How Did They Do That?
Did you ever wonder how we humans preserved foods before canning, refrigeration and preservatives? How could the human race possibly survive before the advent of vaccinations and pharmaceuticals? And what exactly are curds and whey anyway??
Curds and whey are the natural separation of milk that is sitting at room temperature. Curds are a type of cheese and whey is the liquid that remains and is a straw color. The curds are similar to cottage cheese and can be eaten fresh or aged. The whey is often added to soups and stews to add nutrients. It is also used to cause fermentation.
Fermentation applies to more foods than just wine and beer. Sauerkraut, pickles and condiments are fermented and can add nutrients to our diets. Yogurt and kefir (which will be discussed shortly), both the products of fermented milk, can help intestinal health and keep yeast infections from spreading. Many people suffer from the adverse side effects of antibiotics, such as an increase in the body’s yeast, from the death of the friendly bacteria, and the consumption of fermented foods can make all the difference, reestablishing the friendly bacterial colonies.
Lacto-fermented foods, like yogurt and pickles, contain natural enzymes that will help our bodies digest food better, probiotics and vitamins to restore the health of our entire digestive system. Lactobacilli, the friendly bacteria we need, are found in whey and in raw milk and cultured buttermilk. Our bodies can better absorb nutrients from fermented foods because they have been partially digested by the friendly bacteria. They contain natural enzymes because they are “live food”. Once a food has been super heated, as it is during the pasteurization process, it no longer contains live bacteria or digestive enzymes, and we do need to consume a certain amount of live bacteria and enzymes in order for our digestive system to function properly.
A comedian once asked, “Why is there an expiration date on sour cream? Hasn’t it already gone bad?” It’s funny because it’s true. We’ve all wondered about it. The problem is pasteurization. What exactly is pasteurization? The process called pasteurization is the partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food. Unfortunately it also destroys good microorganisms as well, microorganisms we need to ingest regularly.
Consuming live yogurt cultures will put these good microorganisms back into our bodies. Acidophilus, the active yogurt culture found in most commercial yogurts, and the friendly bacteria found in kefir milk will reestablish these microorganisms in our intestines so that we can once again absorb nutrients as we were intended. Without these organisms our bodies would experience an overgrowth of yeast, which can cause many other problems.
Pasteurization has actually caused more problems then it has solved. Babies who were raised exclusively on pasteurized milk quickly developed scurvy because the pasteurization process removes the vitamin C from the milk. Did you know that milk naturally contains vitamin C? Neither did I, until I read what F.M. Pottenger Jr. wrote in his book Certified Milk (1937):
In our attempt to protect the child from milk-borne infections, we may be denying his heritage of good health by removing from his milk vitamins, hormones and enzymes that control mineral assimilation.
It has been known since the 1930’s that pasteurizing milk removes the nutrients we need, yet we have been told time and time again that raw milk is dangerous and we must drink pasteurized, and homogenized, milk. There has also been a known link between homogenization and heart disease. So, why are we drinking this milk? What was so bad about raw milk?
Sick cows can give bad milk. If the milk is superheated any bacteria in the milk is killed and it is therefore safe to drink. Pasteurization makes it possible for the dairy to pass along the milk from sick cows, instead of forcing them to keep their herd healthy. Healthy cows give good milk that does not need to be superheated to be safe to drink. Their milk is not only safe, but it is actually better for us than the questionable milk obtained at the local grocery store.
Raw milk actually increases our resistance to certain diseases, like scurvy and tuberculosis (TB). This has been known since the early part of the twentieth century, yet the advertising companies have convinced us that raw milk is hazardous to our health, when nothing could be further from the truth. When raw milk is set out, it naturally becomes cheese. Kraft does not want us to know that. They do not want us to know that we can make our own cheese. If we knew that, we might not purchase their cheese… especially once we discover some of the hidden additives in their products.
Once milk has been pasteurized and homogenized it will keep on grocer’s selves longer, thereby removing the need to deliver it daily. Once again, nutrition has given way to convenience. The growth rates of children raised on raw milk far surpass those of the children who drink processed milk. They also have stronger teeth and bones, regardless of whether they brush their teeth or not, and are less likely to develop osteoporosis. There are many people who suffer from that debilitating disease needlessly due to their consumption of processed milk.
