Presentation on theme: "Soul2Soul Educare presents"— Presentation transcript:
1 Soul2Soul Educare presents Get Cultured with Fermented Foods
2 History of Fermentation Neolithic Times: 7000 BCYeast Fermentation - wine, and leavened breadNeolithic Times: 3000 BCBacteria/Mold Fermentation - CheesesAsia: 1000 BCFermented Soy & Milk Products - Yogurt, miso, soy sauceWorldwide: 500 BCPickles, preservation of foodWorldwide: 1700’sVinegar, soured wineGermany: 1800’sYeast fermentation: BeerFrance: 18571st study on fermentation & pasteurizationUSA:Vitamins and AntibioticsWorldwide: 1960-PresentProduction of Amino Acids and Protein foods and AlgaeTimeline adapted from: CHEMICAL ENGINEEERING AND CHEMICAL PROCESS TECHNOLOGY – Vol. V - Fermentation Products - K. Chojnacka
3 Fermentation – A Mystery & Miracle? Japanese praying at their shrine near the Miso breweryBacchus – the God of Wine
4 So why do we think eating Fermented Foods is so important? 80% of your immune system is in your digestive systemA Healthy Gut leads to Optimal Health
5 Your Gut is Your Second Brain Your gut is quite literally your second brain, as it originates from the same type of tissue as your brain!Dr. Natasha Campbell-McBride a Russian-trained neurologist,
6 During Fetal Development Central Nervous SystemEnteric Nervous System
7 So What Do Fermented Foods Do? Pre-digest food outside of the bodyFoods exposed to healthy bacteria causing them to start to break down – making them easier to digestOur bodies can absorb more nutrients.
9 For us to Remain Healthy There are 400 different species/strains of friendly bacteria in our digestive tractTo maintain good health, we should have 80-85% good bacteria
10 What leads to Dybiosis? Putrefying, rotting proteins in our intestine Good BacteriaPutrefied MeatBad Bacteria
11 What leads to Dybiosis? 2. Excessive Antibiotic Consumption Directly Indirectly
12 What leads to Dybiosis?3. Consuming too many Artificial Chemicals & Preservatives
13 What leads to Dybiosis?4. Eating Too Much Sugar
14 What leads to Dybiosis?5. Eating Too Many Refined Grains
15 What leads to Dybiosis?6. Taking Too Much Medication
16 What leads to Dybiosis?7. Drinking unfiltered water – too much chlorine and fluoride
17 What leads to Dybiosis?8. Poor Digestion & Constipation
18 What leads to Dybiosis?9. Living a Stress-Filled Lifestyle
19 What leads to Dybiosis?10. Living in a Dirty Polluted Environment
20 What leads to Dybiosis?11. Washing your hands with antibacterial soap or using antibacterial cleansers e.g Purell, Germ-X etc.
21 Having more Bad Renters Than Good Renters leads to:
22 Having more Bad Renters Than Good Renters leads to:
23 Having more Bad Renters Than Good Renters leads to:
24 Having more Bad Renters Than Good Renters leads to:
25 Having more Bad Renters Than Good Renters leads to:
26 Having more Bad Renters Than Good Renters leads to:
27 Having more Bad Renters Than Good Renters leads to:
28 Having more Bad Renters Than Good Renters leads to:
29 Tell Tale Signs that Unhealthy Bacteria have taken over too much Real Estate in your Gut Gas and bloatingConstipation or DiarrheaFatigueNauseaHeadachesSugar cravings, and cravings for refined carb foodsDepressionLowered immunityState of Bowel MovementLifeless hair and skin
30 Health Benefits of Fermented Foods Fermented foods are packed with Probiotics, which help restore our internal balance and increase our vibrancy and overall health by:Improving digestive functionsImproving our liver functionImproving resistance to allergiesImproving vitamin synthesis, specifically the manufacturing of B vitaminsIncreasing energyImproving the absorption of nutrientsHelping to eliminate bloatingImproving hearburnImproving metabolism and change the amount of fat the body absorbsImproving our moodImproving our immune systemHelping patients recover from chemo and radiation after effects.
