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Fermented And Putrefied Foods In The Diet; Studies Of Other Junk Foods (view source)
Revision as of 11:25, 4 May 2021
, 11:25, 4 May 2021→Lesson 37 - Fermented And Putrefied Foods In The Diet; Studies Of Other Junk Foods
= Lesson 37 - Fermented And Putrefied Foods In The Diet; Studies Of Other Junk Foods =
= Lesson 37 - Fermented And Putrefied Foods In The Diet; Studies Of Other Junk Foods =
== Introduction ==
== Introduction ==
RECIPE: “Take one fish and press it under a heavy stone for 24 hours. Remove the fish and pound it until soft and add two cups of salt. Lay the fish in the open sun for another day. Pack fish into straw and put into an open jar. Set jar with fish out in the sun for another month. Smash month-old salted fish into a paste and use it as a soup or spread. Delicious!”
RECIPE: “Take one fish and press it under a heavy stone for 24 hours. Remove the fish and pound it until soft and add two cups of salt. Lay the fish in the open sun for another day. Pack fish into straw and put into an open jar. Set jar with fish out in the sun for another month. Smash month-old salted fish into a paste and use it as a soup or spread. Delicious!”
None of them are necessary in the diet.
None of them are necessary in the diet.
=== What Is A Fermented Food? ===
A fermented food is basically a food that has been very carefully spoiled. Fermen- tation occurs when certain microorganisms (bacteria) break down a food into various waste products. If the “wrong” types of microorganisms decompose the food, then pu- trefaction, or rotting, occurs.
A fermented food is basically a food that has been very carefully spoiled. Fermen- tation occurs when certain microorganisms (bacteria) break down a food into various waste products. If the “wrong” types of microorganisms decompose the food, then pu- trefaction, or rotting, occurs.
Why do people want to eat rotting or decayed foods? Can these foods be beneficial in any way, as some people have claimed? What happens when you eat fermented foods?
Why do people want to eat rotting or decayed foods? Can these foods be beneficial in any way, as some people have claimed? What happens when you eat fermented foods?
=== How Fermented Foods Began ===
Fermented foods like yogurt, pickles, beer and so on were originally used as a sub- stance for fresh foods. Fermentation became a way of preserving foods for the time when there was no supply of fresh food. In effect, man found a way to “spoil” his food by choice so that he could eat it at a later date.
Fermented foods like yogurt, pickles, beer and so on were originally used as a sub- stance for fresh foods. Fermentation became a way of preserving foods for the time when there was no supply of fresh food. In effect, man found a way to “spoil” his food by choice so that he could eat it at a later date.
And, like all preserved foods, they cannot supply the ingredients of good nutrition. Still, man has eaten them for hundreds of years, and over that time he has developed some good reasons (or excuses) for eating foods that are full of bacteria, decay and waste products. Let’s look at the reasons given for including fermented foods in the diet.
And, like all preserved foods, they cannot supply the ingredients of good nutrition. Still, man has eaten them for hundreds of years, and over that time he has developed some good reasons (or excuses) for eating foods that are full of bacteria, decay and waste products. Let’s look at the reasons given for including fermented foods in the diet.
== The Myths Of Fermented Foods ==
Fermented foods have been used and have been recommended in the diet for basi- cally four reasons:
# Fermented foods are a healthy way to preserve food.
# Fermented foods can replace beneficial bacteria in the intestines.
# Fermented foods can aid digestion.
# Fermented foods are necessary for a long life. All of these reasons are false.
=== Fermentation Is NOT A Healthy Way To Keep Foods ===
Once a food has begun to ferment, it usually continues to do so until it has completely rotted. To halt the fermentation process, either salt, vinegar or extreme cold is used to inhibit the growth of the bacteria living in the food.
Many fermented foods are heavily salted. Salt is a biocide. It kills and inhibits life. The salt in fermented foods prevents the native bacteria from multiplying to the point where putrefaction occurs.