We have also been told repeatedly that butter is bad for our hearts and that we should always substitute margarine. Once again, nothing could be further from the truth! Margarine causes heart disease and diabetes. Butter contains essential fatty acids (omega 3 & 6) that protect against infection. Once again, the advertising executives have lied to us. We don’t need to improve upon butter; there is nothing wrong with what God has made for us.
Fermentation is another one of God’s gifts to mankind. Most of us think only of wine and beer when we hear the word fermentation, but there is much more to it than alcoholic beverages. Fermentation is the process in which an agent causes an organic substance to break down into simpler substances that our bodies can more readily absorb. It is a natural process that occurs when bacteria or yeast is fed with some sort of sugar.
Ready to eat cereals are only a recent innovation. Dr. Kellogg was the first to manufacture a ready to eat cereal that he named “Corn Flakes.” From http://inventors.about.com/library/inventors/blcereal.htm:
Will Keith Kellogg was the founder of the W.K. Kellogg Foundation, founded in 1906. In 1894, Kellogg was trying to improve the diet of hospital patients. He was searching for a digestible bread substitute using the process of boiling wheat. Kellogg accidentally left a pot of boiled wheat to stand and the wheat became tempered (soften). When Kellogg rolled the tempered or softened wheat and let it dry, each grain of wheat emerged as a large thin flake. The flakes turned out to be a tasty cereal. Kellogg had invented corn flakes.
What he had discovered was a way to ferment the wheat prior to its consumption in the home. Prior to this, mothers had to do the soaking themselves. The oatmeal of a hundred years ago actually instructed the user to soak the oats overnight before cooking. This process broke down the whole oats so that they would be more digestible. All breakfast cereals, prior to Dr. Kellogg’s discovery, were pre-soaked for this very same reason.
The fermentation of milk products produces Lactic Acid Bacteria (L.A.B.), including L. acidophilus and L. bulgarius, which are friendly bacteria. Fermenting pasteurized milk will actually restore some of the enzymes lost in the pasteurization process. It increases the digestibility of foods by breaking down carbohydrates and proteins that are difficult to digest into simple sugars, amino acids and fatty acids, which are much easier for our bodies to digest.
Fermentation also kills off invading pathogenic bacteria (the bad bacteria) because the L.A.B. penetrates cell membranes, lowering the pH level, which then kills these bad bacteria. The process also produces hydrogen peroxide, increasing the oxygen level in the blood and tissues. Cancer cells do not thrive in a high oxygen atmosphere, so the more oxygen we can get into our bloodstream, the healthier we will be.
There are many different kinds of fermented foods and beverages. From yogurt to wine to sauerkraut to kimchi, fermented foods are found in all cultures as a part of their traditional diets. All condiments were originally fermented. Modern condiments are no longer fermented, but use vinegar instead. This is sad because fermented foods have added vitamins, minerals, enzymes and other nutrients that our bodies desperately need.
Yogurt is a lacto-fermented food whose benefits are well known. The live and active cultures found in yogurt can help control yeast in our bodies while providing our digestive tract with the good bacteria (lactobacilli) that it needs to function properly. Another type of yogurt, called Kefir, is credited with providing the natives of the Caucus Mountains with such good nutrition that they tend to live well past their 100th birthday.
Kefir, which is a Turkish word meaning, “good feeling”, is a live culture that resembles rubbery cauliflower. Often referred to as a “grain”, the kefir culture is actually made up of many different microorganisms and an abundance of enzymes. It has antibiotic and antifungal properties and restores the balance of the flora we need in our intestines for proper digestion and over-all health. The calcium and magnesium produced have a calming affect on the nerves, hence the “good feeling” name.
Kefir milk/yogurt contains many nutrients including calcium, phosphorus, magnesium, vitamins B-2, B-12, K and A as well as D. Tryptophan, which is an essential amino acid. Vitamin K is needed for blood clotting and healthy bones, and most antibiotics inhibit its production. Calcium and magnesium are essential for a healthy nervous system. Kefir also contains bacteriocins, natural antibiotics that keep us healthy by killing off the bad bacteria while leaving the good bacteria. The antibiotics that the doctors prescribe do not make this distinction, instead killing all the bacteria and making us sicker, and often creating yeast infections.
