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Introduction to Fizzy Foods

Lacto-Fermentation (or, Fizzy Foods) is simply the natural method of preservation of food; without heat and without artificial chemicals; practiced historically through the world.

In this process, lactic acid is formed which inhibits bad bacteria and keeps it from decaying. But that's not all! Lots of amazing, chemical processes naturally take place which make lacto-ferments a true superfood:

  • Vitamin levels are increased

  • ​Antibiotic and anti-carcinogenic substances are created

  • ​The life of perishable foods is extended

  • ​Helpful enzymes are produced

  • AND, the lactic acid itself promotes the growth of healthy flora throughout the intestine

Remember, true nourishment is not really WHAT we eat, it's what we are able to break down and utilize. Lacto-ferments directly supply your digestive tract with living cultures essential to breaking down food and assimilating nutrients.


Traditional foods from around the world confirm this globally-accepted practice. Societies from Europe, Rome, Russia, Poland, Japan, and China fermented vegetables from cabbage, tomatoes, peppers, lettuces, turnips, and eggplant to cucumber, onion, squash, carrots, herbs, and select fruits.

A common American food----from our European heritage------ is sauerkraut, which is lacto-fermented cabbage.


True Fizzy Foods are not commonly available in grocery stores, although public demand for these life-giving foods is increasing. If you want genuine, traditionally-cultured Fizzy Foods, you will have to seek them out, or make them yourself.

They are easy to make. Briefly: produce is washed, cut-up, and mixed with a solution of saltwater and/or whey, placed in an air tight container, and allowed to set at room temperature until the lactic acid is produced. That's it!

After sufficient time, the container is then removed to a cool, dark place to ensure longer preservation and further nutrient development.

Be sure to use high-quality, organic produce; Celtic salt (and/or organic dairy whey); and the best water available to you. Impurities or deficiencies in any one element can stop the fermentation from successful completion and nutrient bounty.

Of special note: Fizzy Foods are not easily-produced on an industrialized or commercial food basis. What may appear to be a convenient, uniform product, in reality, lacks the micronutrients, beneficial bacteria, and digestive-enhancing qualities of traditional ferments. Common products marketed as such have their nutrition compromised by high-heat processing, and/or added preservative chemicals.

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