I've only told you about two, but if you want to have smoother skin, accelerated healing, like other people better, you should ferment lactobacillus reuteri. If you are a mom contemplating pregnancy, woman contemplating pregnancy, or you're in the midst of pregnancy, or youhave a newborn or a young child, think about replacing bifidobacterium infantis for all those incredible effects that include better sleep, fewer bowel movements,
When this organelle becomes impaired these ancient pathways of energy through fermentation arise. Okay, they they try to replace the lost energy from the efficiency of this organelle. That space starts throwing out ATP from glutamine. It's another fermentation fuel.
bone, lung, bladder, brain they gradually compensate with these ancient fermentation pathways. So So this thing this organelle signals to the nucleus, I'm suffocating.
And then the guy tells you, did you know that 90% of the Katsuobushi in-- much more with packaged-- is all just smoked and not fermented and sun-dried? I was like, oh my god.Because we had stopped-- I let my husband buy the Japanese materials.
And then I cut it and it didn't touch any water so it's full of flavor. Fermented . Fermented soybean paste.
the restaurant well like you getting now is the carot this she was talking about and also you get a on the side a fermented uh radish we do we just make a fermentation room outside the restaurantand we're going to start to work and here is uni Su uh is there sit down uh
think like uh The Roots everything is a root fruit vegetable is for fermentation you know but a banana can be a fermentation too you know like for example andon from mugar show to the world you know like in in one of the STS like a garlic
mugar show to the world you know like in in one of the STS like a garlic fermented everybody call a garlic fermented black garlic if we're all familiar black is not a is not a blackgarlic fermented it's a it's called a my
or 300 covers a week no 200 no 200 CS a week with uh with this liquid fermentation we need like like a room like all that room for for everybody come try the the fermentation you know and now we thinking okay let's put it in the purees but the pz lose all
found now is okay let's wait let's leave this idea out and let's start to build a fermentation room outside and let's focus now now we're going to focus after finding that in Kombucha in fermented uh beans paste you know all these
What I do if a patient comes to my office, whatever their problem is, and however severe it is, people are often shocked. Fermented foods, OK, we want to be constantly-- we want the soil, but we also want the fermented foods, which just help us mind our microbes.
That it's very much a home-oriented cuisine. fermentation and the process of fermentation and then the flavors that arise from fermentation
And over time, with this trading with Southeast Asia, you end up with what I call a fish/soy isogloss, meaning that south of this line everybody ferments fish products. And you can see that Southern China, this Canton and this is Hainan Island are part of this Southern isogloss,whereas north of this line people tend to ferment tofu.
And why would you want to do that? Fermenting and distilling eventually are like value adds, basically, right?You have a whole field full of that stuff, it's hard to get it to market.
It's the beginning of biochemistry, this realization. Fermentation. Yeast converting sugar to ethanol. Takamine thought that he could convert that process and commercialize it.
I don't remember any nagging. Fermented gnocchi, it could be a new thing.
It was good for Japanese people, so if we ate a lot of it, it would be really good for us too. Fermented soy is better.
We might should understand them. Fermentation happens in there.
Now we forget alcohol is natural. Fermentation is a natural process. It's yeast feeding on sugars, which turn into CO2 and alcohol.
And the results came back that everything was perfect. Fermentation is actually just controlled rotting.
So I mentioned how fermentation-- fermentation produces beer. Fermentation produces wine. Fermentation produces cider. And fermentation produces mead.
fermented cereal-based beverage I.E a beer was uh discovered in the jahoo dig
They ferment it, and then spin it into a fiber.
So you start with a grain product. You ferment it. You distill it. And then you age it in wood.
I mash them, mix them up with water, and break them down. I ferment them, and then I distill them. Unfortunately, all I have at that point is moonshine.
But they have an ancient part of a fermentation mechanism inside because before oxygen came, every all life forms were fermenters. They They produced energy without oxygen because there was no oxygen. We had to wait for those bacteria to make oxygen through a photosynthetic process. But all organisms were fermenters in the beginning.
So what happens when we do this? Prolonged fermentation with this unique microbe, lactobacillus reuteri, lost by the majority of modern people. Well, as you'd expect, people experience an increase in empathy, a desire for connecting with other people, greater ability
So fermentation also is another process where we enlist the services of bacteria and fungi to break down the food into smaller, easier molecules.
So fermented urad dal is several orders of magnitude more nutritious than the regular or urad dal, which is much, much harder to digest and so on.
So fermentation, again, is as human beings sort of working out that there are friendly bacteria and will create conditions, like slight amount of salt, which
Often fermentation will give us bacteria, so we like fermented foods to populate our gut bacteria.
been fermented and solidified in the US, one of the most racist nations in the world. Right? Um, but I think that
And fermented for about-- we started in August.
And fermentation could also be longer.
into fermentable sugars. It's extremely important.
fermented everybody call a garlic fermented black garlic if we're all familiar black is not a is not a blackgarlic fermented it's a it's called a my myard uh you you know like it's called a kind of fermentation happen in in in the
The fermented beans kind of turn in on themselves, and then they sit.
That it's very much a home-oriented cuisine. the fermented bean paste stew.
Slow fermentation. Yeah? I'm wondering, why do you take that half hour break in the-- Yeah.
and fermented chili paste over there, that kind of stuff.
Now if you mix all that stuff together and ground it up and let it sit, you'd have a hard time keeping it from fermenting . The wild yeast, the ambient yeast in the air, would grab onto that. There's a lot of sugar in there.
of fermenting change in China and progress.
We might should understand them. But fermentation happens everywhere, and we might .
Fermentation produces wine. Fermentation produces cider. And fermentation produces mead. Those are our four basic fermented beverages.
And fermented foods are a really good way to do that.
there fermentation is the next step and then you have a disease let's not go there so any kind of prayer or
loves fermentation just as dearly as he loves vegetation." And uh beer is surely
It ferments it out very dry, almost like a wine.
Usually fermentations last a week to two weeks. And we just fell in love with this flavor.
and fermenting the beer out with this controlled yeast culture, you cool the beer in a big open vessel exposed to the outside air. The outside air both cools the beer and it