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00:00.00
wildremedies
Hi everyone welcome to another episode of the world remed podcast I'm here with one of my good friends Rachelll and we're gonna be chatting for mens today. Yeah, we are. I'm so excited to have you here. We do thanks for inviting me. We're drinking some ferments we share. We're having some of her. Amazing kombucha right now. What flavors this one. This is Pinna Colada wateruffier it's amazing I really enjoyed um the am I saying ever Jean John yeah John.

00:35.53
wildremedies
Pronounce it a bunch of ways. It's so tasty. It is the champagne of kombucha. Yeah, and it's so good. Yeah yeah, we had a little bit of that at a holiday party that I had a few days ago and it was delicious I think it's my favorite one. It is the best kombucha John Kombucha's hands down. 1 of the like tastiest for mens ever. How can you guys when we do it once a year is it hard to make Jun is like Kombucha but kombucha is made with black tea green tea and sugar and that's what most Kombucha producers are making is this type of Kombucha John Kombucha is a different culture and it. Feeds off exclusively green tea and honey. So. That's why you get the crispper lighter profile but honey's pricey. So not a lot of companies make it. There's one in Victoria and it's that Jun Kombucha is what we're using to ferment or hard kombucha with because it's a nicer Kombucha I think it makes a nicer um alcohol kobucha. Yeah. And those are so good I'm so excited for those to saw so many good forments. Yeah yay. Well, it's like to have you here today to talk about the health benefits of ferments. We know gut health is a hot topic. We talk about it a lot on the podcast people are probably sick and tired of hearing me talk about gut health but it's such a huge impact for me. So I think it's important that people have all the information so they can be doing all the things in order to make themselves feel better. Yeah, um, so why don't we just talk a little bit.

02:04.20
wildremedies
Ah, but your background and how you became a ferment queen of course. Um it was really like many things just hobby turned career. Um as you can relate, you probably did a lot like your background led into your career and um. Those are the best ones because you're doing something you love to do and it kind of naturally evolves so I was I've always been really into health as an athlete I did track and field I was a hammer thrower and so there was always been like um the theme of fueling my body and then after I lived in Japan I was there. Like through the kushima earthquake and there's all this radiation in the air. So when I came back to Canada after living um in Japan during this time I really was like extra into um, detoxing my body from radiation wait you never told me that that's crazy. You didn't know that no did you did you have like radiation poisoning or something. Was so much radiation. What we couldn't go out in the rain because well if the fukushima the earthquake happened and then the reactor exploded. Oh there was twenty eleven the right 2011 earthquake. Okay I'm thinking Fukushima. Probably saying it wrong. You would probably say it correctly. But that's how it was said on the news and yeah, that was horrifying. It was a scary time to be in Japan. So I lived in Tokyo at the time and I worked in a really tall apartment building. We were maybe was it like 3 hours I'm probably getting that wrong. Um, we weren't very close to.

03:35.93
wildremedies
The ocean where this happened but we felt the earthquake like it was probably one of the scariest moments of my life. Our building cracked like trains stopped running and there was like rolling blackouts a lot of ah foreigners just left the country but I hung around. Ah. And it was after the reactors exploded that they just there's tons of radiation in the air. Yeah, and so any of the rain that we're getting is radioactive the air you're breathing in has radiation and so. At the time I just kind of went on with my daily life. But when I came back to Canada I was thinking about having kids and I was like I probably should detox my body and so I spent a lot of time researching ways to do that with like spirulina and lots of things that will bind to toxins heavy metals in the body and help. Um, remove it from your body. So iodine came into play but also fermented foods and so I was doing I think it was the fall when I came back so I started fall fermentation which turned into my life. Um, but I did Kim cheese and sour and crouts and I fermented as many things as I possibly could while I was. On this journey of kind of cleaning up my body really and you've formented a couple things I have attempted to ferment a couple of things I'm definitely not an expert. Um, but I was doing beat kavase for a little while which is really good. It's like a blood blood tonic.

05:03.70
wildremedies
Right? Like yeah for the blood. Yeah beats he hits the beets in a salty brine. Yeah I love I love bekava yeah, and it was easy to make like I only fucked it up once where it like grew a bunch of m and I was like um Rachelll is this? Okay, you're like absolutely not police dumped a totally drink that ah, and. I mean being of ukrainian descent I should probably be making more socro I don't I buy it because I don't know my thing is not so much making forments I'd rather just buy them from you. But um I yeah I love them and they're not super hard to make they're not super bright I mean I'd be interested. Um, to like pull the listeners and see who has fermented and what popular ferments people are doing because I think more people ferment than probably do, but you could be surprised. Yeah well we'll do that we'll put yeah let's pull it well we'll do that on social media because I'd love to see especially what people are doing and if it's something that is you know, like a. Generational recipe or something and that's been passed down. Well sauerkraut's been hot. Yeah, in recent years yeah I think I feel like everyone's kind of come across it at some point. Yeah, but I think what people don't understand with um you know stuff that they may think is fermented but actually isn't is like. When you're in the grocery store and you're buying something like sorkcout or pickles and it's in the middle of the grocery store and it's not cold. It's not actually fermented because it's been what is it called pasteurized pasteurized. Yeah and I think that's kind of been the process I don't know I'm not 100 % sure about that but like.

