𝐀𝐑𝐄 𝐘𝐎𝐔 𝐒𝐓𝐈𝐋𝐋 𝐄𝐀𝐓𝐈𝐍𝐆 𝐅𝐄𝐑𝐌𝐄𝐍𝐓𝐄𝐃 𝐅𝐎𝐎𝐃𝐒?
Fermentation is rotten…a state of decomposition. Fermentation is the chemical breakdown of the sugars in foods by bacteria, yeasts, or other microorganisms. Fermented foods such as kombucha, beer, vinegar, yogurt and pickles enhance the growth of the yeast, fungus, and bad microbes in our body (candida).
Sugars are broken down into acids, alcohol and CO2. The ingestion of acids does not promote health. Acids must be buffered by the body, which causes the body to draw calcium and magnesium to compensate, or neutralize these acids which can lead to parathyroid gland issues resulting in depression, connective tissue weakness, weak bones and fingernails, etc.
Just because fermented foods have been praised as health foods and marketed in a clever fashion does not mean that fermented/rotting foods are health promoting…quite the opposite, actually.
Fermented foods include all products that contain vinegars (which is almost every dressing, ketchup, mustard, etc.), probiotics, kimchi, sauerkraut, kombucha, all alcohol, etc. There’s rotten in almost every product on the shelves!!
And Probiotics? Man-made marketing coming at you!
Fermented foods were developed thousands of years ago as a preservation technique, in desperate times. Now, if you enjoy the taste of fermented foods, eat them, but please do not think that you are doing your body any health favors by ingesting rotting fermented foods, which add to the acid side of chemistry within.
Once again, the truth is the opposite of that which we are taught, which is no surprise there any longer.
Fermented foods are acid-forming. Food that is rotten, or half rotten are not “living foods” that promote health. They are technically dead foods…even though marketing will have you believe that rotting foods are healthy!
When we ingest acids, we reduce the capacity to retain oxygen, therefore reducing vitality… another reason vegans or plant-based individuals do not always thrive health wise. They often rely on fermented foods which are not healthy.
In the world of health, we see a lot of raw vegans turn to other “diets” because they simply are not receiving the healing results they desire. Some become tired and lethargic.
Upon careful examination, we find that a large majority of raw vegans and vegans regularly ingest stimulating, fermented foods (acid-forming) combined with complex / high protein / high fat, nuts and seeds (acid-forming foods).
Our bodies thrive and heal with simple foods. Simplicity – which is the ultimate key to health, something that most of us have strayed from, as every meal that we ingest contain more ingredients than we can quantify.
The foods that cause the least digestive stress are fresh, ripe fruits, followed by tender leafy greens and water-rich vegetables. These are the foods for healing. These are the foods that nature has provided. Thank you, Nature. ~Mariah Mazza
Acetaldehyde is a toxic by-product of fermentation found in ALL fermented foods, and is especially abundant in alcohol and vinegar. It is also produced by the candida albicans.
The deleterious effects of acetaldehyde on the body are serious and far reaching. It scars the kidneys and the liver, causing cirrhosis and it also damages dendrites, contributing to brain damage and Alzheimer’s disease.
“Acetaldehyde promotes addiction to toxic substances. Perhaps one of the most surprising ways AH may alter normal brain function is due to its tendency to combine in the brain with two key neurotransmitters, dopamine and serotonin. When AH and dopamine combine, they form a condensation product called salsolinol. When AH combines with serotonin, another product called beta-carboline is formed.
Salsolinol and beta-carboline are two of a group of inter-related and interconvertible compounds called tetrahydro-isoquinolines.
The various tetrahydro-isoquinolines, which both animal and human research have shown to occur at high levels in the brains, spinal fluids, and urine of chronic alcoholics are closely related in structure, function, and addictive power to opiates!
Successfully detoxifying alcoholics have been shown to excrete especially high levels of these opiate-like chemicals in their urine. Thus, these AH-generated, opiate-like biochemicals may at least partly explain why alcoholics are so addicted to alcohol, cigarette smokers to cigarettes, and Candida-sufferers to sugar, since all three of these conditions promote chronic excessive body AH levels. And, like opiates, these tetrahydroisoquinoline biochemicals would tend to promote lethargy, mental cloudiness and fogginess, depression, apathy, inability to concentrate, etc.
These, of course, are symptoms common to both alcoholism and Candidiasis, the two conditions which would tend to generate the highest chronic AH levels in the body.“