Summer Bock compares the gut microbiome to a forest. If a fire destroys the forest and forest restoration is attempted by just introducing a few animals, the forest would never rebuild.
“That’s what we’re missing with probiotic pills,” Bock says, adding that relying on a probiotic pill to fix the gut is like telling a few bacteria strains: “’You’re in charge of building our entire gut microbiome,’ you just can’t. if you’re just picking a few probiotics and saying ‘You’re the work horse, you’re going to do all of it,’ they can’t. You have to go think of this bigger picture ecosystem. When we use ferments, we’re bringing in some of the nutrition, the soil and even bringing in a greater variety of probiotics than what you find in most pills. …there’s a huge benefit of ferments that people are missing out on.”
A fermentationist, health coach and founder of Guts and Glory, Bock detailed how fermented foods can improve overall health at the Fairmentation Summit. She coined the word “gut rebuilding” and was the founder of the Fermentationist Certification Program.
Bock started fermenting after becoming incredibly sick. A trained herbalist, Bock began treating multiple food allergies, regular panic attacks and chronic exhaustion with herbs. This was long before terms like probiotics and gut microbiome were a regular part of diet discussions. But Bock was recommended by a naturopathic doctor to try taking probiotics, and “a lot of my symptoms started clearing up very quickly.”
Bock, though, is a purest, and wanted to know how she could ingest probiotics without taking a pill.
“What’s the whole food version of probiotics?” Bock said. “If I’m missing it and I’ve wiped it out with antibiotics, how did my ancestors get this into their body on a daily basis? That’s how I discovered fermented foods.”
So Bock started fermenting everything. During this experimentation process, Bock sold sauerkraut and kimchi from her fridge, launching her first sauerkraut company. She described sharing sauerkraut with her roommate’s friends, skeptics who would initially say “I don’t like it,” but would come back a week later and tell her “I have to come back and but it because I can’t stop thinking about that one bite.”
“This is an addictive healthy food, and I got fascinated by what is happening on your taste buds that makes your body go ‘I don’t like this right now,’ but your body recognizes that health benefit,” Bock said. “If there’s some communication happening through one little bite of food and that person can’t stop thinking about it and they want it, I’m still utterly fascinated by that today.”
Her favorite fermented food is kimchi “because it has all the benefits of lacto-fermented vegetables, it has all the great probiotics in it plus it has prebiotics, it has organic acids and the lactic acid which is a natural microbial.”
Studies during the avian flu outbreak found birds who ate kimchi were not contracting the bird flu. One microbiologist in South Korea found 11 of 13 chickens infected with avian flu who ate kimchi made a full recovery. All birds in the control group died.
“Fermented foods are really powerful, and I think that what’s fascinating about them for me is they differ from just probiotics. They contain probiotics, but they also have the prebiotics. They have the entire ecosystem,” she said. “We eat it because it’s delicious, but we also eat it because that food assists us in some way.”
Probiotic-rich ferments “acts as a fertilizer” for the gut microbiome, killing off pathogenic organisms. Microbes grow best at room temperature, a temperature the health department defines as a danger zone because it’s the best temperature for pathogenic, food-born illness to grow.
“What we’ve found is, when there’s that acidic environment, these pathogenic food-borne illnesses can’t exist there. They don’t grow,” she adds.
Multiple nutrients are produced through fermentation, like Vitamin B and Vitamin K. Only a few organisms produce these vitamins, Bock notes. They are critical vitamins because they’re not absorbed easily through food. Bok calls them the “star players” of the microbiome. People with an imbalanced microbiome are often lacking in vitamins B and K.
If not fermenting their own food at home, consumers need to practice due diligence when purchasing fermented food brands, Bock says. Kombucha, she shares as an example, is a great “gateway ferment” for most people, but how much sugar is in it? Is it fermented naturally or are lab strains of probiotics added?
“You have to ask yourself, what is the major probiotic we’re talking about,” in the food you’re eating, Bock said. “Is it a naturally-occurring probiotic or a…patented, genetically-modified probiotic?”
