Canada Health Alliance

Lacto-Fermentation

The Weston A. Price Foundation

It may seem strange to us that, in earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines. This was done through the process of lacto- fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria. These lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground. Man needs only to learn the techniques for controlling and encouraging their proliferation to put them to his own use, just as he has learned to put certain yeasts to use in converting the sugars in grape juice to alcohol in wine.

Latest articles

Dawn Lester & David Parker … As we have shown in many...
Dawn Lester & David Parker Modern medicine is widely acclaimed as being...
Dawn Lester & David Parker In parts one and two, we showed...
Dawn Lester & David Parker In the three previous parts of this...
Roger Koops For those who may not recall Chicken Little (AKA Henny...
Tristan Coleman Does the latest ‘climate consensus’ study show a genuine agreement...

Thank you!

Thank you for your membership application. As soon as your payment has been received your membership will be activated and you will be informed via email.

Thank you.

Thank you!

The form has been submitted successfully!