06:39.46
wildremedies
I know what the type of canning and stuff that my grandma always did there was always like the hot water bath and that sort of thing and then I think you're kind of killing all the good stuff aren't you yeah, heat is usually what's going to kill the probiotics. Yeah and stuff. So if you're looking for fermented anything um beverages. Kimchi kraut you'll want to find it in the refrigerator. Yeah, because that mean it's still alive. So when you ferment everything ferments at room temperature and you put it in the fridge to stop the fermentation. So when you take it out. It'll keep fermenting. So if you were to leave live bacteria on the counter it would explode. Yeah. Hundred percent and I've done that before actually I did get into making my own kafir when I lived in Malaysia yeah, that was kind of a big thing there and I went to a class and I got the kafir grains and I was making oh my god actually it was so good. So as you know, living in Asia um I was in Southeast Asia and there's all of this like amazing tropical fruit and stuff and I used to buy oh man am I going to forget the name now I'm going to forget the name is it a vegetable is it a fruit It's a fruit and it's like oh gosh is it pokey. No, it wasn't pokey. It was like kind of this yellowish color. It tasted like cotton candy like it was very sweet. It was very very sweet but I made my um kafir with that and it was so good.

08:12.00
wildremedies
It was so good. It brought like it wasn't too sweet but it kind of really brought in that like Cotton candy kind of flavor and it was amazing but kind of like yogurt yet your caff fear can be so like tangy. It's fermented. This wasn't at all like this tasted oh it wasn't milk of fear who was it was water kaffir sorry okay, yeah. Yeah, so we can talk about that a little bit more people are probably like what's the difference between those 2 things. But yeah, it was water here so was making like a soda with it and I came home from work one day I had a bottle just like explode all over the kitchen and one of the risks. Yeah, and that was a hot mess. But the biggest challenge with ferments is like yeah being them from not exploding when you didn't commercially at how many a little easier I mean things still explode. Yeah on countertops. But yeah, managing those that part is like the riskiest part of ferments. Yeah, but there's just so many benefits that yeah totally well I mean. Why don't we talk about some of those women do it? Yeah, so for men's I think most people know it's good for digestion like um, it kind really comes down to our microbiome so fermented foods contain live bacteria probiotics enzymes all these good things that are living. And we are made up of bacteria so we are 10 times bacteria to cells more bacteria than we are cells in our body so when we eat good bacteria we're feeding all this stuff on our body which helps our entire all of our systems function the microbiome.

09:46.22
wildremedies
We actually don't know that much about it. The studies come out so frequently. There's always new studies about how important our microbiome is and in our western culture. We don't we don't really take care of our our microbiome. And I and our gut health I think in a lot of cultures like ferments have been around for thousands of years as long as we've had food. We've been fermenting it because before we had refrigeration we had to preserve food so in the winter after you harvest you would from. Preserve the the vegetables and whatever you got from the harvest to last you until the next harvest so that's why you would either put it in brine or ferment it in some way and most ferments are good for six months to a year because of that cycle where we're preserving food and then now that we have refrigeration I think that's when we we kind of stopped. Fermenting so most cultures like America doesn't really have a fermented food when you go into like eastern european countries you have sauerkraut Asia you have kimchi Japan you have me so there's tons of fermented things. You can ferment meat. Um, but we don't really have that here because we're sovenience focused so we're like we'll keep it in a fridge or we heat blasted. So it's pasteurized so we love convenience. Um, but for men are coming back because we're realizing how important they are to overall health.

11:14.34
wildremedies
Like how how much have you dug into the history of ferments like I'm wondering how I'm always wondering how like people figured this shit out like who just like realized that you throw pickles in you know, whatever a solution and let it sit for so long and then you eat it and you don't die like. That's a good question. Yeah um I always I guess it's such a I air I guess salt they probably think salted because these to salt meat too. Yeah for sure like salt preserves. Yeah, just throw everything in salt water that makes all fermented vegs are it's just put it in salt water. And yeah, if it makes it till spring. Yeah, but. Did some pickling this year for the first time. Um it was with heat I mean we didn't you can? yeah we canned it but it wasn't okay so the broth was hot but we didn't put it in a water bath. So just the fact that it was even hot that it's probably not it really kills the. Che okay, that's the main thing. Yeah, and so it's like canning vegetables are great because then you still have access to the vegetables. The thing about fermentation is you have Sandra Catz calls it the the transformation of organisms and so take um, pickles would be an example, but. A better example might be like cabbage so sauerkcrat in cabbage you have some vitamins but when you ferment it you create vitamins that weren't in the original cabbage so you have vitamin k and sauerkraut that you don't have in cabbage so you access all these new things.

