Raw, naturally fermented vegetables are enjoying a cultural and scientific renaissance in recent years, as noted by our friend Dan at Real Pickles. Many studies are showing that including these foods in our diet can improve our health from gut to brain.
“It is our contention that properly controlled fermentation may often amplify the specific nutrient and phytochemical content of foods, the ultimate value of which may [be] associated with mental health; furthermore, we also argue that the microbes (for example, Lactobacillus and Bifidobacteria species) associated with fermented foods may also influence brain health via direct and indirect pathways.”
- “Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry” (Journal of Physiological Anthropology 2014; 33(1): 2)
“With every mouthful of sauerkraut you’re consuming billions of beneficial microbes which will be killing the pathogens in your gut driving them out and replenishing the beneficial flora in your digestive tract.”
- Dr. Natasha Campbell-McBride
“Studies in germ-free animals and in animals exposed to pathogenic bacterial infections, probiotic bacteria or antibiotic drugs suggest a role for the gut microbiota in the regulation of anxiety, mood, cognition and pain.”
- “Mind-altering microorganisms: the impact of the gut microbiota on brain and behaviour” (Nature Reviews Neuroscience 2012 Oct; 13(10):701-12)
“We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.”
“That means 2 ounces of home fermented sauerkraut had more probiotics than
a bottle of 100 count probiotic capsules.”
- Mercola.com and NourishingPlot.com
"[T]he intake of probiotics may help reduce negative thoughts associated with
"A randomized controlled trial to test the effect of multispecies probiotics on
cognitive reactivity to sad mood" (Brain, Behavior, and Immunity 2015 Aug;
“One of bacteria's greatest tricks of all is to combine forces with other creatures, taking up residence in or on their bodies, possibly even their cells, trading various metabolic services for their upkeep.”
- Michael Pollan, Cooked
Carefully crafted “farments™,” from seed to sale.
A pint of fermented vegetables every week for a 20-week season.
As I harvest from the farm, I “farment™” and deliver to a local drop point for you to pick up.