Tag Archives: Fermentation

FERMENTED FOOD: BOOSTING IMMUNITY FROM PACHAMAMA

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PERMACULTURE AND HEALTH: BODY IMMUNITY, TASTINESS AND PRESERVATION FROM FERMENTED VEGETABLES 

pickled-vegetables In the human context, fermentations is the transformation of food by various bacteria, fungi, and the enzymes they produce. But it is important to recognize that fermentation is a natural phenomenon much broader than human culinary practices. Actually, cells in our bodies are capable of fermentation. Fermenting is a really old and wise way of preserving food through anaerobic processes of fermentation by lactic acid bacterias. Many cultural traditions have always used fermentation as a food preservation and a source of probiotics. Fermentation phenomena vary dramatically between the extreme of tropical heat and arctic cold. In cold climates fermentation is absolutely essential for survival, where summers becomes the time for hunting and harvesting the food will be eaten in winter when the climate will not allow these activities, and after months of fermentation process. In tropical climates fermentation is driven by the heat that produces the microbial transformations. In these cases fermentation becomes a strategy used to avoid the quick food decomposition. Read the rest of this entry