Latest / Revealing Wholeness with Dr.Troy / Fermented foods a quick start

Transcript

Fermented foods a quick start · Revealing Wholeness with Dr.Troy

• 0:04
  Speaker 1: Welcome to Revealing Wholeness podcast dedicated to revealing the profound
• 0:08
  Speaker 1: connections between body, mind, and spirit, where we believe that
• 0:11
  Speaker 1: true wellness arises from addressing the root causes of our
• 0:14
  Speaker 1: health challenges, not just masking the symptoms. Here we dive
• 0:18
  Speaker 1: deep into how holistic approaches such as advanced chiropractic care,
• 0:21
  Speaker 1: personalized nutrition, and natural healing practices can transform your life.
• 0:26
  Speaker 1: Now Here is doctor Troy.
• 0:35
  Speaker 2: Hello and welcome. I'm doctor Troy. I love fermented foods
• 0:39
  Speaker 2: and it can be daunting to start for some people.
• 0:42
  Speaker 2: And so this is a very quick and easy list
• 0:45
  Speaker 2: that you may not already know that, hey, I'm doing
• 0:48
  Speaker 2: some of those, and so this is kind of a simple,
• 0:52
  Speaker 2: simple way to just begin. So the first list, or
• 0:56
  Speaker 2: rather the list of fermented foods that we want to
• 0:58
  Speaker 2: talk about today is things like yogurt. You might think, well, well, yeah,
• 1:03
  Speaker 2: I do yogurt. Well, it is a fermented food, you know.
• 1:06
  Speaker 2: And the ultimate goal would be, if you're already doing yogurt,
• 1:09
  Speaker 2: then to upgrade your yogurt and do a better yogurt,
• 1:13
  Speaker 2: a more organic yogurt. And then of course the highest
• 1:16
  Speaker 2: upgrade would be to make your own and it is possible.
• 1:19
  Speaker 2: There are rather simple ways. The instapot, which many people have.
• 1:24
  Speaker 2: Some have a yogurt feature and it literally will tell
• 1:28
  Speaker 2: you how to make it. It's quite delicious. I may add
• 1:30
  Speaker 2: one of my more favorite fermented foods is Keifer. Keifer
• 1:35
  Speaker 2: is even more simple than that, because they've already done
• 1:37
  Speaker 2: the heavy lifting for you, and it's in the yogurt
• 1:39
  Speaker 2: section and it's quite tasty. People are like, I can't
• 1:43
  Speaker 2: believe I'm gonna yogurt or drink Keifer, and then they
• 1:46
  Speaker 2: taste it and they're like, hey, this is not bad.
• 1:48
  Speaker 2: I said, I know. It is pretty tasty and it
• 1:51
  Speaker 2: is very helpful over time. Now this is something that
• 1:54
  Speaker 2: probably everyone that has is or will ever listen to
• 1:58
  Speaker 2: my podcast has eaten, and that is cheese. Cheese is fermented.
• 2:03
  Speaker 2: Now I recommend that you go with a more raw cheese,
• 2:06
  Speaker 2: but it's difficult to find. To say the least. You're
• 2:10
  Speaker 2: likely not going to see it at your grocery store
• 2:12
  Speaker 2: unless you have a very specialized grocery store. I'll go
• 2:16
  Speaker 2: to some exotic stores and literally I will go through
• 2:21
  Speaker 2: about fifteen to twenty cheeses until I finally find one
• 2:25
  Speaker 2: in the entire store. That says raw milk and the ingredients.
• 2:29
  Speaker 2: Most are just going to say pasture milk. And so
• 2:33
  Speaker 2: cheeses can be excellent if they're done well. And of
• 2:36
  Speaker 2: course my favorite is sour dough bread. Very yeasty, yummy.
