The Truth About Fermented Foods
The relative truth of something is not necessarily its complete truth. A substance may be beneficial in certain aspects of its profile, yet overall harmful to the body’s health. Fermented foods have gained a reputation as being a health food due to their ability to add probiotics (bacteria and yeast) into the intestines. The idea is that by adding more probiotics this will somehow bring “balance” into the microbiome.
The reality is that the various species of microbes already in the gut, as well as the incoming microbes, do not necessarily reach a harmonious equilibrium. Each microbe in the intestines has a specific profile of characteristics and behavior which makes it symbiotic or antagonistic to other microbes. The microbiome is a vast ecosystem of microbes that are commensal, symbiotic or even pathogenic. Trying to bring balance by adding a random group of microbes is as efficient as thinking you will win 20 rounds of roulette at a casino picking the right numbers each time. The probability is very low and is akin to shooting darts at a dartboard in the dark.
What is much more efficient for the microbiome is a reset. A reset of the microbiome through parasite cleansing and consuming raw living foods and juices can help clear the way for a healthy new start. Many people have an array of confused microbes within their guts due to an overly mixed diet of foods creating microbes that compete for space in often non-symbiotic ways, as well as having to contend with an array of pathogens. This is what often causes gas, bloating and intestinal discomfort. Rather than hope a random addition of microbes will help bring peace to the competing cultures, it is best to scorch the earth of the intestines and start fresh. By completely detoxing the gut, you can then allow the emotional intelligence of the emotional brain, your gut, to transmit clear, healthy signals to guide you to the foods and food groupings that best serve you and your microbiome (your mini life - in translation).
In addition, here is a list of reasons why you might consider avoiding fermented foods:
Acids
Fermented foods typically have a low (acidic) pH of 4.6 or below. Acidic foods cause inflammation in the body and create mucus (where parasites like to hang out).
Salt
High levels of salt are known to create high blood pressure, issues with kidneys, and many other disruptions to the natural balance of the body. Too much salt in the body can affect the adrenal glands by activating the HPA axis, leading to an increased stress response and higher levels of stress hormones such as cortisol.
Histamines
Most fermented foods contain histamines. Histamines create inflammation in the body by dilating blood vessels and increasing blood flow. Other toxic biogenic amines may also be present in fermented foods. Tyramine, linked to migraines, is one example. Phenylethylamines, another toxic biogenic amine that can be found in fermented foods may lead to anxiety, rapid heart rates, and other issues.
Higher Risk of Contamination
Fungi used in fermentation such as Aspergillus, Penicillium, and Rhizomes create a higher risk of mycotoxin contamination. Mycotoxins such as aflatoxins, ochratoxins, and deoxynivalenol have been found in fermented foods such as soy sauce and beer. Pathogenic bacteria such as salmonella or E. Coli can invade fermented foods if the delicate process of fermentation is not carried out under the proper conditions, such as the pH being too high or using a poor quality starter culture.
Yeast and Fungus
Yeast is a unicellular fungus while mold are multicellular fungi. Fermented foods contain either or both yeast and fungus which may contribute to fungal related diseases in the body. Candida, an opportunistic parasite is fed by yeast and contributes to a pathogenic environment in the body through the creation of biofilms and the risk of polymicrobial infections where candida and various forms of bacteria act interdependently to cause disease.
Fermented foods are artificially controlled decomposing foods that are no longer alive and vibrant, but being manipulated to create a flavor profile that appeals to the pathogenic microbes in people’s intestines.
The intestines are a natural fermentation factory and will create the right microbial environment simply by being fed fresh, raw living foods.
List of Fermented Foods to Avoid While Cleansing
Bread
Cheese
Yogurt
Vinegar (including Apple Cider Vinegar)
“Nutritional” Yeast
Olives
Alcohol
Pickles
Sauerkraut
Kimchi
“Probiotic” Soda
Coconut Aminos
Soy Sauce
Coffee
Chocolate
Tofu
Kombucha
Miso
Natto
Tempeh
Sources:
https://pmc.ncbi.nlm.nih.gov/articles/PMC8940296/
https://www.thermofisher.com/blog/food/microbial-testing-and-fermented-foods/
https://pmc.ncbi.nlm.nih.gov/articles/PMC8940296/
https://www.sciencedirect.com/science/article/abs/pii/S2214799318301012
https://pubmed.ncbi.nlm.nih.gov/21992950/
https://journals.asm.org/doi/10.1128/microbiolspec.vmbf-0030-2016
https://www.sciencedirect.com/science/article/abs/pii/S0168952519300150
https://www.frontiersin.org/journals/immunology/articles/10.3389/fimmu.2017.00629/full
https://hip.phila.gov/disease-control-programs/healthcare-associated-infections-antimicrobial-resistance/fungal-diseases/
https://magazine.publichealth.jhu.edu/2021/rise-invasive-fungi
https://www.sciencedirect.com/science/article/pii/S0740002021000599
https://pmc.ncbi.nlm.nih.gov/articles/PMC9910295/