Our Paleolithic ancestors had plenty of opportunity for the consumption of food products, honey fruits berries and their juices that had been unknowingly subjected to natural microbial fermentation.
Without knowledge of microbes, our ancestors recognized, over time, the palatability, preservative, analgesic and mentally stimulating or sedating qualities of fermented foods and beverages. Thus, the stage was set for the purposeful application of fermentation to provide value in the areas of human nutrition, traditional medicine, and culture. It is difficult to say with certainty when intentional fermentation began in earnest: however, sophisticated measurements of the chemical content within ancient Neolithic vessels suggest intentional fermentation of fruit, rice, or honey beverages has been in common practice for close to 10,000 years.
As agriculture expanded, so too did intentional fermentation techniques. Beyond the clear references to alcohol production, It is now obvious that household artisanal fermentation of cereals, dairy, vegetables, fish, seafood and meats were significant part of ancestral dietary practices.
Modern advances in chemical preservation, refrigeration and transportation efficiency have not resulted in the abandonment of fermented foods. At least in traditional dietary practices, fermented foods and beverages remain widespread, currently accounting for approximately one-third of the human diet globally. Moreover, as scientists continue to uncover health- promoting properties of ancestral dietary patterns (for example, the Mediterranean diet, the traditional Japanese diet, and hunter-gatherer diets), by extention there is a new interest and examination of the fermented foods that are often part of such ancient diets.
Re-emerging research, indicates that fermentation may magnify the known benefits of a wide variety of foods and herbs, influencing the bioavailability and activity of the chemical constituents. In addition, as our knowledge of the human microbiome increases (intestinal microbiota in particular) it is becoming increasingly clear that there are untold connections between the ways in which microbes act upon dietary items pre-consumption, and in turn, the ways in which these fermented dietary items influence our own microbiota.
The argument that rotates around the consumption of fermented foods may be particularly relevant to the emerging research linking traditional dietary practices and positive mental health.
Fermentation amplify the specific nutrient or phytonutrient content of foods, the ultimate value of which is associated with mental health. The microbes associated with fermented foods may also influence brain health via direct and indirect pathways.
By eating fermented vegetables, vegetarians can get vitamin B12, which otherwise isn’t present in plant foods.
Our Paleolithic ancestors had plenty of opportunity for the consumption of food products, honey fruits berries and their juices that had been unknowingly subjected to natural microbial fermentation. Without knowledge of microbes, our ancestors recognized, over time, the palatability, preservative, analgesic and mentally stimulating or sedating qualities of fermented foods and beverages. Thus, the stage […]
Ume (Prunus mume) is a fruit that’s been commonly referred to as a plum but actually is a species of apricot. There’s evidence of the Ume (originally called Ubai) having been used as a traditional medicine in China 2,000 years ago, as a dried smoked fruit. However, when the Japanese discovered the ume, they modified […]
For centuries, Oriental medicine has recognized that sea vegetables contribute to general well-being and especially to the health of the endocrine and nervous systems. Over the last few decades, medical researchers have discovered a diet that includes sea vegetables reduces the risk of some diseases and helps the body eliminate dangerous toxins. In fact, surveys […]
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The digestive track starts at the mouth and ends with the anus. We know to chew our food well and that this simple act helps digestion. The litre or more of saliva that our mouths produce every day also aids digestion. Chewing food well and allowing it to be coated with saliva can make it more […]
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By studying diet and food intensively, I know Miso to be the most important and pivotal food for the Japanese people. Miso is a traditional food inherited by not only particular environment and climate surrounding in Japan, but also the actual constitution of the Japanese people. Boiled soybean is a bit difficult to digest. However, […]