by aajonus vonderplanitz, phd nutrition
There are many advocates, such as Sally Fallon, for eating fermented foods, especially vegetables. Let’s consider the fermentation process. Fermentation is the bacterial and enzymatic process of decomposing food. It is a form of pre-digestion. Considering that we are not equipped to digest cellulose (vegetation) properly, fermentation allows us to digest more of it. However, since there is little protein or fats in vegetation, it is not part of an optimal diet for us whether fermented, raw or cooked. Eating raw or fermented vegetables regularly is not balanced.
The GOOD: Occasionally eating fermented vegetables supplies bacteria and enzymes to help our bodies detoxify and eliminate old cooked vegetable residues and byproducts, including all of the crystallized vegetable oils that cause hardening of arteries and heart.
The BAD: Eating raw vegetables or raw fermented vegetables with raw meat causes neutralization of the acidic bacteria and digestive juices for proper digestion of meats, eggs and dairy.
The STINKY: Eating fermented vegetables on a diet with raw eggs and raw meat often causes offensively odorous gases.