Heatlh Facts of the Day

Acidity/Alkalinity

Lacto-fermented foods normalize the acidity of the stomach.  If stomach acid is insufficient, it stimulates the acid producing glands – and in instances where acidity is too high, it has the inverse effect.  Lactic acid helps break down proteins, thus aiding in their assimilation by the body.  It also aids in the assimilation of iron.  The decomposition in the stomach of 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 positive influence.

The abundant microorganisms in the fermentation process produce vitamins, enzymes, antioxidants, beta-glucans, and phyto-nutrients as they ferment.


Advantages to fermentation are as follows:

• Food is rendered resistant to microbial spoilage and the development of toxins

• Inhibits the transfer of pathogenic organisms

• Improves digestion and nutrient absorption of food

• Preservation of food between the time of harvest and consumption

• Enhances flavor and nutritional value


Extra Notes:

If by eating refined foods a person develops an alkaline gastrointestinal tract, not only does he/she not digest protein, as protein is toxic when it rots in the system—he/she also cannot assimilate calcium and iron. 

People are often malnourished and anemic, not because they don’t have iron in their food, but because food goes right through them with little or no assimilation of nutrients

All notes from Jordan Rubin's Biblical Health Institute Independent Study Program, Chapter 9- Fermentation