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UPDATE: The most recent batches of Original
and Ginger Quas were canned on Wed 18th of December. Order now.
The world of fermented foods represents a fascinating intersection of traditional wisdom and modern science. As revealed in the Stanford University School of Medicine's Fermentation Speaker Series, featuring David Zilber, former director of fermentation at Noma and current food scientist at Christian Hansen, in conversation with Justin Sonnenberg, professor of microbiology and immunology at Stanford University, the relationship between fermented foods and human health is more profound than previously understood.
The science of fermented foods begins with a simple observation: as David Zilber recalls from his childhood, a forgotten bowl of cereal transformed into yogurt on a warm summer day, demonstrating how the microbes in our mouths can spark remarkable transformations in food. This simple incident reveals a profound truth about our relationship with microorganisms - we exist in constant dialogue with the microbial world around us.
Our bodies, particularly our mouths, serve as intricate ecosystems hosting hundreds of microbial species. The human oral microbiome contains an estimated 500-700 species, only half of which scientists can currently culture in laboratories. These microbes aren't merely passive inhabitants; they form complex communities that evolve and adapt over time, much like a forest recovering after a natural disaster (Sedghi et al., 2021).
The relationship between humans and their microbiota represents a fascinating evolutionary compromise. Our bodies have evolved not just to accommodate but actively support certain microbes, while simultaneously developing defences against harmful ones. This balance, known as symbiosis, can shift to dysbiosis when the microbial community is disturbed (Hou et al., 2022).
The story of fermentation is deeply intertwined with human cultural evolution. From Tibetan yak herders producing zhou (fermented yak milk) to traditional kimchi-making practices in Korea, communities worldwide have developed sophisticated fermentation techniques that serve both preservation and health purposes.
When we consume fermented foods, we're not just ingesting beneficial bacteria - we're also consuming their metabolic products, known as postbiotics. Even in pasteurised fermented foods, these compounds continue to provide benefits (Mosca et al., 2022).
For those interested in home fermentation, success lies in understanding and controlling the environment. Key considerations include:
While the health benefits of fermented foods are well-documented, it's crucial to approach marketing claims with a critical eye. As Zilber notes, some products make exaggerated promises that aren't supported by scientific evidence. The real value of fermented foods lies in their regular consumption as part of a diverse, healthy diet.
The relationship between fermentation and health mirrors the complexity of natural ecosystems. Just as biodiversity strengthens an agricultural system, consuming a variety of fermented foods can support our internal microbial diversity and overall health.
At Quas Drinks, we understand this deep connection between fermentation and health. Our kvass, crafted using a 180-year-old sourdough culture, exemplifies the traditional wisdom of fermentation while delivering the benefits of live cultures in a modern context. With over 500 billion live cultures per serving from more than 100 different types, our products support the kind of microbial diversity that nature intended.
