December 29, 2011 at 12:46 am #256315
I’m just trying to figure out where all of the fermented foods sit in relation to amounts of good bacteria and health benefits?
I’ve recently made sauerkraut as I learned that 1/2 tsp contained trillions of beneficial lactobaccilis etc (spelling?) BUT I’ve not been able to find any lab tests/ studies to show what and how much there are and when they arrive to fermented foods.
On Dom’s Kefir site heDom’s Kefir site plainly shows a breakdown of bacteria found in milk kefir (well, his batch anyway).
Which is best? What’s the difference? Where’s the proof?
I started getting interested in all this as my little boy is starting school next year and I want to prepare his gut for school illnesses/habits/toilets – eek!
(and I’m worried about that as my Dad is having chemo off and on and we can’t go near him with the slightest ailment – and I’m a Daddy’s girl!)
ANYWAY! If anyone out there has info that really backs up these foods then I’d love to find out more.
I’m hoping Bullseye is out there somewhere and knows something – always good on the research!December 29, 2011 at 3:39 pm #517054
Hi Zippy :wave:
Fermented food is fairly amazing stuff! I have an interest in this myself, although I have barely touched the surface as yet.
I have 2 books that I refer to & I would reccomend to you also..
Wild Fermentation by Sandor Ellix Katz and Nourishing Traditions by Sally Fallon.
I have no doubt that fermented food will help you & your son 🙂December 29, 2011 at 3:41 pm #517055
Thanks Humbug, I’ve heard these referred to quite alot so I’ll definitely take a look at them thanks.
Yes, me, my son, my unknowing husband (I’ll spike his drink with it!) and my paranoia!December 29, 2011 at 9:22 pm #517056
The easiest and safest to start with I reckon is home made ginger beer. Naturally fermented and it’s something that your family is probably already familiar with. Honey is another easily made drink but perhaps a bit alcoholic for your son.
It may take a while for your family to become used to pots of stuff bubbling everywhere. 😆December 29, 2011 at 9:26 pm #517057
Oh Grembles! You can’t say that and not leave a recipe!
We all LOVE ginger beer!
:tup:December 29, 2011 at 9:28 pm #517058
Humbug.. do those two books share anything about the breakdown of bacteria etc found in each type of fermentation? I need comparisons and evidence.
I’m itching to know (and haven’t got the books yet) if say a rejuvelac that has fermented for only 24 hours is equal to/better/worse than a kraut that’s been sitting for 3 weeks.
:shrug:December 29, 2011 at 9:59 pm #517059
I haven’t read either of these books from cover to cover. When I want to know something I generally just look it up & have a read.
I have just had a quick look in the contents pages & there isn’t anything there specifically addressing your question.
I am also not familiar with kraut or rejuvelac (I had only just this week read about rejuvelac in a recipe online somewhere ).. I have been experimenting with kefir milk & making kefir cheese. I do believe that there is thousands more beneficial bacteria in kefir milk than in yoghurt.December 30, 2011 at 11:15 am #517060
One ginger beer recipe coming up
I don’t think either of the books list a break down of the bacteria in each type of fermented food. I have both books and use them regularly. I don’t know any source that will provide that type of breakdown. I think eating a range of fermented foods is good for health but I am not sure that eating any one fermented food is better than another.December 30, 2011 at 12:30 pm #517061
But sciencing it all would be like… science. 🙂
How about just try each and see which one tastes best and leaves you feeling healthiest?
I use kefir, sauerkraut and other fermented veges. As I understand it the range of bacteria in each version is totally dependent on what’s wild in the local area where it’s grown (i.e. it’s there on the skin of the veges) or, if the veges were bought from a supermarket, a whole history of handling and storage conditions, not to mention sprays.
I would think it’s impossible to know in advance how probiotic-rich a ferment is going to be. However conditions under which fermentation occurs can encourage certain bugs and inhibit others (especially temperature). Sorry, I’m not sure what develops more quickly under what temperature, but I do find kefir more yeasty if it’s a warm day.
Diversity (of probiotics) will mean it’s harder for industrial science to steal and then ruin them… So yay touchy feely unscientific tradition!!
🙂December 30, 2011 at 9:09 pm #517062
Well that makes a lot of sense to me. Too many variables to consider.
I think Kefir at the moment is just in the too hard basket. I’ve got two large jars of 3 week old Sauerkraut in the fridge now.. not sure what else to eat it with (apart from hotdogs!) as it’s really strong in taste.
I’ll definitely try it in the future.December 30, 2011 at 9:33 pm #517063
I’d be really interested in this too zippy! Please don’t give up on your quest for info. I vaguely remember on Dom’s site about Kefir, there were beneficial bacteria AND fungi. I’m guessing as is normally the case, variety is the key, better to have a little of all 3 than only one superfood. Are there any microbiologists out there that could help? I have a contact in a govt department which I can’t name and I could get the testing done, however I’d need fresh samples of each and I wouldnt be able to do it until my friend returns from maternity leave in April.December 30, 2011 at 9:49 pm #517064
I find kefir extremely easy zippy. (and that’s good because I’m extremely lazy) 🙂
I make a fresh batch every two days and just use it on my cereal of a morning. I make 2 cups at a time, strain it, put one cup in a different jar back in the fridge for the following day and use the other cup straight away. I then put the grains with 2 cups of fresh milk in the fridge and take them out the night before the next batch is needed, They do their thing overnight ready to get strained in the morning. Easy as…… 🙂December 30, 2011 at 10:50 pm #517065
Thanks for that colours, I will keep looking for the info that sits well with me. It doesn’t stop me experimenting in the future.
Chooken was right, each batch, each person, each place will have different qualities to the kefir (or whatever it is you wanto to check out under a microscope).
BUT saying that any sample is better than none! I’m in Sydney, where are you?December 30, 2011 at 10:51 pm #517066
that easy eh? I must get some. Did you get your starter from Doms? I will need a dairy-free one, either soy (preferably) or water.December 30, 2011 at 10:52 pm #517067
Steve a friend of mine said you have to use raw milk, but I’m sure on Dom’s site you can use any milk – that right?
I notice my energy levels pick up if I don’t have dairy (or Almond milk instead), I don’t have an allergy – as far as I know. How does Kefir FEEL? I’m guessing since it’s fermented it wouldn’t have that sluggish effect?
You must be logged in to reply to this topic.