When searching for proper raw Sauerkraut here in the UK, I found many products were pasteurised. I would however recommend Vadasz which is available at some of the main supermarkets.
Do check out the polish section of supermarkets if in a city, local Tesco has polish Sauerkraut at 85p for 400g drained. This is in chiller dept, anything on ambient (non chilled , will be pasteurised) remember always in chiller.
@@thurinaradan7135 I was about to say the same DITTO💫 Also Tim has an interview with Steven Bartlett. Tim brings his own jars of ready to ferment food✨💫
@@thurinaradan7135 only just tried it for the first time a short while back. Having got my guts used to it and confirmed I enjoy it, I will most likely be making some in the future.
Eating all the fermented foods every day made me so sick. I now have histamine toxicity and im suffering from severe breathing issues. Im so disappointed. Can you discuss this issue?
I’d recommend checking out a very informative book Gut and Psychology Syndrome by Dr Natasha Campbell. It is not just for people with mental health issues; it is for anyone with serious gut problems. GAPS diet described in the book gently approaches steps for fermented foods explaining die off and why it should be taken in steps. It really helped us restore our child’s gut and put him in remission after him suffering severe eczema. All the best!
I wonder if a fermented coffee enema would do a better job at delivering probiotics to the colon than eating fermented foods? Serious question. I’ve always wondered why we don’t just make probiotic suppositories.
I leave a bottle of commercial kombucha out on the counter for a few days to finish eating the sugar. Makes it drier and more bubbly, too. Be sure to leave it overnight in the fridge afterwards before opening to minimize any fountaining.
Most sauerkraut sold in the USA is not traditional sauerkraut, it is pickled cabbage. Vinegar is added to lower ph. No fermentation is involved. Even if it is naturally fermented, it can still be pasterized, or other processes used to eliminate healthy microbes. Also here in the US most yogurts kifir and kombucha which may claim high counts live and active cultures can be loaded with as much sugar as chocolate pudding, or a regular soda. For some these would clearly be unacceptable trade offs.
Coping with chronic inflammation of the stomach at present ... fermented foods definitely disagree with me quite severely so that healing is not what is happening. Love it if you'd tell me what I could be eating (other than as varied a diet as I can manage) instead of these 'wonderful' foods ...
Have you tried kefir? It’s really easy on the stomach.. I make kombucha, kimchi, & ferment red onions, carrot, garlic, beetroot and so on.. they’re delicious, but best start with small amounts to begin acclimating your gut biota. Another brew that you might find settling your stomach is a ginger ale made from your own ‘ginger bug’. Sip it, and see.. I have grown into an advocate after hospitalisation with GI issues, and learned/adapted over several years. My gut is not bulletproof but it’s a world away from the hypersensitive & painful state it was in back then.
Interesting discussion! I'm heavily into gut health and the microbiome. Re kombucha - I used to be a kombucha'holic. Drank it every day! But... I think if you're focused on improving your gut health it's important to focus on the mcg of probiotics you're receiving & the number of strainss. Might be different in the US but I was purchasing the best sugar free kombucha here & realised after a while it only had 2 strains and just 250M mcg probiotics, which sounds a lot but really isn't from a 250ml serving. I then switched to kefir and it had about 15 different strains and 50B mcg probiotics from 250ml! Pretty staggering. I'm now a kefir'holic! Another reason I stopped with kombucha, even though I enjoy the taste is that it's incredibly acidic and can play havoc on your dental health.
If you brew it yourself you can decide how sweet/sour your kombucha is. Choosing your secondary fermentation fuels (fruit & ‘spices’) will vary the finished product wildly too. Try a comparison of pineapple & peach vs fig & cinnamon and find out how different kombuchas can be. Fresh kombuchas are FAR more active in live stuff too
If you eat a bite of sauerkraut a day its too much ? cause i understand that one spoon of sauerkraut is enough to get what you need (and i seen somewhere up to 3 spoons but not more) i do know kimchi has very high histamine but sauerkraut has much less , so maybe you can deal with that ?
I believe that tea quality matters a lot, better tea ≈ better & more polyphenol products than commercial outfits will be selling.. I use two acidic fruits usually for the second fermentation (to make it fizzy & tang-tastic/tasty), but I don’t expect Tim & co to get too specific about recommendations. Retail booch is often pasteurised, & even if it’s not, the numbers of active biota are decaying by the day. It’s shelf life may be long but it’s qualities have a half life.. it’s so easy to brew, why not get the taste combos you want & large volumes that cost so little compared with retail, plastic bottled stuff?
