Fermentation WORKSHOPS
Team Connected | World Connected | Further Research | Lakes Region NH
Archaea are the oldest single celled organism on earth and represent over 10% of the trillions of cells in the human body. Humans are a host for these organisms.
Halo-Archaea?
Fermentation of vegetables and fruits; in simplicity, requires two primary ingredients: sea salt and water. Some archaea (single celled organisms) are found in very high saline environments and are classified halophiles. As such halo-archaea play a vital role in fermentation.
“Extremophiles are species that thrive optimally in extreme environmental conditions, and advances in DNA-based identification methods have sparked increased interest in studying the dynamic ecosystem of archaea outside their harsh environmental niches. Most studies on the food microbiome have primarily focused on bacterial and fungal communities. In contrast, food archaea play an essential role in human-related foods, despite being largely ignored and understudied. Archaea can survive, colonize, and thrive under harsh processing conditions in food manufacturing, and they can enter the human body and modulate the human microbiome. Additionally, gut microbiomes can be influenced through vertical transmission facilitated by breast milk, organic animal products, and salty fermented foods. [“Comprehensive review of food Archaeome: Exploring the understudied microbiome and health benefits of fermented foods”] [cf., Gut Microbe to Brain Signaling: What Happens in Vagus… ; and Study shows a clear causal relationship between gut microbiota and vagal nerve activity;
References to Archaea.
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The role of water in fermentation.
Water communicates information. In this documentary, Nobel Prize Laureate, Dr. Luc Montagnier lays out in 2011 the results of his life-long experiments. Consider its implications as as a main ingredient of lacto-fermentation with sea salt containing halo-archaea.
The 4th Phase of Water.
In this video De. Gerald Pollack describes the 4th Phase of Water; the EZ (exclusion zone) and information carried by water in vitrio and in the human body. Possible ramifications of this research in high salinity water containing archaea, vegetables and fruits are astounding.
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