Fermented Beets for a Healthy Poop! [@Naturalmedicine food challenge]
Let Food Be Thy Medicine, the new challenge hosted by the @naturalmedicine crew asks us to explore how we use food to heal/treat illness of the body/mind. The old adage goes, "You are what you eat." Eating healthy foods which support a well-rounded diet can help relieve the symptoms of many chronic diseases while also being curative and preventative in keeping a person from falling ill.
One of my last videos went fairly in depth about several paths I followed using food as medicine in order to alleviate some of the issues I face with Fibromyalgia. Another issue I combat with food as medicine is inconsistent stools (diarrhea). The battlefield is my colon and I've been fighting the enemy with a nutrient-dense super packed punch from fermented beets. These little soldiers fight with all the glory of Beettopia and bring honor to their predecessors.
Join me in today's video as I discuss how I used beets to help me poop well for the first time in ages.
LOVELAUGHTER&&XHAOS
Cat-herder aka Chief Bigstick
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Erisian Ataxia Troupe : Caste of the Black Star
Three cheers for epic holistic shit!
You can tell a lot about health from your turds. Well formed nuggets are one of life's great little pleasures. Isn't it great pinching a loaf and finding out that hey, thats easy to clean up after!
@riverflows, we need a NM challenge about the medicine of talking about poop. It's almost as therapeutic as the deed of mailing the letter to congress.
As fun as it is talking about dropping the kids off at the pool, I guess I'll get serious.
Glad fermentation is helping you! I love me some kraut with my meals. It goes great with everything. Haven't tried beet kvass yet though. I'll try it one day though. Ferments are a growing part of my diet, and the health of the poops is really awesome, like you said. If it's available in your area, I'd look into grass fed raw milk too. Super good bugs in it, and it makes the time in the office a lot better.
Pinching one off truly is one of life’s greatest pleasures haha. The ghost poop (no wipe necessary) is always a pleasant surprise! Would be fantastic to have those each time lol
@riverflows, I second that motion.
Fermenting foods is one of my favorite things to do. You can make all kinds of really great medicines with most foods just by fermenting them.
I’ve thought about raw milk but it’s kinda expensive and I live on a flat rate monthly disability check. Maybe one day I’ll get to it though!
Now that would be a challenge I would get "behind"! 🤣🤣🤣
I've enjoyed the power of purple poop before 😂, but I've never had fermented beets. I love kimchi, but I've had something called SIBO (small intestinal bacterial overgrowth) for the past 4 years and fermented foods have been on the naughty list 😔
I'm experimenting with reintroducing them at the moment so I'll give these a try 👍
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Oh they are wonderful. I highly suggest getting to it when you can.
I am fairly certain I’ve been dealing with SIBO myself and have been combating it with strong home fermented probiotics. I need to go on another elimination diet, like the GAPS or Elemental diets, but I haven’t made time for myself much this summer.
Definitely let me know what you think when you get to the beets!
Love me some beets! In pretty much any form. They really are powerhouses, but especially so when fermented. I've been experimenting more with fermented foods, but I've mostly stuck with cabbage for sauerkraut so far. I want to continue to try and expand my horizons, though, as I know it is so good for your belly. :)
Sauerkraut is where I started myself as well:) Beets are an easy one to try out if you’re feeling motivated hehe. Definitely a pungent flavor though! That’s why I prefer mine in smoothies.
Purple poop!! He he. Every time I try to make kvass it goes mouldy or is too salty! I just caved and bought a store bought one. Had a big craving!!!
The trick is to make your first batch HELLLLLLLLA salty, then after the bugs are established from several weeks of fermentation, you now have starter where no salt is necessary. I’ve only added salt on the very first batch I made and none of mine have gone bad. The only mold I get is nonpathogenic which creates this beautiful layer across the top of the ferment (I’ll get a photo next time I give it a month to ferment and take hold). Mine are hard to drink straight cos they taste like tangy blood (hiiiiiigh iron content) but they’re amazing in smoothies. My partner eats the beets straight up though. I only eat them chopped and put in things like salad lol it’s a really great flavor, it’s just very potent.
I think I need to give it another go so I will take your advice on board so are you saying that in your subsequent batches , you put in a splash of starter with some water and more beets?
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I use the same jars over and over never letting them empty completely. I will use all but about 3cm of the juice and leave a few beet chunks to feed the buggies. I keep the jars awaiting the next batch in the fridge to slow metabolism so the bugs stay healthy longer. Once I’m ready, I just add beets and distilled water.
Perfect. So in some ways it is like Kombucha but how do you stop the beets rising to the top? Do you use a weight ?
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I use no weight, the beats stay down on their own. The only issue I have is over production of foam that develops during the initial ferment. For the first several days I just put the mason jar lid on the jar loosely. This helps reduce the foam by contact with oxygen as the microbes are anaerobic. After about three days I seal them tight and only bleed them when absolutely necessary.
Bleed them? You mean take the lid off? Sorry for being a pest. I'm drinking this delicious store bought kvass at the moment but can't afford this luxury all the time! It's also got lots of other yummy things in it too like moringa and nettle - it feels like an insane burst of GOODNESS every time I drink it!
Bleeding refers to the releasing of excess pressure developed, in this instance the pressure builds from the production of CO2 as a byproduct of lactic fermentation. You don’t necessarily want to take the lids all of the way off as you want to maintain an anaerobic environment (lacking oxygen) and by taking the lid off all of the way you are effectively releasing all the CO2 to be displaced with O2.
Pester away :) I do better with questions about things than I do that ushy gushy mushy stuff with emotions and what not.
I’ve considered making a mixture of different herbs to ferment with the beets to make it more palatable and drinkable but haven’t gotten to experiment yet. That definitely sounds like a great drink 😍
The title made me burst out laughing
Glad I could give you a chuckle:)
Cha-cha-chaaa. I had to do-do it!😉🤣
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A perhaps interesting note: beets themselves, cooked or not, are high FODMAP, which means they might cause digestive distress to sensitive individuals (you can only eat about 20 g). BUT fermented (or, rather, pickled) beets are quite okay in much larger quantities.
I also have an autoimmune (which is, according to many, always gut-related; diarrheic in my case as well :D ) and I'm combating it 'naturopathically' for years, with much improvement, but not a total remission. Fiber does help, especially in the 50-60 g per day range. Check out this, the meal plan will take care of possible nutrient deficiencies and is whopping in fiber amount.
I guess the older post you referred to is "How Plants and Food Gave Me Back My Life", so I'll check that out later.
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