Eating Well With Kim: Fermentation Segment

By: Kim Beavers Email
By: Kim Beavers Email

Good bacteria, sounds like a strange concept, but really it is not all that strange.

It really depends on context. In the kitchen I don’t think of bacteria as good, at the doctor’s office-- still not good. But bacteria is important, and while some have potential to cause illness there are many more that are helpful and are a significant part of everyday life.

In fact, we ourselves have over 500 different bacteria in our intestinal tract.

Lately in the world of food, bacteria is receiving accolades as healthy, except we don’t call them bacteria we call them probiotics. They are reported to benefit our gastrointestinal health and subsequently our immune system and frankly I think that is totally cool!

Recently while away at a food and nutrition workshop I learned how to make my own sauerkraut using a method called lacto-fermentation where the naturally present bacteria in foods converts the carbohydrates to lactic acid. The acid environment discourages the growth of putrefying bacteria and promotes the development of healthy bacteria or probiotics.

Here is a great article on the history and resurgence of fermentation, enjoy!

Until next time: Eat well. Live well.

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