Perserving the Harvest:
Fermented Foods
by Mary Louise;Town Jaqua, Health MinisterPreservation of food is an ancient practice that has
helped to sustain civilization for hundreds, if not
thousands, of years. The need for man to extend the
life of his food supply, especially perishables, is a basic
survival instinct that has taken many forms, one of them
being fermentation.History of Fermentation
Historians agree that fermentation of food has been
around a long time, most likely dating back to Neolithic
times. It is believed that the ancient practice of using
salt as a food preservative led to the discovery of
fermentation. While early societies did not know or
understand the process, they relished the transformation
of ordinary foods into tasty variations that lasted for long
periods of time. For many, the process was mysterious,
magical, and miraculous. Some cultures attributed
fermentation to be a gift from the gods and built shrines
at their breweries to honor respective dieties.
Early forms of fermented foods included wine, beer,
unleavened bread, and cheeses. As civilizations developed,
especially in Asia, fermented milk products appeared
(yoghurt, miso, shoyu) as did vinegar (soured wine),
pickles, sauerkraut, butter, and assorted alcoholic
beverages (mead). More recently, fermentation has
been used in industry to produce vitamins B-2 (riboflavin),
B-12, textured protein products, antibiotics, citric acid,
and gluconic acid.The mystery of fermentation began unraveling in the
However, German Chemist J. von Liebig believed that
1500s with the invention of the compound miscroscope.
With the ability to peer into the invisible world of microbes,
the age of microbiology had arrived. In 1675 the Dutch
merchant Anton van Leeuwenhoek startled the world by
his discovery of what he called "animacules" (now called
"protozoa" ). The study of microbes continued with the
the work of Lavoisier in the early 1700s who studied the process of transforming sugar to alcohol and carbon
dioxide (as in wine) and Georg Stahl (1697) who held that
fermentation was a process of chemical reaction and yeast.
These men believed that the chemical changes resulting in
fermentation were attributed to either the catalytic action
of yeast cells or the molecular vibrations from decomposing
organic matter, i.e. death of the cells. Thus came the
conclusion that putrefaction, spoilage, and fermentation
were all considered to be processes of death, not life.
Fermented foods as living foods, however, was yet to be
discovered. Research into the 'bubbling quality' of the fermentation process ( bubbling, i.e. 'boiling' in Sanskrit ) further advanced in the mid-late 1800s with the discovery of bacteria. This revelation sparked many scientists on new
quests and ignited controversy over whether fermentation
was a dead or a living organism. Chemists maintained that fermentation was attributed to catalytic action or molecular vibrations involving enzymes, but the debate was settled
in 1857 when Louis Pasteur, through a series of
experiments, proved that acid fermentation was caused
by living organisms. In 1877 Pasteur documented his
findings in a work entitled, 'Life without Air', wherein he
declared that specific types of microorganisms cause
specific types of fermentation and end products.
fermentation was primarily a chemical rather than a
biological process. History has since shown, with the
discovery of enzymes, that both men were correct in
that fermentation is both a chemical and biological
process.Fermentation: What is it?
The above being said, it is asserted that fermentation
is the chemical transformation of organic substances
into simpler compounds by the action of enzymes, complex
organic catalysts, which are produced by microorganisms
such as molds, yeasts, or bacteria. Enzymes act by
hydrolysis, a process of breaking down or predigesting
complex organic molecules to form smaller more easily digestible compounds and nutrients. About eight types
of molds, five of yeasts, and six of bacteria are found
in fermented foods. Some of the most common molds
include Aspergillus, Rhizopus, Mucor, Actinomucor,
and Neurospora species; the yeasts are Saccharomyces species; and the bacteria are Bacillus and Pediococcus species plus any or all of the species.Fermented foods: Why are they healthy to eat?
Apart from extending the life of certain foods, fermented
foods are popular for their taste and proven health
benefits. Fermented foods help the body in numerous
ways:1. Fermented foods detoxify the body, fight
infections, reduce cholesterol levels, and
support digestive and immune systems.
2. Fermented foods act as powerful anti-oxidants
that may help and/or prevent cancer.3. Fermented foods improve digestion because
they are partially digested before consuming them.
In addition, fermented foods are known to reduce or
eliminate carbohydrates that are believed to cause
flatulence.4. Fermented foods restore the proper balance
of bacteria in the gut. They promote growth of
lactase, lactic acid, and other chemicals that battle
harmful bacteria in the intestines. Introducing good
bacteria in the intestinal tract is known to resolve
numerous digestive disorders, including constipation,
irritable bowel syndrome, yeast infections, allergies,
asthma, lactose and gluten intolerance, and more.
All of these conditions have been linked to a lack of
good bacteria in the gut.5. Fermented foods are rich in enzymes. Enzymes
are the catalyists that help utilize food in the digestive, absorbtion, and assimilation process. Fermented foods
promote the growth of digestive enzymes. The body’s
supply of enzymes decreases with age, and this fact
causes many scientists to hypothesize that guarding
against enzyme depletion will not only enhance quality
of life but longevity.6. Fermented foods are a good source of amino
acids, minerals, omega-3 fatty acids, and B vitamins-
especially vitamins B-2 and B-12.7. Eating fermented food helps the body absorb
nutrients. Ingesting nutrients is only as affective as
the body's ability to absorb them. Otherwise, they
are useless. Improving digestion improves absorption
of nutrients which ultimately improves quality of life.8. Fermenting food preserves them for longer
periods of time. The microbial action inherent in
fermented foods naturally extends the life force in food.
Sauerkraut, pickles, salsa, and other food combinations
will keep for months.9. Fermenting food is inexpensive. Few ingredients
are necessary and the varieties of foods used are
usually reasonably priced.
