The Magical Power of Fermented Foods

By Terri L. Saunders

Most of us are familiar with the concept of how important it is for our planet to have a
balanced ecosystem in order to perpetuate itself, where each species contributes to the life
of another in an environment that supports healthy growth and vitality. At the present
time, it appears that Earth's ecosystem is at risk of deteriorating at an alarming rate,
unless we can change this course of events.

Just like the planet that we live on, we too have an ecosystem inside our bodies that
supports our growth and vitality, and just like the Earth's, our inner world is also at risk,
as evidenced by the tremendous increase in infectious disease, degenerative conditions
and autoimmune disorders. Cancer, Alzheimer's, heart disease, diabetes, osteoporosis,
allergies, chronic fatigue, candidiasis, fibromyalgia, and depression are affecting adults
and children alike. What's even more significant is the tremendous increase in cases of
autism, afflicting over 1 million American children in the past five years and more in
England, Australia and Canada that we know of. In California, one out of every 125
children is born autistic. Vaccines have been largely blamed for this increase; however,
the problem begins even before birth.

Why are these problems unique to modern society, and what did our ancestors know that
enabled them to live their lives free of these ailments? The answer may lie in that inner
world struggling to survive inside of us.

Before birth, a baby grows in the sterile environment of its mother's womb. Just before
delivery, the mother's cervix dilates about 2 cm, which allows bacteria from the birth
canal to enter the amniotic fluid in the womb. The baby drinks this fluid and is inoculated
with the bacteria. A healthy mother's birth canal is filled with beneficial bacteria or
microflora such as lactobacillus and bifidus. These healthful bacteria are known as
probiotics and form the foundation for a healthy immune system. Probiotic means "for
life," in contrast to antibiotic, which means "against life." As the baby travels through the
birth canal he picks up more of the bacteria there until he exits into the outer world.

In truth, most mothers no longer have the beneficial microflora living inside of them, so
they cannot give it to their babies. Approximately 85 percent of pregnant women now
have pathogenic bacteria inside their birth canal instead of the healthful bacteria their
baby needs for protection.

Once the baby is born, if he is nursed, the colostrum secreted by his mother's breasts
before her milk comes in further enhances his immunity. The colostrum is teeming with
immune-enhancing antibodies, proteins, peptides and transfer factor that enter the baby's
body and are immediately absorbed through the baby's now-permeable intestines to allow
this event to occur. For the first six hours the colostrum that is produced contains no
sugar, but then the baby's gut seals up and the colostrum becomes sweet with sugar. The
sugar feeds the microflora and causes a bed of mucus to form on the lining of the
intestines, which allows the beneficial microflora to adhere to it. As the baby continues to
nurse he develops a fully functioning ecosystem, which establishes a healthy immune
system early in life. This is the way nature vaccinates our children.

Currently, because of the presence of pathogenic bacteria in the mother's birth canal
which may or may not cause a problem, doctors are recommending that mothers be
hooked up to an antibiotic I.V. drip as soon as they begin labor. Since antibiotics do not
discriminate between harmful bacteria and beneficial bacteria, this practice essentially
destroys the baby's fragile ecosystem and young immune system.

In an ideal world, as the child grows he would be fed foods that are rich in probiotics,
which would continue to protect him from harmful pathogens normally encountered in
daily life. These foods are largely missing from the modern American diet, which is
unfortunate since beneficial microflora make up 85 percent of our immune system.

In her groundbreaking book "The Body Ecology Diet," Donna Gates, a pioneer in the
field of nutrition and health, refers to these microflora as alchemists and highly intelligent
beings that communicate at all times with our enteric nervous system, located in the
intestines and commonly referred to as the second brain. In fact, she maintains that it is
this second brain that is ultimately controlling the primary brain in our head. Recent
scientific research has discovered that the same receptor sites for neuropeptides and other
brain chemicals that exist in our brain are also present in our gut. Of course, we all can
relate to that "gut feeling" we have when we are intuitively guided to do something.

The brain in our head needs nutrients to function such as high-quality proteins, glucose,
and essential fats, which all come from the intestines. Neurotransmitters such as
serotonin, which help us to relax, are created from these nutrients in the intestines and
transported up to the brain. The microflora play an essential role in the production of
these substances. They help to break down our food so we can digest it and actually
produce all of the B vitamins, vitamin K, and short-chain fatty acids that are essential for
immune and nervous-system function. They assist in alkalizing our blood by pulling out
minerals from the food that nourishes our cells, and create an environment where harmful
bacteria, viruses, yeasts and parasites cannot thrive. They eat excess sugars from our diet
so they cannot harm us, and effectively eliminate sugar cravings. If we are deficient in a
particular mineral such as calcium, the microflora can change other minerals such as
silica into the calcium that we need. They can even transform harmful substances such as
the toxic byproducts of undigested proteins, chemicals and heavy metals into substances
that are useful to the body, hence their reputation as alchemists.

