Diversity Inside!

Tuesday night I was fortunate enough to see author and fermentation specialist Sandor Katz speak at Oberlin College.  You may recognize him from his books: Wild Fermentation, The Revolution Will Not be Microwaved, and his latest, The Art of Fermentation.  Katz’s talk reinforced the benefits of fermented and microbial-rich foods, but also the importance of diversity.

As a reminder, some of the many benefits of fermented foods include:

• the breakdown of hard to digest proteins and sugars in dairy, grains, and soy.
• introduction of helpful probiotics into the gut
• production of vitamin K
• help improve the immune system
• alleviation of IBS symptoms and bowel dysfunction

However, as with all things in life, bacteria must be in balance. Katz explained that the importance of beneficial bacteria lies in their diversity.  Popping a probiotic supplement of a single strain of bacteria or yeast may not give you the results you hope to achieve.  It is within the power and beauty of diversity that a body will flourish.  Our bodies need a vast array of foods (both fermented and otherwise) and nutrients to remain happy. No single food is the best all the time! Depending on the season, the body’s condition, and lifestyle different foods work for different times.

How to know what’s right for you? Take time to listen to your body and focus on local and organic whole foods.  Finding the correct balance of healthful fats, proteins and carbohydrates, supplemented by the benefits of fermented foods, will keep you feeling satiated and energized. Spring is quickly approaching and an abundance of fruits and vegetables will soon be available in our area.  Embrace this diversity, experiment with your own favorite fermentation recipe and add color and flavor to your meals!

Check out my website www.nichewellness.com for more details!