Salt is a useless and harmful inorganic chemical that should never be eaten. Pickles, sauerkraut, cheese and other fermented foods are very heavily salted. Foods preserved with salt should not be included in the diet.
Vinegar is another popular additive to various fermented foods. Vinegar itself is the result of fermentation and is used in concentration to halt the continual decay of ferment- ed foods.
Vinegar, however, disrupts the digestion, kills healthy blood cells, and irritates all the membranes. Pickles and other foods which have been soaked in vinegar are rendered totally indigestible. Many times the digestive juices cannot penetrate and break down the food preserved by vinegar, and so the fermented food passes through the system just as it was swallowed. A few fermented foods, such as yogurt and beer, are not salted or preserved with vinegar. These types of fermented foods are usually held at low temperatures or bottled to inhibit the continuing growth of the fermenting bacteria ?
Fermented foods have been used and have been recommended in the diet for basi- cally four reasons:
=== Fermented Foods Do NOT Replace Beneficial Bacteria ===
One of the reasons most often given for eating fermented food is that they replace beneficial bacteria which naturally live in the intestines. These bacteria aid in the break- down of food particles and are a part of our native intestinal microflora.
By eating foods rich in bacteria (such as fermented foods), it is believed that our own native bacteria will be enriched and re-established. It sounds reasonable, but this is also a myth. The effects of fermented foods on the intestinal bacteria are only transitory at best. For example, one of the major so-called beneficial bacteria is called Lactobacillus bul- garicus. It’s found in yogurt and other naturally fermented foods.
This bacteria, however, is not a normal inhabitant of the intestine, and it does not survive long in that environment. In fact, as soon as the foods containing this bacteria are no longer eaten, this “beneficial” bacteria packs its bags and leaves your intestines with the next bowel movement.
some yogurt or take a swig of acidolphilus after taking antibiotics which have killed the “beneficial” bacteria along with the so-called “harmful” bacteria.
Still, there is the persistent insistence that fermented foods can somehow re-establish the needed bacteria in the intestines. People are often advised to drink buttermilk or eat some yogurt or take a swig of acidolphilus after taking antibiotics which have killed the “beneficial” bacteria along with the so-called “harmful” bacteria.
This is quite humorous. First, some bacteria are deemed bad or harmful and a pill is taken to kill them. But the pill works too well, and bacteria we call “good” are also killed. So now we must eat foods full of bacteria to get the “good” bacteria back into our system!
This is quite humorous. First, some bacteria are deemed bad or harmful and a pill is taken to kill them. But the pill works too well, and bacteria we call “good” are also killed. So now we must eat foods full of bacteria to get the “good” bacteria back into our system!
Because of these claims made for fermented foods, much research has been done to see if they can indeed reestablish beneficial bacteria in the intestines. According to a study reported in the American Journal of Clinical Nutrition, the influence of “di- etary microflora (bacteria) on the large intestine microflora is unsubstantiated.” The re- searchers also discovered that even eating two pounds daily of true Bulgarian yogurt “failed to elicit a response in the fecal flora.”
Because of these claims made for fermented foods, much research has been done to see if they can indeed reestablish beneficial bacteria in the intestines. According to a study reported in the American Journal of Clinical Nutrition, the influence of “di- etary microflora (bacteria) on the large intestine microflora is unsubstantiated.” The re- searchers also discovered that even eating two pounds daily of true Bulgarian yogurt “failed to elicit a response in the fecal flora.”
=== Myth: Fermented Foods Aid Digestion ===
When a rotten or spoiled food is eaten, the body hurries it to the nearest exit in an effort to protect itself. If the food is extremely putrefactive, diarrhea may result. If the food is fermented, an increased motility of the intestines occurs. This increase in intesti- nal motion is wrongly associated with beneficial digestive or laxative properties of the fermented food. In reality, the body is trying to speedily eliminate a substandard food.