12:46.87
wildremedies
Because they've been preconsumed. It's like pre-digested and so that's part of the magic of fermentation. It's the same with kombucha. You have tea tea has antioxidants but you ferment it and you get b vitamin and so it kind of unlocks this it unlocks and makes alive the food that you're eating which is really really cool. And then it's also bioavailable. So I think those are the 2 coolest things about fermentation is bioavailability is it's basically predigested so when you eat something like a salad like we can eat like what we kind of call healthy. You can eat vegetables. Your body then has to break those down to access the vitamins in the vegetables. But if it's predigested or fermented the organisms have broken it down for you and your body can have it just absorb the nutrients. So this is great for people with digestive issues if you don't have a lot of like good guys in your gut. You're not breaking down the food. So you can be losing a lot of those nutrients and not fully absorbing but fermented foods your body no matter what state it's in is going to get the maximum amount of nutrients. Um, yeah, yeah, um, for anybody. Listening and thinking like oh my god okay so to get really healthy I'm just going to eat a whole bunch of fermented food, especially if it's something that you're not used to you kind of want to work up to it. Yeah, um, when I discovered that my depression was caused by gluten intolerance I was reading this book.

14:17.40
wildremedies
Ah, gaps Guttencology Syndrome I Believe yeah and it's really intense like it's all about eating literally nothing but like meat and sauerkcrop juice is reetting your diet right? Yeah, you're resetting your gut. Yeah yeah, but it was aggressive and so I was was eating a shit ton of fermented food. And it kind of made my body wake out a little bit. It was a little bit. It was it was too much if you think about it. It's like when you have so many of your bodily functions that are are actually being regulated by your gut which is actually being regulated by the bacteria in it. And you go and you Ju drastically change what you have going on in there. You get to have some you know some side effects for sure. Totally yeah so you definitely don't want to just be like there's there's ah too much of a good thing. Sometimes there's always too much of a thing. Yeah, it also. Um, detoxing like any detox you want to be careful and start slow because you have an environment the best way to think of your gut is an environment like a jungle and whatever is in there is feeding the bacteria. Or whatever food you eat feeds the Bacteria So Just like like we're losing species of animals in our physical environment. We're also losing species of bacteria because we don't feed them. So if you have like ah you can't we come like gut buddies.

15:45.24
wildremedies
Or like if you think of the good bacteria and the bad bacteria if you're eating things like a high process diet. You're feeding the bad bacteria like candida and all of these things that we don't want to grow and you're starving the good ones. So if you automatically change what you're eating. You're changing the fuel and you don't necessarily have all the good bacteria to consume what you're eating and that's why you're getting some of the weird the weird side effects you want to slowly change it um because you're introducing new species. So if your gut is a jungle you want to have a diverse environment of. Insects and bugs and tigers and parrots and you get that by eating a variety of ferments and you feed those with what we'd call prebiotics things like onions what is like artichokes bananas those are the types of food that feed probiotics mean fermented foods to prebiotics probiotics. And they're just the food for each other that then feeds us we're living off bacteria byproduct totally well and we're covered in bacteria too like our skin so I'm imagining that what we're putting in our body is also nourishing the bacteria on the outside of our body. Um, knowing that it was really really difficult to watch people slather themselves in hand sanitizer over the past few years that's like literally one of the worst frigging things that we could have been doing for our health basically just destroying our immune systems by putting hand sanitizer on your body. Yeah.

17:14.35
wildremedies
Not just our hands that are affected like ah we don't have to kill all the bacteria. It's a very, it's a it's like antibiotics. Yeah, really, we don't have to kill it all wild that those are the steps that we took that were recommended. Yeah, but yeah, it's um. Our our skin is an organ. So Whatever we put on our body. It impacts us just as much as we put in our body So antibacterial products Stress. There's so many things that deplete our microbiome. We're actually born with a sterile when we're in the Womb. We have a sterile environment. Yeah in our gut. When you're Born. You inherit your momm's microbiome through the birthing process If you're born the se section So I to one of my my son was a natural birth and my daughter was a c-section and you can tell the difference in their Immune systems. Oh really?? um.

18:10.71
wildremedies
Just by like I think that and initial inoculation. Um, my son's a lot more resilient doesn't get sick as much and we've worked on my daughters but even with like when you started eating she would get rashes and things like that because her um digestive system just wasn't as prepared but we. But everything we eat and touch and when we're in the dirt that all builds our immune system and then things will wipe it out like antibiotics high sugary diet stress. There's all these things that deplete it. So it's really a balance of having more good stuff going in then. Bad bacteria. Yeah, okay, so what can we do because like I remember when I was a kid and I was getting tonsilitis 10 times a year and was on antibiotics literally all the time and I remember I would go on antibiotics and then. As soon as I started feeling better from the strap or the tonsilitis or whatever I would get a cold because every single time and I didn't know nobody knew this at the time but I'd basically just totally wiped out my immune system and then I would get sick again. So like when I said I was literally sick all the time I was sick. All the time. Um, and I mean we still need to take antibiotics sometimes right maybe like so hopefully we can be a little bit more careful with that knowing what it does to the body. But what can we do to kind of mitigate those.

