Fermented foods are prepared refrigerated foods using ingredients that produce live good bacteria to balance the 80 (good/20 (bad) bacteria ratio in your small intestine. They provide a multitude of good benefits including vitamins, minerals, antioxidants, increase antibody levels, and help the good bacteria with a great bioelectric electromagnetic balance in your gut. They boost your immune system, create great bacteria, and give your gut several different bacteria to fight the bad guys. Some of these are lactobacillus acidophilus, lactobacillus bacilli, lactobacillus casei, and Saccharomyces boulardii. There are multitudes of other good bacteria.

The advantage of fermented foods is that they help maintain and stabilize the 80/20 bacteria ratio in your gut, plus, give you added vitamins, minerals, antibodies, and other beneficial ingredients. Another great factor is that it changes the acid/alkaline ratio which swings toward the alkaline side. It is a big factor in eliminating toxins, inflammation, leaky gut, and the swarm of bad bacteria, parasite larvae, tiny protein particles, tiny food particles, and other bad critters that go through the leaky gut holes in the small intestine into the bloodstream. THIS IS THE DISEASE SEQUENCE.

Some of the most popular and important fermented foods are Kimchi, yogurt, kombucha, sauerkraut, kefir, and quark. There are many other fermented foods that you might look up on google. I will talk about some of them today.

If you have gut or health issues, auto-immune diseases, or other digestive problems, I might suggest that this is a very good time to consider fermented foods in your diet. If you are eating them now, bless you, they are a great help. Some of the great advantages are;

A. Give you a lift if you have fatigue, low energy, headaches, depression, or feel tired all of the time.

B. They help if you have continual flu, allergies, colds, running sinuses, or runny nose.

C. If you have acne, eczema, skin blemishes, or tiny skin infections, they will most likely help.

D. If you have digestive issues, gas, bloating, heartburn, or continued acid and upset stomach, they are a great help.

E. They will help reduce the side effects and increase good bacteria from the effects of drugs, birth control pills, and antibiotics.

F. If you habitually eating sugar and sugar derivatives, white flour, carbohydrates, red meat, processed or refined foods, these are great SUBSTITUTES that will reduce the cravings.

G. Fermented foods will increase your energy, vitality, immune system, and overall health.

The gut contains thousands of different strains of bacteria. It also needs an electromagnetic and acid/base balance of 80/20 good bacteria to bad bacteria balance to supply the good bacteria army that is in the war with the bad bacteria. Many researchers say that hundreds of strains of good bacteria are needed for your health, and they need lots of fiber. Fiber helps the bacteria multiply and grow in your gut. Over 45 percent of people in the U.S. are not getting enough fiber every day.

These great fermented foods, kimchi, kefir, quark, kombucha, Natto, yogurt, plus other great fermented foods are actually probiotics, although probiotics are equally as essential as these fermented foods. They all need to be kept in the refrigerator and using different varieties means getting different strains of good bacteria. This is a very good practice. Forming colonies of good bacteria is the goal. Multiple strains are very important. The 80/20 bacteria ratio in the gut is essential to prevent toxins, inflammation, and leaky gut. Other helpful hints are one. Take these fermented foods between meals. Two. Take 1 to 1 and 1/2 tablespoons of polyunsaturated or monounsaturated oils every day. Three. Get regular exercise. Four. Reduce stress and worry.

Listed below are six of the most popular fermented foods. Remember, separate fermented foods contain different good bacteria and probiotics. That is why it is good to have more than one variety every day. They also contain many vitamins, minerals, antioxidants, plus other great digestive and health compounds. If you are not eating some of these foods between meals and at bedtime, you are missing some great benefits that will help keep you healthy, wealthy, and wise (they help the brain too).

ONE: KIMCHI – Kimchi is a great popular fermented food. The benefits are overwhelming, and it produces many probiotics. To name a few of the great benefits, it is a cancer fighter, fights obesity, promotes brain health, benefits the heart, reduces cholesterol, is a great immune booster, contains many vitamins, minerals, and helps digestion. Kimchi contains many great ingredients. Most important are probiotics, napa cabbage, grated garlic, fresh ginger, fish sauce, salty brine, and red pepper. Too much garlic will make the mix bitter. It has been in my refrigerator and eaten every day for many years. Between meals and bedtime, some of it disappears.

