247: What's so good about fermented foods?
Wise Traditions
Weston A. Price Foundation
4.7 • 2.4K Ratings
🗓️ 22 June 2020
⏱️ 33 minutes
🧾️ Download transcript
Summary
From kimchi to kraut, kombucha to pickles—go to a farmers market just about anywhere and you will find ferments. Fermented foods are trending, thankfully! People are realizing the benefits they offer and have offered around the globe for hundreds and thousands of years! Ferments boost the immune system, protect against disease, and aid digestion.
Sally Fallon Morell, president of the Weston A. Price Foundation, today goes over principle #5 of the Wise Traditions diet: how all traditional diets are high in enzymes and beneficial bacteria. She explains what fermented foods are, how they are prepared, and how we can incorporate them into our diet today. Among a number of topics, she discusses how to introduce them to our children, is there such a thing as too many ferments in the diet, how to choose the best kombucha, and which fermented foods are enjoyed in various regions of the world.
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Transcript
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| 0:00.0 | What we're doing is working with nature here and we're preserving food in a way that increases the nutrient value, |
| 0:07.6 | increases its life, liveliness or whatever you want to say is livingness, |
| 0:12.8 | whereas most methods of preservation, |
| 0:15.4 | most modern methods decrease the nutrient value |
| 0:18.8 | and kind of dead in the food. From the Westin A Price Foundation, welcome to the Wise Traditions podcast for |
| 0:30.5 | wise traditions in Food, Farming, and the healing arts. |
| 0:34.0 | We are your source for scientific knowledge and traditional wisdom to help you achieve optimal health. Hey, Hilda here. Kimchi, Cambucha, Kiefer and Pickles. Sourcrowdrau, sodas, mezzo and yogurt. I'm naming off just a few of many foods that are lacto-fermented. |
| 0:59.6 | Fermented foods are found in a number of grocery stores and farmers markets all around the place now. |
| 1:04.8 | But the truth is they have been trending for hundreds and thousands of years. |
| 1:09.0 | As a part of traditional diets around the globe, how can we include more of them in our diet today? What do |
| 1:15.1 | they do for us? Is there such a thing as eating too many fermented foods? This is |
| 1:19.9 | episode 247 and our guest is Sally Fallon Morell, president of the Westinay Price Foundation. |
| 1:26.0 | Sally is the author of the classic Nourishing Traditions, the cookbook that challenges politically correct nutrition and the diet |
| 1:33.2 | dictocrats. Today Sally walks us through principle number five of the |
| 1:37.0 | wise traditions diet. That is that traditional diets have a high content of |
| 1:41.5 | food enzymes and beneficial bacteria from lacto-fermented |
| 1:45.4 | vegetables, fruits, beverages, dairy products, meats, and condiments. She explains |
| 1:50.4 | in detail how and why we should include the same in our diets today. |
| 1:55.3 | For starters, fermented foods are known to support the immune system, protect against |
| 2:00.4 | disease, and aid digestion. To be specific, 70% of our body's energy is |
| 2:06.4 | actually spent on digestion and the fermentation process basically |
| 2:10.6 | pre-digests our food, paving the way for the absorption of critical nutrients. |
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