• 2:43
  Speaker 2: It's breaking down in many different ways the sugars, but
• 2:47
  Speaker 2: it's also liberating things like lizine. Please catch some of
• 2:52
  Speaker 2: my Lasine podcasts on how amazing that little amino acid
• 2:56
  Speaker 2: is just a brief overview. We need nine essential amino
• 2:59
  Speaker 2: assa sin's in her diet and lizine is one of those.
• 3:02
  Speaker 2: So beyond that, pickles love pickles, We do homemade pickles.
• 3:07
  Speaker 2: There are many ways to do it. You can do
• 3:09
  Speaker 2: a non cooking pickle and in the fridge. You can
• 3:14
  Speaker 2: boil the ingredients and then pour it over the cucumbers,
• 3:19
  Speaker 2: which I very much recommend. Some people have figured out
• 3:22
  Speaker 2: rather than adding alum which they don't particularly like. And
• 3:25
  Speaker 2: I have to agree with that that a great leaf
• 3:27
  Speaker 2: in the bottom of the jar will keep the pickles crisp,
• 3:32
  Speaker 2: So it is a more natural way to do that
• 3:34
  Speaker 2: rather than adding alum. So some ideas for you. I
• 3:37
  Speaker 2: remember when I was young and I ate one of
• 3:39
  Speaker 2: my grandmother's pickles. She smoked all of her life and
• 3:42
  Speaker 2: lived in a bottle of bourbon, and if she was
• 3:45
  Speaker 2: listening to this, she'd be like, that's true, and she
• 3:48
  Speaker 2: would not feel embarrassed, because that's how she chose to live. However,
• 3:53
  Speaker 2: because she smoked so much and drank bourbon all the time,
• 3:56
  Speaker 2: she didn't have much of a taste bud. And my grandfather,
• 4:00
  Speaker 2: who had smoked with her, he ended up stopping because
• 4:05
  Speaker 2: he had lost all of his taste. And even the
• 4:08
  Speaker 2: day that he passed away, that man ate hot foods,
• 4:14
  Speaker 2: and he would have just this bead of sweat constantly
• 4:17
  Speaker 2: on his forehead because he was trying to taste things. Anyways,
• 4:21
  Speaker 2: they're pickles, I will tell you, we're absolutely disgusting. Apologies, grandmother,
• 4:26
  Speaker 2: And so my idea of homemade pickles had quite the
• 4:30
  Speaker 2: taint before my wife came along and we started making
• 4:33
  Speaker 2: our own. I thought, wow, these are actually amazing. I
• 4:36
  Speaker 2: like them way better than the store bought so pickles
• 4:39
  Speaker 2: excellent idea. Sauer kraut we have made her own. We
• 4:43
  Speaker 2: typically don't anymore. It's just not something we eat that much.
• 4:47
  Speaker 2: I would rather buy it raw and let somebody else
• 4:52
  Speaker 2: do it and just keep in the fridge and have
• 4:54
  Speaker 2: a little bit here and there. It's good. I do
• 4:56
  Speaker 2: enjoy it. I definitely like it with an organic all
• 5:00
  Speaker 2: beef hot dog. And to you, you know, however you
• 5:03
  Speaker 2: want to do it, I love it on eggs. I'll
• 5:05
  Speaker 2: eat sarakrau with just about everything. I don't need a lot,
• 5:08
  Speaker 2: and neither do you. But if you love it, go
• 5:10
  Speaker 2: for it. Kimchi I had some last night with what
• 5:13
  Speaker 2: with a burger patty, and so, yes, we do eat
• 5:17
  Speaker 2: red meat. Oh my gosh. We'll get to that later.