When a rotten or spoiled food is eaten, the body hurries it to the nearest exit in an effort to protect itself. If the food is extremely putrefactive, diarrhea may result. If the food is fermented, an increased motility of the intestines occurs. This increase in intesti- nal motion is wrongly associated with beneficial digestive or laxative properties of the fermented food. In reality, the body is trying to speedily eliminate a substandard food.
Remember that foods cannot improve digestion, be they papayas or yogurt or sauer- kraut. Digestion is improved by allowing the body to rest from this process (fasting) and letting it regenerate its own capacities—not by swallowing a fermented and rotted food.
Remember that foods cannot improve digestion, be they papayas or yogurt or sauer- kraut. Digestion is improved by allowing the body to rest from this process (fasting) and letting it regenerate its own capacities—not by swallowing a fermented and rotted food.
=== Eating Rotting Foods For Longer Life? ===
The most romantic myth about fermented foods is that they can prolong your life. We are given images of 100-year-old Russians dutifully swallowing their yogurt or we’re told about how every long-lived people include at least one fermented food in their diet.
The most romantic myth about fermented foods is that they can prolong your life. We are given images of 100-year-old Russians dutifully swallowing their yogurt or we’re told about how every long-lived people include at least one fermented food in their diet.
A long life, full of happiness and well-being, has as one of its requirements that wholesome, natural foods in an unprocessed state make up the diet. In any case, fer- mented and rotting foods could not be termed wholesome or natural. In no way, should yogurt or any other fermented food be given “magical” properties by over-enthusiastic promoters and writers.
A long life, full of happiness and well-being, has as one of its requirements that wholesome, natural foods in an unprocessed state make up the diet. In any case, fer- mented and rotting foods could not be termed wholesome or natural. In no way, should yogurt or any other fermented food be given “magical” properties by over-enthusiastic promoters and writers.
== The Harmful Effects of Fermented Foods ==
So far, we have only discussed the myths of the supposedly beneficial effects of fer- mented foods. Can we say that even though these foods may not be particularly benefi- cial that they are perhaps harmless? No.
So far, we have only discussed the myths of the supposedly beneficial effects of fer- mented foods. Can we say that even though these foods may not be particularly benefi- cial that they are perhaps harmless? No.
Fermented foods are not only ineffective, but they possess harmful properties as well. We have already mentioned that many fermented foods are heavily salted or pre- served with vinegar which makes them harmful. What are some of the other bad proper- ties of these foods?
Fermented foods are not only ineffective, but they possess harmful properties as well. We have already mentioned that many fermented foods are heavily salted or pre- served with vinegar which makes them harmful. What are some of the other bad proper- ties of these foods?
=== The Side-Effects of Fermentation ===
When foods ferment, or decompose, certain waste products are produced by the bac- teria which break down the food. One of these byproducts is alcohol. Many fermented foods, such as soy sauce, contain a significant amount of alcohol. Of course the alcohol in fermented foods is usually a small quantity (unless the fermented food happens to be wine or beer!), but even small amounts of alcohol affect the cells of the body.
When foods ferment, or decompose, certain waste products are produced by the bac- teria which break down the food. One of these byproducts is alcohol. Many fermented foods, such as soy sauce, contain a significant amount of alcohol. Of course the alcohol in fermented foods is usually a small quantity (unless the fermented food happens to be wine or beer!), but even small amounts of alcohol affect the cells of the body.
Vinegar, in the form of acetic acid, also results from food fermentation. This acid gives fermented foods their sour or sharp taste. That sharp taste is a signal to the body that the food should not be eaten as it is harmful. Vinegar prevents the digestion of foods, so a food filled with vinegar and other similar byproducts would seem to be indigestible.
Vinegar, in the form of acetic acid, also results from food fermentation. This acid gives fermented foods their sour or sharp taste. That sharp taste is a signal to the body that the food should not be eaten as it is harmful. Vinegar prevents the digestion of foods, so a food filled with vinegar and other similar byproducts would seem to be indigestible.
