freemotion
Food Guru
Generally, the studies that criticize "healthy" foods are using unhealthy versions in the study population. The mention of sulfites was my first clue. If you made wine from grapes organically grown in your backyard, you would not be adding sulfites. If the food is clean and healthy when it goes into the jar or crock to ferment, and all the ingredients are chemical-free and not from commercial farms contaminated with nasty bacteria like salmonella and e-coli, you will be safe. IMO.
Remember the vitamin E hoopla of a few years ago? A study connected vit E supplementation with deaths from heart disease? That study used synthetic vit E and nursing home patients. Why are people in nursing homes, and what do they generally die of? Duh! And the study interestingly came out when Vioxx and Celebrex were under fire.....since most of the people taking these drugs were also taking supplements......well, reasonable doubt would come in realllllll handy in a court trial.
I don't worry about it. Fermented foods won't be the mainstay of anyone's diet, I don't think, anyways.....the taste, as with things like pickles, is something you eat a bit of but not full meals of. A bit of a fermented condiment along with a winter meal of home-canned goods will make for very good nutrition and digestion of all those over-cooked canned goods. When you can, you kill all the vitamin C, for one. When you ferment, you increase it. So it creates balance, something we all should strive for when considering fermented foods.
Hope this helps.....
Remember the vitamin E hoopla of a few years ago? A study connected vit E supplementation with deaths from heart disease? That study used synthetic vit E and nursing home patients. Why are people in nursing homes, and what do they generally die of? Duh! And the study interestingly came out when Vioxx and Celebrex were under fire.....since most of the people taking these drugs were also taking supplements......well, reasonable doubt would come in realllllll handy in a court trial.
I don't worry about it. Fermented foods won't be the mainstay of anyone's diet, I don't think, anyways.....the taste, as with things like pickles, is something you eat a bit of but not full meals of. A bit of a fermented condiment along with a winter meal of home-canned goods will make for very good nutrition and digestion of all those over-cooked canned goods. When you can, you kill all the vitamin C, for one. When you ferment, you increase it. So it creates balance, something we all should strive for when considering fermented foods.
Hope this helps.....
Ewww!