31 Should I take Probiotics as a Supplement? When looking for a probiotic supplement look for these 5 criteria: 1. The bacteria strains in the product must be able to survive your stomach acid and bile 2. The bacteria strains must have health-promoting features. 3. The probiotic activity must be guaranteed throughout the entire production process, storage period and shelf life of the product. 4. There is a high culture count of a variety of highly beneficial strains. 5. Some products might have this wording: “intestinal delivery system”
32 Reputable Brands of Probiotics products in the market from probiotics Reputable Brands of Probiotics products in the market from probiotics.orgGarden of Life Primal Defense Ultra ProbioticsDr Mercola's Complete ProbioticsRenew-LifeDr. Ohhira Probiotics Culturelle6. Yakult7. Jarrow 8. Bio+K9. Udo's Choice Probiotics GT's Kombucha
33 Easy Ways to Get Fermented Foods into Your Diet Yeast Ferments – Sour Dough Breads, Injera Bread
34 Easy Ways to Get Fermented Foods into Your Diet Dairy/Vegan Dairy FermentsYogurtYogurt SaucesKefirLassiButtermilkFarmers CheeseRaw CheeseSour Cream
35 Easy Ways to Get Fermented Foods into Your Diet Bean FermentsMisoTempehNattoTamari SauceShoyu SauceDosasIdlis
36 Easy Ways to Get Fermented Foods into Your Diet Vegetable FermentsSauerkrautKimchiFermented Veggies
37 Benefits of Eating Raw Sauerkraut Get beneficial lactobacilli and enzymes that are naturally present in the vegetablesNot loaded with refined salt and not pasteurizedHelps you digest the grains, proteins and starches in other foodHelps to maintain our body’s enzyme reservesAttack the toxic sludge and loosen hard fecal matterReplenish the good flora in our gutHelp us feel full and reduce the cravings for sweetsGive you radiant looking skin
38 Raw Sauerkraut Demonstration (see your handout) What You Will Need:2 Small Head Organic Green Cabbages or 1 Large Head Organic Green Cabbage - shredded in a food processor (pull off 2-4 of the larger outer leaves and set aside the whole leaves)3 TB Himalayan Pink Salt2 Jalapeno Peppers (finely chopped) - OptionalTo Make Sauerkraut:Run the glass jars and the lids and rings in your dishwasher. Use heat dry, and Leave in the clean dishwasher until ready for use.Using your food processor shred your cabbage and place in a large mixing bowl.Sprinkle the salt all over the shredded cabbage as you go.Using your hands knead the cabbage to squeeze out as much water as you can.Once the cabbage is all slushy looking, stir in the sliced jalapenos with a wooden spoon.Remove the glass jars from your dishwasher and place on kitchen counterUsing a pair of tongs fill the wide-mouthed jars with your cabbage mixture, tamping and packing down as much as you can allow the water to submerge the cabbage. The tamping packs the kraut tight in the jar and helps force water out of the cabbage.Fold the larger outer leaves into a tight roll or a wad, and place them on top of the mixture to fill that 2-inch space.Loosely close the lid. (Note: don’t tighten lid or your kraut will explode!)Place on paper towel (since the liquid bubbles over and makes a mess on your counter) in a dark unobtrusive spot in your kitchen for one week - making sure to cover the jars with a towel so that gnats won't get to them. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer - here the kraut can keep improving for months.Check the kraut every day or two. The volume reduces as the fermentation proceeds.You will see the fermentation process in 1-2 days as you see the mixture bubbling (good sign) means the healthy Probiotics are teeming. Sometimes mold appears on the surface. This is called "scum". Skim what you can off of the surface; it will break up and you will probably not be able to remove all of it. Don’t worry about this. It’s just a surface phenomenon, a result of contact with the air. The kraut itself is under the anaerobic protection of the brine. Rinse off the lid. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes.I like it best after a week. Open the jars, remove the outer cabbage leaves, and discard.Tighten your lids, and place sauerkraut in the refrigerator (this slows down the fermentation process).The sauerkraut will keep in your refrigerator for up to 1 month.
39 Recommended Reads: Wild Fermentation by Sandor Katz The Art of Fermentation by Sandor Katz
40 References: Soul2Soul Educare would like History of Soybeans and Soyfoods: 1100 B.C. to the 1980s by William Shurtleff and Akiko AoyagiThe Beauty Detox Solution book by Kimberly Snyder, C.N.AoyagiWild Fermentation Book by Sandor KatzGreen Med Info: Probiotics-February 24, 2011The British Journal of Nutrition July 2010;104(2):227-32Soul2Soul Educare would liketo thank you for attending our workshop!We hope to see you at our next class!