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Soul2Soul Educare presents. History of Fermentation Neolithic Times: 7000 BC Yeast Fermentation - wine, and leavened bread Neolithic Times: 3000 BC Bacteria/Mold.

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Presentation on theme: "Soul2Soul Educare presents. History of Fermentation Neolithic Times: 7000 BC Yeast Fermentation - wine, and leavened bread Neolithic Times: 3000 BC Bacteria/Mold."— Presentation transcript:

1 Soul2Soul Educare presents

2 History of Fermentation Neolithic Times: 7000 BC Yeast Fermentation - wine, and leavened bread Neolithic Times: 3000 BC Bacteria/Mold Fermentation - Cheeses Asia: 1000 BC Fermented Soy & Milk Products - Yogurt, miso, soy sauce Worldwide: 500 BC Pickles, preservation of food Worldwide: 1700s Vinegar, soured wine Germany: 1800s Yeast fermentation: Beer USA: Vitamins and Antibiotics Worldwide: 1960-Present Production of Amino Acids and Protein foods and Algae Timeline adapted from: CHEMICAL ENGINEEERING AND CHEMICAL PROCESS TECHNOLOGY – Vol. V - Fermentation Products - K. Chojnacka France: st study on fermentation & pasteurization

3 Fermentation – A Mystery & Miracle? Bacchus – the God of Wine Japanese praying at their shrine near the Miso brewery

4 So why do we think eating Fermented Foods is so important? 80% of your immune system is in your digestive system A Healthy Gut leads to Optimal Health

5 Your Gut is Your Second Brain Dr. Natasha Campbell-McBride a Russian-trained neurologist, Your gut is quite literally your second brain, as it originates from the same type of tissue as your brain!

6 During Fetal Development Central Nervous System Enteric Nervous System

7 So What Do Fermented Foods Do? Pre-digest food outside of the body Foods exposed to healthy bacteria causing them to start to break down – making them easier to digest Our bodies can absorb more nutrients.

8 Good Bacteria Vs Bad Bacteria

9 There are 400 different species/strains of friendly bacteria in our digestive tract To maintain good health, we should have 80-85% good bacteria For us to Remain Healthy

10 What leads to Dybiosis? 1.Putrefying, rotting proteins in our intestine Putrefied Meat Good Bacteria Bad 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:

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29 Tell Tale Signs that Unhealthy Bacteria have taken over too much Real Estate in your Gut 1.Gas and bloating 2.Constipation or Diarrhea 3.Fatigue 4.Nausea 5.Headaches 6.Sugar cravings, and cravings for refined carb foods 7.Depression 8.Lowered immunity 9.State of Bowel Movement 10.Lifeless 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: 1.Improving digestive functions 2.Improving our liver function 3.Improving resistance to allergies 4.Improving vitamin synthesis, specifically the manufacturing of B vitamins 5.Increasing energy 6.Improving the absorption of nutrients 7.Helping to eliminate bloating 8.Improving hearburn 9.Improving metabolism and change the amount of fat the body absorbs 10.Improving our mood 11.Improving our immune system 12.Helping 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.org 1.Garden of Life Primal Defense Ultra Probiotics 2.Dr Mercola's Complete Probiotics 3.Renew-Life 4.Dr. Ohhira Probiotics5. Culturelle 6.Yakult 7. Jarrow8. Bio+K 9. Udo's Choice Probiotics 10. 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 Ferments Yogurt Yogurt Sauces Kefir Lassi Buttermilk Farmers Cheese Raw Cheese Sour Cream

35 Easy Ways to Get Fermented Foods into Your Diet Bean Ferments Miso Tempeh Natto Tamari Sauce Shoyu Sauce Dosas Idlis

36 Easy Ways to Get Fermented Foods into Your Diet Vegetable Ferments Sauerkraut Kimchi Fermented Veggies

37 Benefits of Eating Raw Sauerkraut Get beneficial lactobacilli and enzymes that are naturally present in the vegetables Not loaded with refined salt and not pasteurized Helps you digest the grains, proteins and starches in other food Helps to maintain our bodys enzyme reserves Attack the toxic sludge and loosen hard fecal matter Replenish the good flora in our gut Help us feel full and reduce the cravings for sweets Give 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 Salt 2 Jalapeno Peppers (finely chopped) - Optional To 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 counter Using 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: dont 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. Dont worry about this. Its 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: History of Soybeans and Soyfoods: 1100 B.C. to the 1980s by William Shurtleff and Akiko Aoyagi The Beauty Detox Solution book by Kimberly Snyder, C.N. Aoyagi Wild Fermentation Book by Sandor Katz Green Med Info: Probiotics-February 24, 2011 The British Journal of Nutrition July 2010;104(2): Soul2Soul Educare would like to thank you for attending our workshop! We hope to see you at our next class!

41 Thank you for your interest in our workshop material Check out our website for spiritual development © 2014 Soul2Soul Educare Inc. - All rights reserved. Permission granted to reprint this presentation for use in spiritual circles. Reprints must include Soul2Soul Educares name and contact information - No part of this presentation may be altered or changed in any way.


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