After lunch Holly’s class took the road less traveled – the world of cultures, fermenting and probiotics. There is an increased awareness of feeding our bodies for health and knowing the benefits of certain foods for wellbeing and wellness. Hearing the words scoby (a kombucha culture), fermentation and glass explosions being thrown around the room had me clinging to my wooden stool and my mouth agape in wonder. Honestly it has both intrigued and scared me to open this veritable pandoras box of um goodies?! There are communities on social media who share their cultures, trials, triumphs and fears. They are groups of like minded men and women on their journey to good gut health and wellness and I am ready to join them!
Through industrialisation, commercialism and the rise of processed foods most of the modern world has lost the age old tradition of preserving foods and along with it the health benefits. The fermentation process is still widely used by many cultures including kimchi in Korea and Sauerkraut in Germany. We are seeing a shift towards eating wholefoods, cooking from scratch, buying organically and sourcing local produce. Our food chain has been adulterated by science and chemicals with the aim of feeding the masses at rock bottom prices with high profits. Now we are seeing the health costs of these choices.
SO WHAT ARE PROBIOTICS AND PREBIOTICS, WHAT DO THEY DO AND WHERE DO YOU FIND THEM?
PROBIOTICS – Known as the ‘good bacteria’, these are microorganisms naturally found in the human digestive tract that improve the balance of healthy bacteria in your gut. They are found in fermented and cultured foods . You can make your own such as kefir, sauerkraut, kimchi, kombucha, jun and filmjolk (swedish yoghurt) using organic ingredients or buying organic products including yoghurt, miso and tempeh. Some benefits of probiotics include easing constipation and bloating, aids digestion, improve bowel health, restore healthy gut flora after taking antibiotics, optimal nutrient absorption, support the bodies immune system guarding it against harmful bacteria and even helps slow or reverse some diseases. Aim to include 1-2 serves in your diet daily.
PREBIOTICS – Work in synergy with probiotics, promoting the growth and function of good bacteria in the gut. Your gut will be healthier, more balanced and your body is able to absorb essential nutrients as they pass through the digestive tract. Essentially prebiotics feed probiotics. You can find them in chickpeas, lentils, beans, leeks, onions, asparagus, jeresalem artichokes and other supplementary fibres such as psyllium and slippery elm. It is recommended to eat 1-2 serves a day of foods containing prebiotics especially in winter.
What we fear is the unknown. For me all it has taken is a bit of reading and a class with a lady who has over 40 years experience – she started fermenting as a teenager and her love affair has never wained but somewhat become a passion to share her knowledge with others. If you are a little nervous trying to make your own natural probiotic foods and tonics I would highly recommend one of Holly’s workshops. A great place to start your new adventure into a happy and healthy world of good gut bacteria. Before taking off on this new journey of discovery be sure to do your research or find a good workshop because it can be quite dangerous. One of Holly’s students left her bottle of fermented goodness in the fridge whilst on holiday and it exploded and blew the fridge door right off! Big mistake, HUGE mess and expense to clean up when she returned…..unless you have budgeted for a new kitchen and whitegoods! No kind of good gut conversation would explain myself out of that one with Mr M!
In all things beautiful,
Lyn xx
Holly Davis teaches wholefood workshops, is a food writer, recipe developer, author, chef and available for consulting. For latest wholefood classes visit food by holly davis
The workshop was held at Silva Noble’s beautifully styled home. You can find a lovely curation of her style at her shop The Lost and Found Dept. in Sydney’s lower north shore.
ps A big thank you to Jane Grover and Annette who assisted Holly.
{Holly Davis} Cultures, Fermenting and Probiotics Workshop Part 2