Wine Making
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What Are The Benefits Of Fermentation?
   
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What are the properties of a fermented product which make it
desirable? Isnt fermentation a way to create alcohol? Isnt a
fermented product dangerous? Wont a fermented product spoil
more quickly? In this essay Ill provide you with the answers to
these and many more questions as well as give you good reasons
to choose a fermented greens product, such as Bio 88+ (Plus), to
help insure better health through better nutrition.
Historically, fermentation is a very natural process and
naturally occurring simply given time. When it was first
discovered by humankind and consciously employed as a
preservation method for foods would be virtually impossible to
discover. But that it was discovered and subsequently employed
is historical fact.
What were some of the examples of fermentation being
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world did this take place?
The simple coconut will produce, under proper circumstances,
naturally fermented milk with an alcohol content, and such is
treasured, because it keeps both the milk and the solid of the
coconut from going bad. Primitive peoples quickly learned to
use this fermentation process in order to preserve the coconut.
Of course this is limited to tropic and sub-tropic locales where
the coconut is prevalent.
In Mediterranean and middle-Eastern lands where grapes were
harvested for their juice and the juice placed into skins and
containers (usually Amphorae), fermentation naturally took
place. People probably noticed at first that their juice, so
carefully stored, had changed. God only knows how long it took
to discover that the resultant product was edible and pleasant,
but that it was also nourishing and was self-preserving. But it
was discovered and fermentation was widely employed as a method
of preservation. We have examples of recovered Amphorae used to
ship wines throughout the Mediterranean, taken from ships which
were sunk in storms, preserved and still drinkable more than
2000 years later.
The practice perhaps originating in times of great stress or
danger or even of surplus, excess foods were buried in skins.
When the people returned weeks or even months later the food was
preserved, by fermentation, and both edible and nutritious as
well as in a completely new form. Modern examples of this are
sauerkraut (ascribed to the Germanic peoples), a fermented
cabbage and prized ingredient in several dishes and kimche, a
fermented vegetable mix from Korea. Two possible other examples
of what probably were originally fermented foods are Haggis
(originating in Scotland) and Lutefisk (originating in
Scandinavia). In all cases, this is a way of preserving the
food, just as is salting it in a different day and age.
In point of fact, natives of North America used the fermentation
process in their nomadic way of life very effectively. They
would make a pemmican mix of meat, fruits, nuts and berries,
place the excess into skins designed for the purpose, and bury
the mix in a known location on their migratory route. When they
returned, perhaps 6 months to a year later, they had a
nutritious food source awaiting them until they could restock
their larders.
In laymans terms the fermentation process actually does two
things. It converts sugar to alcohol, but it also changes the
form of the food and, if there is no sugar, it converts the food
to another form. It breaks down the cell walls of the foods so
changed and makes the nourishment of the food much more readily
available. To a nomadic people, such a nutritional blessing
would almost seem to be a gift of the Gods. You have been
following the food. All of a sudden, from a season of plenty,
you have run out of game and fruits, berries and nuts, all at
the same time. You are, as a group, short of food but you are
headed back to your wintering location and on the way you get to
stop at your cache of pemmican mix. You are saved, and you are
saved by a food which is actually more nourishing and more
readily digestible than it was in its original state.
The food craze of the 80s and on is greens, or digestive
enzymes. Greens are a natural digestive aid and generally have
little to do with being green or having a green origin. It
comes from the first major product, blue-green algae, marketed
as a drink and a digestive aid. See my articles on enzymes in
another location for more information on greens products,
digestive enzymes and just what they are all about.