I’m not altogether sure I support multinational supermarkets, but Sainsbury’s have produced a range of fermented foods that could go a long way in improving the nation’s health. Tempeh, kimchi and sauerkraut that are organic, naturally fermented and live cultured, may not be foods one would readily reach for, but chefs and nutritionists have concocted a very palatable and beautifully blended range. There is even kombucha to wash it all down. All are very reasonably priced, especially if you have a Nectar card, though they may only be available in the megastores.
The key is consumer education which is why Zoe is important. If consumers read labels and make informed decisions, supermarkets will quickly adjust and find a way to supply which is good. They provide food for urban dwellers efficiently as well as a lot of choice. The downside is that they tend to weaponise food for commercial reasons which in turn sends shock waves through the rest of the food industry down to farms. Constantly driving down prices using the mantra 'make food affordable' actually works against the provision healthy human nutrition
I take a live plain Keffir and use a hand held blender-wand to add a teaspoon of honey, half a banana and half a nectarine to it. Making around 500 mls. Am I damaging the probiotics by doing this?
Milk Kefir is made with the grain and milk, the good microbes feeding and growing from the lactose. Why is then these good microbes, in the body feed on fibre. Can kefir made with fibre instead?
on hospital medical advice I've been on rotating antibiotics for the last five years. What is Zoe's view of the benefit of daily probiotics such as Symprove ? Just to make matters more interesting I've also had an ileostomy for these five years, so no large bowel for the microbiome.
Does an anti biotic injection affect your microbiome exactly same as tablets etc ??! Seen conflicting answers to this ! Thankyou if you get time to answer
Dear Zoe team, is that a bad Idea to use sola sugar to ferment my cabbage or other vegs. It helps to speed up the fermentation. But is it a idea or it's still a good product?
Fermentation is a food preservation process. Clearly, their statement seems counterintuitive. I would try to contact the brand/manufacturer to clarify. When in doubt, throw it out.
There are fungi & bacteria living within plants, so washing them cannot remove these. Washing is useful for safety reasons, but you would want to cultivate beneficial bacteria by fermentation to get them in useful quantities.
Hi Doctors thank you for your amazing videos I really curious if we can use apple cider with mother in salad. Because you are saying that not to used for making Fermented verges
ACV is great in salad dressings.. Use sea salt to ferment vegetables though, a natural salt without anti caking agents at around 2%-3% will do the trick. The acetic/other acids/vinegar are a product of fermentation, not a starting point.
Everything in America is pasteurized! Impossible to get anything fresh unless you have your own farm or can travel to the farmer and convince his to sell you the real deal! Missing traveling around Europe!
Yep, even the kimchi I was buying from my grocery was pasteurized. So I started making own. It’s super easy, lots of videos on UA-cam. Same with sauerkraut.
if left of the fridge and allowed to reach room temperature for over an hour the package will begin to swell if tightly closed indicating an active fermentation. Cleveland is my go to brand of choice
It is a small company in Wales and I don't think fresh kefir travels well. It has a short shelf life if not refrigerated so probably not. I would guess there are goat farms that do similar products in US. They are called chucklinggoat on line so you could take a look then research for similar near you.
Can someone please help? If I use live vinegar for pickles, are they still probiotic? I cannot seem to work it out and I’m a terrible cook so I’m nervous making them with water. X
@@martinpaul6146 Thanks so much! I wondered why my fridge pickles in vinegar weren’t working. I’m going to try the brine method. Thank you for taking the time and saving me ages. X
This is dangerous advice in my opinion. I think there is a predisposition here to give blanket advice for people who are "healthy". Some people, including myself, are living with chronic bowel conditions and neurological conditions. Both myself and others in my support circle have tried eating fermented foods and had terrible negative reactions to them. Throwing the kitchen sink at the problem can sometimes have serious side effects for someone like me. Go low and slow, listen to your body, add one thing at a time.
For me i have bowel movement like my bowel growling a lot after eating kimchi, so i only eat it like one half of table spoons per day or 2 days. I dont see big difference but I guess my immune slightly gets better? I rarely get stomachace now. But I know my gut wont tolerate it if i consume it more than 1.5 tablespoons per day or 2 days. Btw he mentioned it is not working for everyone so he was mindful to what he advices.
I have seen zero reputable science that fermented food causes cancer. Please provide evidence. There is nothing I can think that would increase this likelihood, since microbes are hugely beneficial for your gut health.
I'm pretty sure they are talking about a study which highlighted that a correlation between highly salted foods and cancer, of which fermented foods were listed as high salt content too. There are other studies showing how fermented food COMBAT cancer.
