** This Science Behind event took place in February, 2016 **
Naturally fermented, “live” foods have been 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, February 10 at Walking Mountains Science Center, learn about the benefits of fermented foods, and better understand what prebiotics and probiotics are exactly.
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.
Paula 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, Paula has supported personal improvement, self-confidence, and increased physical health for thousands of individuals of all ages over the last three decades.
What’s so Great about Lacto-Fermentation?
Lactic acid-producing bacteria are what naturally makes 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. However, many of us are feeling the loss due to digestion and immunity problems, and much research is being done surrounding lacto-fermentation’s link to disease prevention. Participants will learn about fermented foods, and get their hands “dirty” by making kimchi, a traditional Korean version of sauerkraut.
IF YOU GO...
Where: Walking Mountains Science Center
When: Wednesday, February 10 6:30-8:30 PM
Cost: $10 per person, registration required.
The Science Behind Series is made possible by Vail Honeywagon Enterprises, Inc.