Kefir also inhibits the growth of salmonella and E. coli. It treats metabolic disorders, atherosclerosis, allergies, TB, cancer, poor digestion, candida, osteoporosis, hypertension, HIV, and heart disease. Due to the abundance of enzymes, even lactose intolerant people can usually digest kefir milk without problems. Those who suffer from an over-abundance of yeast in their body (Candida Albicans) who are unable to bring it under control using regular yogurt (L. acidophilus) will usually be able to find relief using Kefir milk.
Kefir milk is a type of drinkable yogurt and can be quite sour depending on how long you allow the kefir grain to feed on the milk proteins. It can be mixed with fruit and honey as a smoothie, or can be added to recipes in place of plain milk or yogurt. Powder kefir starters are available at many health food stores, but it never develops into a “grain” and needs a new packet of starter for each batch. Kefir grains can usually be obtained through the Internet and most folks only ask for the price of shipping and handling. With each new batch the grain grows and can be easily divided to share with others or can be kept in the refrigerator until needed again.
Another lacto-fermented drink that contains many benefits is Kombucha tea. Often called a “Japanese Mushroom”, the kombucha culture is beige or white and resembles a rubbery pancake or the top of a mushroom, hence the name. It is actually a scoby (Symbiotic Culture Of Bacteria and Yeast) and is also a live culture. The culture is added to sweetened black or green tea and allowed to ferment for two weeks. In the process, another layer of the scoby is formed on the surface of the liquid. You can allow the scoby to thicken, or this new layer can be separated from the original and used to ferment another batch or can be given away. The komucha mushroom is found in other areas as well, including Lithuania where it is called Manchurian Mushroom.
The benefits of kombucha are so extensive that it has been given the nickname, “Tea of Immortality.” It is similar to sparkling apple cider or even champagne, depending on the tea. The culture digests the sugar in the tea and produces organic acids, vitamins (particularly vitamins B and C), minerals, amino acids and enzymes. The organic acids, which include glucuronic, lactic, acetic, usnic, oxalic, malic, gluconic and butyric acids, help to detoxify our liver, lubricate joints, regulate pH levels, fight viruses, prevent cancer growth, strengthens the gut wall and protects cellular membranes. Not only do these acids inhibit the growth of harmful bacteria, they are essential to good digestion and can even help to remove toxic substances from the petroleum industry, including plastics, herbicides, pesticides and resins from our blood system.
The consumption of kombucha tea also helps to relieve stress and improve liver function. Although the tea is fermented, it is not an alcoholic beverage as such, as it only contains minute quantities of alcohol (typically 1% by volume.) This is due to the fact that the bacteria in the culture turn the alcohol into those organic acids that are so good for us. When one considers the amount of alcohol found in the average cough syrup (NyQuil’s alcohol content is 10%) this alcohol is hardly noticeable. There is also indications that kombucha will help to reduce high blood pressure without the use of prescription drugs.
Sauerkraut is considered a “super food” due to the amount of vitamins and probiotics found in a single serving. Fermentation increases the growth of pathogenic microorganisms that our bodies need and also breaks down the foods, releasing certain nutrients that would be otherwise unobtainable. Condiments like relishes and pickles do more for us than simply adding a good taste to our foods; they add nutrients that our bodies need to break down and absorb cooked foods like steak and burgers. Steak sauce is fermented and will actually cause the body to absorb the minerals in steak better than if eaten without some sort of fermented food. Prior to canning, this was the primary way to preserve vegetables. Remember pickled beets? Corn relish? Heinz used to boast of 57 varieties of sauces, each one fermented. Now it seems that we are down to ketchup, pickle relish, salsa and steak sauce, and although they historically were fermented, today’s massed produced condiments rely on sugar and vinegar rather than lactic acid as a preservative. What a shame.
Gingered carrots, pickled peppers, raisin chutney and fermented bean paste not only tastes good, but are good for you as well. Homemade ketchup, mustard and relish, fermented as God intended, are easy to make and are much better for us than the commercial brands. Sauerkraut was often taken on long voyages and was what often kept the crew from developing scurvy. Captain Cook had taken 60 barrels aboard his ship during the second of his global voyages, and the last one was opened after 27 months at sea and was still perfectly preserved.
The taste of these dishes improved as they fermented because the flavors have a chance to “marry” and become one. These were often served with some sort of cooked meat. This is because the fermented vegetables contain certain enzymes that aid in the digestion of cooked proteins. Fermented fruits and vegetables are excellent sources for lactobacilli, or lactic acid producing bacteria, that aid in digestion and will enhance the vitamins, most notably C, already contained in the food.