• 5:20
  Speaker 2: But spicy kimchi is excellent. Now, some people out there
• 5:23
  Speaker 2: thinking that is absolutely disgusting fermented cabbage, no, thank you. Well,
• 5:29
  Speaker 2: I remember people telling me that, oh, kimchi is so gross,
• 5:33
  Speaker 2: you're probably not gonna like it. I thought, hmm, I
• 5:37
  Speaker 2: have strange taste buds. It means I will probably likely
• 5:41
  Speaker 2: like it a lot. And so I bought some and
• 5:43
  Speaker 2: I tried them, like, this is excellent. But I do
• 5:46
  Speaker 2: like fermented foods, and I do like vinegar. And so
• 5:51
  Speaker 2: if you're out there and you're like I cannot stand vinegar,
• 5:54
  Speaker 2: then you may be a legitimate type, a blood type,
• 5:57
  Speaker 2: and you'll actually want to be a little bit more
• 5:59
  Speaker 2: careful with vinegars. They will not do you well. And
• 6:02
  Speaker 2: so if you're okay with vinegars, then by all means,
• 6:06
  Speaker 2: go for it. Try it. You don't have to have
• 6:08
  Speaker 2: a lot. It's kind of like sauerkraut. A small amount
• 6:11
  Speaker 2: goes a long way. Now, the ultimate deal is why
• 6:16
  Speaker 2: why fermented foods? Protecting your gut is a bigger deal
• 6:21
  Speaker 2: than any of us are really realizing, and some of
• 6:25
  Speaker 2: us are realizing how vitally important to our health and
• 6:28
  Speaker 2: how it can get us out of a lot of
• 6:30
  Speaker 2: issues it is to have a healthy gut. And so
• 6:34
  Speaker 2: these are some of the very best fermented foods. Now,
• 6:37
  Speaker 2: some of you out there will be like, you didn't
• 6:39
  Speaker 2: mention kombucha, and you're right. Kombucha is an excellent fermented food.
• 6:44
  Speaker 2: It tends to just be a bit more sugar for
• 6:47
  Speaker 2: most people than they can tolerate, so it is still
• 6:50
  Speaker 2: an excellent fermented food. I recommend it. How you do
• 6:53
  Speaker 2: it may be a little bit more helpful than other ways,
• 6:58
  Speaker 2: and so do check out different ways to do kombucha
• 7:00
  Speaker 2: that may be low sugar and that would be super helpful.
• 7:03
  Speaker 2: Now for some of you out there, you just wanted
• 7:05
  Speaker 2: a quick list, You've got it. For others, we're going
• 7:08
  Speaker 2: to go through just a little bit of conditions and
• 7:11
  Speaker 2: things that you might find. Hey, I do need help
• 7:14
  Speaker 2: with that, So for the rest of you go ahead
• 7:16
  Speaker 2: and turn it off, but for the others stay tuned.
• 7:19
  Speaker 2: So things that we want to be able to help
• 7:23
  Speaker 2: the gut do is to form good bacteria colonies. Those
• 7:27
  Speaker 2: bacterial colonies produce short chain fatty acids, They produce neurotransmitters
• 7:33
  Speaker 2: that make us feel good. They also eat up sugar
• 7:37
  Speaker 2: that we've eaten in our diet that we shouldn't necessarily
• 7:40
  Speaker 2: have to deal with in our body. That it also
• 7:43
  Speaker 2: helps with just normalizing pH of the gut, which then
• 7:46
  Speaker 2: helps digestion in other ways so that we can eke
• 7:49
  Speaker 2: out more nutrient value out of our food, because as
• 7:53
  Speaker 2: we age, our gut needs more and more help. Well,
• 7:56
  Speaker 2: if our gut bacteria as well, not so much has
• 7:59
  Speaker 2: to occur at the stomach level. It now can actually
• 8:03
  Speaker 2: continue and complete itself in the gut. And when our
• 8:07
  Speaker 2: gut is healthy and pH is right, we resist getting sick.
