FERMENTED FOODS increase intestinal flora for proper digestion and utilization of foods. Fermentation can biologically enrich food substrates with protein, essential amino acids, essential fatty acids, and vitamins.
Wild fermentation is a way of incorporating the wild into your body, becoming one with the natural world. Wild foods, microbial cultures included, possess a great, unmediated life force, which can help us adapt to shifting conditions and lower our susceptibility to disease.
Some ferments have been shown to function as antioxidants, scavenging cancer precursors known as “free radicals” from the cells of our bodies. All in all fermentation makes food more nutritious.
Kinds of fermented foods:
Rejuvelac-fermented wheat berries
Kimchi-fermented vegetables of all kinds
Seed yogurt- yogurt made out of seeds (fermented)
Miso-fermented soy, brown rice
Seed or nut cheese-cheese made out of fermented seeds and nuts
Nut and coconut kefir-fermented by a different process than yogurt
Kombucha tea-fermented black tea
Note: ferment renders these foods as "Living" foods.