Kimchi, a traditional Korean dish, is actually a lacto-fermented condiment made with cabbage and various other vegetables and spices that is eaten on a daily basis and has kept Koreans healthy for centuries. They say there are as many different varieties as there are families, as each has their own favorite combination. In ancient times many people fermented herbs, sorrel and grape leaves, but those recipes are lost to us now. In Lithuania many farming families had large wooden barrels in which they fermented their hard vegetables. These barrels were referred to as, “Raugytas Zardo Gydemas,” or “The Fermented Garden Healers.” In India fruit was fermented to make chutneys.
Lacto-fermentation is not something that is normally done on a large scale. There is no guarantee that each batch will taste the same, for example, and the enzymes are killed when super-heated, as with canning, so the food industry has simply substituted vinegar for the fermentation process. We have given up nutrients for convenience and our bodies are paying the price. We need to learn to make these condiments for ourselves so that we can properly digest our food once again.
These condiments are actually quite easy to make and are well worth the effort. Traditionally sauerkraut was fermented in barrels and kimchi in ceramic pots, but today’s cook uses what is handy: the Mason jar. Fruits or vegetables are washed, chopped and mixed with salt and herbs or spices and then pounded to release the juice. The mixture is then placed in a Mason jar (canning jar) and allowed to sit for a few days. The salt inhibits the growth of putrefying bacteria until enough lactic acid is produced to preserve the food without spoilage.
Dairy whey can be used instead of salt to activate the fermentation process. Lactic acid and lactic acid-producing bacteria found in whey inoculates the fermenting vegetables and fruit, allowing the lactic acid to do its work. Using whey will result in more consistent products. During the fermentation process (usually a few days) the jar sits at room temperature and then is placed in a cool, dark place for long-term storage, such as a root cellar or even the refrigerator.
Many folks are concerned about spoilage since they don’t understand this “new” method of food storage. They get concerned when they see some of these lacto-fermented products get bubbly, especially the fruit chutneys. Rest assured that this is a natural part of the process. If a batch goes bad, believe me, you will smell it, and nothing could cause you to eat it.
Remember, these products are not intended to be eating in large amounts. In fact, the smaller the serving the better if your body is not used to consuming fermented foods. These are condiments, which were traditionally eaten in small amounts with certain foods to aid in their digestion. This is why we always see sauerkraut served with sausage.
Salt has also traditionally been used as a preservative. Salt is considered an anti-bacterial agent because it restricts bacterial growth, as we’ve already seen. Sodium nitrite, sodium acetate, and sodium formate are all natural preservatives and have been used successfully for generations. Many smoked meats are first soaked in a salt brine to help not only to preserve the meat, but also to pull out any germs that might be in the meat. Salt was the cure to the common preservation dilemma.
Anyone who has lost their electrical power for a couple of days can understand the need to know these ancient ways of preservation. We might not always have electricity to run refrigerators and freezers; if we don’t learn how to preserve our foods the old fashioned way, what are we going to do? How many modern American homes have canning jars and a canner? How many families take the time to grow a garden anymore?
What about sewing machines? How many people know how to make their own clothing these days? How many people do you know who can make their own soap? Can the average American make their own furniture or build their own house? Yet the average American of 150 – 200 years ago could do all this and more. We have lost a lot of wisdom in these last few generations, regardless of how readily available knowledge has become.
Returning to traditional ways of doing things is really the only solution to this problem. We need to take the time to learn something new, a time honored tradition that is new to us. Ever make bread before? Maybe it’s time to try now. Have you ever tried to build a wall? Maybe a garden wall would be a good project. You never know when this skill might be beneficial.
We’ve all wondered from time to time, “How did they do that?” At one point in time there was even a television show with that same title. We are now living in the time when knowledge has increased; let’s take advantage of the freedom of information and learn some of the ancient arts. Instead of watching “Survivor” let’s learn to survive.
Nutrition is a great place to start. Not only is home baked better tasting, it’s better for us. We don’t need all the additives; we need all natural ingredients. We need to learn how to make our own condiments, fermenting them so that they will be naturally preserved. I’m told that home made sauerkraut is like nothing found in the grocery store… some day soon I might just try it for myself. In the mean time, I’m thinking of making some gingered carrots to try with my steak.