Americans have a “Supersize” mentality, Bock said. People shouldn’t be consuming bowls of fermented foods every day.
“Remember that fermented foods are generally a condiment, especially the ones with live organisms, like kimchi and sauerkraut, natto,” she said. “So if you treat it as such, you’re maintaining the respect for these organisms and for these foods,” she said. “Your body knows what it needs.”
Spicy kimchi cures baldness and thickens hair, according to a new scientific report published in the World Journal of Men’s Health. Researchers from Dakook University in South Korea studied men in early stages of hair loss who consumed a kimchi probiotic drink twice a day. After a month, hair count increased from 85 per square centimeter to 90; after four months, hair count increased to 92. Results were even faster and prevalent for female patients with hair loss, who went from an average of 85 hairs per square centimeter to 92 after one month. Hair thickness also increased. This is exciting research for people suffering from hair loss; the kimchi and probiotic product is a natural, safer alternative to hair regrowth drugs. Current hair regrowth drugs have adverse side effects, like irregular heartbeat, weight gain and diarrhea.
Read more (World Journal of Men’s Health)
The yogurt Los Angeles Times calls “the best yogurt in America” was forced out of California in 2011. White Moustache, which sells Greek and Persian yogurts with seasonal fruit common in Iranian cuisine added, moved to Brooklyn in 2012 after California Department of Food & Agriculture shut them down. According to California state law, making a milk-based product in a facility separate from the facility where the milk was pasteurized is illegal. Though White Moustache founder Homa Dashtaki produces her famous yogurt in New York, she now sells it in California — Manhattan’s brand of Eataly opened a Los Angeles store, and Dashtaki’s family members oversee production for the West Coast store.
Read more (The Los Angeles Times)
Fermentation traces back to many Ancient cultures, Korean and European the most publicized. Here is a fascinating look at fermentation in India from the newspaper “The Indian Express.”
From the article: “Fermented foods are a staple in the Indian diet, with most meals incomplete without a bevy of lacto-fermented achaars that add a healthy kick of flavours, from sweet-and-sour to spicy and tangy. These household staples are made by immersing fruits and vegetables in saltwater brine, releasing microbes that generate a natural preservative, in turn amping up the vitamin quotient and nutrition levels of your favourite pickle, whilst enhancing the complexity of flavours savoured with each bite. …
South Indian staples from idlis to appams and dosas feature fermented rice-and-dal batters; in the North, fermentation has led to probiotic drinks suited to the regional climate from the creamy lassi to the tart-and-salty kanji, featuring antioxidant-rich black carrots, mustard seeds, water and black salt, with the potent concoction preserved in ceramic jars and left to ferment in the sun for as long as two to three days before being strained and served. In fact, when you get down to it, even your favourite snacks involve an element of fermentation, with fluffy tea-time dhoklas (a Gujarati speciality) made with a fermented batter of besan or chana dal, curd, water, baking soda and turmeric.”
Read more (The Indian Express)
The deadline for the annual Good Food Awards has been extended until tomorrow, August 2. The Good Food Awards invites food producers from across the country to submit their beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, honey, oils, pickles, preserves, preserved fish, spirits, pantry items, snacks and – new this year – grains! (Grains, you ask? We’re talking grits, rice, quinoa tortillas, pasta and more!) Click here to apply.
Award winners from 2019 featured multiple fermented products, like Forward Roots Fermented Vegan Kimchi Sauce, St. Benoit Creamery Plain Yogurt, Elevate Grain Naturally Fermented Beer Grain Crackers, Blue Bus Cultured Local Kraut-chi, Civil Ferments Ethiopian Sauerkraut, Little Apple Treats Original Apple Cider Vinegar, Barrel Creek Provisions Cucmbers, Lindera Farms Apple Cider Vinegar, Gold Mine Natural Food Co Organic Probiotic Golden Kraut, Hex Ferments Sauerkraut, St. Pete Ferments Jackfruit Kimchi, Oly Kraut Local Spicy Garlic Sauerkraut, Real Pickles Organic Garlic Dill Pickles & Organic Garlic Kraut.
