New York City, New York Sep 21, 2023 (Issuewire.com) - A seasoned internist, Dr. Backs is the Executive Medical Director of The Cure Coach in Springfield, Illinois. Driven by his passion for preventive medicine and
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Celery Kvass My last two columns on home fermentation triggered a surprising number of email questions from readers. In today s column, I ll address the three most commonly asked questions and pass on a couple new recipes.
How can I tell if it s safe to eat? Fermentation is one of the oldest methods of food preservation. It s very safe as long as you adhere to some basic principles. The goal is to create an acidic environment that is too harsh for non-beneficial bacteria and molds. Pickling achieves this by adding vinegar. Lacto-fermentation achieves this by salting and creating a brine that is ideal for lactic-acid-producing bacteria and inhospitable to other bad bacteria. Because lactic-acid bacteria are anaerobic, as long as the veggies are kept submerged underwater, they are protected from the bad aerobic bacteria.
Local fermenters Joni Colle, Mike Suhadolnik, Frank Ramirez and David Radwine displaying their DIY fermented foods. The COVID-19 has been a major wake-up call. It s made us realize how vulnerable we are. The Spanish Flu pandemic was a hundred years ago. In all the years hence, the advances in modern medicine and pharmacology haven t been able to prevent over 3 million COVID deaths worldwide. This pandemic should be motivating us to accept increased personal responsibility for maintaining our well-being. A COVID-19 infection is most severe in people over 60 or with chronic diseases like diabetes, heart disease and conditions that affect their immune system. Most chronic diseases are a consequence of our modern Western diet of industrialized, processed foods. Across the world, especially in times of the pandemic, there is a growing consciousness that the multiple energies we are living through have their roots in an unjust, nonsust