19:42.79
wildremedies
Kind of terrible side effects by you know ruining our immune systems like what what else can we do to kind of bolster ourselves during that process totally well other than like limiting only taking antibiotics when they're absolutely necessary once you've finished the course of antibiotics. You just want to rebuild that environment. As quickly as possible so that you're consciously making sure that the good bacteria are thriving and we don't have an over both of bad bacteria and that'll also help boost our immune system and the best way you can do that is by eating of course like whole foods like all this stuff that we know to do. But a variety of probiotics I know when I was little I remember the doctor being like after you take after you take across my antibiotics eat like yogurt for a week which the idea in theory is right? but it takes way longer than that to fix this environment. We've been building our whole lives. Yeah, so. Part of it is having a variety of bacteria and having a lot of it so you could take a probiotic supplement but you also want to be having like lots of different kinds of ferments. So every different ferment has different strains of bacteria. So if you look at a probiotic pill For example, you notice those numbers on it. Be like 300000000 or or billion blacto bacillus whatever blah blah bla so that's just a probiotic count and there's usually like 3 to 5 is strains that would be in that pill but millions or billions of them and.

21:14.24
wildremedies
They're looking at specific strains that will help with certain things in wild ferments like Kombucha has about 30 different strains of bacteria because it's a wild ferment. You're getting ah a bigger variety but maybe less like our kombucha. The last time we tested it was about 400000000 probiotics per per half litter. Um, something like sauerkcraut a scoop has trillions. So if a scoop of sauerkcraut you're getting a wider variety of probiotics than a pill and more of them and then something like milk kafir is different than water kafir different than kombucha different than kimchi. So just like eat all the good stuff. Yeah, so like should we even be taking probiotic or like like the supplements then because I know oftentimes a lot of them don't even make it through the digestive tract and they're just garbage and you're wasting your money. Yeah I would say with most supplements that holds true if you can get it from the original source at the end of the day. It's a processed version. Of something um like a probiotic you'd want it to be refrigerated because that would be a better indication that it's a live probiotic but we can get it from food readily we can make it. It's way cheaper. Um I mean there are some things that are hard to get from food. These days but I think if you're eating like a really solid diet and you should be getting as much as you can just from from food. Okay, so what if somebody hates Sarkcraut. What are some other things. There's I mean kimchi is really popular. There's some good sorkcut out there now though. Oh I mean beets you can make it.

22:50.14
wildremedies
Um, the beverage is honestly watercae is one of the easiest drinking it literally tastes like soda I know I call it a gateway from it because it's just so easy and then if you can start to get used to that use to that like tangy fermented taste. It's not even really like this to me tastes like juice. Like it's very muchd like I find water kafffi is yeah it doesn't have that you know sometimes Kombucha has like a little bit of a sour and it's chew whatever which is nice but I don't get that at all with Kaffir. It's all acquired. Yeah we train ourselves. To like certain things and when your body recognizes that it's fueling it. You'll start to crave it. So even if people don't like something if you're having literally just a scoop when my son was little and I was trying to get am used to the taste of sauerkraut. I would be feeding him 1 thing but I'd have a scoop of like sauerk crout juice center I'd like Chuck it in his mouth. He'd make like a sour face but then he loved it. I would find him I think he was like maybe 2 years old I would hear the fridge open at night and he's just sitting there shuffling sauerkraut into his mouth and it's something that like our body knows. What yeah makes it feel good and when we eat it um, especially with Kombucha I find it does start to curb the sugar cravings. So if we're used to eating a diet It's the same like gradual right? We just have to like wean ourself off things that maybe aren't feeling as good in our body and replacing it slowly.

24:20.35
wildremedies
And changing our taste buds to like things that our body likes what about sourdough because like you end up baking that bread. Yeah, um, that would be helpful for things like like the gluten gluten intolerance is a really big thing right now. Um, that. When you're fermenting sour dough the the transformation of organism thing is occurring so it's breaking down the gluten and it's starting to digest the bread for you. So by the time you eat it. It's going to be easier to digest than just straight up bread but is it actually probiotic. But no no okay it's not probiotic. Okay, but we've um, it's it's fermented right? and we get those benefits of the the breaking diales of sense. Yeah yeah, less gluten I still don't eat it because honest. Literally since I discovered what was making me sick I haven't eaten it in 3 years like I just can't bring myself to do it because I went from literally being bedridden to being a normal human being so I I'm not even going to risk it? Um, but yeah, if people are just like maybe mildly sensitive. Think gluten's just absolutely horrible for everybody. So yeah, if you want a better solution and still have delicious bread. Then I say that would be a very viable solution. Totally something. That's a bit better. Yeah, and we're never going to have like a perfect solution. But if we can make like a slightly better.

