What are
properties of a “fermented” product which make it desirable? Isn’t “fermentation” a way to create alcohol? Isn’t a fermented product dangerous? Won’t a fermented product spoil more quickly? In this essay I’ll provide you with answers to these and many more questions as well as give you good reasons to choose a fermented greens product, such as Bio 88+ (Plus), to help insure better health through better nutrition.Historically, fermentation is a very natural process and naturally occurring simply given time. When it was first “discovered” by humankind and “consciously employed” as a preservation method for foods would be virtually impossible to discover. But that it was “discovered and subsequently employed” is historical fact.
What were some of examples of fermentation being “discovered” and subsequently employed? And just where in world did this take place?
The simple coconut will produce, under proper circumstances, naturally fermented “milk” with an alcohol content, and such is treasured, because it keeps both milk and solid of coconut from “going bad”. Primitive peoples quickly learned to use this fermentation process in order to preserve coconut. Of course this is limited to tropic and sub-tropic locales where coconut is prevalent.
In Mediterranean and middle-Eastern lands where grapes were harvested for their juice and juice placed into skins and containers (usually Amphorae), fermentation naturally took place. People probably noticed at first that their juice, so carefully stored, had changed. God only knows how long it took to discover that resultant product was edible and pleasant, but that it was also nourishing and was self-preserving. But it was discovered and fermentation was widely employed as a method of preservation. We have examples of recovered Amphorae used to ship wines throughout Mediterranean, taken from ships which were sunk in storms, preserved and still drinkable more than 2000 years later.
The practice perhaps originating in times of great stress or danger or even of surplus, excess foods were buried in skins. When people returned weeks or even months later food was preserved, by fermentation, and both edible and nutritious as well as in a completely new form. Modern examples of this are sauerkraut (ascribed to Germanic peoples), a fermented cabbage and prized ingredient in several dishes and kimche, a fermented vegetable mix from Korea. Two possible other examples of what probably were originally fermented foods are Haggis (originating in Scotland) and Lutefisk (originating in Scandinavia). In all cases, this is a way of preserving food, just as is salting it in a different day and age.
In point of fact, natives of North America used fermentation process in their nomadic way of life very effectively. They would make a pemmican mix of meat, fruits, nuts and berries, place excess into skins designed for purpose, and bury mix in a known location on their migratory route. When they returned, perhaps 6 months to a year later, they had a nutritious food source awaiting them until they could restock their larders.
In layman’s terms fermentation process actually does two things. It converts sugar to alcohol, but it also changes form of food and, if there is no sugar, it converts food to another form. It breaks down cell walls of foods so changed and makes nourishment of food much more readily available. To a nomadic people, such a nutritional blessing would almost seem to be a gift of Gods. You have been following food. All of a sudden, from a season of plenty, you have run out of game and fruits, berries and nuts, all at same time. You are, as a group, short of food but you are headed back to your wintering location and on way you get to stop at your cache of pemmican mix. You are saved, and you are saved by a food which is actually more nourishing and more readily digestible than it was in its original state.
The food craze of 80’s and on is “greens”, or “digestive enzymes”. Greens are a natural digestive aid and generally have little to do with “being green” or “having a green origin”. It comes from first major product, blue-green algae, marketed as a drink and a digestive aid. See my articles on enzymes in another location for more information on greens products, digestive enzymes and just what they are all about.
In October of 2004 along came a new “greens” product, Bio 88+ (Plus), which was produced from 88 traditional, natural and organic, grains, fruits, vegetables and herbs (100% vegetarian based) and contained 15 proprietary pro-biotics. It was made from these 88 natural ingredients by employing ancient native North American fermentation process in its creation. In fact, it is “double fermented”, a process which breaks down cell walls of original foods into nitty gritty essence of goodness – basic building blocks of life, all ready as enzymes to do their nutritional job and also to aid in our digestion, by speeding nutrition directly to our cells and by supplementing our bodies natural enzymes
