Four years after discovering that lacto-fermented foods turned off sweet-cravings for our youngest, I came across information giving the science behind the “why”.
“Taste” science is a relatively new field, with the tongue one of the last great frontiers to be accurately mapped –
“CCK (a chemical messenger – cholecystokinin ) might excite the bitter taste and at the same time inhibit the sweet taste, so the bitter message gets to the brain“…
If you want to curb those cravings for sweets? EAT BITTER!!! Traditional Chinese medicine recommends bitter foods, such as arugula, radicchio, endive or chicory. Lactic-acid, generated by lactic-acid bacteria during fermentation, also creates a “bitter” flavor in the form of peptides.
My German grandmother made amazing traditional German kraut and half-sour pickles, and always admonished my cookie-monster cousins, “Vat do you think you need? A cookie? No. I tell you vat you need. You need da pickle!” I didn’t need any such “encouragement” because pickles were my favorite food!
The 3-liter Pickl-It is a perfect pickle-maker. The tight-fitting wire-bail, combined with the Pickl-It airlock, keeps oxygen out of the fermenting chamber, strengthening lactic-acid bacteria which thrive in a no or low-oxygen environment. Happy, healthy lactic-acid bacteria create mildly-bitter, crisp cucumber pickles which go a long way toward curbing those sweet cravings!
Leaky Gut Syndrome – Common to Autism Spectrum Disorders, leaky gut is often associated with AGF (Abnormal Gut Fermentation); restoring the beneficial bacteria gut colonies goes a long way toward correcting this often painful and frustrating condition, see Page 112
Bitter, Sweet May Share Same Tastebud – National Academy of Sciences Report
|by Kathleen in Research | Permalink|
Did you know...
Pickling is a global culinary art. If you were to go on an international food-tasting tour, you’d find pickled foods just about everywhere. You might sample kosher cucumber pickles in New York City, chutneys in India, kimchi in Korea, miso pickles in Japan, salted duck eggs in China, pickled herring in Scandinavia, corned beef in Ireland, salsas in Mexico, pickled pigs feet in the southern United States, and much, much more.
—Science of Cooking, Pickles
Wow!! Thanks for your helpful guidance as we switched our water kefir fermentation over to the Pickl-It system. We’ve been making water kefir for over a year, but it has always been open to the air with just a mesh covering. A couple of days ago our Christmas 3 – 3 Bundle came in and we set up the water kefir grains in a 1 L. It was time to harvest (& taste!!) this morning and IT IS SOOOOO GOOD!!!! There are none of the vinegary notes that were present in our past batches. It’s fully done – which I judge by the fact that it’s only very very slightly sweet, and the carbonation is good (on the subtle side instead of tickling your nose). It’s perfection! The flavor is very pleasing and refreshing. There’s no going back now : ) This is an easy breezy way to ferment excellent water kefir for sure!
—Janice S. - Indiana