Fermentation Integration ~ Part 1

Eating fermented foods is one of my favorite ways of bringing health into the body. It increases beneficial bacteria and healthy gut flora. It balances pH within the body and makes you feel great! Some of your favorite foods are probably fermented. Some examples include beer, wine, champagne, mead, pickles, yogurt, kombucha, miso, saurkraut, kefir, and cheese. Consuming these types of foods is an ancient practice, dating back to thousands of years ago in all cultures (pun intended).  Creating your own fermented goodies can be alot of fun too. Ask anyone who has made their own saurkraut or brewed their own beer! It is a simple and deeply satisfying practice that will bring lots of nutrition into your life. You can get as creative as you want with it and also incorporate some really healing herbs into your brews. A word of caution is to always consider the source. I feel that energy, vibration, and intention are all very important ingredients in the foods and fluids we choose to consume. I much rather consume a wine from someone’s personal vineyard than a $5.99 wine from the gas station. You can definitely taste and feel the difference! There’s a plethora of information on fermentation available on the internet, so I invite you to check it out! If you choose to start creating your own ferments, please post your comments below and keep me informed as to how it goes! Share the love! 😉 This blog post, Fermentation Integration, is part 1 of a series of posts. I can go on and on about this beautiful “cooking” practice, so we’ll keep it succint today and touch upon another related topic which I feel is important to share.

SOY! Oh boy. . .

There’s been quite a lot of marketing within the past few years promoting soy products (soy formula, soy milk, soy beans, tofu, etc.), but that marketing fails to inform that those foods are highly estrogenic (a.k.a future “man boobs”) and nearly impossible for the body to digest and assimilate (the body thinks it’s a plastic). Yes, soy can be a healthy food if consumed properly. And the way to do that is just as they have traditionally done in Japan for thousands of years ~ by fermentation. Miso is fermented soy and a great way to consume it. Check out this article for more information: Miso Soup: A Delicious Bowl of Health and Anti-Aging Power

A book that I am currently reading and am totally in love with is Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Check it out — it’s amazing! Amazon even offers a sneak peek of the book’s content.

This YouTube video is quite informative on the benefits of fermentation:

And this video explains the real dangers of unfermented GMO soy:

Keep celebrating life in supreme health!


2 thoughts on “Fermentation Integration ~ Part 1

    1. Wow!! Thanks for sharing this info! Once celebrities speak up on an issue, it usually reaches such a huge audience! I’m thankful he rose up to share such personal stuff. Some “health food” unfermented soy is! :/

      Love & Light . . .

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