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Elevator Pitch for Fermentation

 
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So, at lunch today with my friends, I was having trouble trying to make the case for fermentation, because I was trying to sort through in my head which bits of information from my background in microbiology, immunology, and human physiology to use. I was trying to explain that the microbes in your gut have to come from somewhere and that fermentation is a good way to do this. I was also trying to explain that eating cooked foods doesn't provide much in the way of beneficial gut microbes, but they were thinking that "won't you get microbes from your tap water?". And that just threw me for a loop, too, because there's so much I want to say about water treatment and the nature of different water systems and that they're not all the same. As for the human physiology aspect, I wanted to explain the hygiene hypothesis, that fermented foods help you through training your immune system, aiding digestion, and providing beneficial enzymes. I also wanted to talk about the difference in digestion from people born of Cesarean section and natural birth and how the mother inoculates the digestive tract of their children.

However, i couldn't get to much of any of this in my attempt at discussion, because they have a different knowledge set than I do and see these topics in much simpler, less-detailed, and less-nuanced ways.

How would you make a short elevator pitch to people with no to minimal background knowledge about human health, microbiology, or fermentation of why fermentation is good and useful?
 
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Probiotics are, from where I sit, the biggest advantage to fermented food or beverages.  When coupled with improved digestibility, it's hard to beat.  
 
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Taste
Traditionally all of our condiments, salad dressing, cheese, milk drinks, fruit juices were ferments. And they are all delicious. In fact they are what make food worth eating. But convincing folk to pay more for the good stuff or to prepare ferments day/weeks/month before they eat it or drive out of there way to a farmstead that does, well I think you can give info but very low immediate conversion.

Food Preservation
Before Fridge, Costa Rica to Maine 1Day shipping of foods

Health
Digestive enzymes to aid us
Pre-treatment of compounds humans don't like a whole lot (food intolerance, inflammation)
Outcompete bad microbes passively for valuable real estate in our gut and other resources
Active suppression of bad microbes by releasing compounds that irritate and kill them and eating them
Releasing compounds that make it into our blood stream that help with blood sugar, blood fat/cholesterol, mood/neurotransmitter, and our hormones.

And yes while we can get some microbes from tapwater and bad superbugs from hospital and good bugs from yogurt, they are all different microbes. And I don't think that tap water much less hospital  is the best place to get the best bugs. Where I, due to recommendations by alot of experts, suggest you get these good microbes is from milk kefir, koji/amazake, red rice, water kefir, kombucha, yogurt, etc.
 
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Well ... this is not exactly a pitch ... but what about this:

"Has your doctor ever told you to eat yoghurt etc, to bring your gut flora back on track after taking antibiotics?

This is because antibiotics kill off your positive gut bacteria, which is important for your health. Say, if your gut flora is out of whack and you would need to bring it back in order: would you rather eat some fresh sourkraut, tasty pickles, yoghurt etc. or pay a few hundred bucks to have a piece of poo from another person shoven up ypur backside and transplanted into your colon? What would you prefer? "




 
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