If those words didn’t actually come out of hubby’s mouth, the look on his face has said all that and more a time or two.
I am something of a self-professed health geek. While many spend their waking hours reading through current events’ articles, I wade through health and fitness stories, much less stressful but no less confusing. After much experimentation over the years, hubby has accepted my geekiness and actually believes I might be doing a thing or two to keep him healthy, when he’s not thinking I am trying to do him in (haha)! Actually, he now embraces most everything I put in front of him that I insist is edible. 
I try not to buy into the latest fads, especially when it comes to swallowing yet another supplement, but instead try to get nutrients from whole foods. Some of what I embrace today I have experimented with since my 20’s, but in a much less controlled environment. It’s a wonder I am still here to tell about it. What I am referring to is fermentation and, if you believe what some of the literature has to say about it, fermented foods can be very good for gut health. It makes sense to me that good gut health is essential to our overall health. If we have tummy issues after eating certain foods; if we can’t absorb the nutrients from the foods we eat; if we have inflammation and/or have been diagnosed with a leaky gut, we may be looking at future health issues if we don’t address them.
Even if you don’t believe there is any connection between good gut flora and a healthy body and mind, some of the fermented foods you can purchase or make are actually pretty darn tasty. Word of caution, however. If you have complex digestive issues, such as histamine intolerance, SIBO (small intestinal bacterial overgrowth), or an overabundance of candida in your digestive tract, ferments may not be in your best interest (oh darn). Thankfully we have none of those issues, nor has hubby tried to convince me that he has. So, upon our return to So. Cal, my kitchen counter has once again begun to look like a science experiment. Here is just a little of what I have whipped up lately:
If you are interested in learning more about ferments, check out Kirsten and Christopher Shockey’s YouTube videos here. Their cookbook, “Fermented Vegetables: Creative Recipes…” is a good one to get you started. Or if you enjoy delving into medical articles like me, here is an interesting one from Pub Med which speaks to the benefits of fermentation.
I think my next experiment will be flavored kombuchas. Hannah Crum (aka Kombucha Mamma), has an interesting read I am eyeing for my bookshelf. These new recipes look more appealing than that grayish-looking water I used to drink in my 20’s. What was I thinking?!
Next Up: Foraging in Yellowstone National Park
