phytonutrients in superfood supplements, increasing their ability to neutralize free radicals and reduce inflammation in the body.
If you want to absorb maximum nutrients from your food, support digestion, and satisfy your beneficial microbes without the bloat, fermentation is the way to go!
Andrea Sarjeant, CNP, is a holistic nutritionist, as well as Communications and Education Manager at Genuine Health Canada. Visit healthydelicious. ca, where she regularly shares innovative recipes and creates programs that bridge the gap between kitchen alchemy and practicality with realistic ideas, compassion, and humor.
