Book Review: The Complete Idiot’s Guide to Fermenting Foods by Wardeh Harmon & Giveaway

 

Why are fermented foods so important?

'For thousands upon thousands of years, fermentation was a time-honored method of preserving foods and beverages which would otherwise spoil and have to be discarded.

Not only are these foods convenient due to their long-term storage possibilities and easy to make at home, they confer numerous beneficial health properties.  People who consumed these naturally preserved foods knew that a small amount with each meal was an effective aid to digestive function and support for immunity.

Fermentation allows enzymatic activity and friendly bacteria to proliferate and “pre-digest” the food, making it easier to obtain and make use of nutrients found in the food. Depending on what you ferment, your body will be more fully able to digest Vitamins A, B, and C, and various minerals. Plants, grains, legumes, and other foods contain some amount of phytic acid (an anti-nutrient), and fermentation neutralizes these substances and renders the foods easier for the body to absorb.'


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