In October of 2004 along came a new greens product, Bio 88+
(Plus), which was produced from 88 traditional, natural and
organic, grains, fruits, vegetables and herbs (100% vegetarian
based) and contained 15 proprietary pro-biotics. It was made
from these 88 natural ingredients by employing the ancient
native North American fermentation process in its creation. In
fact, it is double fermented, a process which breaks down the
cell walls of the original foods into the nitty gritty essence
of goodness the basic building blocks of life, all ready as
enzymes to do their nutritional job and also to aid in our
digestion, by speeding nutrition directly to our cells and by
supplementing our bodies natural enzymes
The forestomach of ruminants and large intestine of caudal
fermenters are magnificent, continuous flow fermentation systems
containing enormous numbers of microbes. What do these microbes
and the process of fermentation provide the herbivore? Basic
fermentation chemistry the microbes that digest cellulose and
other substrates also provide at least three other major
services:
Synthesis of high quality protein in the form of microbial
bodies. Caudal fermenters cannot take advantage of this service,
but in ruminants, bacteria and protozoa are constantly flowing
into the abdomasum and small intestine, where they are digested
and absorbed. All vertebrates require certain amino acids which
their cells cannot synthesize (the essential amino acids).
Fermentative microbes can synthesize the amino acids and thereby
provide them to their host.
Synthesis of protein from non-protein nitrogen sources.
Fermentative microbes can, for example, utilize urea to
synthesize protein. In some situations, ruminants are fed urea
as an inexpensive dietary supplement. They also secrete urea
formed during protein metabolism into salive, which flows into
the rumen and serves as another nitrogen source for the microbes.
Synthesis of B vitamins. Mammals can synthesize only two of the
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Fermentative microbes are able to synthesize all the B vitamins,
and deficiency states are rarely encountered.
The Products of Fermentation
Fermentation occurs under anaerobic conditions. As a
consequence, sugars are metabolized predominantly to volatile
fatty acids (VFAs). Additional major products include lactic
acid, carbon dioxide and methane.
The principle VFAs are acetic, proprionic and butyric acids,
which collectively provide for the majority of a herbivore's
energy needs. The ratio of these VFAs vary with diet, although
the majority product is always acetate. On a diet high in fiber,
the molar ratio of acetic to proprionic to butyric acids is
roughly 70:20:10
As described above, proteins are also important substrates for
fermentation. In caudal fermenters, much of the dietary protein
is digested and absorbed prior to the large gut, but in
ruminants, all dietary protein enters the rumen. The bulk of
this protein is digested by microbial proteases and peptidases.
The resulting peptides and amino acids are taken up by microbes
and used in several ways, including microbial protein synthesis.
However, a large quantity of amino acids ingested by
fermentative microbes are deaminated and enter some of the same
pathways used for carbohydrate metabolism. The net result is
that much of dietary protein is metabolized to VFAs.
Similar benefits, created very differently, accrue to other
mammals from the fermentation process. Non-ruminants do not have
the internal capacity to create the fermentation process during
the digestion process.
The fermentation process breaks down the cell walls of the foods
acted upon, making them more easily digestible. In this case,
the double fermentation process used in the manufacture of Bio
88+ (Plus) breaks them all the way down to the basic
nutritional, vitamin, mineral and enzymic levels where they are
most effective in aiding the digestive process and speeding
basic nutritional needs, vitamins and minerals and energy,
directly to our cells where they are most needed.
Disclaimer: This article in no way should be taken as medical
advice on any product, condition or course of action, nor does
it constitute in any way medical advice endorsing any specific
product, specific result, nor any possible cure for any
condition or problem. This article is meant as a source of
information upon which you may base your decision as to whether
or not you should begin using any vitamin, mineral and/or herbal
supplement for better health, or begin using a greens product
as a dietary supplement.
If in doubt, or if you have questions, you should consult your
physician and, if possible, consult a second physician for a
possible different opinion. The author does not bear any
responsibility for your decisions nor for the outcome of your
actions based upon those decisions.
About the author:
Loring Windblad has studied nutrition and exercise for more than
40 years, is a published author and freelance writer.
This article is Copyright 2005 by http://www.organicgreens.us,
http://www.organicgreens.ca and Loring Windblad. This article
may be freely copied and used on other web sites only if it is
copied complete with all links and text, including the Authors
Resource Box, intact and unchanged except for minor
improvements.