The modern age dawned and with it came the nightmare of modern food preparation. Refrigeration, pasteurization, canning, processing, and freezing may be convenient in our fast-paced society, but these methods have made our food base devoid of nutrition. All of these commonplace practices rob food of its vitamins, minerals, enzymes, and essential fatty acids. As a result, we have seen a dramatic increase in the frequency of such frightening diseases as cancer, and people are plagued with chronic diseases of the bowels, stomach, and liver. Poor nutrition—and thus poor health—has led people to search for alternative methods of food preparation. Often, these seekers simply rediscover ancient practices.
Lately, there has been renewed awareness of the benefits of lactic acid-fermented foods. Lactic acid fermentation is the oldest-known method for preserving food. To keep fruits and vegetables for the winter, our ancestors fermented them and stored them underground in storage cellars, which, unlike our modern basements, were not sealed from moisture and air. Many of the other staples in our ancestors’ diets were preserved and stored in this manner. Whole, raw, and unrefined foods were stored with such fermented foods as sourdough bread, kefir, cured meats, and natural cheeses. These foods provided the nutritional foundation for an active life. Today, however, according to postindustrial perspectives about nutrition, these forms of food preparation and storage are considered primitive and tedious. Yet, such common and ancient practices can’t be dismissed so easily. Luckily for us, fermented foods are coming back into fashion.
Why are fermented foods so critical for good health? The answer to this question is clear. The fermentation process has been proven to produce a variety of health-supporting substances, from acetylcholine, which benefits the body’s nervous system, to choline, which normalizes blood pressure and prevents hypertension. In addition, fermented foods are rich in vitamins B and C and are full of enzymes. Unlike other methods of food preservation, lactic acid fermentation maintains the life and the nutritional value of the microorganism that’s involved in the fermentation. Lactic acids, the direct products of the fermentation process, are found in such foods as yogurt and sauerkraut, and they benefit the human body in more ways than was previously imagined. “Good” lactic acid—also called L(+) lactic acid—successfully battles digestive problems by aiding the expulsion and elimination of unfriendly bacteria and cleansing the bowels. Detoxification is a key principle of optimal health, as the elimination of unnecessary substances provides the body with boundless energy and life.
The lost art of fermentation was bound to be rediscovered. Most discoveries start with a mystery in which only hints and clues are revealed. Kombucha tea, a fermented beverage, is one of these clues. Used for centuries, the tea is worthy of our attention. When kombucha tea is added to a balanced diet, the mystery of obtaining ideal health by consuming properly prepared foods and drinks is well on the way to being solved.
—Siegfried Gursche