Fermented Foods: The Role of Traditional Food in Facilitating Mind & Body Health

Hosted by Graham Beck

Traditionally fermented foods are one of the first processed foods to truly add nutrition and convenience to daily life. Fermentation is an effective way to harness good-for-the-gut micro-organisms and ensure we are receiving beneficial nutrients from food—all while enhancing flavour! Sourdough bread is an example of how long fermentation of flour can make bread an easily digestible staff of life. Join Graham Beck as he discusses his passion for sourdough bread, detailing its benefit to digestion and overall health. Graham will also speak to various other fermented foods, providing insight as to why going back to the basics of fermented foods should not be overlooked in a nutritional protocol.

Highlights of this talk include:
- Why sourdough helps you digest fermented grains/flours
- How sourdough neutralizes phytic acid
- How sourdough lowers glycemic index
- The difference between the yeast contained in a complex sourdough starter vs. baker’s yeast
- How true sourdough has a dramatically different effect on systemic Candida than yeasted bread
- How the effects from the sourdough culture contributes to a healthy microbiome
- How a healthy microbiome from sourdough can contribute to healthy brain function
- How sourdough culture breaks down the gluten in glutinous grains to lessen its negative effects

Graham has deep roots in the sustainability and organic movements. He grew his passion for fermentation in the early 1980’s with an informal invitation to bake sourdough bread in the home kitchen of Poppy Weaver, Co-founder of The Green Door Restaurant. He began Little Stream Bakery in rural Ottawa Valley, Ontario in 1992, to produce artisan organic breads leavened with an old Ottawa Valley sourdough starter. Graham is currently working on the expansion of a dedicated gluten free production facility, which opened in 2017. His philosophy has inspired an extraordinary array of breads and pastries, sold all over eastern Canada and northeastern US, and also led to the creation of his latest product line, Little Stream Sauerkraut. He is an advocate for fermented foods, which he defines as “traditional foods that are more easily digestible and bio-available with deeper and richer flavours”. He also enjoys making his own kombucha, yogurt, sauerkraut and other lactic ferments.

IHN In-Class: https://instituteofholisticnutrition.com/
IHN Online: https://ihn-on-line.com/
Facebook: https://www.facebook.com/instituteofholisticnutrition/
Instagram: https://www.instagram.com/instituteofholisticnutrition/