You may be shocked to discover that many of the foods you enjoy today are considered to be “fermented”. Most people think of fermentation as the process used to make wine and beer, but many great foods have also been through a fermentation process. Yogurts, sauerkraut, pickles and olives are just a few types of fermented foods.
During the past years there has been a renewed interest in fermented foods because of their tremendous benefits to your health and wellness. But, there’s also a lot of misinformation and misconceptions about fermented foods. Our ancestors used fermentation methods to preserve all types of food for consumption during the winter months and when food was scarce. Without the process, they may have perished.
Here are some common myths and misconceptions that may open your mind to the truth and a new understanding of the benefits of these commonly misunderstood foods:
Canning or Refrigeration Must Be Used to Preserve Foods
Lactic acid actually preserves fermented foods. Harmful bacteria are non-existent in properly fermented foods and if they weren’t properly preserved, you?ll notice the smell right away.
All Bacteria are Bad
There are bad bacteria that may cause illnesses, but the main types of bacteria found in food are actually good for you. The fermentation techniques produce probiotics which can help your digestion and your immune system.
Fermented Foods are Rotten foods
When salt is added to the fermentation process, the food won’t progress to the “rotten” stage. Foods that have gone through fermentation have beneficial bacteria and yeast that have broken it down to a simpler substance – not a spoiled substance.
Starter Cultures Must Be Used to Ferment Foods
There are several ways to ferment foods. Some, such as sourdough bread and kombucha require a starter, but vegetables and fruits don’t require anything except knowledge of the fermenting process.
Fermentation is a Trend
Although fermentation is gaining new popularity today and is a growing trend, it?s not a fad, which would indicate it will only be around for a short while. Fermentation has been used for thousands of years to preserve food and the health benefits are just being revealed.
Myths and misconceptions about fermented foods are being cast aside every day as more people begin to learn about the benefits and practicality of adding fermented foods to their own diets.
More information is being revealed every day, and more people are trying their own hands at preserving the traditional foods that cultures around the world have been practicing for decades.
