Fermentation - Revision history

Iceagefarmer at 19:02, 16 April 2018

2018-04-16T19:02:05Z

Iceagefarmer: /* References */

2018-01-19T07:09:17Z

‎References

Iceagefarmer at 07:08, 19 January 2018

2018-01-19T07:08:59Z

Iceagefarmer at 07:08, 19 January 2018

2018-01-19T07:08:39Z

Iceagefarmer: /* Types */

2018-01-16T08:05:20Z

‎Types

Iceagefarmer at 08:04, 16 January 2018

2018-01-16T08:04:49Z

Iceagefarmer at 07:44, 16 January 2018

2018-01-16T07:44:57Z

Iceagefarmer at 22:06, 10 January 2018

2018-01-10T22:06:45Z

Iceagefarmer: Created page with "Fermentation increases bioavailability of nutrients in foods, and in some cases produces Vitamin C. Cabbage, a well-understood cool weather crop, is one example."

2018-01-10T22:06:36Z

Created page with "Fermentation increases bioavailability of nutrients in foods, and in some cases produces Vitamin C. Cabbage, a well-understood cool weather crop, is one example."

New page

Fermentation increases bioavailability of nutrients in foods, and in some cases produces [[Vitamin C]].

Cabbage, a well-understood cool weather crop, is one example.

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	=References=		=References=
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		+	Check out Sandor Katz, who is the (latest) authority on all things fermented.

	* [[File:Fermentation_basics.docx\| Fermentation Basics]]		* [[File:Fermentation_basics.docx\| Fermentation Basics]]

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	# Fermentation neutralizes anti-nutrients, in particular phytic acid, which is found in grains, nuts, seeds and legumes. The problem with phytic acid is that it can bind to minerals in the gut before they are absorbed, influence digestive enzymes, and can lead to mineral deﬁciencies. Phytates also reduce the digestibility of starches, proteins, and fats. This is one of the reasons that those on a Paleo diet avoid foods that are high in phytic acid. Thankfully, soaking, sprouting and fermenting grains, nuts, seeds and legumes are ways to neutralize this anti-nutrient. To learn more about phytic acid (and even the possible beneﬁts) read this article: http:// www.precisionnutrition.com/all-about-phytates-phytic-acid		# Fermentation neutralizes anti-nutrients, in particular phytic acid, which is found in grains, nuts, seeds and legumes. The problem with phytic acid is that it can bind to minerals in the gut before they are absorbed, influence digestive enzymes, and can lead to mineral deﬁciencies. Phytates also reduce the digestibility of starches, proteins, and fats. This is one of the reasons that those on a Paleo diet avoid foods that are high in phytic acid. Thankfully, soaking, sprouting and fermenting grains, nuts, seeds and legumes are ways to neutralize this anti-nutrient. To learn more about phytic acid (and even the possible beneﬁts) read this article: http:// www.precisionnutrition.com/all-about-phytates-phytic-acid
	# Fermented foods are rich in probiotics. Probiotics are microorganisms consumed by the body for their beneﬁcial qualities, and are responsible for maintaining a healthy gut flora. A healthy gut is capable of pulling nutrients from the food you eat, fermented or not. 6. Eating fermented food helps maintain a healthy immune system, because a healthy gut, rich in probiotics, produces antibiotic, anti-tumor, anti-viral, and anti-fungal substances. Also, the acids in fermented food create an uncomfortably acidic environment for pathogens.		# Fermented foods are rich in probiotics. Probiotics are microorganisms consumed by the body for their beneﬁcial qualities, and are responsible for maintaining a healthy gut flora. A healthy gut is capable of pulling nutrients from the food you eat, fermented or not. 6. Eating fermented food helps maintain a healthy immune system, because a healthy gut, rich in probiotics, produces antibiotic, anti-tumor, anti-viral, and anti-fungal substances. Also, the acids in fermented food create an uncomfortably acidic environment for pathogens.
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		+	=References=
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		+	* [File:Fermentation_basics.docx Fermentation Basics]

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 # Acetic acid fermentation
-==Lactic acid fermentation==
+===Lactic acid fermentation===
 Lactic acid fermentation, also known as lacto-fermentation, occurs when yeasts and bacteria convert starches and sugars into lactic acid. Lacto-fermentation is said to be one of the healthiest forms of fermentation because lactic acid aids with blood circulation, prevents constipation, balances digestive acids, aids in pre-digestion and encourages good pancreatic function.
-==Ethyl alcohol fermentation==
+===Ethyl alcohol fermentation===
 Ethyl alcohol fermentation occurs when beneﬁcial microorganisms convert carbohydrates into alcohol. Traditionally, alcohol was more nutritious and contained beneﬁcial organisms. Today, the manufacturing process of making alcoholic beverages destroys the nutrients, and contains high amounts of sugar.
-==Acetic acid fermentation==
+===Acetic acid fermentation===
 Acetic fermentation takes place when alcohol is exposed to air and is converted into acetic acid, commonly known as vinegar! Yes, your apple cider vinegar was once good ol’ apple cider.

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 Fermentation takes place in the absence of oxygen (an anaerobic environment), and in the presence of beneﬁcial microorganisms (yeasts, molds and bacteria) which obtain their energy through fermentation. During the fermentation process, these beneﬁcial microorganisms break down sugars and starches into alcohols and acids (lactic and acetic.) What you’re left with is a food that has been transformed into a more nutritious version of itself, and which can be stored for much longer without spoiling. Fermented food goes far beyond sauerkraut–you can actually ferment almost every food group. You didn’t even know it, but you likely consumed some sort of fermented food today!
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 * Honey to mead, hells bells!
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 Fermentation increases bioavailability of nutrients in foods, and in some cases produces [[Vitamin C]].
-Cabbage, a well-understood cool weather crop, is one example.
+[[Cabbage]], a well-understood cool weather crop, is one example.
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	Cabbage, a well-understood cool weather crop, is one example.		Cabbage, a well-understood cool weather crop, is one example.
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