Most sauerkraut sold in the USA is not traditional sauerkraut, it is pickled cabbage. Vinegar is added to lower ph. No fermentation is involved. Even if it is naturally fermented, it can still be pasterized, or other processes used to eliminate healthy microbes. Also here in the US most yogurts kifir and kombucha which may claim high counts live and active cultures can be loaded with as much sugar as chocolate pudding, or a regular soda. For some these would clearly be unacceptable trade offs.
This has been a very useful Zoebite, some of the longer videos take planning to watch. Please keep them coming.
When searching for proper raw Sauerkraut here in the UK, I found many products were pasteurised. I would however recommend Vadasz which is available at some of the main supermarkets.
It appears very salty though. Consume carefully. Heart issues?
it is by its very nature. However you're not eating very much at a time so it's not a problem really.@@sarahbarton2089
Do check out the polish section of supermarkets if in a city, local Tesco has polish Sauerkraut at 85p for 400g drained. This is in chiller dept, anything on ambient (non chilled , will be pasteurised) remember always in chiller.
@@thurinaradan7135 I was about to say the same DITTO💫
Also Tim has an interview with Steven Bartlett. Tim brings his own jars of ready to ferment food✨💫
@@thurinaradan7135 only just tried it for the first time a short while back. Having got my guts used to it and confirmed I enjoy it, I will most likely be making some in the future.
Eating all the fermented foods every day made me so sick. I now have histamine toxicity and im suffering from severe breathing issues. Im so disappointed. Can you discuss this issue?
Unfortunately these guys are not experts in fixing dysbiosis - they’re giving recommendations for healthy people
I’d recommend checking out a very informative book Gut and Psychology Syndrome by Dr Natasha Campbell. It is not just for people with mental health issues; it is for anyone with serious gut problems. GAPS diet described in the book gently approaches steps for fermented foods explaining die off and why it should be taken in steps. It really helped us restore our child’s gut and put him in remission after him suffering severe eczema. All the best!
We love including these year around, but especially after antibiotics as you described!
I wonder if a fermented coffee enema would do a better job at delivering probiotics to the colon than eating fermented foods? Serious question. I’ve always wondered why we don’t just make probiotic suppositories.
It's interesting to think about, given that people in extreme health conditions can qualify for a fecal transplant
Oh my god no one do this please. This is a terrible advice, your colon is extremely sensitive and this is dangerous to do without medical experience.
I leave a bottle of commercial kombucha out on the counter for a few days to finish eating the sugar. Makes it drier and more bubbly, too. Be sure to leave it overnight in the fridge afterwards before opening to minimize any fountaining.
Most sauerkraut sold in the USA is not traditional sauerkraut, it is pickled cabbage. Vinegar is added to lower ph. No fermentation is involved. Even if it is naturally fermented, it can still be pasterized, or other processes used to eliminate healthy microbes.
Also here in the US most yogurts kifir and kombucha which may claim high counts live and active cultures can be loaded with as much sugar as chocolate pudding, or a regular soda. For some these would clearly be unacceptable trade offs.
However say for example Lifeway kefir, is pasteurized BUT it is done before it is fermented. So you get all the probiotics still.
Please provide information on long term antibiotic gut care.
They’re anathema to a healthy gut. I’m not a medical doctor but I’d suggest kefir & live ginger ale as useful & mild adjuncts to antibiotics..
@@PhilWhelanNowdo you think keifer is the best choice? I'm so upset forced into antibiotics 3 times after 10 years.. help..
Coping with chronic inflammation of the stomach at present ... fermented foods definitely disagree with me quite severely so that healing is not what is happening. Love it if you'd tell me what I could be eating (other than as varied a diet as I can manage) instead of these 'wonderful' foods ...
Have you tried kefir? It’s really easy on the stomach.. I make kombucha, kimchi, & ferment red onions, carrot, garlic, beetroot and so on.. they’re delicious, but best start with small amounts to begin acclimating your gut biota. Another brew that you might find settling your stomach is a ginger ale made from your own ‘ginger bug’. Sip it, and see.. I have grown into an advocate after hospitalisation with GI issues, and learned/adapted over several years. My gut is not bulletproof but it’s a world away from the hypersensitive & painful state it was in back then.
Interesting discussion! I'm heavily into gut health and the microbiome.
Re kombucha - I used to be a kombucha'holic. Drank it every day!
But... I think if you're focused on improving your gut health it's important to focus on the mcg of probiotics you're receiving & the number of strainss.
Might be different in the US but I was purchasing the best sugar free kombucha here & realised after a while it only had 2 strains and just 250M mcg probiotics, which sounds a lot but really isn't from a 250ml serving.
