Fermentation:
Lacto fermentation does not involve milk. The lactose intolerant need not be put off by the name. It
is the process of introducing healthful cultures (probiotics, bacteria, and sometimes yeasts) into
vegetables, seeds, or nuts, and letting them naturally ferment the food to create a probiotic bomb
that will propagate healthful intestinal flora.
Lactofermentation is different from alcoholic fermentation as it does not involve yeasts. The
alcohol content, if any, is so minute that it has no effect on the body.
Lactofermentation partially digests vegetables, and in case of nuts (in raw vegan cheeses) make
the oils readily available and easily digestible for the body. It also eats up all inorganic salts (turning
them into organic minerals), and simple carbohydrates (such as sugars).
By maintaining healthy intestinal flora one successively kills, wards off, or otherwise protects their
body from parasites, detrimental bacteria, yeasts, fungus, etc, and replaces them with healthy
ones. Probiotics assist the body’s naturally occurring flora to reestablish themselves.
Our bodies contain an ecology of microbes. Humans have ten times more bacteria than human
cells. Our healthful ecology can be easily damaged or thrown off balance by a range of
circumstances such as antibiotics (which utterly destroy stomach and colon flora often causing
ulcers and a variety of other conditions), use of drugs (medical and illegal substances), excess
alcohol, exposure to toxins, and use of antibacterial soaps.
When we subject our bodies to such conditions the bacteria that work for our bodies (symbiosis)
decrease in number and this provides the environment for harmful competitors to the detriment of
our health (bacteria, yeasts such as candida, intestinal parasites). Your body naturally creates
healthful bacteria.
Regularly consuming fermented foods as part of ones diet is widely known (in the rest of the world,
not necessarily in American medicine) to have powerful anti-aging properties, and keep the
immune system high enough to ward off diseases.
Different fermentation processes create different types of probiotics. It involves natural bacteria
that resides in the vegetables and air (sauerkraut, for example, will be very rich in vitamin K).
Fermentation methods will range from sauerkraut, kimchi, kefir, amazing raw coconut yogurts
and cashew-nut cheese that I use in my recipes for the cheese cake.
Mit Fermentation wird die Umsetzung von biologischen Materialien mit Hilfe von Bakterien-, Pilz- oder Zellkulturen oder durch den Zusatz von Enzymen (Fermenten) bezeichnet. Dieses biotechnologische Verfahren konserviert und veredelt Lebensmittel – unsere Mittel zum Leben. Generell gilt die milchsaure Gärung (lat. fermentum) als älteste und natürlichste Methode, den biologisch wertvollen Schatz in Lebensmittel aufzuschlüsseln….
