Fermented Foods and Health

Currently many of us are discovering that our diet creates an environment in our bodies for health or illness to thrive. We are learning that certain foods can stress and damage our digestive systems, and that in order to fully recover we may need to change not only our diet, but also our entire dietary lifestyle. These changes can be extremely challenging on all levels and can impact our relationships and social lives. After a 20-year period of illness and learning how to successfully alter my diet, I pleased to report I am the healthiest I have ever been.

Our lifelong relationship with many foods makes it difficult to permanently omit some of them from our diet. These are the foods of our cultures, our families, our peer groups and our memories that nourish us emotionally, as well as nutritionally. It takes time to create a new relationship with food. We cannot will ourselves to like, enjoy or desire unfamiliar foods. We may need time to get used to and appreciate unfamiliar tastes and textures. As we alter our diets it is essential that we are mindful, gentle and patient with ourselves throughout the entire process.

I had struggled with poor health after giving birth 25 years ago. In those early years I had continuous colds, chronic sinus and yeast infections, asthma, fatigue and symptoms involving every bodily system. It took me six years to find a naturopathic doctor who recognized that I had systemic candida. He set me on a rigorous treatment of diet change and yeast killing supplements. Progress was slow and intermittent with many setbacks. Sometimes it was hard to stay hopeful about recovering. I spent a lot of time exhausted on the couch and learned to develop new levels of patience with my slowly healing body. Deepening my capacity for patience was an unexpected and valuable gift that came out of this particular life lesson.

Over the next ten years I was able to heal most of my symptoms, however I still had to carefully monitor my activities to avoid getting exhausted or sick. Seeing how altering my diet contributed to my health, I continued to look for ways that food might take me to the next levels of wellness.

I found a book that suggested that lacto-fermented sauerkraut was good for people with unresolving intestinal issues. The process of lacto-fermentation creates lactobacillus, enzymes and vitamins which, when consumed, becomes instantly available to the body. Lacto-fermenting vegetables is an ancient salt brine technique of vegetable preservation. The recipe simply called for vegetables, salt and water fermented in a container for three weeks. I decided to give it a try. After the 3 weeks I tried a bite and was startled at the taste. It was simultaneously sweet, sour and salty. I wasn’t sure if I liked it enough to eat more of it. Fifteen minutes later my body told me that I needed to eat more of that stuff and to eat it now! I listened to my body and ate some more. It was as if my intestinal system was coming alive.

In the following weeks my energy level jumped a few more notches and my digestive issues seemed to improve. Making my own sauerkraut cost much less than store bought and I could control the amount of salt. I could also experiment with different vegetables for interesting combinations.

I found an online chat group of fellow fermenters and tried to learn as much as I could. One chatter suggested I try homemade kombucha tea for overall immune building. Kombucha is a fermented tonic that produces lactobacillus, enzymes and vitamins. She sent me an impressive compilation of all the illnesses people claimed the kombucha helped them recover from. The list included illnesses from every bodily system.

I bought a kombucha culture, which looked like a shiny pancake. I followed the recipe and watched the unusual fermentation process through the glass jar. I was not quite sure that I could bring myself to drink the liquid but when the tea was ready, about 9 days after the start of fermentation, I bravely had a sip. It was light and pleasant tasting. Then I had the odd sensation that it was gently burbling through my intestines. A few hours later my body seemed to be craving more and I started drinking small amounts a few times a day. It seemed to clear the sinuses nicely and again, my energy level jumped. My intestines seemed a bit better, as well. This wonderful drink also cost very little to make on a regular basis.

Water kefir is another culture that creates lactobacillus, enzymes and vitamins. It makes a nice tonic. Some people mix it with fruit or fruit juice. In hot weather I like squeezing in some fresh lemon and lime.

I like the idea, and the reality, of ingesting lactobacillus and enzymes through my food rather than through supplements. Being able to make lactofermented foods and tonics at a fraction of the retail cost is highly satisfying as well as empowering.

Recovering is an incredible blessing for me after this very long road back to health. Sometimes I am still astonished that I am “back to normal” and that I have enough energy to do so many things in a day and still be alert in the evening. I am deeply grateful to have my energy back, to be highly productive, and to be fully and happily engaged with life.