Re: Fermentation

Different foods will ferment in different ways and have varying properties, some that would be beneficial and others that will be detrimental to health. I haven't researched the exact chemical changes that take place in various foods but as an example, yogurt is made by fermenting milk by adding certain bacteria (such as lactobacillus acidophilus) that likes to feed on the naturally occurring lactose in milk. Yogurt is cultured in a way, so that the good bacteria grow and feed, of course it is possible that harmful bacteria and mold could also infect the culture if anything goes wrong, but if all goes well with the process this shouldn't happen. An example of what could happen in your gut is eating leavened bread (very commonly known to ferment in the gut with week digestion), it is not fully broken down by stomach acid, slowly moves through the intestinal tract and is allowed to ferment and rot, will propogate the growth of harmful bacteria, yeasts, and fungi. Also bread and other carbohydrates (including most fruits) can produce alcohol byproducts and other harmful waste products when allowed to ferment, this is obviously not desirable. Think about what would happen if you took a piece of store-bought bread, dipped it in water, then put it in a cool dark place, after a day of two it would be moldy and disgusting, would you want to eat it? But that is pretty much what is happening in the gut. For those with candida, it is best to eat foods that are less likely to ferment. Some people avoid all grains and fruits completely, I don't think this is very wise as many of these can help to strengthen the body and support the immune system, but it is good to avoid foods that are likely to ferment quickly, leavened bread is one of the worst culprits.