25:50.68
wildremedies
Choice with our food and's really really the best we can do? Yeah um, do you know much about poo air. Yeah, it's fermented teeth. Yeah, it's rented black tea I know well I've been experimenting with it lately because there's something that I might be making with it. Fine. Um. But I have questions about the probiotic quality of that if especially if it's something that again, you're heating right? like it's tea similar to the sourdough. It wouldn't be probiotic but they they ferment and then dry the tea leaves. So like if like what if you prepared it like just make sure that the water's not boiling like what if you use just like hot or warm water and not boiling I don't think you're going to get the probiotics but I think it's a lot higher in antioxidants. The. When they ferment the tea leaves I know something have. It's been a while since I have researched where we did make kombucha with it at 1 point and then like a pineapple gingerwere and it was really nice because we're fermenting an already fermented tea and the flavor profile is great. So we just used it because it's. Like ah and a really nice tea. Yeah, um, so after we fermented it, we've got probiotics but I don't think you'd have it in the leaves but you get all these other benefits too. Yeah yeah, okay, yeah, because it's really cool like I love that ingredient and I've been experimenting with it.

27:21.83
wildremedies
Recently for some potential beverages and yeah I really wanted it to have the probiotics so that's kind of the shelf stable things. It's tough. There are like shell stable autobiotics that have spores that can astound the heat. Um, but there's still lots of benefits. Yeah things that have been Fermented. You still have. Even if you pasteurize Kombuchi, you still have acetic acids and you have organic tea like there's all this good stuff that comes from yeah from fermenting food So better to eat on a see if You'renna eat saue crout from the shelf still better than like not eating food that's got through that process. Yeah,, there's so many cool foods out there. There are lots of cool processes. Okay, since you mentioned shelf So I want to talk? Well first let's talk about your process a little bit because like you mentioned about like how you get your kombucha tested and it has like bajillions of bacteria and stuff in it and it's really good. Um, we've had this conversation before and you've educated me on the fact that a lot of the kombuchas that we find on the shelves of the grocery store actually are like basically pasteurized and and and you can taste it like I don't know if anybody's listening here and you've got a kombucha that you just bought from the grocery store. Whatever. And it's really vineary. Yeah, so like why? why is that? What's what's going on there. Well I Run ferments really differently. There's different methods because there isn't it can but just a leash.. There's not like a standard of fermenting so process is very wildly between brewers.

28:58.13
wildremedies
And something happens in fermentation. So you start kombucha specifically with green tea and sugar and as it ferments it develops all these good bacteria. But then there is a point where they peak and then start to diminish because they eat each other. They're alive. So everything's just eating everything sugar content also goes down as you ferment and alcohol will increase. But then it will go down again and so at the end point of Komutcha. You'll get to a vinegar where there's zero sugar and it's stable because there's no there's nothing left to consume. Just like an Apple side of vinegar. So Apple cider vinegar is a really similar process to Kombucha and that you have that mother. Yeah and the mother eats the Apple juice and makes vinegar kombucha will also eventually get to a vinegar state. Okay, and so there are some companies that. Ah, will kind of ferment to that vinegar state and then like backswe him because you don't want to drink a glass of vinegar for the most part vinegar is great in a shot glass or like to dilute with water for the for the blood sugar balancing benefits. Um, but you'd want to sweeten it. There was a time this is a couple years ago. And like appleifieder vinegar beverages were a trend I think I think there's a body still around. Yeah um, often those are diluted so within the fermented beverage world kombucha and vinegar have like a lot of crossover if it's like a ven diagram interesting. Okay I didn't know that.

30:25.70
wildremedies
So are those more vineary tasting Kombuchess like do they still have the health benefits or have the probiotics eaten themselves they may or may not typically a more vinegary cambucha would have a lower quantity of probiotics because it's had more time to consume them. Yeah, okay, all right? So translation. Um, Basically if you pick up a booch. That's a more on the sour side and I've done the s lots right? because it's like.

31:01.29
wildremedies
Sometimes when I'm traveling. There's no mother Love Kombucha and I have to drink something else and you never know what you're getting because it is a live product right? So Sometimes you get when you're like oh this is really great, but there's some that you can tell excuse me are very like highly flavored with other things. Um. And so I kind of question What that's all about Um, but yeah, everyone's all like I get a very vineigary one and I'm just like oh shit. Yeah like I get it is kind of like Russian roulette when you go to the Kombucha section and you're like I have no idea how these are going to taste. Yeah and you just kind of grab what in hopes that it'll be good. Um, there's lots of great brands. There's lots of kind of. Funky brands and the best thing like all food is just know your maker like if you're going to the market and you want certain vegetables. You'd ask your farmer how they produce it's the same thing with like if you're having local. Um, you can go to the producer and be like how long do you ferment? What's the benefit of drinking yours and I mean likely willing to share. Yeah happy to give tours of our facility and explain what we do because it's that's but where the magic happens. Um, but you don't know I think until you ask the brand. Yeah.

