I’m going to break it down:

November 10, 2017 | By More

1) Every food we eat impacts our intestinal flora

2) Our intestinal flora impact our immune system

3) Immune system = health

Hippocrates knew it waaaaay backwhen he said that “all disease begins in the gut”. Our ancestors knew it… so where and how did these last generations lose sight of this important truth?

My thoughts? We’ve made the trade for convenience and it’s costing us; literally and figuratively.

But there’s good news: we’re learning. And as we become more aware of the impact of food on our health, the pendulum is starting to swing back.

In the last decade we’ve learned that most of the cells in our bodies are microbial. This means that they are made from microbes—more specifically bacteria. That bacteria produces chemicals that help us to harness energy and nutrients from our food. What’s interesting, and important to know, is that our gastrointestinal system, contains more of these health defining bacterias than the rest of our body.

What does this mean in practical terms and how does it impacts our choices about what we consume, how we prepare it and how we store it?

For starters, it makes the food preservation practices of our ancestors make a whole lot of sense to us on a much more scientific level.

The scientific community has only begun to scratch the surface of understanding the complex relationship between our gut and countless illnesses such as autoimmune disease, depression, food allergies and intolerances, leaky gut, IBS, cancer, obesity, and other aging-related diseases. There is no denying that gut related illnesses seem to be on the rise. Whether it be from a being in a constant state of stress or anxiety, a lack of bacterial diversity, insufficient “good” bacteria or too much damaging bacteria. What we do know is that we can rebuild our gut bacteria using fermented foods. (And you WANT a healthy gut! See 1, 2 and 3 above for reference).

Enter fermented foods.

Fermenting is making a serious comeback: Kombucha, kimchi, sauerkraut and keifir are in and rapidly gaining media attention. What’s the big deal? Fermenting means that the sugars and carbohydrates in foods are broken down by beneficial (“good”) bacteria, causing the formation of lactic acid. This lactic acid acts as a flavouring agent, helps to preserve the food and “wakes up” colonies of beneficial bacteria. It also enhances the micronutrients, thus unleashing an avalanche of healthy benefits for our bodies.

Want to give it a try? Join us Saturday, November 25th for a Festively Fermenting workshop where you will make your own fermented cranberry chutney, kefir, cheese, gluten free crackers and a fermented alcoholic drink that will be better for you this holiday season.

Sure, there is a lot of information online about fermenting, but a hands-on group workshop where you take home healthy foods beats an unread article on a Pinterest board any day.

Find out more details and register here:

Tanya Robertson B.Soc.Sc., B.Ed.

Fitness Health Coordinator at Elizabeth Bruyere Hospital. Owner/Operator of Personalized Fitness

Qualified Holistic Nutritionist, Yoga Instructor and Personal Trainer

Category: Articles, Food & Nutrition

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