The advice and informational content does not necessarily represent the views of mother's market and kitchen mother's recommends consulting your health professional for your personal medical condition.

Hello, I'm Kimberly King, and welcome to the mother's market radio show, a show dedicated to the Truth, Beauty and Goodness of the human condition. On today's show, we discuss the many health benefits of eating fermented foods, so listen close and be prepared to add some to your diet, plus later, we'll tell you what's going on around town and tell you what's new at mother's market, but first step, Stewart Brown started genuine health with a mission to improve people's quality of life through the industry's highest quality results-driven formulas, steward like many of the pioneers in the industry, overcame health challenges through nutrition and supplementation. Most recently, Stewart has been on a mission to inspire others to include fermented foods, beverages and supplements in their diet, and we welcome him to the mother's market radio show. Stewart, how are you?

Good, good, thanks for having me.

Thanks for being here.

Why did you fill our audience a little bit on your mission and work... Before we get to the show's topic, on our mission, a mission is really pretty simple, it's trying to get people to live their lives and bold, and by that... As you said, I got into the industry because I had a lot of health challenges, I had a lot of migraines when I was younger, and when you have migraines, you're sort of treating yourself from the world, you're not enjoying your life, you're more worried about... When's my next migraine, I'm gonna come. So our mission is really to get people to live their lives and bold, because when you're living your lives and bold... You're living it to the fullest. And we have one staff member, she feels her living her life and bold is actually crushing, and then we have other people that are mountain bikers and doing extreme sports and that, but it's really just getting yourself out there and enjoying the life... Your life, the way you wanna live in, whatever that is for you, and not being... When you get sick, you're sort of retreating from life more than enjoying life, and it's really to get people to enjoy their lives, I like that, and I'm a fellow migraine suffer a theatre living in or... Yeah.

You know how nasty I do?

It can be a... So this will be very interesting.

So today we are talking about fermented foods, and so this is really interesting, this topic and the health benefits that we can get from them, so I guess what I wanna start off... What is fermentation?

Fermentation, it's a process of converting the carbohydrates and the components of the foods into their organic assets and alcohols, and it's really just breaking down the fibers, and it's really helping your body get at the micro-nutrients, and it's also getting rid of the whats referred to as the anti-nutrients and the anti-nutrients are the things that block absorption, it just really helps your body absorb things better, and it actually... What is really interesting too is it creates different things, different chemicals and different poly females that aren't even found in... They're not found in the... Like in a kale, if you Formica, you're creating different kind of chemicals in there, and they've actually found tremendous benefits to those different chemicals.

And what is the process used? Different foods and health supplements, we use an artesian method of doing it, but a lot of fermentation these now is actually, they use... They use GMO microbes, which is kind of nasty, and they're actually like they do yogurts now with these microbes in less than two hours, and I find that awful, scary.

So we go back to the traditional way of fermenting that's been used for hundreds and thousands of years, so you said they are more traditional, not just kind of throw it in there... No, exactly, exactly.

And you've got the thing with the fermentation, there really is a ton of science behind it now or two, where you've gotta... They control a lot the temperature that it's done at, but they also control because you don't wanna leave fermentation for too long because it can actually start turning nasty, so they do it for a certain amount of time, they look at all the different markers, then they stop the process, so that it doesn't extend to too much.

So why is fermentation common to traditional diets?

It was just such a way... A great way of preserving, it really was a way of preserving things before there refrigerators and 30% of traditional diets were fermented of the foods and traditional diets, and it was a way for meats that you could keep them for a longer period of time without a refrigerator. And also, there was just that it just helped, people's help so much, so the hour crowds and all those, the kites and all that, they just... Traditionally, they found that it just works so well for everybody's digestion and the gut, and then what science is now learning today, they just knew... No, yeah, no. So I guess what you were putting on the outside and you put in the inside and you think about what's happening inside our guts and cement, and we're 90% bacteria, which is unbelievable, we're only 10% actual... I don't know if I wanna say 10% humans, but 90% of our body is bacteria, and the fermentation brings a good bacteria, that's really neat about the fermentation is that it encourages good bacteria to grow. My science expert at the office, she talks about probiotics in that being the seeds fermentation being the fertilizer, so it really helps the bacteria in the gut really grow and replenish, and what's really fascinating about it is you get some prebiotics, they encourage, they can encourage good back Teradata encourage bad bacteria, but the really neat thing about fermentation is it only encourages the good bacteria, and they don't really know why that works, they just know that's a natural...

