Many bodily and brain disorders are caused by dysfunction in the gut. The digestive system is lined by cells that only live a few days. These are replaced every few days, and reproduce faster than any other cells in the human body.

 These enterocytes need building blocks to grow – proteins, fats, enzymes and vitamins – and also healthy microbes that live inside our digestive guts. The beneficial microbes can be knocked out by viruses, other bacteria, yeast and other pathogens.

 By feeding the right stuff, probiotic and fermented foods, the heal and seal of the gut can be achieved. Processed foods have to go and be replaced with natural foods. TAP – Caffeine maybe?

 Then an incredible number of bodily ailments a long way from the gut will improve. You need to maintain the diet for a year. After a year you can reintroduce foods that are not permitted in the strict diet.

http://articles.mercola.com/sites/articles/archive/2012/03/18/mcbride-and-barringer-interview.aspx

http://www.nourishingdays.com/2009/07/the-benefits-of-fermented-food-lacto-fermented-vegetables/

This is part 3 in a four part series. I renamed this series Fermented Food for Beginners in the hopes that it will encourage anyone who was intimidated about making their own ferments, as I was.

• Part 1: Introduction
• Part 2: Fermented Dairy

Before the advent of modern day canning most of our American fore mothers understood the process of lacto-fermentation. They had crocks of real sauerkraut, lacto-fermented cucumber pickles and other treasures such as beets, onions or garlic waiting out the winter in the root cellar.

Those countries with histories deeper than our own also traditionally fermented vegetables with simply salt, water and spices – knowing that the lactic acid produced would prevent the putrefication of these precious nutritional storehouses, keeping them fed through winter. Kimchi from Korea and cortido from Latin America are just two of the flavorful and delicious condiments not native to our own country.

When we lost touch with this food preservation technique we also lost touch with the unparalleled health benefits that came with them. Sally Fallon is a huge proponent of lacto-fermentation in her book Nourishing Traditions, and for good reason:

The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.