Read more (The Good Food Awards) http://bit.ly/2ysMWed
(Photo by: Good Food Awards of 2016 winner, Wild West Ferments)
Dietician Lisa Valente writes in Eating Well the seven must-eat fermented foods for a healthy gut. Her list features: sauerkraut, kimchi, kefir, kombucha, miso, tempeh and yogurt. She writes: “Fermented foods are a hot health topic—and for good reasons. These good bacteria—particularly those in our gut—may improve digestion, boost immunity and help us maintain a healthy weight. Research is still emerging on just how important these mighty microbes might be for our health, but the early results are promising. Take care of your gut, and in turn, it will take help take care of you.”
Read more (Eating Well)
From grocery delivery to functional ingredients, consumer demands are defining American’s grocery lists. Today’s average grocery shopper is shopping more, but in smaller quantities. They’re also on the hunt for functional products that they’ve read about on social media.
Adapting to these trends is important for fermentation brands. As fermentation enters the mainstream, fermented food and drink brands need to focus marketing efforts on educating consumer’s on fermentation’s health benefits.
Here are 10 grocery store trends reshaping the way Americans buy food.
- Quick Trips Become Standard Instead of Stockpiling
Consumers don’t go to the grocery store once a week for an hour to buy everything on their list. They’re stopping in the grocery store multiple times a week for quick as-needed trips. According to Nielsen, 10 percent of shoppers buy just the ingredients for the meal they plan to have that day.
- Functional Foods Core of Shopping Lists
Consumers want food that heals (gut bacteria restoration, weight management), food that meet dietary needs (gluten free, sugar free) and food packed with functional elements (energy booster, stress reducer). Nearly two-thirds of American adults say healthfulness has a significant impact on their food and beverage purchases, according to the Institute of Food Technologists. The sales of functional foods totaled $247 billion in 2018.
- Private Label Products Grow
Private labels are growing in popularity – eight in 10 Americans buy private label products frequently or occasionally, according to IRI Consumer Connect. Private label is especially popular with younger consumers; 92 percent of millennials buy private label products to save money (compare that to 86 percent of Generation Xers, 81 percent of Baby Boomers and 77 percent of seniors). Private sales increased 5.8 percent in 2018 compared to 1.5 percent for national brands.
- More Fresh Food Options
Shelf-stable food – like protein bars, pasta sauces, salad dressings and sauerkraut – are getting much fresher alternatives. Brands are turning traditional shelf-stable food into refrigerated varieties that are packed with healthier ingredients and less preservatives.
- In-Store Experiences Elevate Displays
Stores and brands are keeping customers in the store by turning grocery shopping into an experience. Unique displays, samples and cooking demonstrations are making grocery shopping personal.
- Smaller Stores Become Commonplace
As malls collapse and strip malls anchor spaces are given to entertainment and lifestyle stores, the grocery store footprint is shrinking. Nielsen found smaller stores account for 25 percent of FMCG (fast-moving consumer goods) sales and 70 percent of shopping trips.
- Omnichannel Sales Diversify Grocers
Catering to the busy consumer, retailers are adding multiple channels to the shopping experience, like grocery delivery, in-store pickup and online shopping. According to Nielsen and Rakuten Intelligence, in-store grocers still remain king with $413 billion in sales in 2018. But online grocers netted $21.6 billion in sales, almost half (48 percent) in click-and-collect, pickup purchases. Though e-commerce sales are smaller than in-store sales, e-commerce has 40 percent year-over-year dollar growth.
- Rise of Natural & Organic Industry
Once specialty items only found in small nutrition shops, today natural products are the new normal for consumers. Annual consumer sales in 2018 were $219 billion across the natural and organic products industry, a 7 percent increase.
- Shopper Data Mined and Personalized
Outside of sales, stores will use loyalty programs and in-store AI machine learning to capture customer data and habits. That data will maximize product recommendations and coupons for customer’s future in-store and online purchases.
- Social Media Influence Food Purchasing Decisions
More shoppers are turning to social media in the purchase cycle. Nielsen found 35 percent of consumers use social media to aid in their purchasing decisions, while 26 percent said they discovered new products on social media.
