Cultured Food and Drinks

Fermentation is an ancient preparation and preservation technique where carbohydrates and proteins are broken down by micro-organisms and turned into beneficial bacteria "probiotics".  The billions of beneficial bacteria in a serving of cultured vegetables or juice or a few ounces of kefir bring about an improvement in overall nutrition, promote the growth of friendly intestinal bacteria, aid digestion and support immune function. Fermented foods help to create a healthy colonic environment in which yeast populations, and pathogenic bacteria are controlled.   They also bring about an increase in B vitamins (even Vitamin B12), omega-3 fatty acids, digestive enzymes, lactase and lactic acid, and other immune chemicals that fight off harmful bacteria and even cancer cells.  They are also known to have a soothing effect on the nervous system and bring a feeling of satiety since serotonin is produced in the gut.

Raw Cultured Vegetables, cultured vegetable juice and kefir are especially good for people taking antibiotics, birth control bills, pregnant women, arthritis, diabetics, all high risk groups for yeast disorders, and auto-immune diseases

Last year scientists at Seoul National University in South Korea fed an extract of kimchi, a spicy Korean variant of sauerkraut, to 13 chickens infected with avian flu, and a week later, 11 of the birds started to recover, according to a report by the BBC Network

Kefir

Kefir is mostly made with milk; although it’s made with other things like young green coconut water, rice milk, and almond milk.  The sugars from the milk are turned into beneficial bacteria and years ago this was a way to preserve the milk.  Just recently kefir has it found its way to the US.   Kefir is much more effective than your store bought yogurts which are sweetened with corn syrup or sugar. 

More about fermented foods

Normally, one thinks of bacteria as something to avoid. But for fermented foods, good bacteria are a blessing. As scientists identify what makes these powerful foods healthy, research is emerging and finding merit in these century-old foods.  Historically, fermented foods have two geographical birthplaces, Europe and Asia. Dairy base cultures, which originated in Europe and Russia, are made into yogurt or a yogurt-like beverage, kefir. Asian food culture introduced products based on the humble soybean, for instance miso, tempeh, and soy sauce, which are from fermented soybeans.  Products with added active cultures, like yogurt and kefir, are called probiotics, or live microbial foods. These microbes have two functions; one, they create a mob scene of healthy bacteria and elbow out the pathogens like listeria and e-coli; and two, they help create substances that prevent nasty bacteria from forming in the gut. Well-documented clinical trials abound showing that bacteria, such as lactobacillus GG, acidophilus and bifidobacteria, help in the treatment of anti-biotic induced diarrhea, vaginal infections and reducing cholesterol. In addition, early level research and theories are emerging showing the benefits of probiotics for arthritis and allergies, especially for Crohn's disease patients. You may also see substances called fructans, inulin and FOS added to probiotics and foods, such as jams and baking mixes. These are prebiotics, fibrous carbohydrates from fruits, vegetables and grains, which ferment in the small intestines, creating a favorable environment for friendly bacteria and an unwelcome home for bad bacteria.  Clinical trials for fermented soy foods are still in the infancy stages. But the first set of trials testing the benefits of a fermented soy beverage is showing positive signs in slowing the progression of pre-cancerous and established prostate cancer cells. Preliminary research points out that the active components may help kill cancer cells without harming healthy cells.

Researchers speculate that fermented soy products such as miso and tempeh have positive health benefits because of a symphony of active components that all work together. Early soy research isolated single compounds such as isoflavones, but as clinical trials emerge about fermented soy foods, we may begin to see exactly why whole soy foods, instead of single substances, show promising results for heart health, hormone regulation and cancer prevention and treatment.

Sources: RN, April 2000; Townsend Letter, July 2000;

Dairy Foods, Dec. 1998; Prepared Foods, 2001.

Cultured vegetables

Fermenting raw vegetables give them a slightly crunchy texture, an attractive color, and a mild tartness which stimulates the appetite.  They can actually enhance the flavor of other foods eaten with.   Starches and sugars are broken down during the fermentation process and turned into beneficial bacteria.  Most cultured veggies are made with a base of cabbage although ones with just carrots or beets are very popular.   Many herbs and veggies can really enhance the flavor like garlic, ginger, cilantro, peppers, juniper berries, and cumin.  I usually have a variety of flavors in my home like a Spanish flavor, a Thai blend, dill, and fennel.

Benefits

• They improve digestion.

Knowing the benefits of raw foods, you may have decided to include raw vegetables with each meal. Yet when you begin the Diet, your digestive tract and spleen may be too weak to tolerate them. Cultured vegetables eliminate this concern, since they are already pre-digested. This means that even before they enter your mouth, the friendly bacteria have already converted the natural sugars and starches in the vegetables into lactic acid, a job your own saliva and digestive enzymes would do anyway. The enzymes in the cultured vegetables also help digest other foods eaten with them.

• They increase longevity.