Essex fermentation improves nutritional quality, I guess what... It's scientifically, I guess that's what kind of quality... I guess that's what I wanted to ask.

Well, I guess it's... The biggest thing is, as I mentioned, it takes away the anti-nutrients, so it really breaks down the fibers and lines, and it really just helps your body absorb, absorb the food so much better.

Okay, one of the reasons we really started looking at fermented products is we were looking at... The world is becoming more and more people are becoming afraid of what they eat, so you're having people scared of gluten and soy, and we joked about it, what's the most important thing in a product these days? And it's what's not in there, and it made us really go back to what is going on with the digestive system, if people can't digest healthy foods, and in some cases, the food's not as healthy as it used to be, and you're not getting your nutrients as much and it's quite interesting because one orange from 1930 is equalled Ernest today on the traditional like, which is pretty... It's pretty fascinating, but what's also happening is people are really becoming scared of what they eat and how they eat things, and it's because our food quality is not there, but it's also because we don't have the bacteria, we're not eating the fermented foods, which Reclaim is just got the gut and help nourish the gut, and we're having so much gut health problems, which is really leading into... There's that gut or mental health, there's so much research right now going into Guelph and mental health conditions... Right, and I know you mentioned that orange for the 1930s, I know that if you go to the grocery store or wherever you shop, that sometimes we buy a meat and you don't use it right away, it turns brown, and the day after you buy it... Exactly.

The quality of the nutrient, it's just not things... Yeah, that's... That that fermentation process is a lot faster there... Let me ask you about... Or fermented foods better tolerated. Yeah, they are because again, they're getting rid of the interneurons and they're breaking up a lot of the heart to digest fibers, and at the same time, the more you take them, the more they're replenishing the bacteria in the gut, which is helping with the whole digestive process and going back to what I said earlier about, it's like the fertilizer or the further probiotics, so it's really nourishing the gut health and just helping the whole digestive process.

Okay. So we're gonna be used to that.Do fermented food improve gut health and digestion?Tremendously. Yeah, just tremendously. There's a lot of really good research coming on how much it is just improving the... The guy.

Okay, and can you talk about immune health... Well, you gotta think of that 80% of your immune system within your gut, so once you have you nourished your gut, you really start creating a much better... Like it's just so much mental health, immune system health, the whole sort of structure of the body is so dependent on how well your digestive system is working.

Okay, this is very interesting information, and right now we need to take a quick break, but more with Stewart in just a moment. Don't go away, we'll be right back.

If you've ever enjoyed the delicious food inside our kitchen, you may have tried this tasty dish.

Now, you can make it yourself.

Another favorite at mothers is our red lentil soup is delicious. So the ingredients are two and a half cups red lentils sorted and rinsed one half cup anion diced, one half cup salary diced, one half cup Carradine, one tablespoon olive oil, one teaspoon basal, one teaspoon, oregano, a dash of black pepper, two Baileys, a teaspoon to marry soy sauce and six cups of water.

First, you place all the ingredients in the water in a large pot, you bring it to a boil and cook for one hour over a low flame starring occasionally, you remove from the fire and served piping hot, make sure to take those bales out to make six servings and it's a delicious soup that's red Lantau, my mother's Marketing kitchen.

And welcome back to the mother's market radio show. And we wanna remind you that if you missed any portion of today's show, you can find us on iTunes by searching mother's market or download the show from our website, mother's market dot com, click the link for radio and listen to past shows, plus download our Healthy Recipes and money savings coupons, all available at mother's market dot com. And now back to our interview with genuine health founders Stewart Brown, we're talking about the benefits of eating fermented food, so steward, I have a question for you, and we were talking earlier about the fermented foods and improving gut health and digestion. What kind of foods are we talking about... You can pretty much ferment anything and traditionally like the Mediterranean diet or in South East Asia, they fermented vegetables, fruits, meats, fish, pretty much anything you can do, and you've got... You have the sour crowd in Europe, and you got the kimchi in Korea, kombucha, things like that, the yogurt is her mental, you just need to look for a yogurt that is fermented properly, you're not done in the real proper way of doing the yoga in the tradition of a traditional way, yeah. And keeper keeper also is another conferment food wine, of course, it's cemented, but I don't know if that's... You know, I don't think you have to watch how much you drink of that, right.

