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The Fermentation Revolution And The Phasing Out of Refrigeration and Pasteurization

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 The Great Comeback Of Lacto-Fermentation

Many people, old and young, are flocking to the revived wisdom and writings of Dr. Weston A. Price, who with his wife traveled the world in search of the healthiest people, in the 1930s. One of his main findings was that refrigeration, and pasteurization were the death knell of health in Western societies. He found, among other things, that cultures that had fermented foods and sour milks in their diets were the healthiest. Now fermentation has made a roaring comeback, after decades of indoctrination about food spoiling and danger.

For thousands of years, dating as far back as 8,000 years ago,(obviously, since there was no refrigeration) people survived and thrived by preserving foods and vegetables. They used the method known as lacto-fermentation, which is using lactic acid as a natural preservative to inhibit putrefying bacteria.

As Sally Fallon, author of "Nourishing Traditions," and popularizer of Dr. Price's work writes: "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 anti carcinogenic 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."

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