Jill Ciciarelli: For the Love of Fermentation – #67

Jill Ciciarelli - Author of Fermented
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Fermenting phenomenon Jill Ciciarelli is on the show to talk about her healthy hobby turned full-time passion, food fermentation. It’s a discerning topic among Bulletproof Radio listeners and leaves them wondering: Is fermenting optimal or not? You’ll hear Jill and Dave share their personal experiences with eating fermented foods, how it improved Jill’s life, and why Dave’s still a bit skeptical.

Jill Ciciarelli is the author of Fermented: A Four Season Approach to Paleo Probiotic Foods and founder of the health blog First Comes Health. She graduated from the Institute for Integrative Nutrition as a holistic health coach and is certified by the American Association for Drugless Practitioners. Ciciarelli lives in Pennsylvania with her husband and a cat named Quincy.

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What You’ll HearFermented by Jill Ciciarelli

  •   0:30 – Intro
  •   2:40 – Jill talks about her self-imposed break from promoting her book, Fermented
  •   4:13 – Adrenal burnout? Turning social media off for a week might not kill you!
  •   6:55 – How Jill got into fermentation
  •   8:50 – Chemistry of fermenting
  • 10:40 – Bacterial starters and wild fermentation
  • 12:40 – How do we know what’s in our soil?
  • 14:20 – Home wine brewing can be dangerous
  • 15:00 – Dave talks about his fermentation skepticism
  • 16:30 – Jill talks about options for controlling bacterial starters and the variability in fermentation benefits between individuals
  • 18:30 – Herxheimer reaction
  • 19:59 – N=1, How fermented food made Jill’s life brighter
  • 21:50 – Biodynamic cabbage and fermented dairy
  • 24:20 – Jill’s favorite ferment
  • 26:00 – Is Kombucha dangerous?
  • 28:00 – Cultivating awareness. How do I know what works?
  • 29:40 – Traveling with fermented food
  • 31:00 – Industrial fermenting with EMFs vs. at-home fermenting
  • 33:20 – Histamine in fermentation
  • 35:50 – Quincy the cat and running using fermented food
  • 36:30 – Top three things performing better and kicking more ass!

Featured Links

First Comes Health

Fermented: A Four Season Approach to Paleo Probiotic Foods

Twitter – @1stcomeshealth

Jill’s Facebook

Referenced Links

Herxheimer Reaction

Beyond Organic

Paul Staments’, Kombucha: My Adventures with “The Blob”

Bulletproof Links

Podcast #47 with Jordan Rubin

Better Baby Book

14 Steps to Eating the Bulletproof Diet

Why Yogurt and Probiotics Make You Fat

Questions for the podcast?

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By Dave Asprey

  • Ludwig Richter

    How do you write a whole book about fermentation from a health perspective without seemingly knowing anything about the health effects of fermentation other than how fermentation happens to affect YOU? Everything else falls into the category of “I heard some people say…,” as if we were still living in the age before controlled studies made their appearance on the world stage.

    • MT_Dreams

      I’ve read Jill’s book b/c it was on display at my local library. If you ferment things, it’s a good book to get a couple of other options to mix into the rotation. It’s not a science book, rather a cook book. You can’t ask the kinds of questions Dave was asking to people (or at least 99%) that write cook books. Those are question that scientist/researchers in this case working with probiotics & different strains would be able to answer. Someone like Natasha Trenev or Dr.Ohhira who’ve been in the industry of probiotics for 20+ years would probably have been able to answer some of these questions. It’s too bad b/c I’ve been on the fence with ferments other than beet kvass (which is amazing at quenching thirst and would have been a great answer regarding the running question) so I would have liked to see Dave interview someone with more of a medical background rather than a recipe background. I guess I’ll have to utilize info from guys like Dr.Peat or Dr.Wilson until someone from the biohacking sphere gets someone’s info I can trust on this subject.

      • Ludwig Richter

        That makes sense, but then I wonder why Dave interviewed her at all or, as you suggest, why he’d be asking her all these science-oriented questions.

  • MJ

    How can i find this on youtube?

  • foxylibrarian

    I credit fermented foods (sauerkraut, beet kvass, water kefir, green coconut kefir) with changing my life by, I suspect, tipping the balance of good microbes vs bad microbes (i.e., candida) in my gut. The changes in my life have been extraordinary. I went from having a raging sweet/carb tooth (what the bad gut bugs loved and would torment me with their cravings for) to a sour tooth. 20 pounds of baby weight (or can you really call it baby weight when you were last pregnant 5 years ago?) melted off effortlessly and my preoccupation with the next thing to shove in my mouth diminished. I could finally trust what I needed to eat – which turns out is lots of gut soothing saturated fat found in my morning Bulletproof coffee. But, Dave Asprey is wise to caution against wild ferments. I use an established culture (Body Ecology sells them) and I ferment my sauerkraut anaerobically for at least 16 weeks to reduce histamines/ amines. I can’t eat commerical sauerkraut like Bubbies because the fermentation time is inadequate and it makes me feel queasy as well as uneasy after I consume it. http://www.foodrenegade.com/3-biggest-fermenting-mistakes-youre-already-making/

    • gary

      I’m really interested in your comment about reducing histamines/ amines by a longer latco ferment. Do you have any references or more info, or is this based on your personal experience?

  • newyorker

    Dave, where do you get the probiotic strain that you use to ferment your foods? The one that comes from the woman that died years ago…

  • These days I might eat a small bowl of kimchi 4 days a week. I believe that kefir is far more beneficial than fermented veggies. My current theory is that kefir has restored my gut flora to the point where I can now handle trace amounts of gluten. Kombucha is hit or miss for me, so I stopped consuming it a few years ago.

  • Sabu2012

    I am delighted Dave interviewed Jill, the fermentation author. The conversation about fermented foods in the real food community needs to be a little more robust, I feel. I noted, as I’m sure a lot of Weston A Price eaters did, that Dave was not on board with ferments as the WAP folks are. This helps clarify Dave’s reasons and ways to stay bulletproof, while incorporating some items known to help the gut flora.

    Another objection to ferments was posed in OraWellness’s blog where they nix kombucha tea (when made with black tea) for having excessive fluoride that, contrary to mainstream thinking, is actually not good for teeth/bones. I would not favor improving gut bacteria while sacrificing my teeth, thanks.

    The acid in KT might be another item to consider possibly contributing to tooth enamel erosion. That might apply to quite a few ferments, but especially the beverages.

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