But actually win is actually a great too, because you got the rest of Eritrea and all the other furies in there too, so a little wine, it really does help.

And some grains too.

Yes, and you can do greens and pretty much anything. pickles are cemented, but again, you've got... The biggest problem with what's fermented today is, as I said early on, is that a lot of them are using a GMO process, so you've gotta look for... Mother's market is a great place to go because you... I know that in there, there's a lot of stuff that is our T-seal properly fermented and you get the sour to actually, Salado bread is a perfect example of when it's done properly in the traditional way, there's actually no gluten left in the actual bread, so you don't have to, you don't have to worry. There's actually a place I'm up for Udon from Canada, but in Vancouver, there's a place that actually guarantees that there's actually no glue and left on the bread.

Yeah, so it just helps, it just helps with making everything a little easier to diseases, you mentioned... You just answered my next question is, where are some of the areas that we can find some of these fermented products? And you mentioned mothers yet, you also have a product. Can you talk a little bit about... Yeah, we have a few products, actually, one of the products that we just introduced is fermented protein and vegan protein is... It's great to get vegan too, there's the way protein, which is wonderful, but there's also really good to get off more, gets more vegetable-based proteins, but the problem is a lot of times they're really hard to digest and you get a lot of stomach sort of issues and bloating and gas and things like that, and when you ferment it, you get rid of all those problems and it's just so much easier on the gut, and the feedback we get on the product is just amazing for not causing the bloating gas or irritability to the digestive system.

How would a fermented food or summit help with the whole body health... Yeah, we actually have a product, whole body, and with that product, we fermented the central fatty acids, we fermented a fiber, we've actually fermented the superfoods and it also... So we have for Purple Carrot in it, we have tomato fermented, the organic kale and all lives. There's just a whole host. And the nice thing is, as I said at the very beginning, was When you format things, it's creating different Fiori ENTS that you don't find when you take kale by itself, and that really has benefits to the body, and just getting that whole rounded... All those find nutrients are amazing, so I see any recent research to show fermentation has health benefits... Yeah, there is so much coming out on a weekly basis, and if I go back to that study that they did on the hour do Brad, where it removes all the gluten from it, what they also found was it actually increased production of beater and the guide.

So it's really, it's going back, when you ferment the products, and I in our fermented protein product and interpreted whole body product, what they're finding is that we don't have actually any bacteria as off less in there. But what it's found is, with all the research is that it really doesn't prove the whole amount of different bacteria in there, and when they... I don't know if we wanna talk about this or not, but when they look at the stools, they are finding a whole host of different bacteria in there after they start feeding people fermented products, and what they're also finding is like with fermented soy germ is that it's like 200 times stronger as an anti-oxidant when it's fermented, then when it's not fermented, and they're finding all this anti-inflammatory properties too, where they're finding... Fermented food is 20%, is an anti-inflammatory than it is when you're taking products that have anti-inflammatory products but aren't fermented, so a lot of new research coming out of the... It just can just absolutely continue.

So the benefits then, how much fermented food should we be eating...

I really think we should just try. The thing about fermented foods is a lot of people don't... And this is the one thing, it's nice that it's in a supplement form because a lot of people don't like him, kimchi, and they don't like... Yes, people like Kombucha, but it's only sort of one source, and the sour Crouch and it's really hard for some people to eat a lot of fermented foods, so we should try to be getting a good amount of it on a daily basis, either like the fermented vegan protein or the whole body, or through our food source, but I don't think we can get too much of it, we just... So we should just try to introduce some amount of it in every meal, whether it's being the yogurt again or the key here, we're just trying to eat as much as you possibly can. Add it back in traditional diets, about 30% of the food was fermented, it's not saying that 30% of the food 8 was fermented source, but if you could sort of try to add 10-15% of it in every mail, you'll notice a massive difference and one of the biggest things the research is showing to you is with the fermented food and the gut health, it's just helping so much with mental health, and... It's a fascinating area of research is when you improve the gut health and the bacteria, the God through fermented food and as notes or just by itself, people's moods are improving tremendously, so they're getting all the benefits of not having bloating and gas, but they're also feeling a lot better and happier. And that goes back to the living your life and bold thing, where you're feeling good and you're getting outside and you're, you know...

