Fermenting Myths…
No good bacteria/probiotic makes it to where they are needed in the digestive system. Yes, many do not, but a small amount actually do and are usually very much needed when they do.
Good bacteria/probiotics are only needed in the stomach. They are needed everywhere in the body, but especially much higher up in the digestive system. Good bacteria as needed in the mouth and throat for instance and are a HUGE part of the body knowing what is food and what is toxin as it moves down the digestive system.
Fermented foods only last a few months and should be canned or preserved in other ways. Most fermented foods will keep for years if kept cold and don’t need to be pasteurised.
Supermarket/shop bought fermented foods are the same as homemade. Almost all supermarket and shop bought fermented foods are pasteurised (to make them shelf stable) and thus have no or next to nothing left of the beneficial bacteria. If they are storing it on a shelf or if it does not say it’s raw &/or unpasteurised then it’s highly likely it is. They also almost always have sugared added to them before bottling them.
Fermented foods always go mouldy. Most of the time there is nothing wrong with them. They can easily discolour, get something called Kham yeast on them and smell awful, but most of the time they are still totally fine to eat and won’t do you any harm (just don’t double-dip).
Probiotics supplements or yogurt have just as many beneficial bacteria in them as fermented foods. Not even close!
You can get botulism from fermented foods This is almost impossible and much more likely with other ways of storing and preserving foods. Botulism does not grow in acidic environments and most fermented foods and acidic by nature.
You need to buy lots of new gadgets and gizmos to ferment. All you really need is something you wish to ferment, good quality salt, chopping board, bowl, sterilised jar, cotton and elastic band and strong hands.
All fermented foods & drinks are good for you. Unfortunately, not, as mentioned above most supermarket versions have no probiotics and extra sugars, colourings and flavourings added. Just because something (like chilli sauces) says it’s fermented it does not mean it’s probiotic. Many people use fermenting as a flavour enhancer (which it is AMAZING for), but again, to make it shelf stable it always needs to be pasteurised.
There are so many benefits to fermented foods and drinks. But, buy from someone you know is making them the traditional, unpasteurised, high probiotic way to gain those lovely benefits.
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