Documentary Analysis: Fermented Foods

In grocery stores and restaurant menus, fermented foods are always present in these
places. There are a lot of healthful and delicious benefits of fermentation especially its by-
products, such as alcohol, beers, wines, kimchi, and many more. All of these foods are cultured
and well preserved which adds up to its unique taste and characteristics.

In the documentary, Cat Neville the host of the show first went to the beer brewery in
Mark Twain Brewery in Hannibal, Missouri, crafts beers which are considered as a popular place
where most tourists go-to place when beers are the topic. After that, they went to the Fair Share
Farm in Kearney, Missouri where fermentation is the dominant concept of this farm producing
products contributing to the CSA program exporting it to the farmer’s market. The last stop they
went is in Confluence Kombucha in St. Louis where William the chef utilizes varieties of
fermentation and preservation methods to develop a unique depth of flavor and texture.

These are fermented foods. Foods that would level up the traditional and healthy ways of living a
healthy lifestyle of people.

ADVANTAGES OF FERMENTATION

1. Fermented foods are considered as probiotic

 fermentation promotes the growth of “good” or beneficial bacteria which is probiotics,
where probiotics benefits and improve our health specifically our immune system as
well as the heart and digestive system.
 In the documentary, Chef William who had an ulcer and food poisoning was cured
because of consuming fermented foods. 
2. It preserves food
 In the documentary, Chef William showed how he preserve and ferment the foods in his
restaurant. He said that by fermenting these foods, it would last long and at the same
time have subtleties, flavor, as have probiotic flavors as well.
3. It is good for the digestive system (for its digestive processes)
 Since fermented foods have probiotics in them, they can improve the digestive process
because one property of good bacteria such as probiotics, can improve your digestive
system and also promote gut health. 
 Moreover, fermented foods provide the body with beneficial elements for the intestinal
tract, such as lactic ferments, and are also rich in digestive enzymes and vitamins B and
C which provide antioxidant, purifying, and digestive activities. 
 Also, in the documentary, the male farmer in the Fair Share Farm proves that just eating
fermented foods can give a beneficial life culture in your digestive system that made him
healthier and fit than before. 
4. It cures anything that ails you 
 From the documentary, Host Cat uses some of the restaurants in St. Louis’ fermented
byproducts such as kimchi and tofu to make a Korean-style stew sure to cure anything
that ails you.
 Fermented foods are rich in probiotic bacteria so as you are consuming fermented foods
you are adding beneficial bacteria and enzymes enhancing the immune system and the
digestive system. 
 5. It creates a depth of flavor and characteristics 
 Products that have undergone fermentation can give a delicious flavor to certain dishes
such as the stew that Host Cat made.
6. It helps elevate your mood and give energy
 According to Chef William in the documentary, he stated that sipping teas that
undergone fermentation would improve your mode and give off energy. 
 Fermented foods, which include kimchi, yogurt, kefir, kombucha, and sauerkraut, may
improve gut health and mood.

In the documentary, there were no mentioned disadvantages. The disadvantages below are related to the
foods mentioned in the documentary, its harmful effect when eaten excessively, and improper practices
of fermentation.

DISADVANTAGES OF FERMENTATION

1. Hazardous microbial contamination always exists in fermented foods 

 If fermentation is not done in a controlled manner, they can be contaminated with toxic
microorganisms and pathogens as well.
2. Can cause Food poisoning
 Fermentation should be timed and be done in a controlled condition. 
 Fermentation of foods such as kimchi should be timed properly. Because if kimchi is
fermented over long periods, it would lead to spoilage and would contain foodborne
illnesses such as food poisoning. 
3. Increase the risk of gastric cancer and other digestive disorders
 Excessive consumption of fermented can increase the risk of gastric cancer because
fermented foods are characterized to be very acidic and would affect stomach health.