Chattering Mind

Chattering Mind


Enough Fomenting! Try Fermenting!

posted by chattering mind

Ever since my darling stomach lining (DSL) was pronounced “inflamed” by my doctor, I’ve been a culture vulture, by which I mean a fan of “live-culture” or “living” foods. Yogurt is the best recognized substance of this nature. But to the list you may add miso, sourdough bread, sauerkraut, kimchi, tempeh, and kombucha tea. This morning, I ate a big serving of Nancy’s Organic Cultured Lowfat Cottage Cheese (which tastes like buttermilk). Turns out, all of us should regularly ingest fermented foodstuffs. Erp.

Every one of the 14 days I was on antibiotics, I drank a little vial of a live-culture probiotic drink new to the market called Bio-K Plus. I’m going to stay on that for awhile. Dannon also makes a less expensive probiotic beverage called Activia, which you can find at most grocery stores. Doctors don’t always tell you to replace the L. acidophilus and B. bifidum killed off by antibiotics (it slips their busy minds, I guess), but this is an important practice. And now, with the help of a great book called “Wild Fermentation: The Flavor, Nutrition, and Craft of Life-Culture Foods” by Sandor Ellix Katz (who claims fermented foods improved his health after an HIV diagnosis), I’m venturing deeper into this whole terrain, and have decided to stick with live cultures in my diet…well, forever. This is for keeps. While I don’t expect to start filling the house with the fat vats and crocks you’d find in Katz’s kitchen, I’ll buy as much live food as I can and stay open to experiment. In the book, you’ll find all kinds of recipes for safely creating healthy fermented foods at home.

“Your body is an ecosystem that can function most effectively when populated by diverse species of microorganisms,” Katz writes. “By fermenting foods and drinks with wild microorganisms present in your home environment, you become more interconnected with the life forces of the world around you. Your environment becomes you, as you invite the microbial populations you share the earth with to enter your diet and your intestinal ecology.”

I’ll keep you posted on my own discoveries. To learn more, visit the Wild Fementation website.



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Myrna

posted August 15, 2006 at 2:53 am


Amy, how did your doctor check for Helicobacter pylori? Do you know your blood type yet?>



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Kathy

posted August 15, 2006 at 4:20 pm


Interesting; I’m also finding relief by taking the vitamin shoppe’s veg-zymes before each meal and drinking that new plum smart juice>



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daria

posted August 15, 2006 at 5:19 pm


Thanks, CM, for this background and the links, all good. Though we eat a lot of fermented foods, I had little understanding of their benefits until now. I’ve been making homemade yogurt for years and just recently started making kimchi. Delicious, versatile, easy to make. Plus, it’s gotta be one of the most nutrient-dense dishes on the planet. (our Korean grocer got me hooked; love her!) Once the weather cools, I’ll give Sando’s sauerkraut recipe a go. Thanks again for taking us along on your own healing journey.>



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docwrite

posted August 30, 2006 at 3:18 am


Controlled studies published in peer-reviewed literature have demonstrated that probiotics reduce the risk of antibiotic induced diarrhea, traveler’s diarrhea, infectious diarrhea, etc.>



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