Another acid that results from fermentation is lactic acid. Lactic acid is a waste prod- uct. If you have ever exercised or worked harder than usual, you might notice a stiffness or soreness in your muscles. That stiffness results from a buildup of lactic acid in the
Another acid that results from fermentation is lactic acid. Lactic acid is a waste prod- uct. If you have ever exercised or worked harder than usual, you might notice a stiffness or soreness in your muscles. That stiffness results from a buildup of lactic acid in the muscles. Now eating fermented foods that contain lactic acid may not make you “stiff,” but does it seem intelligent to eat foods that are already high in waste byproducts?
muscles. Now eating fermented foods that contain lactic acid may not make you “stiff,” but does it seem intelligent to eat foods that are already high in waste byproducts?
Other acids are also present in fermented foods. Carbonic acid is found in fermented foods and also soft drinks. All of these acids are the wastes produced by the bacteria which are feeding on the decomposing, “fermented” foods.
Other acids are also present in fermented foods. Carbonic acid is found in fermented foods and also soft drinks. All of these acids are the wastes produced by the bacteria which are feeding on the decomposing, “fermented” foods.
=== Fermented Foods Are Low In Nutrition ===
The foods that are highest in nutrition are those which are eaten in their fresh, natural and unprocessed state. As soon as a food is tampered with in any way, nutrient loss re- sults. The longer a food is held in storage, the lower it becomes in nutrition.
The foods that are highest in nutrition are those which are eaten in their fresh, natural and unprocessed state. As soon as a food is tampered with in any way, nutrient loss re- sults. The longer a food is held in storage, the lower it becomes in nutrition.
We’ve explored the myths surrounding fermented foods and described some of the harmful effects that may occur from their use. Now it’s time to name names and discuss each popular fermented food.
We’ve explored the myths surrounding fermented foods and described some of the harmful effects that may occur from their use. Now it’s time to name names and discuss each popular fermented food.
== Types of Fermented Foods in the Diet ==
Various fermented foods are eaten all over the world. Fermented fish cake is a deli- cacy in Japan, while the Koreans eat pickled garlic. Our discussion of fermented foods is limited to those foods eaten in the United States.
Various fermented foods are eaten all over the world. Fermented fish cake is a deli- cacy in Japan, while the Koreans eat pickled garlic. Our discussion of fermented foods is limited to those foods eaten in the United States.
=== With A Moo-Moo Here... ===
The most popular types of fermented foods in this country are those made from dairy products. We have already discussed the unsuitability of milk and its products as human foods, so we’ll give you a brief rundown on other aspects of these fermented foods.
The most popular types of fermented foods in this country are those made from dairy products. We have already discussed the unsuitability of milk and its products as human foods, so we’ll give you a brief rundown on other aspects of these fermented foods.
=== Yogurt ===
Yogurt has been aggressively marketed as a health food. It’s been called the “perfect food” and “insurance for good health.” The U.S. Department of Agriculture in its year- book for 1965 makes this unqualified statement: “Yogurt has no food or health values other than those present in the kind of milk from which it is made.”
Yogurt has been aggressively marketed as a health food. It’s been called the “perfect food” and “insurance for good health.” The U.S. Department of Agriculture in its year- book for 1965 makes this unqualified statement: “Yogurt has no food or health values other than those present in the kind of milk from which it is made.”
People that usually do not eat dairy products sometimes feel obligated to sneak some yogurt into their diet for “health” reasons. There is nothing magical or healthy about yo- gurt. Like all milk products, it should not be used in the diet.
People that usually do not eat dairy products sometimes feel obligated to sneak some yogurt into their diet for “health” reasons. There is nothing magical or healthy about yo- gurt. Like all milk products, it should not be used in the diet.
=== Don’t Say Cheese! ===
Cheese is a very popular fermented food. The harmful effects of this food have al- ready been discussed in an earlier lesson. You may want to consider this fact: most com- mercial cheeses have their fermentation process started by the addition of rennet to the milk. Rennet contains the enzyme rennin which is found naturally in the stomach of a cow.
