To Ferment or to Pickle
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Video posted shows the difference between feementing and pickling.
https://youtube.com/shorts/NPswSmx7ey0?si=uhaL6-45M_fLI-nO
Prior to Peat, I used to prefer fermented foods and looked down on pickled foods.
But now, I prefer pickled foods as fermenting involves lactic acid, and eating fermented foods raises lactic acid levels in the body. While many would tout the probiotic benefits of fermented foods, I don't view probiotics as that necessary unless your gut walls are filled with a lot of anaerobic putrefactive bacteria that needs to be balanced by fermentative bacteria.
On the other hand, pickled foods have vinegar, and acetic acid limits the proliferation of anaerobic bacteria. And regular use of condiments and sauces containing vinegar helps keep anaerobic bacteria in the gut at lower levels. There is less gas production also, helpful in reducing flatulence. I wake up daily to taking a cup of water mixed with two teaspoons of apple cider vinegar and same amount of sugar. I also find taking copper acetate, around 5-10 mg, helpful in relieving me of a bum stomach from something I ate.
But I occasionally eat fermented foods still, as there are some sandwiches that with sauerkraut taste so good. I forgot the name of that sandwich I always order in a deli. Plus, I can't help but enjoy drinking beer with friends.
Temporal thinking is the faculty that’s
engaged by an enriched environment, but it’s
wrong to call it “thinking,” because it’s simply
the way organisms exist... - Ray Peat Nov 2017 Newsletter -
@yerrag Kinda want some pickled beetroot right now. Goes well with meatloaf for example.
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@Kilgore Sounds good though I haven't tried it but after pickling everything tastes the same though the color makes a visual difference whetting the appetite.
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Welcome to to the wonderful world of pickled foods!
That sandwich may be called the Reuben, difficult to resist but it's been years for myself. I'd have to make it homemade to have it again, substitute the dressing etc.
Us gardeners love to pickle our leftover crop. The one thing i never figured out is what nutrients may be lost or negatively altered in the pickling process ... the Dehydroascorbic & Ascorbic acid and B-vitamins in peppers? The excellent Thiamine in garlic? The chemical reactions Sulphur may undergo in the jar?
https://pmc.ncbi.nlm.nih.gov/articles/PMC9839908/
https://pmc.ncbi.nlm.nih.gov/articles/PMC4075694/
- When used for cooking, it was noted that bell pepper prevented the oxidation of essential fatty acids
^^
Interesting and useful to know if true.
Also, different colored peppers bring different benefits, and they look nice in the jar that way too.
Edit: freezing peppers:
https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1978.tb02347.x
^^
Apparently freezing peppers reduced it's Vit-C content just a little bit, the blanching process did not. I don't ever recall hearing of diketogulonic acid (DKGA)?List of vitamins and minerals:
https://naturalfoodseries.com/chili-pepper-health-benefits/ - When used for cooking, it was noted that bell pepper prevented the oxidation of essential fatty acids
