Healthy
Perspectives
By Tonya Bramlage
Photos by Matthew Guttman & submitted
When many people hear the word “fermented,” they
immediately think of a food or drink that has gone
bad. In reality, fermentation has been used as a food
preservation method in places with warm climates, as well
as for alcohol production, for centuries. It may not come as a
surprise to anyone that some of the fi rst fermented items to
be ingested were beer and wine, as well as bread. Humans
fi gured out the fermentation process thousands of years ago,
and evidence of a fermented alcoholic beverage made from
fruit, honey, and rice was found in Neolithic China that dates
back to 7,000-6,600 BCE.
Zymology is the study of fermentation, a chemical process
that uses bacteria to break down sugar anaerobically
(an anaerobic process means that it occurs in an airless
environment). Desirable bacteria thrive in this oxygen-free
environment, digesting sugars, starches and carbohydrates. In
turn, the process releases alcohols, carbon dioxide or organic
acids, which preserve foods.
One of the earliest forms of food preservation, fermentation
can extend the usability of a food for a very long time and
keep it from spoiling. In addition to helping food last longer,
fermentation also enhances the taste of foods, giving them an
array of complex fl avors. The fermentation process can also
work wonders on foods by changing them and adding vital
nutrients.
Research into the health benefi ts of fermented food is still
relatively new, although most societies throughout the world
and throughout time have included fermented foods as a
regular part of their diet. Vegetarians can get a healthful dose
of vitamin B12 (which otherwise is not present in plant foods)
through consuming fermented vegetables.
Fermented foods are rich in probiotics (a probiotic by
defi nition is simply a food that contains friendly bacteria which
helps to promote the health of the digestive system). One
fermented food, sauerkraut, is typically made from shredded
cabbage that becomes sour in taste during the fermentation
process. Kimchi is a traditional fermented food recipe made
from a combination of onion, garlic, cabbage, pepper, chili
and chives. Kefi r is a fermented yogurt that can be made
38 GASPARILLA MAGAZINE • November/December • 2021