Cheese is a very popular fermented food. The harmful effects of this food have al- ready been discussed in an earlier lesson. You may want to consider this fact: most com- mercial cheeses have their fermentation process started by the addition of rennet to the milk. Rennet contains the enzyme rennin which is found naturally in the stomach of a cow.
Cheese is a food that is always rotting. Leave a piece at room temperature and you’ll have blue, green, white and yellow mold growing all over it. Some people even like to eat this mold, but then some people will eat anything. You don’t need “moldy milk” or cheese in your diet.
Cheese is a food that is always rotting. Leave a piece at room temperature and you’ll have blue, green, white and yellow mold growing all over it. Some people even like to eat this mold, but then some people will eat anything. You don’t need “moldy milk” or cheese in your diet.
=== Buttermilk, Sour Cream and Kefir ===
There are other fermented dairy foods besides cheese and yogurt. Buttermilk and ke- fir are two popular fermented milk drinks. Sour cream is exactly that: cream that has soured and gone bad.
There are other fermented dairy foods besides cheese and yogurt. Buttermilk and ke- fir are two popular fermented milk drinks. Sour cream is exactly that: cream that has soured and gone bad.
Be aware that not only are these foods substandard because they are dairy products, but they are often adulterated before being sold. Buttermilk frequently has salt added to it; kefir is usually sweetened, and sour cream will have preservatives to keep it from be- coming totally putrid.
Be aware that not only are these foods substandard because they are dairy products, but they are often adulterated before being sold. Buttermilk frequently has salt added to it; kefir is usually sweetened, and sour cream will have preservatives to keep it from be- coming totally putrid.
=== Vegetables You Can’t Digest ===
A popular diet a few years ago allowed the dieter to eat all the pickles he or she could hold. If you wanted a snack, eat a pickle. If you had a meal, eat some pickles with it. Why? Because pickles are indigestible. They pass right through just as they were eaten, undigested and unabsorbed. There are better ways to lose weight that this pickle diet, but it does point out one fact: pickled and fermented vegetables are indigestible.
A popular diet a few years ago allowed the dieter to eat all the pickles he or she could hold. If you wanted a snack, eat a pickle. If you had a meal, eat some pickles with it. Why? Because pickles are indigestible. They pass right through just as they were eaten, undigested and unabsorbed. There are better ways to lose weight that this pickle diet, but it does point out one fact: pickled and fermented vegetables are indigestible.
Although almost any vegetable can be fermented, the next most popular vegetable besides cucumbers for this purpose is cabbage. Sauerkraut is eaten in great quantities by some nationalities. Could it possibly be an acceptable food? Here is what T.C. Fry wrote about this food in 1981: “Sauerkraut is indigestible. The acetic acid (vinegar) that results from its bacterial decomposition is damaging to our digestive tract and inhibits the di- gestion and utilization of foods eaten with it. It is in the same class as all rotted foods.”
Although almost any vegetable can be fermented, the next most popular vegetable besides cucumbers for this purpose is cabbage. Sauerkraut is eaten in great quantities by some nationalities. Could it possibly be an acceptable food? Here is what T.C. Fry wrote about this food in 1981: “Sauerkraut is indigestible. The acetic acid (vinegar) that results from its bacterial decomposition is damaging to our digestive tract and inhibits the di- gestion and utilization of foods eaten with it. It is in the same class as all rotted foods.”
=== Where’s The Joy In Soy? ===
Most of the fermented foods eaten in the world are made from soybeans. Of course, most of these fermented soy foods are chiefly popular in the Orient, but in the last few years they have greatly increased in use in this country as a result of the macrobiotic and other health movements. Is a fermented soybean good for you? You probably know the answer by now, but let’s look at some of them briefly:
Most of the fermented foods eaten in the world are made from soybeans. Of course, most of these fermented soy foods are chiefly popular in the Orient, but in the last few years they have greatly increased in use in this country as a result of the macrobiotic and other health movements. Is a fermented soybean good for you? You probably know the answer by now, but let’s look at some of them briefly:
Research in the last 15 years has shown that there are dozens of different toxins pro- duced by molds. Different molds produce different toxins. Aflatoxin is the best known toxin and is a potent cancer-causing agent. All molds, however, produce their own unique toxin. Cooking does not destroy the toxins produced by mold. Why anyone would desire to eat moldy foods is a mystery, but it is no secret that they are dangerous.