I then switched to kefir and it had about 15 different strains and 50B mcg probiotics from 250ml! Pretty staggering.
I'm now a kefir'holic!
Another reason I stopped with kombucha, even though I enjoy the taste is that it's incredibly acidic and can play havoc on your dental health.
If you brew it yourself you can decide how sweet/sour your kombucha is. Choosing your secondary fermentation fuels (fruit & ‘spices’) will vary the finished product wildly too. Try a comparison of pineapple & peach vs fig & cinnamon and find out how different kombuchas can be. Fresh kombuchas are FAR more active in live stuff too
What should you do if you’re histamine intolerant and can’t eat fermented foods please?
If you eat a bite of sauerkraut a day its too much ? cause i understand that one spoon of sauerkraut is enough to get what you need (and i seen somewhere up to 3 spoons but not more) i do know kimchi has very high histamine but sauerkraut has much less , so maybe you can deal with that ?
What would be SUPER helpful, is if Zoe or Tim could give a list of recommendations for Kombucha that meets their definition here in the UK.
I believe that tea quality matters a lot, better tea ≈ better & more polyphenol products than commercial outfits will be selling.. I use two acidic fruits usually for the second fermentation (to make it fizzy & tang-tastic/tasty), but I don’t expect Tim & co to get too specific about recommendations. Retail booch is often pasteurised, & even if it’s not, the numbers of active biota are decaying by the day. It’s shelf life may be long but it’s qualities have a half life.. it’s so easy to brew, why not get the taste combos you want & large volumes that cost so little compared with retail, plastic bottled stuff?
I’m not altogether sure I support multinational supermarkets, but Sainsbury’s have produced a range of fermented foods that could go a long way in improving the nation’s health. Tempeh, kimchi and sauerkraut that are organic, naturally fermented and live cultured, may not be foods one would readily reach for, but chefs and nutritionists have concocted a very palatable and beautifully blended range. There is even kombucha to wash it all down. All are very reasonably priced, especially if you have a Nectar card, though they may only be available in the megastores.
This is not Sainsbury’s own brand but may be one day.
The key is consumer education which is why Zoe is important. If consumers read labels and make informed decisions, supermarkets will quickly adjust and find a way to supply which is good. They provide food for urban dwellers efficiently as well as a lot of choice. The downside is that they tend to weaponise food for commercial reasons which in turn sends shock waves through the rest of the food industry down to farms. Constantly driving down prices using the mantra 'make food affordable' actually works against the provision healthy human nutrition
I take a live plain Keffir and use a hand held blender-wand to add a teaspoon of honey, half a banana and half a nectarine to it. Making around 500 mls. Am I damaging the probiotics by doing this?
Yes, stir gently not vigorously.
Is the sodium content of some ferments not an issue?
Which brads do you recommend
Milk Kefir is made with the grain and milk, the good microbes feeding and growing from the lactose. Why is then these good microbes, in the body feed on fibre. Can kefir made with fibre instead?
Have you got some recipes for fermented foods please.
This is an awesome podcast!
I like these shorter videos
Would've been amazing to actually just recommemd a few brands with this!
on hospital medical advice I've been on rotating antibiotics for the last five years. What is Zoe's view of the benefit of daily probiotics such as Symprove ? Just to make matters more interesting I've also had an ileostomy for these five years, so no large bowel for the microbiome.
VSL3 professional probiotics I recommend if probiotics. It is used by clinics too. Eating diverse foods helps too .
I am having a Covid Jab. How long afterwards can I start the 2 week Zoe app?
Does an anti biotic injection affect your microbiome exactly same as tablets etc ??! Seen conflicting answers to this !
Thankyou if you get time to answer
are fermented foods bad if you have candida yeast problems?
Dear Zoe team, is that a bad Idea to use sola sugar to ferment my cabbage or other vegs. It helps to speed up the fermentation. But is it a idea or it's still a good product?
You really don’t need sugar and why speed it up? Let it take the time it needs. Some veg ferment faster.
I bought a huge jar of sauerkraut which said consume within five days. Should I just throw it away as after five days I still have half left.
Fermentation is a food preservation process. Clearly, their statement seems counterintuitive. I would try to contact the brand/manufacturer to clarify. When in doubt, throw it out.
Would there be beneficial bacteria in raw salads ie
From the soil
There are fungi & bacteria living within plants, so washing them cannot remove these. Washing is useful for safety reasons, but you would want to cultivate beneficial bacteria by fermentation to get them in useful quantities.
Hi Doctors thank you for your amazing videos I really curious if we can use apple cider with mother in salad. Because you are saying that not to used for making Fermented verges
Yes use in salads that’s good, but fermentation is completely different to pickles for preserving.