32:13.47
wildremedies
No, that's a really good point know where your stuff is coming from support local That's all really important. Um, don't fall for the label trick. Yeah, so many times labels lie it happens with kombucha it happens with everything um or like Kombucha flavored things. There's all these. Really like these kombutra waters coming. Oh my god light. Okay, this thing that I'm seeing right now that's driving me absolutely insane. So you know those? Um, what are they called? It's a little machine that you make your own soda water with so to stream so to stream. Thank you. Um, okay, so you know how they have the just like a sugar flavors to play here. Yeah there's a kombucha one and I'm like no, you don't want to get me started on grade washing that is what because I'm like obviously it's just sugar shit in there like why would you maybe sugar vinegar so you might just like the taste of kombucha.

33:07.66
wildremedies
Yeah I don't know I like I haven't even purchased it because I know that it's not kombucha so I refused to even try it. Marketers will put on the label anything that's going to sell crazy. Um I love reading labels. It's like 1 of the things I geek out on like I want to know what's in it I'm going to read the label. I'm going to conduct the supplier if I need a spec sheet. Um I love it. But most consumers don't want to think yeah they want to be like oh this is organic so I'll grab it who knows yeah like it's really important to. To know what we're consuming. Yeah, you have to ask some questions and do a bit of critical thinking and not everyone finds that fun I find it fascinating. But yeah, you can get hiring well okay, so some tips for people then um, if you're going to buy fermented food and you're in the grocery store. Say you're not at the farmers market and you can't ask a bunch of questions you're gonna want to buy the sourc crout or the fermented pickles that are in the cold section. Yeah, right? when it comes to bootch I mean you're just gonna have to taste tests unless you want to go around everybody totally. I mean you can read the label sometimes that's an indication or make it at home. Ferments are pretty easy. Yeah, okay so I haven't tried kombuchat home yet I need to try I like I drink so much of it coming up. Good be workshop. oh yeah oh I'm Goodnna Hasily easy yeah um the thing I think that scares people is they think if they ferment at home. They're gonna poison.

34:34.19
wildremedies
Themselves and their loved ones and probably die I think that's what people assume is the worst case scenario and it's really not that bad. It's just a new concept because we maybe didn't grow up with our parents fermenting. It's a foreign concept I mean we're taking food and letting it kind of go bad on the counter and so it's just knowing. Ah, couple of things like having someone show you the right equipment the right ingredients and then just the tools. But really when it comes to bacteria like in our gut we can feed the good ones or we can feed the bad ones. You can't feed both and so something like Kombucha is an acidic product. And anything that's like under 4.5 ph it doesn't feed the bad bacteria. You're feeding good bacteria. So. It's a very low risk ferment same with vegetables if there's some ridge under Salt Salt keeps it from going bad so you make get some mold on the top. But it's fine underneath. Oh so you can just scoop that mold off. Half. It's just on the top and you have the right brine so you either. It's like anaerobic or aerobic if we get like sciy you basically ferment with oxygen or without oxygen vegetables are without oxygen so you submerge them under of the bride and they're good just chillin in the salt water something like a beverage ferment kafir. Apple cider vinegar kombucha that needs oxygen it's breathing but it's it's acidic so you can't grow bad bacteria. So all to say it's safe. Um, just have someone you trust ah teach you teach you? Yeah and it's way cheaper.

36:07.74
wildremedies
Yeah, but like Kombuchi you're turning tea and sugar into this probiotic goodness. Yeah, Okay, well I'm definitely coming to that class. Yeah, we do workshops online are you are you? just? yeah I was gonna say I'm hoping you're doing stuff online too for people do the my and co Colonna hair to them in house. But yeah I think. I want to I did you an in-house 1 in-house is fun. Yes, interactive we taste for Mens sweeted how out we kimchi? Um, and that's a good way to do it I forgot what I was going to say yeah Workshop Workshop workshop.

36:44.72
wildremedies
Um, are you doing workshops for just kombucha. Are you doing Kafis as well. If there's interest I used to do sauerkraut kimchi kafir and kombucha right now we're just starting with some kombucha yeah cabucha workshops. Um, but yeah, if there's interest I love. Teaching for months I mean I think there would be a lot of interest just because I mean the cost of food right now is astronomical I made my own pickles this year because my favorite brand of pickles is now fourteen fucking dollars for a jar and I'm like yeah nah. So I figured out how to make mustard pickles and they're really good. You're so good at that like I mean literally cooking and I had no idea it was doing I went to go make pickles with my Auntie and I was like okay so the pickles that I like are very yellow and I'm going to just. Assume that what they've done is squeezeed an entire jar of yellow prepared mustard into the thing right? and so and I looked at the ingredients in a thing of mustard and it's literally just vinegar mustard seed turmeric. That's all there was and I was like oh. Ah, okay, great. But it's already like in a creamy formula. So that's what I did and I just literally like I bought way too much but I bought like I don't know like 8 containers of like like big things of just like frenches mustard yeah or whatever and just like squeeze tons of it into the drugs and that's.

