Fermented foods - what's the deal?

Brian Stone · 03-20-2009, 07:09 AM

There seems to be a pretty big disparity between Dr. Cordain ete al. and most research I've seen regarding fermented foods. With so many here espousing the Paleo Diet, I'd like to hear thoughts on probiotics and fermented foods in general.

It seems to me they are definitely a valuable addition. Most of the arguments against that I've seen look pretty weak to me. Thoughts?

Garrett Smith · 03-20-2009, 08:06 AM

Brian,
I haven't really heard a good argument against fermented foods.

Fermentation naturally happens in our guts, for the short period of time food is supposed to be in there.

Fermentation to the point of heavy production of alcohol, that's a whole different debate.

Scott Kustes · 03-20-2009, 10:27 AM

Most healthy cultures have consumed some sort of fermented food, from kim chi to sauerkraut to making sourdough out of their grains to fermenting fish livers. I make sauerkraut all the time.

Mike ODonnell · 03-20-2009, 12:36 PM

lots of cultures also have miso soup.....can't see a reason why you wouldn't want good bacteria unless your gut is telling you otherwise....

Brian Stone · 03-23-2009, 06:45 AM

I feel the same way. As Cordain forbids it from a Paleo perspective and lays down some opposition, I was wondering if there were those that agreed with him.

I'll have to look up his argument when I am home later (was out all weekend so didn't have the chance to yet).

Brian Stone · 03-30-2009, 04:45 PM

I have since skimmed back through the text and done some Googling and couldn't find any references, so I'm assuming I must be mistaken re: Cordain.

Which brings up the next question: How do most of you get your probiotics? I have been eating a few spoonfuls of plain lowfat yogurt daily. I did some looking and it's kind of tough to find a consensus on recommended dosages / kinds of probiotics (unless it's from someone who conveniently has a product offering exactly that).

Any good sources of information would be great as well.

George Mounce · 03-30-2009, 06:38 PM

I am an avid kefir maker and drinker.

Quote:

Originally Posted by Garrett Smith

Fermentation to the point of heavy production of alcohol, that's a whole different debate.

What debate? Its been helping people get drunk and have babies for thousands of years.

Craig Brown · 03-31-2009, 08:12 AM

I eat kefir, yogurt, make saurkraut- it's all good (unless you are unable to digest the milk). Saurkraut is fun & easy to make, and really intersting to eat throughout it's fermentation stages.

Brian Stone · 04-07-2009, 10:11 AM

I actually finally found the Paleo reference. It's with regards to pickled foods or those otherwise cured in a vinegar base, and I believe it's because of the acid/base balance issue.

So, between pickled stuff and dairy (yogurt), that seems to categorically eliminate probiotics. I'm going to keep eating them, I just found it interesting that the PD says no.