Research in the last 15 years has shown that there are dozens of different toxins pro- duced by molds. Different molds produce different toxins. Aflatoxin is the best known toxin and is a potent cancer-causing agent. All molds, however, produce their own unique toxin. Cooking does not destroy the toxins produced by mold. Why anyone would desire to eat moldy foods is a mystery, but it is no secret that they are dangerous.
=== Other Fermented Foods ===
There are fermented grain products such as sourdough bread. There are fermented drinks such as beer and wine. Some health enthusiasts have devised fermented “nut” cheeses and saltless sauerkraut.
There are fermented grain products such as sourdough bread. There are fermented drinks such as beer and wine. Some health enthusiasts have devised fermented “nut” cheeses and saltless sauerkraut.
There are two things you need to know about these and all other fermented foods. First, these foods are not needed in the diet. They perform no function, provide no spe- cial nutrients, contain no “beneficial” bacteria and have no magical, life-extending prop-
There are two things you need to know about these and all other fermented foods. First, these foods are not needed in the diet. They perform no function, provide no spe- cial nutrients, contain no “beneficial” bacteria and have no magical, life-extending properties. Secondly, all fermented foods contain harmful bacterial waste byproducts as well as possible salt, vinegar and other preservatives. In and of themselves, they are harmful to the living organism.
If a person follows the biologically correct diet of fresh, unprocessed fruits, vegeta- bles, nuts, seeds and sprouts, he will have no perverse cravings for such spoiled foods. Eating rotting, putrefying and decomposing foods is an acquired habit, much like meat- eating and eating junk foods. Like these perverse habits, the practice of eating fermented and putrefied foods should be quickly abandoned by the dedicated seeker of health.
If a person follows the biologically correct diet of fresh, unprocessed fruits, vegeta- bles, nuts, seeds and sprouts, he will have no perverse cravings for such spoiled foods. Eating rotting, putrefying and decomposing foods is an acquired habit, much like meat- eating and eating junk foods. Like these perverse habits, the practice of eating fermented and putrefied foods should be quickly abandoned by the dedicated seeker of health.
== Questions & Answers ==
I think you’re wrong. Whenever my stomach is upset, I can eat yogurt but any oth- er food bothers me.
I think you’re wrong. Whenever my stomach is upset, I can eat yogurt but any oth- er food bothers me.
What do you gain from all of this? Better health? Mysterious benefits? Nothing at all. If there’s no benefit to fermented foods, why go to all the trouble of adulter- ating your food? True, you are using the best of ingredients with no harmful addi- tives. But by encouraging these foods to putrify to give them a sour taste, you are wasting them and doing yourself no good at all.
What do you gain from all of this? Better health? Mysterious benefits? Nothing at all. If there’s no benefit to fermented foods, why go to all the trouble of adulter- ating your food? True, you are using the best of ingredients with no harmful addi- tives. But by encouraging these foods to putrify to give them a sour taste, you are wasting them and doing yourself no good at all.
Article #1: Excerpt from The Health Crusader
== Article #1: Excerpt from The Health Crusader ==
If cooked and processed foods, meat, coffee, tea and other beverages are so poiso- nous, how come 75% of our population live to be 70 to 80, some even older? If dead food and poisonous foods are so bad, that doesn’t seem right. There is some contra- diction in your teachings somewhere along the way. Please explain.
If cooked and processed foods, meat, coffee, tea and other beverages are so poiso- nous, how come 75% of our population live to be 70 to 80, some even older? If dead food and poisonous foods are so bad, that doesn’t seem right. There is some contra- diction in your teachings somewhere along the way. Please explain.