Lacto-fermentation is an ancient process for preserving vegetables and fruits. The fermentation produces lactic acid which is a natural preservative. Lacto-fermentation of vegetables enhances their digestibility and increases their vitamin levels. The fermentation also produces many healthy enzymes as well as antibiotic and anticarinogenic substances. The main by-product, LACTIC ACID, promotes the growth of healthy flora throughout the intestine. In Europe the principle lacto-fermented food is SAUERKRAUT - it is also very popular in the U.S. The peoples of Japan, China and Korea make pickled preparations of cabbage, turnip, eggplant, cucumber, onion, squash and carrot. Lacto-fermentation does not lend itself to industrialization. For this reason, when the fermentation process became industrialized, many changes were made to the NATURAL lacto-fermentation process that rendered the final product more uniform and more saleable but MUCH LESS NUTRITIOUS. For instance, the use of vinegar for the brine makes the product more acidic and not beneficial when eaten in large quantities. They also subject the final product to pasteurization, thereby effectively KILLING ALL of the lactic-acid producing bacteria which are so beneficial for the digestive system. Bottom line, only NATURALLY fermented vegetables are truly healthy. youtube/watch?v=Vy00ycBpqpc
Posted on: Thu, 20 Nov 2014 14:30:01 +0000