A Note on Fermentation

The microbiome

I was trained as a molecular biologist in the 1990’s. Back then, DNA was the key. There were initiatives to map the human genome. DNA -> genes were supposed to have the answer for everything. However, the more we studied, the more we realized that DNA was just a piece of the puzzle. How the DNA was expressed and why was just as intriguing.

Then came studies into the microbiome. Growing up, I learned that bacteria are not just bacteria, they are “germs.” … Disgusting things that need to be destroyed. Everything needs to be wiped down and disinfected. Good bread was white bread. Good food was frozen, microwaveable, or pre-made in a can. When you get older, you will just take food in a pill. Science was going to make everything nice, clean, efficient, and… sterile.

Then studies started coming out indicating the importance of bacteria to our health. The one that blew my mind was published in Nature in 2009: “A core gut microbiome in obese and lean twins.” That study followed twins. One was obese, and one was lean. What was the difference? Then they cultured their guts and found that the twins had different bacteria in their guts! Future studies also indicated that if you took the bacteria from the “healthier” twin and put it in the other twin, the “healthier” bacteria would convey healthier benefits.

Now, I am not here to go down the rabbit hole of fecal transplants. The take-home point though, is that bacteria are a huge part of who we are. Studies indicate that there is at least one bacterial cell in our bodies for every cell that is a human cell. By weight, there are up to 6 pounds of bacteria floating around in us. What we eat, and how we tend to our home grown bacterial garden has a significant impact on our health and well being. With that said, we are very big on fermenting foods. Not only does it help extend the live of our produce, but it keeps our guts healthy and well balanced.