Last week, Bonni and I attended the Ancestral Health Symposium in Atlanta, Ga, where we offered many CFH products at our booth.
The crowd was quite different from that attending other conferences. They were knowledgeable on healthy eating, exercise, and quality of life, and we connected with some wonderful authors and bloggers in the paleo community. The surprising thing was that many of them did not include fermented foods in their meal plans.
Fermentation is an old method of preserving or preparing food, at least 9000 years old, but since the advent of industrial foods, it had nearly become a lost art. Thankfully, culturing is gaining ground again, and we were able to talk many of our paleo friends through the procedures for making kombucha, sauerkraut, water kefir, and more!
What we heard time and time again was FEAR! Fear of germs, mold, or bacteria, fear of culturing incorrectly, fear of making mistakes, killing the cultures, harming family members and friends. What this all boils down to is fear of the unknown.
And the advice we offered? Go for it. Plunge in. Follow your nose for anything spoiled, call us with any questions, but try it! Make the unknown a familiar part of your kitchen and all those fears will disappear. Get your kids, partners, spouses involved in choosing the foods you ferment. Soon you will have new and exciting foods to add to your meal plan, whether you are paleo, vegan, or anything in between.