Evolution To WellBeing

19 Jun 2014

Tags: recipe, nutrition, health, bootcamp sydney, bootcamp melbourne, bootcamp brisbane,

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More than 200 years ago Hippocrates (widely known as the father of health) stated “All disease begins in the Gut.” For his generation this may have seemed an outlandish statement but more than ever gut health is being linked to a myriad of health issues.

 

This week we take a look at fermented (live) foods, the gut healing benefits, and why we should all be eating more of them. Have you introduced them into your diet and do you know how easy it is to make these fanciful foods for a fraction of the price that you buy at your local organic grocer?

Fermenting foods is an ancient technique used to extend the life of fresh seasonal vegetables and dairy. Modern day western diets have created havoc in many people’s gut permeability causing inflammation and leading to an array of auto-immune responses within the body. Combined with our fast paced and often stressful lifestyles as well as a cocktail of chemicals consumed throughout our lives it is no wonder our guts are crying out for a little TLC.

 

Fermented Foods helps us in the following ways;

- Improve digestion if consumed before our meals

- Help restore gut flora

- Rich in enzymes that help you digest, absorb and utilize the nutrients in your food, which can then increase the vitamin content in your food

- Inexpensive if you do it yourself

- Increases the flavor of your food

 

There’s an extensive list of live foods on the market these days with a variety of brands. The key with all food is to source and buy the BEST quality (organic where possible) produce you can afford, to ensure minimal chemical and mechanical interferences.

 

Keep your eye out for some of these ancient foods on the shelf at your local organic grocer OR better still, try your hand at making them yourself!

 

Kombucha- is a lightly bubbly fermented drink of sweetened green or black tea, produced by fermenting the tea using a symbiotic colony of bacteria and yeast. Flavours such as ginger are often added to further improve gut permeability

http://www.seedsofhealth.co.uk/fermenting/kombucha_howto.shtml

 

Sauerkraut- Made from fermented cabbage (and sometimes other vegetables), sauerkraut is not only extremely rich in healthy live cultures, but might also help with reducing allergy symptoms. It is also rich in vitamins B, A, E and C.

http://cheerfullyimperfect.com/2013/11/18/how-to-make-sauerkraut/

 

Kimchi- An Asian form of pickled sauerkraut, kimchi is a very spicy and sour fermented cabbage, typically served with Korean meals. Besides beneficial bacteria, Kimchi is also a great source of beta-carotene, calcium, iron and vitamins A, C, B1 and B2. 

http://www.homemademommy.net/2012/11/traditional-korean-kimchi.html

 

Pickles- are high in Vitamin K and not only provide a healthy dose of probiotics, they're a familiar food item and have a taste that many people already love, even if you can’t handle the idea of eating sauerkraut

http://www.primallyinspired.com/ridiculously-easy-homemade-dill-pickles/

 

 

Yoghurt and Keffir- Similar to one another, these fermented dairy products are a unique combination of (goat’s, cows or sheeps milk or coconut) and with kefir grains or yoghurt starter. High in lactobacilli and bifidus bacteria, kefir is also rich in antioxidants. They contain different strands of bacteria and Keffir has a slightly more sour taste to it.

http://cheerfullyimperfect.com/2013/06/11/milk-kefir-simple-instructions/

http://www.sbs.com.au/food/recipes/homemade-yoghurt

 

Micro Algae- (spirulina, Chorella and Blue green algae) Although this isn’t a food as such, it's great to add to your morning smoothie. Microaglae refers to superfood ocean-based plants such as spirulina, chorella, and blue-green algae.

 

Tempeh- If you do eat soy products (be aware that a lot of soy crops are genetically modified) then Tempeh is your best bet. Tempeh is a fermented, probiotic-rich grain, great source of vitamin B12, this vegetarian food can be sautéed, baked, or eaten crumbled on salads.

http://www.culturesforhealth.com/how-to-make-tempeh

 

Miso- Miso is one the mainstays of traditional Japanese medicine and is commonly used in macrobiotic cooking as a digestive regulator. Made from fermented rye, beans, rice or barley, adding a tablespoon of miso to some hot water makes an excellent, quick, probiotic-rich soup.

 

Sourdough- If you aren’t intolerant to gluten and you do eat bread it is recommended that you choose a good quality sourdough. Sourdough has active ingredients containing beneficial microflora. It undergoes a similar fermenting process as yoghurt and kefir before baking, giving it the ‘sourness’ you know.

http://puretraditions.com/traditional-sourdough-bread/

 

If you do think you have a gut permeability disorder and are looking for some more information, the following articles may help you understand what is wrong and how to fix it.

 

http://chriskresser.com/9-steps-to-perfect-health-5-heal-your-gut

 

http://www.foodmatters.tv/articles-1/the-link-between-gut-health-and-healthy-digestion-plus-a-simple-sauerkraut-recipe

 

http://foodmatters.tv/articles-1/6-healing-benefits-of-probiotics

 

http://www.foodandnutrition.org/Winter-2012/The-History-and-Health-Benefits-of-Fermented-Food/

 

Our very own Evolutionary Az from Bondi and his business partner Adam have created a business out of this- Kulture Klub. For everything you need from sauerkraut to beet kvass, to the darkest of chocolates contact the boys to taste the best ferments in town!