You could think of the friendly bacteria in raw cultured vegetables as little enzyme powerhouses. By eating the vegetables, you will maintain your own enzyme reserve and use it to eliminate toxins, rejuvenate your cells, and strengthen your immune system—which all adds up to a longer, healthier life.

 • They control cravings.

Homemade cultured vegetables are ideal for appetite control and thus weight control. The veggies help take away cravings for the sweet taste in pastries, colas, bread, pasta, dairy, fruit, and other expansive foods not on the Diet.

 • They are ideal for pregnant and nursing women.

Pregnant women should eat cultured vegetables to ensure their ecosystems will be rich in friendly bacteria. The vegetables also help alleviate morning sickness during the early part of the pregnancy. Once the baby is born, the mother should continue eating the vegetables and drinking the juice. And the liquid from the cultured vegetables can be fed to the baby in tiny spoonfuls to relieve colic.

• Raw cultured vegetables are alkaline and very cleansing.

They help restore balance if your body is in a toxic, acidic condition. Because they do trigger cleansing, you may have an increase in intestinal gas initially as the vegetables stir up waste and toxins in the intestinal tract. Soon, however, you will notice an improvement in your stools. To ease the discomfort of the gas, colonics and enemas are very useful during this period."

How to serve cultured veggies

Great on sandwiches, dip with tortilla chips, toss some into a salad, on a slice of pizza, eat a tiny bit with a bite of your favorite meat, on rice cakes or steamed rice, awesome with eggs, throw a little into some meat broth (served warm, heating too much will destroy bacteria)

Often people enjoy them at every meal.  It can actually enhance the taste of some foods along with helping in digestion.

There are three cancer-fighting capabilities displayed by the friendly bacteria.

First, certain super strains of your friendly bacteria eliminate procarcinogenic substances before they can turn carcinogenic. Among these are the nitrites mentioned earlier. Before the substance can be converted into cancer-causing carcinogens in your intestinal tract, specific strains of L. acidophilus step in and neutralize them. Even better, the best of the friendly bacteria super strains have the ability to metabolize any procarcinogens that escape and convert them back into noncarcinogenic substances.

Second, beneficial bacteria are capable of altering certain enzymes (such as b-glucuronidase and nitro-reductase) that turn procarcinogens into carcinogenic agents. The "bad" bacteria that secrete these destructive enzymes include Clostridium and certain Bacteroides, among others obviously, the more dangerous enzymes that are The present in your gastrointestinal tract, the greater your risk harboring cancer-causing substances. The ability of active super strains of L acidophilus bacteria to neutralize these harmful enzymes is one of their most important contributions to cancer prevention.

Third, the immune system's workload is further complicated by the need to cleanse the body of the increasing number of extraneous pollutants and contaminants found in the environment and the food chain. Overloaded with work, the immune system needs all the help it can get from your friendly bacteria. How? When disease-causing aliens are able to permeate the intestinal walls and enter the bloodstream, the immune system must spring into action As long as strong colonies of friendly bacteria line the intestinal tract in full force, these harmful micro-organisms will not be able to get through, thus lightening the already heavy workload of the immune system.

Through scientific research, you have seen your friendly bacteria can reduce the threat of potential cancer-causing agents in your body and increase your body's immune into inactive carcinogens. Some cancer risk factors are under your control, especially diet.

As you have seen, simply lowering the amount of fat and red meat you eat can measurably lower your risk of developing cancer. And the friendly bacteria have been shown to reduce levels of dangerous, carcinogen-forming enzymes in your gastrointestinal tract, as well as boost the function of your immune system.

Supplementing your diet with probiotics, in addition to healthy dietary choices, is one way to help lower your risk of getting cancer.

Serotonin is also produced in the gut, this is why in Turkish kefir means feel good.  Fermented food and drinks will help with overall mood and feeling of satiety. 

Bacteria from live fermented food and drinks are much more effective in colonizing in the gut wall.  There is an estimated 3 pounds of bacteria in our intestinal tract.  You can see how important it is to have more good guys than bad guys.  Often when a person starts using products like this, you may see some regression because of die-off or detoxification.  I recommend introducing slowly.  You may feel some cramping or bloatedness but this is just the start of the war of the “good guys and bad”.  Just back off the dosage and start increasing from there.  Studies do show that colonization happens easier of the microflora to the gut with dairy proteins.   I enjoy a shot of kefir in the mornings and after each meal.  I’ll have a shot of cultured veggie juice in the afternoon and enjoy cultured veggies with each meal.  

Terminology

Enzyme - A biochemical that catalyzes life by merging with substances and transforming their molecular composition. Enzymes are life in action and life is enzymes in action.

Lactobacilli - The plural of lactobacillus. A bacteria. There are over thirty strains of lactobacilli. Many healthful and friendly lactobacilli are naturally present in Raw Cultured Vegetables, Kefir and in our digestive tracts.

Microecology - Having to do with the balance of micro-organisms and their relationship with their environment, especially in the human digestive tract.

Micro-organisms - Microscopic living organisms, including bacteria and yeast. Also known as microflora. A micro-organism consists of cells and enzymes