38:18.75
wildremedies
But like I got pretty close. It was Legit. It's really good and it's empowering to make your own food to be like I could do this So now I Wonder if I could do that with fermented pickles because like fermented pickles have a different flavor like they're not as sour like if you're released to like those crunchy sour pickles. That's like a fermented pickle is a little bit different. They're awesome. That's like more effervescent which I love but it's not exactly the same flavor. But I wonder if I could throw a mustard in and you think oh yeah, no, he's my hand you can get super creative. That's another good reason to fermentd at home. Yeah because you can customize the flavor if you like it more acidic. Let it ferment a little longer. You can put any flavor in yeah, it's really fun and pretty easy. Yeah, and I mean and again like I think the workshops really great because a lot of people too now I mean like there's a huge movement where people want to. Where their food is coming from and you know maybe they're stocking up at the Farmer's market during the summertime and then they want to be able to make stuff like you know it's unfortunate. But I don't know when you're a kid like I remember my grandma being like okay you know we're gonna make the perogis and what and your kid and you're just like oh. I Don't want to do this right now I'm like oh I wish actually I took some no paid attention to that a little bit more um and so we have a lot of like lost ancestral Wisdom and I don't know about you but my parents like so like my grandparents did a lot of this stuff but like my parents' Generation. Just.

39:53.61
wildremedies
Didn't really seem to have as much interest they were more about like the convenience stuff right? And so I think we kind of lost that link a little bit I think so I was lucky it depends on the parents. Oh but really crunchy mom oh she's very going me silver. Oh she not only used it she like made it. Yeah, that's right and we had a garden and she made all her own bread like she'd make bagels. Um, so I was fortunate to kind of see this. We didn't do a ton of fermenting but we like made bread like so it's kind of second nature to do things in the kitchen. And so I don't think I ever bought kombucha before I started making it because I'm like oh why would I buy that like it's so easy to make and I think once you realize it's easy There's no reason to buy it because it it takes a bit of time but so does going shopping and. Think it's just a mindset thing. A lot of people think it's a bit counterintuitive that I saw Kombucha and teach people how to make it but like but I don't know. But yeah, there's so many things right? like there's so much stuff and I don't know you and I are both manifesting generators. Yes for anybody that like follows human design and like. I get completely obsessed with an idea and I'm like this is my life now I'm like I'm going to do this forever and I get really obsessed with it for three months and then I get obsessed with something else and I forget about it and then I'm like oh fuck. Yeah I remember the time that I was like really into pottery or scuba diving or like making.

41:22.50
wildremedies
Kafir or whatever like and now I haven't done that literally in years because now I'm obsessed with something else. So it's nice to have no options. Yeah, it's good. Get to to do it. Ah oh yeah, okay, well I'm definitely coming to 1 and how to make kombu i' psyched about that. Yes. Okay, so we talked about how people can make stuff at home. We talked about oh well let's talk a little bit about the difference between kafir and kombucha that's a questionmaker all the time. Yeah they're different for mens with different cultures. So there is tons of different. Cultures and like what's a culture like it's just a blob of bacteria like just so many bacteria that are just like smushed together that they make some sort of a form. Yeah, it's like a live alien looking thing most of the time we don't I don't even know where they came from well Scoby is really weird and gross looking but like. Kaffir grains are weird. They're like well they're cute little culture balls. Yeah I mean so there's the milk ones that are white. Yeah, and then the soda ones that I were using it almost looks like clear little bumpy marbles. Yeah, or like um I don't know they're very like crystalline looking. Yeah, and small starts off small. They get bigger and then you can give them away to people and share. Yeah, um, but yeah, they're all different cultures that eat different things right? So we are familiar with Apple cite of vinegar cambucha maybe kafir.

42:56.98
wildremedies
But there's tons like even an offhoot of kombuches the John Kombucha that's the green tea honey ferment and those cultures a scoby stands for symbiotic colony of bacteria and yeast so basically bacteria bacteria yeast living symbiotically producing stuff and so that kind of. Scobe culture is what you'd find in a kombucha or a jun or an Apple cider vinegar and then there's the grains I kind of call them cousins. You've got kombuja and then you've got kafir and there's milk kair and water kaffir that are more similar. They're both made with these little grains. The milk ones consume dairy. But water kafffi ones just eat sugar water. Um, but there's coconut water kafir grains there' are so many different kinds of cultures and they're just feeding off different things and we have um, a few different ones have been popular but. Depending on dietary restrictions and things like that. There's definitely like a ferment that you could find that you probably like the taste of end can make and with a milk cup fear so you can make like yogurt and things like that. Um, and then can you also use that one for making like.