Let me like, Yo, it's there for... Exactly, there's a lot of hype over sprouted ingredients and foods and supplements, and how are they're different than the ingredients that we have that we're talking about in fermentation, it's sort of like, what is better in apple and orange?

I do sort of feel like with the fermentation, you're breaking away a lot of the... You're breaking away a lot of the anti-anti-nutrients spread of food is amazing, and I would encourage people to eat sprouted foods, but it's just that thing where you should get... If you ferment, if when you format things, it's easier to absorb and you're bringing in the bacteria in the friendly bacteria you got when you're spreading things, it's still really good, but you're not getting rid of some of the anti-nutrients, but you are bringing in other benefits so it's just trying to eat as much of a rounded diet as possible, is cultured the same or different than fermented?

It's very similar, however, there are many differences because the term culture is often given to products that use microbes and Easter, so to the nutrients and the vitamin K in vitamin softens, you hear that very often these days.

But there's been research showing on some minerals that culturing can improve nutritional quality and the absorption minerals like selenium, when culture have been shown to be really well absorbed, fermentation, on the other hand, uses microbes only like to pre-digest and take away the anti-nutrients and it's more for, it's more for whole plant and it's more for protein, and getting into what I was talking about when you have bloating and gas and issues with Egan types of proteins because they're really hard to absorb, the fermentation breaks that... Breaks that really down. So it's a different process is. Can you talk a little bit about fermented fiber? I know there's been a lot of research on that.

Well, the wonderful thing about fermented fiber is it really goes... It's really so hard. Easy to digest. So there was a study done with VITA fiber where the people, they were giving people 50 grams a day and they had no bloating and no issues at all with the digestion when they gave people un-fermented fibers as little as three grams and things like that, they had bloating and gas, and again, the fermented just helps with the whole digestive system and it really brings in... It really helps to grow the friendly bacteria after 10 days of the VITA fiber day, people's probiotics and their guts really started growing and they had a significant difference in their gut health, so it was kind of like the good fiber versus the bad... Bad fiber. Yeah, that's actually really good.

Yeah, that's a really good way to put it.

And we do put the divider in quite a few of our products, like we have these fermented vegan protein bars, and they are so delicious and they're... The really nice thing about them is, again, just like the vegan protein is that there's no digestive issues, it just feels really good for the cut, and that's the feedback that we keep getting from people is just how good their gut feels when they're taking these products. Great, well, this has been very interesting. And we really appreciate your time too. Yeah, no, thank you for... Thanks for having... It's been fun, thank you.

Some great advice, and we really appreciate your knowledge and look forward to having you on again in the meantime, get more information on Stewart and his website, genuine health dot com, and we look forward to our next visit to... If you've ever enjoyed the delicious food inside our kitchen, you may have tried this tasty dish, now you can make it yourself, this recipe is for non-dairy rice putting... It's a mother's market and kitchen recipe, great for people who are not having dairy but still wanna enjoy that luscious rice, putting one half pound organic brown rice cooked, one half cup organic currents, one half pound organic firm tofu, two cups organic soy milk, one tablespoon or invest one tablespoon lemon zest. One half teaspoon, not make one half teaspoon cinnamon, one quarter cup organic honey, two tablespoons egg replace two tablespoons. Island granulated tapioca.

First, you want a pre-heat your oven to 275 degrees, and grace the bottom of an 8 X 8 baking pan, you place your cooked rice and current in the bottom of the pan, and you wanna firmly pat it down to make an even layer. Next, place your remaining ingredients in a food processor and blend until smooth or the liquid mixture over the rice and current layer and lightly smooth to make it even make for one hour and 20 minutes after cooking, place it in the refrigerator for one hour before cutting into squares enjoy non-dairy rice putting.

Thanks for listening to the mother's market radio show, and for shopping at mother's market, the advice and informational content does not necessarily represent the views of mother's market and kitchen, mother's recommends consulting your health professional for your personal medical condition,