• 8:12
  Speaker 2: We actually resist things like colorectal cancer. Cancer obviously, so
• 8:17
  Speaker 2: all the toxins in our environment are also helped or
• 8:20
  Speaker 2: broken down by these good bacteria, and as we feed
• 8:24
  Speaker 2: them each meal, we now begin to help that. Can't
• 8:28
  Speaker 2: I just eat sauerkraut once and just be done. Doesn't
• 8:30
  Speaker 2: my gut bacteria just replicate and just do what it
• 8:33
  Speaker 2: needs to do? Not necessarily. Thousands of years ago, we
• 8:37
  Speaker 2: didn't have a fridge, so we had to somehow ferment
• 8:42
  Speaker 2: foods in order to keep them so that we could
• 8:45
  Speaker 2: eat them later. And this is part of how and
• 8:48
  Speaker 2: why fermented foods become so so important. Now. These short
• 8:53
  Speaker 2: chain fatty acids that I mentioned, like buter eate, which
• 8:56
  Speaker 2: is where butter gets its name. It's a four carbon
• 9:00
  Speaker 2: fat that's made by our gut bacteria that is actually
• 9:04
  Speaker 2: helpful at regulating blood sugar. For those of you out
• 9:07
  Speaker 2: there that are diabetic, take note. And so these simple
• 9:11
  Speaker 2: little things that we can do are just wonderful. Also
• 9:14
  Speaker 2: because it's balancing blood sugar, it helps fight obesity. So
• 9:19
  Speaker 2: now we actually can burn up the sugar that we're eating,
• 9:22
  Speaker 2: what little that we should be eating or gets in
• 9:25
  Speaker 2: our diet. But also these good fats then begin to
• 9:28
  Speaker 2: help our overall ability to regulate blood sugar and Now
• 9:33
  Speaker 2: we have this gut help in our diabetic journey of
• 9:38
  Speaker 2: how do I do this well? Because it's detoxifying and
• 9:42
  Speaker 2: normalizing of blood chemistry, it begins to also help with
• 9:49
  Speaker 2: blood pressure because it's so helpful for the heart. These
• 9:53
  Speaker 2: are just natural occurrences that occur. So when my gut
• 9:59
  Speaker 2: is healthy, my balance of fats are good, my blood
• 10:03
  Speaker 2: sugar is taken care of, I'm producing serotonin in my
• 10:07
  Speaker 2: gut ninety percent of our serotonin production. Serotonin is a
• 10:12
  Speaker 2: neural transmitter that makes us feel good. So when my
• 10:15
  Speaker 2: gut is working and I produce a ton more serotonin,
• 10:18
  Speaker 2: I actually feel good and I deal with stress better.
• 10:21
  Speaker 2: And blood pressure is help all because of our gut bacteria.
• 10:25
  Speaker 2: Yet another possibility to help us with things that are
• 10:29
  Speaker 2: so simple like blood pressure. How many people out there
• 10:32
  Speaker 2: are taking blood pressure medication. It is rare for people
• 10:36
  Speaker 2: over forty five not to be on it. And so
• 10:39
  Speaker 2: another idea there that can be helpful. Now, there is
• 10:43
  Speaker 2: one thing that bacteria in our gut produce that is
• 10:48
  Speaker 2: such a beautiful substance that we need so much of,
• 10:51
  Speaker 2: and that is vitamin K two. In our gut, we
• 10:55
  Speaker 2: tend to make that MK seven meniquinone seven. It's a
• 10:59
  Speaker 2: type of vitamin K two that fermented foods will have.
• 11:03
  Speaker 2: And what we find is that helps regulate the chemistry
• 11:07
  Speaker 2: of calcium in our blood, which then also helps heart
• 11:11
  Speaker 2: disease because it doesn't allow calcium to now lay down
• 11:14
  Speaker 2: and precipitate out into tissues and so the heart stops
• 11:18
  Speaker 2: placking so much. Now, is it the end all be all? No.
