Fermentation Frustration: Do Traditional Foods Change?By
When I started this series on fermentation, I never expected it to get the response it has- both positive and negative. I anticipated that some people would be resistant to the information because they haven’t been presented with it before, but I didn’t expect the response of frustration I received from some. Some readers expressed frustration over sorting through the information given and why this is the first time they’re seeing this info. Today I’d like to address those folks. Tomorrow, we’ll address the other frustrations I’ve heard as a result of my series.
Why aren’t other traditional food bloggers presenting this information?
Well, I can’t speak for them because I’m not in their shoes. As far as I’m aware, none of the other folks in the traditional foods blogosphere who have spoken out on the issue have directly addressed the science with any reference other than their word. Almost all of the studies I have cited have been available for years. It seems instead of taking a look at the information presented, they’ve all just stuck to the myth of ‘it’s anaerobic as long as its under the brine,’ and I showed that anaerobic brine isn’t true.
I learned two things a long time ago in the world of traditional foods and blogging. First, bloggers are responsible for the information they present, right or wrong. Personally, I am humble enough to change my information and update articles, posts and the paid material on this site any time new information comes along because I realize I don’t have all the answers and it’s quite possible something we believe as truth could be wrong. No one group or person has all of the answers and I don’t want to be so prideful or stiff-necked to assume that I’m always correct and what I’ve been taught by others is always correct. Because I’m responsible for the information I present, to me it is paramount it be as accurate as possible.
This isn’t the first time I’ve changed how I do things in my own home or changed the recommendations on my blog. Not long ago there was a brouhaha over phytic acid and soaking in dairy as a result of Amanda Rose’s work. While some condemned the information, I took a hard look at it and I believed the information was sound, so I amended my blog and products to reflect that those suffering from anemia shouldn’t soak their grains in dairy for maximum iron absorption. Her work on phytic acid also convinced me to modify how I was soaking my oatmeal and change what I was doing with my beans to improve nutrient absorption. I’ve further modified my soaking and sprouting information for grains and beans as more information has come to the forefront from other sources, too.
Second, their motivation to change their information will have to come from their clients and readers pushing for answers. I don’t believe it’s wrong to question or ask for answers to the hard questions in the face of evidence. Dialogue has a way of stretching you and making you grow- I always welcome dialogue with my readers, even when they disagree with me.
You’re Wrong… OK, Maybe Not
I’m used to being told I’m wrong and later having my experience confirmed. In my ten years of eating this way, I’ve been through it with celiac disease, food intolerance to raw milk, gut health and more in the traditional foods world. People told me many times that my experience was impossible. Did you know at one time, gut healing wasn’t at the forefront of traditional foods and most thought it was impossible to eat this way long-term and still be sick? Did you know eight years ago many traditional foodists believed you could heal on a traditional foods diet alone without anything like supplements, GAPS, SCD or paleo? Many people believed you could heal completely by just going to raw dairy and soaked grains. After I was dogged for two years while being so sick and healing my own gut with a protocol I put together after research outside of the traditional foods community, GAPS came out. Not long after, people accepted it as possible because the WAPF was endorsing the GAPS diet. It soon became trendy and that has only continued.
Did you know at one time most traditional foodists believed it was impossible to be intolerant of raw milk or properly soaked grains? At one time, many thought that as long as you were eating well, you couldn’t get sicker- you could only improve. Some believed that raw milk was hypoallergenic. I wish that had been true because I was eating an excellent diet with soaked grains and raw milk but it didn’t prevent me from having hyperemesis with my son and then developing celiac disease and multiple food intolerances. When I was at my sickest, I had been eating traditional foods for years!
So please don’t think that the world of traditional foods is unchanging, because I’ve seen many changes in my ten years. For as much as we know, I’m convinced that there is MUCH that we don’t know. I don’t expect this will be any different and I’m fully aware that I’ll likely take a lot of heat for this information. However, I put this information out there in hopes I can reach others who are having the same experience so they can get both the help and the hope that they need. What I can promise you is that I don’t blow like the wind and I don’t pull the hot then cold number you’ve seen out of other bloggers. I make decisions carefully after much research and prayer. If I find what I’m recommending isn’t the best, I admit it and change the info.
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KerryAnn Foster runs Intentionally Domestic, formerly Cooking Traditional Foods. Founded in 2005, we help you feed your family nourishing foods they will love. KerryAnn has thirteen years of real food experience. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, PCOS, food allergies and intolerances, obesity, adrenal fatigue and heavy metals. She is also an It Works! Triple Diamond Independent Distributor and she loves that crazy wrap thing!