First Food, Now Beauty: Say Hello to Fermented Skin Care

What is fermentation?

Fermentation, a technique that’s been around for thousands of years, is the process where foods are soaked in salt water, allowing the growth of good bacteria. During this process natural bacteria feed on the sugar and starch generating lactic acid. This process not only preserves, but also creates B-vitamins, probiotics, Omega-3 fatty acids and beneficial enzymes, making food more nutrient-dense than in its unfermented state or as some may relate to it as a Super Food!. The preserving process ups the nutritional value in the food, aids your digestive tract by adding good bacteria and even helps flush out toxins. From Sauerkraut in Germany, Kimichi in Korea, to Kefir in Russia studies show the link between probiotic rich foods and overall health. The earliest record of fermentation dates back as far as 6000 B.C. in the Fertile Crescent-and nearly every civilization since has included at least one fermented food in its culinary heritage. Cultures throughout history and across the globe were celebrating fermented food before probiotics became the darlings of the microbial world. Sadly with the advances of technology and food preparation these time honoured traditional foods have been largely lost in our society. Born as a preservation method and used for millennia, the Neolithic tradition of fermentation has sparked modern use of and interest and the movement in bringing back fermented foods has arrived! How exciting!

Where have all the fermented foods gone?

The amount of probiotics and enzymes available in the average lifestyle has declined over the last few decades as pasteurized milk has replaced raw, pasteurized yogurt has replaced homemade, vinegar based pickles and sauerkraut have replaced traditional lacto-fermented versions….the list goes on. Even grains were safer to eat in earlier times since there preparation included soaking, sprouting and fermenting, which larger makes them easier to digest and absorb as no cooking was involved keeping the enzymes intact. Instead of the nutrient rich foods our grandparents more than likely ate, the average diet today consists of sugar laden, gmo’s and more lab created foods. Its buyer beware; Read your labels!

Why Eat Fermented Foods?

Besides the fact that they taste delicious and tend to grow on you there are several great reasons to start making and eating fermented foods:

1. Probiotics – Eating fermented foods and drinking fermented drinks like Kefir and Kombucha will introduce beneficial bacteria into your digestive system and help the balance of bacteria in your digestive system. Probiotics have also been shown to help slow or reverse some diseases, improve bowel health, aid digestion, and improve immunity.
2. Absorb Food Better – Having the proper balance of gut bacteria and enough digestive enzymes helps you absorb more of the nutrients in the foods you eat. Pair this with your healthy real food diet, and you will absorb many more nutrients from the foods you eat. You won’t need as many supplements and vitamins, and you’ll be absorbing more of the live nutrients in your foods.
3. Budget Friendly – Incorporating healthy foods into your diet can get expensive, but not so with fermented foods. You can make your own whey at home for a couple of dollars, and using that and sea salt, ferment many foods very inexpensively. Drinks like Water Kefir and Kombucha can be made at home also and cost only pennies per serving. Adding these things to your diet can also cut down on the number of supplements you need, helping the budget further.
4. Preserves Food Easily – Homemade salsa only lasts a few days in the fridge- Fermented homemade salsa lasts months! The same goes for sauerkraut, pickles, beets and other garden foods. Lacto-fermentation allows you to store these foods for longer periods of time without losing the nutrients like you would with traditional canning. 

What can it do for my skin?

When applied to skincare, the process breaks down the molecular structure of the ingredients and actually makes the nutrients more concentrated and more easily and rapidly absorbed. The most common ingredients in skin care that undergo fermentation are fruits, plants, herbs, and yeast. Now Korean cosmetic companies are figuring out that they can ferment plants and put them into skincare products to let skin reap similar benefits that your body enjoys.

With such big claims however, does it really work? Several studies have been done including a 2012 study by the Department of Food and Nutrition in Korea University. What was found was that some fermented herbs, plants and roots such as red ginseng had greater concentrations of antioxidants than non-fermented and this increased anti-wrinkle and whiting efficiacy. With so much evidence that fermented foods and the enzymes they contain- are essential for a healthier body it was only a matter of time before beauty companies started to harness those ingredients for healthier skin. Karen Ballou, CEO of Immunocologie, a new American skin company also tapping into fermentation technololgy, says, “Fermented cosmetics are more symbiotic with the skin.” “It mimics the skin’s cell functions and supports the skin without disrupting its natural process.”

Beauty Bonus

Fermented cosmetics can offer the following:

• It’s perfect for those that are dry skin types: with loads of fruit and sugar acids it’s a natural moisturizer for the skin.
• For those dealing with fine lines: amino acids such as glycine revitalizes and firms skin. It is also an antioxidant that can reduce free radicals and protect and protect the skin from UV damage.
• Pigmentation and brown spots: helps lighten brown spots and even skin tone.
• Aging: amino acids such as glycine, encourages the production of collagen and increases cell vitality.

Bring on the Bacteria!

Elysia Samarodin
The Raw Beautician