The Culture-Converted Husband: What Won Me Over – Part 1


If you missed last week’s action and adventure segment you may want to read that first.  My conversion to eating cultured foods was a process rather than a single event.  Today I want to take a look at how the “soft sell” my wife did over the years paid off.  Please join me over the next two weeks as I take a look at five different things that can convince a man to consider cultured foods.

The first thing to consider when thinking about men is that they rarely like a hard sell.  If you try to push an idea on them the first reaction is almost always to dig their feet in.  However, if they think they thought of something they will almost always think it is a good idea.  Imagine that!

No one knows a husband better than his wife.  So each person will have to use discernment as to which of the following might help their husband come around to thinking more about eating cultured foods.

A great example of this took place in our home several years ago when Shannon asked me if I wanted to try some Kombucha.  I think my initial reaction was, “Um, no thanks!”  After all, who drinks things with little “floaties” in them that are still alive in some symbiotic relationship?

Over time as she continued to drink it and enjoy it, the “Man’s Rule of Food Attraction” kicked in. That rule is generally summed up in that a man will inevitably be drawn to consume anything nearby, especially whenever his wife makes or has it.  And, the closer proximity, the higher the gravitational pull.  Getting… too… close… “Can I have some?”


Of course, after first consuming Kombucha I wasn’t sold… until I had the grape flavored kind!  Now I like pretty much any flavor.  Just be aware that it takes time for a man’s (highly refined) pallet to adapt to food.  The initial cycle of tasting and adapting may take weeks, months or even years.

1. You Can Save Money

When Shannon started making yogurt she caught my attention when she did the math.  She ran some numbers and we realized we could save over $100/year just by making our own yogurt.  Plus, she had found a source for raw milk and didn’t add any extra ingredients you can sometimes find in store yogurt.

So not only would we be saving money but the end product would actually be better than anything we could buy at the store.  And that’s just one type of cultured food.  If you start making your own Kombucha, cheese, sourdough bread, etc. you can see how the savings could really add up.

2. You May Feel Better

If any of you have ever had trouble digesting your food you may relate to this one.  I’ve noticed, particularly as I’ve gotten older (okay, 33) that I do not seem to digest food as well any more.  I notice feeling worn out after eating to the point where it can really impact me.  Well, cultured foods are a great solution to this.  I first noticed this with Kombucha and Water Kefir.  If I drank some after a meal I wouldn’t have the slow down.  I would feel more energized.  The same applied to cultured vegetables.

Another great example for me is pancakes.  When my wife would make pancakes it became like a lead weight in my stomach… until she started making them with sourdough.  Now we can regularly eat sourdough pancakes and I don’t slow down for the rest of the morning.  Why?  Because I can digest it more easily.

3. You Can Drink/Eat As Much Of It As You Want

I encourage moderation so don’t take this section the wrong way.  Men are generally, well ridiculous.  So if 1/2 Kombucha is good a whole Kombucha bottle must be better!  The nice thing about fermented foods is that they generally self-regulate.  You eat or drink them until you have enough and there seems to be a natural stopping mechanism where your body tells you it is satisfied.

Cultured foods are not like donuts or candy where you have to say, “Don’t eat too much of that!”  It is nice to have a real food that nourishes your body, can taste great, and that someone doesn’t always throw out the disclaimer that you are going to clog your arteries, gain 5 pounds, and die 20 years younger if you want more.  You can feel good about eating cultured foods… even as they make you feel good.

Next week I will take a look at two more things that may help break the ice on cultured foods.  And, I will close with some encouragement specifically for the skeptical man.

How about you?  What won you or your family over to cultured foods?


Stewart is Shannon's slightly fermented husband. He also formats the Cultures for Health e-books and is working on building a homestead so that his family can grow, eat, and culture more food.

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  1. Alicia says

    I love this post! I am new to fermenting foods and will be interested to see what else you have to write regarding your slow acceptance of them. My husband is incredibly picky, so a soft sell is definitely in order.

  2. Debbie says

    It was the exact opposite with my husband! He started to getting into fermented foods to help manage his Crohns. Being the wonderful wife that I am I picked up on it quickly and now head up most of the fermenting in the house (I still let him have his fun). We both love it and he is now thriving instead of just surviving.

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