There are two kinds of fermentation: Lactic acid fermentation (anaerobic) and alcoholic fermentation (aerobic). People like me who are healing their leaky gut, are sternly warned to stay away from fermentation, however, when doctors say that they are usually referring to the aerobic fermentation. Aerobic fermentation takes place in yeasts that contribute to candida overgrowth while the anaerobic fermentation produces all of the lovely beneficial bacteria and yeast that conquers the candida overgrowth.
A quick clue about aerobic vs anaerobic is whether you are fermenting food in an open container or a closed container. If you ferment with the container open (with a cheesecloth over the top), then the fermentation is likely to be aerobic. An example of this is kombucha. If you close the container, then chances are it will ferment anaerobically; this is what leaky gut patients want. Examples of this include sauerkraut, water kefir (although often people don't cover water kefir, but I ferment it in a closed container), yogurt, coconut yogurt and coconut kefir.
Once you've healed your leaky gut, the aerobic ferments would be helpful. Until then, it may be prudent to stick with the anaerobic.
No comments:
Post a Comment