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WHAT ARE LACTO-FERMENTED VEGETABLES ?


Lacto-fermentation happens when the starches and sugars in vegetables and fruit convert to lactic acid by friendly lactic-acid producing bacteria.   This produces not only a tangy, delicious product, but it also preserves it….. and does so much more than that!   “The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.” *


*Copyright: From: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
by Sally Fallon with Mary G. Enig, PhD.  © 1999. All Rights Reserved. Available from
 New Trends Publishing http://www.westonaprice.org/food-features/lacto-fermentation


Our products are vegan and do not contain any dairy.


The term probiotic, meaning “for life” in Greek, identifies the microorganisms that support good intestinal health. Fermentation is a simple and natural process used by many ancient cultures to not only preserve food, but also to promote good digestion and improve health.


Microscopic organisms - our ancestors and allies - transform food and extend its usefulness.

       Fermentation is found throughout human cultures.                                                                    

       Hundreds of medical and scientific studies confirm what folklore has always known:                                                                                             

  Fermented foods help people stay healthy. 

Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.

Lactic-acid fermented vegetables and fruit chutneys are not meant to be eaten in  large quantities but as condiments. They go beautifully with meats and fish of all sorts, as well as with pulses and grains. They confer health benefits that cannot  be underestimated.

    Fermentation makes foods more nutritious & delicious!                

In their book  Making Sauerkraut and Pickled Vegetables at Home,  Klaus Kaufmann & Annelies Schoneck explains the role of lacto-fermented foods:

“What is astonishing is that lactic acid contributes to both processes - that of decomposition and that of reconstruction. On the one hand it supplies digestive juices in the form of organic acids that help break down the foods we eat, and on the other hand it activates the metabolic processes whereby these foods are transformed into new living substances.”

“Lacto-fermented foods normalize the acidity of the stomach. If stomach acidity is insufficient, it stimulates the acid-producing glands of the stomach, and in cases where acidity is too high it has the inverse effect. Lactic acid helps break down proteins and thus aids in their assimilation of iron. The decomposition in the stomach of the organic forms of iron depends on the quantity of hydrochloric acid present as well as the amount of vitamin C, which is why sauerkraut and other lacto-fermented vegetables rich in this vitamin have such a favorable influence”.

“...Lactic acid activates the secretions of the pancreas, which is particularly important for diabetics... Sauerkraut contains large quantities of choline, a substance that lowers blood pressure and regulates the passage of nutrients into the blood... Choline has another interesting property in that it aids the body in the metabolism of fats. If choline is lacking, fats accumulate in the liver... Sauerkraut also contains acetylcholine, which has a powerful effect on the parasympathetic nervous system. It helps reduce blood pressure, slows down the rate of heartbeat, and promotes calmness and sleep. As acetylcholine is destroyed by cooking, raw sauerkraut and its juice is preferable to cooked”.

Wellness is an active process of personal accountability.

Everyone must use her or his own discretion and judgment to determine whether she or he is comfortable or needs to seek professional assistance. We do not offer medical diagnosis or advice.


The information contained in these pages is not intended to take the place of your health professional's advice. It is derived from our personal experience and research. In case of serious ailments which may not respond favorably, please seek the counsel of a qualified health professional.


Heal Thyself!


“Let thy food be thy medicine and thy medicine be thy food.” --Hippocrates (460-377 B.C.)