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The Crucial Difference Between Pickled and Fermented
Topic Started: Jan 26 2016, 08:45 AM (238 Views)
Durgan
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http://www.thehealthyhomeeconomist.com/the-crucial-difference-between-pickled-and-fermented/ The Crucial Difference Between Pickled and Fermented

Sauerkraut can be made two ways. Lacto fermented and by pickling in vinegar. It is possible to purchase sauerkraut in stores but it is usually pickled in vinegar. Lacto fermented is available in health food stores at some expense.

There are ascribed healthy benefits from the lacto fermented sauerkraut.

"Home fermentation of vegetables preserves without the use of any pressure or heat unlike supermarket versions of the same foods. It allows the ubiquitous and beneficial lactobacilli present on the surface of all living things – yes, even your own skin – to proliferate creating lactic acid which not only pickles and preserves the vegetables, but also promotes the health of those that consume it in the following ways:"
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Durgan
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http://www.greenmedinfo.com/blog/probiotics-essential-supplements-or-waste-money Probiotics: Essential Supplements Or Waste Of Money?
Limitations In Knowledge

The first thing to note here is how incomplete our knowledge is about the action of probiotics in our GI systems.


http://www.everydayhealth.com/probiotics/ Probiotics are live bacteria and yeasts that are naturally found in the intestinal flora, or the microorganisms living in the lining of your gut.

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Trotsky
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Quote:
 
lactobacilli present on the surface of all living things – yes, even your own skin – to proliferate creating lactic acid


I have always presumed, perhaps incorrectly, that lactic acid can only be made from the fermentation of lactose (milk sugar).
But I know the human body can oxidize glucose to lactic acid also so I guess other bacteria can do the same thing.

Quote:
 
Probiotics are live bacteria and yeasts that are naturally found in the intestinal flora

Don't forget fungi.

Aha, this jogged my memory:
Quote:
 
Some circumstances, however, --such as evading the historical saber tooth tiger or lifting heavy weights--require energy production faster than our bodies can adequately deliver oxygen. In those cases, the working muscles generate energy anaerobically. This energy comes from glucose through a process called glycolysis, in which glucose is broken down or metabolized into a substance called pyruvate through a series of steps. When the body has plenty of oxygen, pyruvate is shuttled to an aerobic pathway to be further broken down for more energy. But when oxygen is limited, the body temporarily converts pyruvate into a substance called lactate, which allows glucose breakdown--and thus energy production--to continue. The working muscle cells can continue this type of anaerobic energy production at high rates for one to three minutes, during which time lactate can accumulate to high levels.

So, in essence the body can generate lactic acid and energy by fermentation of any sugar. (anaerobic "oxidation.") ANd if the body can do it, certainly bacteria can do the same.
Edited by Trotsky, Jan 27 2016, 02:41 AM.
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