• 11:22
  Speaker 2: Check out some of my podcasts on heart disease and
• 11:24
  Speaker 2: you're going to hear an awful lot about vitamin C
• 11:27
  Speaker 2: and vitamin E how it is incredibly important at healing
• 11:30
  Speaker 2: our blood vascular system so that cholesterol can go down
• 11:34
  Speaker 2: and that we can actually hopefully not prelude ourselves to
• 11:38
  Speaker 2: getting something like heart disease. So please catch that for
• 11:42
  Speaker 2: way more on that subject then cancers in other ways,
• 11:46
  Speaker 2: we know that cancer has to deal with calcium, the
• 11:49
  Speaker 2: ability of calcium to stay in blood and in right
• 11:55
  Speaker 2: oh quantities in the blood so that our immune system
• 11:58
  Speaker 2: can work well well. Our blood is helped out by
• 12:03
  Speaker 2: our bacteria of our gut because of what its abilities
• 12:07
  Speaker 2: to do. So here, if we now can improve digestion,
• 12:10
  Speaker 2: let's say that you're taking a unhappy supplement I would
• 12:14
  Speaker 2: call it, or a not very good one in the
• 12:16
  Speaker 2: form of calcium carbonate. Most calcium supplements out there are
• 12:20
  Speaker 2: calcium carbonate. But if your gut bacteria is good enough
• 12:23
  Speaker 2: and you're replenishing it often, you could even take a
• 12:26
  Speaker 2: crappy supplement like calcium carbonate and you could liberate as
• 12:30
  Speaker 2: much calcium as your body will possibly do by helping
• 12:34
  Speaker 2: even break down that pill. So these are possibilities as
• 12:38
  Speaker 2: we go through this process of having this kind of
• 12:42
  Speaker 2: oh wonderful sidekick that's in our body that's helping us
• 12:45
  Speaker 2: all the time, called our beautiful microbiome of our gut
• 12:49
  Speaker 2: to try to liberate nutrients out of our food, better
• 12:52
  Speaker 2: improve digestion, detoxify chemicals that are in our food. I mean,
• 12:57
  Speaker 2: the list goes on when it comes to our gut bacteria.
• 13:00
  Speaker 2: And if we're detoxifying these chemicals, we're actually helping break
• 13:03
  Speaker 2: down these cancer causing chemicals, which then overall help with
• 13:07
  Speaker 2: all body cancers. So this is just kind of a short,
• 13:11
  Speaker 2: beautiful list of ideas I suppose we could mention without
• 13:17
  Speaker 2: really a whole lot of fanfare that it is going
• 13:20
  Speaker 2: to help your digestive system. It is going to help
• 13:22
  Speaker 2: your brain. Obviously, by producing neurotransmitters, it is going to
• 13:28
  Speaker 2: decrease your pain levels because your detoxification effects even denature
• 13:35
  Speaker 2: pain causing chemicals in the body. So let's say you're
• 13:38
  Speaker 2: in chronic pain, your gut bacteria will actually help that
• 13:42
  Speaker 2: and help with inflammation as well. And so these are
• 13:45
  Speaker 2: just some ideas as you go through this process of
• 13:48
  Speaker 2: why why would I do fermented foods? So for those
• 13:51
  Speaker 2: in the beginning that just wanted to know a quick
• 13:53
  Speaker 2: list because they already knew the benefits and they just
• 13:55
  Speaker 2: wanted to get a quick start, you've got them. Those
• 13:57
  Speaker 2: of you that listened to the end and figured out,
• 14:00
  Speaker 2: maybe I should really be doing some fermented foods, the
• 14:03
  Speaker 2: answer is yes, it is excellent for your overall health,
• 14:07
  Speaker 2: and you'll not be disappointed that you started until next time.
• 14:10
  Speaker 2: I'm doctor Troy, and remember, there's way more right with
• 14:13
  Speaker 2: you than there is wrong with you. The information on
• 14:17
  Speaker 2: this podcast from doctor Troy Munson is meant to educate
• 14:21
  Speaker 2: the listener on a variety of health issues. It is
• 14:25
  Speaker 2: not meant to diagnose or treat any conditions.