The process of fermenting foods and drinks is as old as humanity. From the tropical regions where cassava is thrown into a hole in the ground to allow it to soften and sweeten to Iceland where shark is eaten after letting it rot a little. The fermented foods are valued for their health-promoting properties and for their complex tastes. Verily, the science and art of fermentation is the basis of human culture. Without culturing, there is no culture. Cultures around the world enjoy countless fermented delights that are not only tasty but also highly nutritious. Nations that still consume cultured foods, such as France with its sublime wine and cheese, and Japan with its rich earthy Miso, are culturally recognized for their great and tasty foods. The fermentation processes are basically facilitated by naturally occurring microbe bacteria that are helpful to humans. Microbial cultures are essential to life’s processes, such as digestion and immunity. We are dependent upon microorganisms, they are our allies, and it’s no longer a secret or taboo we are their descendents. According to the fossil records, all forms of life on planet Earth spring from bacterial origins. Without them, there could be no life. Undoubtedly, fermented foods have been around for thousands of years, but we have never needed them more than we do today. With food fads and gimmicks blurring our intuition, the meaning of nutrition is often confused. As cultures have moved away from their traditional food fare and practices passed down from generation to generation, our health and happiness have suffered greatly. "It is our firm medical and scientific judgment, based on thousands of years of human nutritional experience and countless scientific confirmations, that probiotic whole food, as traditionally consumed, is the best form of nourishment for humankind." - Richard Sarnat, MD, Paul Schulick, and Thomas M. Newmark, The Life Bridge Some of these items are now also a part of Superfoods Supplements that adorn the shelves of the supermarkets. You can buy superfoods online at yinyangsuperfoods.com that is one of the best Raw Food Stores Online. The process of fermenting foods and drinks is as old as humanity. From the tropical regions where cassava is thrown into a hole in the ground to allow it to soften and sweeten to Iceland where shark is eaten after letting it rot a little. The fermented foods are valued for their health-promoting properties and for their complex tastes. Verily, the science and art of fermentation is the basis of human culture. Without culturing, there is no culture. Cultures around the world enjoy countless fermented delights that are not only tasty but also highly nutritious. Nations that still consume cultured foods, such as France with its sublime wine and cheese, and Japan with its rich earthy Miso, are culturally recognized for their great and tasty foods.
Please Rate this Article 5 out of 54 out of 53 out of 52 out of 51 out of 5
Not yet Rated
