Fermentationist Certification Program

  I am super excited to share the tip of the iceberg on what I've learned enrolling in Summer Bock's Fermentation Program.  I have taken my written fermentation log and am formatting into a blog to be able to share and keep in a digital format.  

I became a Health Coach back in 2014 , studying at the IIN - I remember sitting in my seat in NYC and having one of the Dr's say - Microbiome - Pay Attention!  This is about to be the biggest world to come out in the future of healing. We are just beginning to understand the microbiome and its part in disease and healing.
And more and more people can attest to that!  Summer Bock's Program caught my attention as part of my own healing was through the use of fermented foods - when I looked at the program I knew this was opening up more doors to my understanding of what fermented foods can do for our bodies.

I am blessed to have grown up on fresh garden foods and had a grandmother whose family immigrated to Canada from Europe and taught me all how to make sauerkraut in the enormous stone containers - and how to can foods and make things from scratch. You didn't buy bread - you made sourdough at home.   Lucky me!  I want to make sure the legacy of keeping foods and eating ferments stay around -  this program has allowed me to make foods Í had only heard of and never attempted to make or eat before.  Thanks Summer!

What is Fermentation?
Fermentation is a metabolic process in which an organism converts a carb, such as starch or a sugar , into an alcohol or an acid.   What's really cool is fermentation is used in the making of such things as beer, wine, yogurt, cheese, the amazing foods we create using mainly anaerobic environments - where we steal the oxygen so the microbes can have an environment to thrive in and ph level changes allowing the foods to become very nutrient rich and easily digestible.  Yay for those of us with digestion issues !  Bread and even things like sewage treatments use fermentation - my brother in law has been at that his entire career  - but I'll stick to more pleasant topics. 

How have I incorporated fermented foods into my life.
About 6 years ago I was in a healthy restaurant in a different city , they had a yoga studio in the basment and on the menu was this drink called Kombucha, I was curious and she asked if we wanted effervescence in it ?  Not wanting to look uneducated I said sure.   I have suffered with IBS my entire life and that day was no different. Cautiously putting food into my body has always been my MO.  You never knew how it would go after it hit the digestive track.    I took a sip of this Kombucha and nearly spit it out.  What the heck was that? Kind of sour and not terribly pleasing to my tastebuds.  I paid a good price for it so I wasn't about to let it sit full.  I kept eating and sipping a bit more - finding it a little less harsh with every sip.  By the end of the meal - my stomach felt 'different' in a good way.  I probably repeated that for the next few hours.  I didn't leave that restaurant without buying the a book the size of war and peace on the art of fermentation.  I was sold! 
As I started to look more and more into this world of ferments I made my own kombucha, tried kefir and for someone who can't touch milk products I was amazed.  The doors swung open and I was bolting through.  The healing that has occurred has been remarkable !  I eat a variety of ferments daily and now my list has expanded.

What is the driving factor?
Sharing the healing qualities of ferments with my family before they get sick.  Helping friends and clients understand their benefit and how to slowly start with ferments and healing my own body.

What are the challenges I currently face when I start a new ferment?
I love a challenge and I love to make the challenge more of a challenge . I have been trying to make things without the buying extra gadgets and making things in the least costly way so when I share this information - cost is never a prohibitive factor for anyone wanting to make these.  I even watched a video from a youtube redneck person on how to make your own lids . I had my drill bits out and made my own lids for fermenting. 

What benefits do you experience from fermented foods?
As previously mentioned - my IBS has been my thorn in my side since I was a  young child.  Eating was usually painful, filled with regret and just never exciting or enjoyable as it usually didn't end well.  Ferments have increased how my body digests food - it actually tries to now.  I believe my body is storing more nutrients and helping my immune system improve .  It's been a huge turn around. 

Why do I not recommend fermented foods to clients, co-workers, family and friends?
I do recommend them !   Of course with background information - cautions for allergies, candida ,sibo and always knowing things like histamine intolerance etc.   Get me started on sharing ferments and it's hard to stop me!  Sharing what I know and use I always advise people and having them speak with their practitioners first.  That applies to anything  I share regarding their  health .  What works for one - doesn't mean its safe for all and education and caution are always key before you put anything in your body.