A New Look at Fermentation in History

We already knew that fermentation has been very important in human history, but it seems that fermentation has been around for longer than we thought.  A new archaeological site in Sweden has revealed a cache of over 200,000 fish bones from more than nine thousand years ago.  The fish bones show evidence of having been fermented, a common way to preserve food.  The researchers say that this evidence of fermentation show that settlement in Scandinavia occurred much earlier than previously thought.

You can read about it here: http://www.upi.com/Science_News/2016/02/08/9200-year-old-fish-fermentation-site-found-in-Sweden/2971454953234/?st_rec=7951464786265

http://www.sciencedirect.com/science/article/pii/S0305440316000170

A Brief History of Water Kefir

First, let’s get one thing straight: water kefir is NOT milk kefir.  Not only does water kefir not contain milk, but the two use different grain types.

The “grain” used is actually a collection of bacteria held together with polysaccharides (carbohydrate molecules).  Don’t worry though!  These are the good bacterias.  The resulting mixture looks a bit like a bunch of jelly-like crystals, or “grains”.

It’s thought that water kefir originated in Mexico, where they collect the bacteria off the leaves of the Opuntia cactus, use it to make a drink called Tepache with pineapple, brown sugar, and cinnamon.  Other places of origin have been suggested as Tibet, Caucasus, and Ukraine.

Now water kefir is across the globe!  You can find it in Germany under the name of Plitz, in France it is Les Graines Vivantes, and in Italy it is called Kefir di Frutta.    Water kefir has many other names in English as well: tibicos, Japanese water crystals, California Bees, Australian Bees, African Bees, Ginger Bees, Ginger Beer Plant, Sea Rice, and Aqua Gems.

And that’s a brief history of water kefir!  Thanks to Cultures for Health for their article the Origins of Water Kefir (http://www.culturesforhealth.com/learn/water-kefir/origin-water-kefir/).

 

THE BENEFITS OF WATER KEFIR BEVERAGES

 

by John F. Ednie – Ann Payne’s Caveman Foods Ltd. – Toronto – Canada

Unique, Organic, Healthy

History

Water Kefir has been in production for over two thousand years. Many food historians trace the origins back to China and Turkey.

Water Kefir is a live, friendly bacterial culture, with similiar cousins in the digestive organs of the human body.

Water Kefir beverage is not a soda pop, though similar in taste when flavours are added to it.
Positives for Your Fresh Fruit and Vegetable Buying Customers

Customers who consume Ann Payne’s Caveman Foods water kefir beverages report improved digestion.
This adds to the healthy life style associated with consuming fruit and vegetables.
Medical Benefits

Water Kefir beverages are not a “magic elixer” that will heal all digestive ailments, rather they are a benefit to the human digestive system which will help build up healthy bacteria neccessary in the assimilation of nutriants from food.

Heavily processed foods strip away most of the beneficial bacterial in the human digestive system.

Water kefir drinks are known for assisting the body in absorbing the good nourishment from food.

Out of all areas of the grocery store, water kefir fits best in the produce section because:

– All vegetable content
– Raw and untreated, similar to fruit or lettuce
– Needs special care: refrigeration.