This is the method of fermenting vegetables that I've settled on. Fermented vegetables have played a significant role in helping me to achieve total resolution of a severe case of inflammatory bowel disease. Nearly two years after being diagnosed with UC, I discovered that there seems to be a relationship between a dysbiotic gut microbiome and the pathogenesis of IBD. I decided to implement my own gut microbiome optimizing protocol with the aim to return my gut microbiome to eubiosis. Fermented vegetables were an important part of this protocol because of their probiotic properties and potential to positively impact the human gut microbiome.

Disclaimer: I am not a doctor or dietician. The information in this video is based on my personal experiences and independent study of IBD. The information in this video is intended only for educational purposes and should NOT be taken as a substitute for medical advice NOR be acted upon without the approval and supervision of a licensed physician.

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Sources:

1). Tamang JP, Shin DH, Jung SJ, Chae SW. Functional Properties of Microorganisms in Fermented Foods. Front Microbiol. 2016 Apr 26;7:578. doi: 10.3389/fmicb.2016.00578. PMID: 27199913; PMCID: PMC4844621. [ Ссылка ].

2). Mota de Carvalho N, Costa EM, Silva S, Pimentel L, Fernandes TH, Pintado ME. Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health. Fermentation. 2018; 4(4):90. [ Ссылка ].

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5). National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods. Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development. Washington (DC): National Academies Press (US); 1992. 5, Lactic Acid Fermentations. Available from: [ Ссылка ].

6). Bell, Terence. (2020, August 29). Type 316 and 316L Stainless Steels. Retrieved from [ Ссылка ]

7). Melini F, Melini V, Luziatelli F, Ficca AG, Ruzzi M. Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review. Nutrients. 2019;11(5):1189. Published 2019 May 27. doi:10.3390/nu11051189. [ Ссылка ].

8). Rezac S, Kok CR, Heermann M, Hutkins R. Fermented Foods as a Dietary Source of Live Organisms. Front Microbiol. 2018 Aug 24;9:1785. doi: 10.3389/fmicb.2018.01785. PMID: 30197628; PMCID: PMC6117398. [ Ссылка ].

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