ACV is great in salad dressings.. Use sea salt to ferment vegetables though, a natural salt without anti caking agents at around 2%-3% will do the trick. The acetic/other acids/vinegar are a product of fermentation, not a starting point.
Is there a specific brand of Kimchi that you would recommend?
I eat Vadasz live cultured, which has not been pasteurised, so it has live probiotics in it.
Not difficult to make your own. Lots of info online.
Everything in America is pasteurized! Impossible to get anything fresh unless you have your own farm or can travel to the farmer and convince his to sell you the real deal! Missing traveling around Europe!
Yep, even the kimchi I was buying from my grocery was pasteurized. So I started making own. It’s super easy, lots of videos on UA-cam. Same with sauerkraut.
Don't forget Miso, that's easy and unoffensive
Is Cleveland Kraut pasteurized?
if left of the fridge and allowed to reach room temperature for over an hour the package will begin to swell if tightly closed indicating an active fermentation. Cleveland is my go to brand of choice
Yes, how do the microbes survive in the strong gut acids? 😊😊😊
They’re anaerobic, acid loving bacteria.. obviously. The first page of your reading about lactobacilli & acetobacter should have told you that.
How about germs from dirty fly feet?
Did order my trains for milk kefir last night.
Brilliant
People need to know that if the fermented food isn't refrigerated then the live cultures would have died in the processing.
That's not true. There are products like symprove and chuckling goat that allow storage at room temperature.
I take omeprazole twice each day because of the drugs I take ( Alendronic Acid Aspirin etc) will this destroy kafir etc
Are Chuckling Goat products available in the US?
It is a small company in Wales and I don't think fresh kefir travels well. It has a short shelf life if not refrigerated so probably not. I would guess there are goat farms that do similar products in US. They are called chucklinggoat on line so you could take a look then research for similar near you.
These things are dead easy to make at home.
Can someone please help? If I use live vinegar for pickles, are they still probiotic? I cannot seem to work it out and I’m a terrible cook so I’m nervous making them with water. X
I am almost certain vinegar will kill off anything in produce , fermentation is the key not pickles and it must be unpasteurised/raw
@@martinpaul6146 Thanks so much! I wondered why my fridge pickles in vinegar weren’t working. I’m going to try the brine method. Thank you for taking the time and saving me ages. X
This is dangerous advice in my opinion. I think there is a predisposition here to give blanket advice for people who are "healthy". Some people, including myself, are living with chronic bowel conditions and neurological conditions. Both myself and others in my support circle have tried eating fermented foods and had terrible negative reactions to them. Throwing the kitchen sink at the problem can sometimes have serious side effects for someone like me. Go low and slow, listen to your body, add one thing at a time.
As someone recently diagnosed ibd I have to agree there's so much advice out there it's hard to know what advice to take .
For me i have bowel movement like my bowel growling a lot after eating kimchi, so i only eat it like one half of table spoons per day or 2 days. I dont see big difference but I guess my immune slightly gets better? I rarely get stomachace now. But I know my gut wont tolerate it if i consume it more than 1.5 tablespoons per day or 2 days. Btw he mentioned it is not working for everyone so he was mindful to what he advices.
How would you go about adding one species or subspecies from a pool of 40 ? I'd say it's impossible.
That’s really helpful, thanks! X😊
Have you tried an elimination diet first? Many people report symptom remission with them.
Guys, just an observation you both have really bad posture in this podcast - love the info though thank you
i think the seats are one size fits all but in reality one size fits none.
🔥
Why is the guy on the left playing solitaire on this laptop? Is this video sponsored by Apple??
Apart from tasting disgusting, there has been considerable research which show that fermented foods can cause stomach cancer.
How so? Can you provide a source?
I have seen zero reputable science that fermented food causes cancer. Please provide evidence.
There is nothing I can think that would increase this likelihood, since microbes are hugely beneficial for your gut health.
I'm pretty sure they are talking about a study which highlighted that a correlation between highly salted foods and cancer, of which fermented foods were listed as high salt content too. There are other studies showing how fermented food COMBAT cancer.
Narrative following grifter.
Most sauerkraut sold in the USA is not traditional sauerkraut, it is pickled cabbage. Vinegar is added to lower ph. No fermentation is involved. Even if it is naturally fermented, it can still be pasterized, or other processes used to eliminate healthy microbes.
Also here in the US most yogurts kifir and kombucha which may claim high counts live and active cultures can be loaded with as much sugar as chocolate pudding, or a regular soda. For some these would clearly be unacceptable trade offs.