44:09.19
wildremedies
Vegan coconut yogurt and that sort of thing there might or is it for canut milk kafi greens they kind of just have 1 thing because okay that like the milk if your grains they need to eat the the proteins in milk. Okay, and so. Usually the sunny subactti a sola so whatever activeta bacillus so there but that final milk product. The milk kair is going to be more easily digested than like a yogurt or a regular milk so that's just they're doing the. Fermentation process. But that's ah the difference between them like Kombucha has caffeine a little bit not a lot but then water cafr has no caffeine and is nondairy and then milk kaffir is. Non-caffeinated butt dairy so they're just different varieties. They're all in the family of ferments and then you just have these little groups of different cultures cool I love that so fine. Little bacteria world bacteria family. Yeah ah I love that? yeah.

45:14.62
wildremedies
Well man I'm looking through all my questions and I feel like you covered everything already. We told there anything about bacteria we did talked a lot about the microbiome. What else can we tell people I'm not their great way to just if we're looking at the microbiome at large like fermented foods are one part of it. But there's a lot of things that also positively impact our microbiome things like being outside being in dirt anywhere. There's bacteria because there's bacteria on our body but there's also bacteria in our environment like the air. And so when we're talking about what we're eating and when we talked about sanitizer like what you put on your hands that would be an example of something that's not super great for our overall microbiome but putting your hands in dirt you're putting your hands in good bacteria. Yeah. And so if we think about all of these things not as separate kind of they're not separate. They're all combined when we breathe where we walk what we eat they all are these factors that go into to our makeup. So when we're looking at like an issue if we have. Ah, skin disorder or if we have mental health issues. It's not like 1 thing is going to fix it. It's a combination of what we're eating what we're doing all of these factors and there's a huge correlation between our gut and our brain and even just.

46:43.58
wildremedies
Being in nature looking at nature improves our mood drastically and so it's not like all or nothing or if you can't do something It's like like don't throw the baby out with the bathwater just like there's so many easy things we can do that have like a very positive impact on our life. Yeah, absolutely. When I was learning about forest bathing this summer it was really fascinating because just breathing the biotic air right? So the quality of air that you're breathing when you're inside a city is vastly different than what you're getting inside of you know when you're standing in a forest and. It's funny because like the the effects are really noticeable like I think sometimes we don't really think about it. But like when you go into nature. It's like you feel a lot better right? And why is that like obviously there's like the fascination and the beauty of the surroundings but that fresh air that you're getting. You're actually taking on like the microbiome of the forest and we are part of that like we are part of nature so that is medicine for us right? All those little microbes. Yeah, and so you know even if it's minus twenty like it is here right now. And you're not able to go to the beach or garden or whatever just being outside and going for a walk and still getting. You know some fresh air because the trees literally release like chemicals and all kinds of amazing things that are just.

48:16.55
wildremedies
Phenomenal for for us. They found even looking at Trees. There's a really interesting book called the secrets of the microbiome and it is jam packed with good stuff. Yeah, um, if you're like really want more about the Microbiome. Ah, they did a study I think it was over the course of a decade or two where there was a hospital in a city. And rooms on one side of the hospital overlooked a park rooms on the other side looked onto another building concrete and the patients that were in the rooms facing the park had shorter Hospitals Days. He needed less pain medication and recovered faster. Same conditions if they compared like patient to patient then the ones looking at the Brick building. Oh for sure and so they didn't even have to need need to like be in Nature. There's something when we even look at nature that like I don't know relax is our body or there's so much science that's making these things that we know. Tangible and has we have scientific backup um be every day There's just more and more so the more we're closer to that if we can't be in nature look at Nature. We are beings of nature and the more we can be around living things living trees. Yeah living dirt living food. We are gonna feel more alive Amen I Love that Okay, well we talked about upcoming courses and stuff how else can people connect with you. Try your boot. All the things. Well I own mother. Love kombucha.

49:49.66
wildremedies
So on Instagram where mother love kombucha you can google motherlove ferments dot com and that's where you can find workshop dates stockists in your area. We have more and more Kombucha retailers and stockists in the lower mainland and that's growing all the time. Um, yeah, follow us on Instagram check our staist if you want to ferment join some workshops. We'd love to support your journey of health and fermented well-being yay I love that. Well thank you so much for coming on today. Thanks for having me enjoy and and yeah great friend. Yeah, thanks so much. And I love our conversations I know so good and we could just go on forever. Well we probably are gonna continue after this and just continue drinking kobu and hang out for a little bit. Um, but for everyone listening or watching I hope you enjoyed this episode if there's. Anything that you really loved about it. Please take a screenshot and share. We would love love love to hear your feedback and we will catch you on the next episode.