Brewers may finally get a break on a costly tax levied against them since 1791. Bipartisan lawmakers in both the U.S. House and Senate are backing legislation that would permanently reform taxes on brewers, winemakers, distillers and alcohol importers.
The bill – called the Craft Beverage Modernization and Tax Reform Act (CBMTRA) – reduces the federal excise tax on alcoholic beverages. It lowers tax rates for beer, wine and other fermented spirits, like cider. Small brewers save on average $80 million a year without the extra tax.
“Taxes are the single most expensive ingredient in beer, costing more than the labor and raw materials combined,” writes the Beer Institute, a trade organization. “If all the taxes levied on the production, distribution and retailing of beer are added up, they amount to more than 40 percent of the retail price.”
Alcohol excise taxes were the first tax on a domestic product by the U.S. government, and one of the government’s first revenue sources. First collected in 1791, the taxes led to the infamous Whiskey Rebellion tax protest. The purpose of the tax was to help war debt from the Revolutionary War.
Today, though, the government still taxes goods like alcohol and tobacco as part of the “sin tax” logic. Such goods are considered harmful, as alcohol and tobacco consumption is linked to heavy healthcare costs, some paid by taxpayers. Excessive alcohol consumption causes 88,000 deaths a year, an estimated economic impact of $249 billion.
In 2017, the first version of the CBMTRA was passed, under a two-year provision that will expire at the end of 2019. That legislation amended tax law, including:
- For smaller domestic brewers producing fewer than 2 million barrels a year: Reduce federal excise tax from $7 per barrel to $3.50 per barrel for the first 60,000 barrels.
- For all other brewers and beer imports: Reduce federal excise tax from $18 a barrel to $16 a barrel on the first 6 million barrels
- For large brewers with a barrelage over 6 million: Federal excise tax kept at current $18 a barrel.
Brewers, lobbyists and trade associations are pushing for the tax reduction to remain permanent. They point to the huge economic impact the alcohol industry has on the U.S. economy. The U.S. beer industry alone created more than 2.19 million jobs that paid more than $101 billion in wages and benefits in 2018. And, with the increasing popularity of craft brewing, those numbers are rising.
“The craft brewing industry can be found in nearly every Congressional District in the U.S. and contributes more than 500,000 jobs, including an additional 15,000 directly added at small breweries just last year, showcasing the positive momentum supported by temporary provisions,” said Bob Pease, president and CEO of the Brewers Association. “The industry is responsible for contributing more than $76.2 billion to the U.S. economy and is a success story for American industry.”
The wine industry, meanwhile, supported 1.73 million jobs that paid more than $75.7 billion in wages in 2017. Though the cider industry doesn’t have specific numbers on jobs, the cider market grew faster in 2018 than the beer, wine or spirits industry.
“Many of our members are small producers with direct investment in agriculture here in the United States,” said Paul Vander Heide, president of the United States Association of Cider Makers. “This will provide them additional security for their families and capital to invest in growth opportunities for their business.”
After the CBMTRA enactment in 2017, 99 percent of small brewers saw a 50 percent reduction of their federal excise tax. A survey by the Brewers Association found those savings sparked a variety of economic gains for the craft brewing industry:
- 73% of breweries are purchasing new equipment, upgrading their tasting rooms and breweries, moving to new buildings, etc.
- 53% of breweries are hiring new employees
- 39% are increasing their employee benefits by raising pay, offering insurance and expanding vacation time
- 21% are increasing their charitable contributions
- 58% are doing two or more of the above-mentioned actions
Added Bobby Koch, president and CEO of Wine Institute: “The savings will allow wineries across America – most of which are small, family-owned businesses – to hire new employees, upgrade equipment, and invest in the future growth of their wineries.”
Information and updates on the bill can be found on the Congress website. The bill was introduced by Rep. Ron Kind, D-Wisconsin, Mike Kelly, R-Pennsylvania, Sen. Ron Wyden, D-Oregon and Roy Blunt, R-Missouri.