What is Fermentation?

History of Fermentation

Fermentation has played an instrumental role in human cultural evolution. a natural phenomenon much broader than human culinary practices.

As Sapiens (Homo sapiens) our successful evolution has been equally successful due to the natural probiotics produced in fermentation.

Known as our microbiome there are a hundred trillion healthy bacteria living inside and upon us, all derived in some way from fermentation. In turn we look after them with a continuous flow of foods through our gut, whilst we are totally dependent on these bacteria for our health and wellbeing.

Not just Sapiens, but the digestive tracts of all living species.
These probiotics produced during fermentation largely populate our large intestine, living symbiotically (equally dependent) breaking down indigestible foods like fibre to release nutrients and support the cells responsible for powering our immune system, hormone balance and wellbeing.

Fermentation of Foods 

Fermented foods are created through a process in which the components of foods are broken down by yeast and bacteria into other beneficial substances. The end result is a food that's chock-full of probiotics (good bacteria) and a variety of other beneficial nutrients: digestive enzymes, amino acids, vitamins, minerals and antioxidants that our bodies both need and love.
 
Examples of fermented foods; Cheese, sauerkraut, fermented vegetables, kimchi, live yogurt, and drinks like kombucha, water kefir, milk kefir, wine and beer. 

Fermentation is the transformation of food by bacteria, fungi and yeasts to produce lactic and folic acids that preserve food and make it digestible, less toxic and more/or less delicious.

Since the second world war, the exponential growth of processed, fast food and the uncontrolled use of sugar and antibiotics has become the major contributor to obesity, type 2 diabetes, gut ailments and the emergence of so many lifestyle illnesses. 
 
It's so important for us all to incorporate fermented foods into our diets to support good gut health and a strong immune system..

Here are some benefits of eating fermented foods:

1. Improved digestion: Fermented foods contain beneficial bacteria known as probiotics that can help improve digestion by promoting the growth of healthy gut bacteria and aiding in the breakdown of food.
2. Fermented foods contain digestive enzymes, amino acids, polyphenols (antioxidants), vitamins, minerals that become bioavailable to the body.
3. Enhanced nutrient absorption: Fermented foods can help increase the absorption of nutrients, such as iron, zinc, and calcium.
4. Boosted immune system: The beneficial bacteria found in fermented foods can help improve the immune system by stimulating the production of antibodies and other immune cells.
5. Reduced inflammation: Fermented foods contain compounds that can help reduce inflammation in the body, which is linked to many chronic diseases.
6. Improved mental health: There is growing evidence that the gut microbiome and the brain are connected, and consuming fermented foods may help improve mental health by reducing symptoms of anxiety and depression.
7. Preservation of food: Fermenting food is a natural way of preserving it, allowing it to be stored for longer periods of time without the use of artificial preservatives.
   
   At Tibico our craft fermentation processes are totally anaerobic to maximise the resulting probiotic benefits.