Organic, plastic free food @ Hackney City Farm
Founder James was traveling in South Korea and discovered fermented food & drink. He was amazed how the process of fermentation transformed the taste of the raw ingredients into something that tasted incredible.
But what amazed him even more was how he felt after he’d consumed them: His mind felt clearer, more focussed, more awake. And his digestion came into harmony with my body.
Read MoreWhat is Kombucha? A fermented drink containing beneficial microbes that can help support a healthy gut bacteria.
Read MoreShop Manager Justine looks at the health benefits of the fermented foods sold at Get Loose. She is assisted by Diabetes Specialist Dietitian and best selling author Chris Cheyette.
Fermented foods have been around for thousands of years. Valued for preserving the longevity of food. They are foods and drinks that have undergone a process where micro-organisms break down food components, like sugars, into other products like organic acids or alcohol. This can improve a food’s taste, texture and provide health benefits.
This food group has a number of health benefits associated with them, including;
Reduced risk of cardiovascular disease
Lower blood pressure
Type 2 diabetes prevention
Obesity prevention
Reduced inflammation
It is thought that the micro-organisms creating the fermentation produce bioactive peptides, vitamins and other minerals in a form more available to the body. Improving blood health, nerve function and immunity.
Many fermented foods contain friendly bacteria such as lactobacillus. These are a pro-biotic, helping populate the gut bacteria.
Our microbiota is unique to each individual person so there is no probably no ideal combination of the potential 1,000 bacteria types that can be inside us. Most people have 100-150 types at a time. It is sobering to think we contain 10x more microbial cells than the number of other cells in the human body!
A huge amount of research is being done on this emerging area, but it is thought that the amount of fibre, and variety of foods eaten, play a significant role in our gut health.
Raw milk yogurt from Kappisan Dairy
Cheeses from Bath Cheese Company
Kefir from Hook & Son. A fermented yogurt drink with a slight fizz.
Tempeh - a meat alternative made from fermented soya beans.
Kimchi - a Korean staple made from fermented cabbage and raddish.
Sauerkraut - fermented cabbage.
Miso (brown & white options) - a paste made from fermented soya beans.
Sourdough bread from Frizzante (the Hackney City Farm cafe) or Growing Communities.
