Learn the Science Behind fermented foods and better understand prebiotics and probiotics
February 2, 2016
If you go …
What: Science Behind Fermented Foods, with Paula Roelands.
When: 6:30-8:30 p.m. Wednesday, Feb. 10.
Where: Walking Mountains Science Center, 318 Walking Mountains Lane, Avon.
Cost: $10 per person.
More information: Registration is required at http://www.walkingmountains.org/sb.
AVON — Naturally fermented live foods have always been around, but most Americans no longer consume much beneficial bacteria as part of their daily diets. Examples of fermented food include yogurt, sauerkraut, miso, tempeh, cottage cheese and most pickled vegetables.
On Wednesday, Feb. 10, at Walking Mountains Science Center, learn about the benefits of fermented foods and better understand prebiotics and probiotics. Participants will learn about fermented foods and get their hands dirty by making kimchi, a traditional Korean version of sauerkraut. Guest presenter Paula Roelands is a holistic health coach who guides individuals nationwide to a vibrant, confident, fulfilled life. She also hosts popular hands-on workshops on fermented foods and digestive health, as well as engaging presentations on thyroid health, stress management and fatigue relief.
Roelands received her health coach training from the Institute for Integrative Nutrition. With additional experience as a spiritual program coordinator, plus a dozen years in community development and leadership, she has supported personal improvement, self-confidence and increased physical health for thousands of individuals of all ages over the past three decades.
Lactic acid-producing bacteria are what naturally make milk go sour and vegetables ferment. These bacteria help to acidify the digestive tract, making it more conducive to the growth of other beneficial bacteria and adding to the nutrient content of the food at the same time. Fermented foods also help balance the production of stomach acid. They help the body produce acetylcholine, which facilitates the transmission of nerve impulses. Furthermore, fermented foods limit many types of pathogenic, or disease-causing, bacteria in the body.
The ancient Greeks, Romans, Chinese and many other cultures regularly ate fermented foods and recognized them as medicinal. In modern society, refrigeration and other forms of food preservation have caused lacto-fermentation to fall out of favor. Much research is being done surrounding lacto-fermentation's link to disease prevention due to the increase in digestion and immunity issues.
Vail Honeywagon Enterprises Inc. makes the Science Behind Series possible. Learn more about the series at http://www.walkingmountains.org/sb.
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