What is Fermentation?
What is fermentation? When specifically talking about fermented food and drink, the fermenting process, in short, can be defined as a chemical alteration that transforms substances into simpler, more easily digestible compounds that provide digestive enzymes, friendly bacteria and other nutrients. Microorganisms such as yeasts, molds, or bacteria produce complex organic catalysts and enzymes, which take action by hydrolysis. The process of hydrolysis breaks down and “predigests” complex organic molecules into smaller molecules. So the enzymes, like protease and amylase, essentially break down large proteins or carbohydrates into fermented foods like kefir, miso, tempeh, and seed cheese.
The word fermentation is derived from Latin origins, meaning “to bubble or boil”, which is often a side effect of fermenting food and drink like kombucha, rejuvelac or sauerkraut. The fermentation of foods goes way back in history. In its earliest stages it was discovered as a way to preserve food for long periods of time. A live, unpasteurized, fermented food is very different than a “pasteurized” one. The food ferments we are talking about represent an integral part of the cycle of life. And in fact, all life on planet earth arose out of these bacterial life forms. Pasteurization, which we discuss below, is not needed because a “bio-preservation” has taken place. Culturing or fermenting food not only increases the richness and flavor of the food or beverage, but also increases levels of beneficial flora and enzymes considerably, providing benefits to digestive and colon health.
Process of Fermenting FoodsThe fermenting process is an anaerobic process, that is to say, it requires the absence of oxygen to achieve it’s goal.There are 3 Phases to the process: 1) Anaerobic bacteria, mold or yeast begin the fermentation process by creating an acid environment that promotes further growth of these microorganisms. 2) As the acid level of the fermentation becomes much higher this allows for various strains of friendly flora to proliferate. 3) The pH continues to lower as any remaining proteins, sugars and starches are fermented by other species, like Lactobacillus for example. This phase improves flavor significantly by removing acidity and/or bitterness present at the previous stages. Pasteurization: When pasteurization was invented in the industrial age, the traditions and art of fermenting and culturing homemade foods was pushed aside and replaced by a newer, faster approach to food preservation. The method of pasteurization, which kills any pathogenic organisms in foods by heating them at high temps, was discovered by Louis Pasteur in 1861. This method of food preservation does indeed "preserve" the food, but unfortunately it also kills everything in it and all enzymes, nutrients and beneficial microbes are destroyed. The need to preserve food came about as a way to supply the growing number of city populations with food that would last the journey from country to town. In addition, soldiers and sailors needed a food supply that would survive long distance travel.
Cultured VS Pasteurized?As we mentioned pasteurized foods are NOT fermented foods by any stretch of the imagination. In fact, they are quite the opposite. It is our opinion that these homogenized, pasteurized, microwaved, and lifeless foods are possibly linked to the influx of new viruses, pathogenic organisms, and a number of health issues such as candida cancer, and chronic fatigue syndrome.Here at Superfoods-for-Superhealth we are all about "keeping it real" and preserving the age old traditions of fermented food and drink alive and well. These days, especially in the U.S., there is a growing interest in fermenting foods at home. In other cultures, fermented food traditions continue to thrive through the modern age with many recipes pasted down from generation to generation. Here is this website we show you how to get started fermenting and culturing your own foods today with delicious recipes like our:
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