Without this healthy ecosystem in place we become malnourished, toxic, emotionally

stressed and sick. Donna Gates feels that autism is essentially a "gut-brain" disorder and
that the only way to heal these children is to re-establish a healthy inner ecosystem. Her
BEDROK diet, the Body Ecology Diet for Recovering Our Kids, has a protocol for
healing autism that is very successful. As adults, we can also restore our inner world and
heal disease, slow down aging, and become healthier and happier fully functioning
human beings.
In order to do this we need only to look at the way our ancestors ate and prepared their
foods. Traditional cultures from around the world all incorporated probiotic-rich foods
into their diets. Before modern technology gave us refrigeration and even in
underdeveloped countries today, the only way to preserve food was to ferment it. As it
turns out, these cultured or fermented foods contained the life-giving microflora that
nourished and protected them through the ages.

Nutritionist Sally Fallon reveals in her fascinating book, "Nourishing Traditions," the
incredible health benefits of ancient foods and inspires us to return to this way of eating
to recover our health. In days of old, crops were grown in the spring, harvested in the
summer and fall, and then preserved through the process of lacto-fermentation to
continue to provide food throughout the winter. This was possible because of lactobacilli
bacteria, which is naturally present on the surface of all living things, especially on the
leaves and roots of plants and in raw, unpasteurized dairy products. Under certain
conditions, lactobacilli will convert the starches and sugars in vegetables, fruits and dairy
products into lactic acid, which is a natural preservative that inhibits the growth of
putrefying bacteria. The lactobacilli also produce enzymes that enhance digestibility and
increase vitamin and mineral levels in the food. Natural antibiotic and anti-carcinogenic
substances are also produced. In addition, lactic acid promotes the growth of healthy
intestinal flora and alchemically creates hydrogen peroxide that oxygenates the blood.

The traditional process of fermentation begins with first washing and cutting up
vegetables or fruits and mixing them with herbs and spices. They are then pounded
briefly to release juices, mixed with a solution of salt water and then put into airtight
containers where they remain at room temperature for several days. After that, they are
stored in a cool, dark place where they will keep for several months. Now, culture starters
are available containing healthy microflora and beneficial yeasts that provide a nutrient-
rich base for fermentation without the need for salt. Today fermented foods can be
purchased in stores, but many of them have added vinegar or have been pasteurized,
which destroys the beneficial microflora. Historically, the American Indians pounded
vegetables and put them in vessels below the ground, where they were stored for months
or even years.

In Europe, sauerkraut is perhaps the most popular fermented food. It is made from
cabbage, which is known for its anti-cancer properties and high levels of vitamin C and
major minerals. The ancient Romans valued sauerkraut for its medicinal properties. In
18th century England, Captain Cook stored 60 barrels of sauerkraut on his ship before
embarking on a 27-month voyage. During that entire time not one sailor came down with
scurvy, a debilitating condition caused by vitamin C deficiency, which was common on
the high seas. Cucumbers, beets and turnips were also typically fermented in Europe. In
Russia and Poland, green tomatoes, peppers and lettuces were favorite cultured foods.
Ketchup, chocolate, coffee and tea were also originally fermented foods.

Oriental people prepared and ate cultured foods with every meal. The Korean food
kimchi is a fermented blend of cabbage, carrots, green onions, ginger, garlic and hot
peppers. The Japanese eat fermented umeboshi plums, miso, soy sauce, nato, and tamari.
The Chinese government distributes cabbage to the population each fall to ferment and
store through the cold winter months. The Indonesians eat tempeh, which is fermented
soy. It is important to note that the only soy foods that the body can actually digest and
tolerate are fermented. Unfermented soy products such as soy milk and tofu are actually
harmful to health.

Kefir, which means "feel good" in English, is a fermented dairy product originally from
the region of Turkey where it is believed Noah's Ark was discovered. It is said that kefir
was a gift from the gods, and that the gods told the Turkish people to never reveal the
secret of how it was prepared. However, legend has it that the Russians heard of the
healing, rejuvenative properties of kefir and tricked the Turks into giving them the recipe.
Even today, Russian schoolchildren receive a glass of kefir daily, compliments of the
government.

Kefir can be easily made by adding a starter culture of beneficial microflora to milk. Raw
organic milk from grass-fed cows or goats is best, since pasteurization kills the beneficial
enzymes normally present in milk. Cultured or soured milk products are common
throughout the world, including Scandinavia, the Middle East and India. Crème fraiche, a
soured milk product, is used in France in many recipes. Cultured butter and fermented
cheeses are also common throughout Europe. Yogurt is a cultured milk product that has
some helpful microflora, but does not have the potent probiotic properties or beneficial
yeasts inherent in kefir.

Any food can be cultured. During the fermentation process, even high-glycemic foods
such as fruits, carrots, beets and sweet potatoes are beneficial as the microflora eat the
sugars in these foods, rendering them harmless to the body.

Fermented dairy products provide numerous benefits. During fermentation the casein, or
milk protein, is broken down, making it more digestible. Vital enzymes that are destroyed
during pasteurization may be restored, including lactase, which enables us to digest the
milk sugar lactose. Donna Gates believes that no one is actually lactose-intolerant. She
feels that it is the lack of a healthy inner ecosystem that prevents us from being able to
digest dairy products. She herself was unable to digest milk for 25 years until she
discovered how to balance her ecosystem. She now has raw and cultured dairy products
on a regular basis. She believes raw butter to be an important food for the recovery of
autistic children because of its content of high-quality essential fats, conjugated linoleic
acid (CLA) and butyric acid. Her Body Ecology Diet, which incorporates food
combining, the blood-type diet, and aspects of Chinese medicine, is also excellent for
anyone who would like to recover from chronic candidiasis, digestive problems, cancer,
fibromyalgia, multiple sclerosis, arthritis, osteoporosis, depression, or for anyone who
would like to reach the peak of health.

Donna has recently introduced a new cultured food into her diet: kefir made from the
juice of young green coconuts. This delicious drink nourishes the body, cleanses the liver
and enhances digestion. While most fermented foods can be quite tart and tangy, coconut
kefir has a sweet aftertaste. A scrumptious fermented pudding can also be made from the
pureed coconut meat. Rich in anti-microbial and anti-parasitic lauric acid and balanced
amounts of calcium, magnesium, sodium, potassium and vitamin C, these foods are a
tonic for exhausted adrenal glands and emotionally stressed systems.

I personally had a profound experience just five days after beginning the Body Ecology
Diet, which included drinking coconut kefir twice daily and eating cultured vegetables
with every meal. Having a history of dental problems, I have always had a build-up of
tartar behind my lower front teeth, regardless of regular professional cleanings. On the
fifth day of being on this diet, the tartar buildup easily came right off my teeth when I
brushed them in the morning. I was astounded! The only thing I can surmise is that my
body chemistry had changed to a more alkaline pH, which facilitated the disintegration of
the tartar. Others have reported numerous benefits from eating this way, including healthy
weight loss, improved digestion, elimination of joint pain, easier, cleaner menstrual
periods, improved vision, more beautiful glowing skin, and a general feeling of well-
being. In time, many people find that they no longer need their antidepressants.

Eating cultured foods on a regular basis is the most effective way to heal a leaky gut, a
condition that exists because of a weakened and often inflamed permeable intestinal
membrane, which allows undigested food particles to enter the blood stream. Crohn's
disease, colitis, irritable bowel syndrome, chronic allergies and immune system disorders
are all ultimately caused by this problem. In fact, most of the population has this
condition because of diet and lifestyle.

Many people believe that taking probiotic supplements such as acidophilus capsules is
sufficient for populating the intestines with beneficial microflora. However, without the
foundation established by dietary sources of probiotics, the microflora in the supplements
cannot properly colonize the intestines.

By including fermented foods in our diet, we can reestablish a healthy inner ecosystem,
which protects us from harmful pathogens and environmental toxins. We can then eat
foods such as raw eggs and raw meats (as our ancestors did) without fear of getting
salmonella, E. coli or parasites. Even if we did pick up these things we might have some
slight discomfort, but we wouldn't become seriously ill as we do now.

The ancients knew the powerful magic that nature gave them to stay strong and healthy.
We, too, can carry on the traditions that enabled many generations to survive through the
ages and ensure a healthy future for our children and the planet that we live on.

Terri Saunders is an herbalist, nutritionist, and Certified Natural Health Professional in

Charlottesville, Virginia, where she does consultations in person or by phone, and
classes on natural healing. She can be reached at Sunrise Herb Shoppe at (434) 984-
2665. For more information on consultations, products, and classes, check the website at
www.sunriseherbshop.com. Body Ecology Diet books, kefir and fermented vegetable
starters, and supplements can be ordered from Sunrise Herb Shoppe