TWO: PLAIN YOGURT – Plain yogurt contains just about every nutrient that your body needs. First, it is a calcium booster. It is recommended for all people over 45 years old to prevent osteoporosis. It increases bone health, helps regulate cholesterol, reduces hypertension, lowers the risk of colorectal cancer, helps reduce diabetes, strengthens the immune system, and helps in weight loss.

How is yogurt made? It is a dairy product made with cows, goats, sheep, or camel’s milk. It is fermented with sugar and lactose. Large good live bacteria colonies are added. It is simple to make and is said to be the most popular and used fermented product in the world. The health benefits are amazing. It contains more than 5 minerals including calcium, 4 vitamins including folate, B 5, 6, and 12, amino acids, protein, and a little fat. It has a high amount of zinc, which helps treat ringworm and Candida albicans. It contains some omega-3 oils, strengthens the immune system, and regulates cholesterol. Yogurt produces lactobacillus acidophilus, which is one of the best popular good bacteria. I have some every day.

Two cautions about yogurt. Be aware of sweetened yogurt. The sugar and other ingredients are not good for you. Second, be very cautious if you have lactose intolerance.

THREE: NATTO – Natto is a very popular fermented Japanese superfood. In Japan, it is considered a longevity superfood. They believe it contributes to their longevity and is the key element that increases their life span. It has been a special food for hundreds of years, and most Japanese people feel that it is responsible for superior health in their nation. It is made from fermented soybeans which are served mainly for breakfast. It is made by fermenting soybeans with Bacillus subtilis. Some of natto’s great benefits are; it reduces HBP, heart problems, stroke, blood clots, calcium loss, and produces K1 and K2 vitamins. Other amazing benefits of natto are that it supports strong bones, helps digestion, promotes heart health, enhances the skin, has ample protein, iron, plus contains vitamin C.

Recently they have discovered that natto inhibits the ability of the covid-19 virus to infect healthy body cells. It degrades the receptor-binding domain (RBD) of the outer surface of the virus. RBD does not let the virus spread to healthy body cells.

FOUR: KOMBUCHA – Kombucha is a bubbly probiotic tea. It is loaded with probiotics and very little sugar. It comes in many flavors and is readily available at many grocery stores, health food stores, and online. It has many names. It is called Gods drink, the nectar of the Gods, tea of immortality, and plain kombucha. The tea has more than 80 names around the world and is known to have originated at least 2000 years ago in Japan. It is a lightly sugared balanced drink made from sweet tea, bacteria, and yeast.

Kombucha has many great benefits. It is high in vitamin B, as many good probiotics, helps digestion, reduces HBP, and some say helps prevent cancer. Some reported side effects of kombucha are that it may cause stomach problems, yeast infections, and allergies. Considering the millions of gallons that people drink all over the world every day, the side effects are minimal. It can be obtained in many grocery stores, health food stores, and online.

FIVE: KIFER – Kifer is a probiotic drink made by fermenting milk. It contains growing good bacteria and yeast. The benefits of kefir result in the production of enzymes that help digestion. Its origin is found to be in the caucasian mountains of Russia.

Kifer is made from milk that has been heated. Certain bacteria are added and then a yeast that ferments the lactobacillus milk into lactic acid. They then ferment the lactose into a small amount of carbon dioxide, which produces a small amount of alcohol (about .02 or .03 percent). Kefir is different from yogurt in the type of culture used to ferment the milk. It is drunk as a cold beverage with an enjoyable flavor and texture. It is available at many grocery stores and health food stores Be sure to buy the plain kefir, as the colorings and other ingredients are not as good for you. People with lactose intolerance need to be aware of the problem in kefir.

SIX: QUARK – In chapter one of my book, ”Critical Non-invasive Treatment to help cure Grades III and IV Cancer,” I wrote about Dr. Joanna Budwig and her historic discovery for the treatment of cancer patients. Dr. Budwig was a German biochemist, researcher, and pharmacist. She followed Dr. Linus Pauling’s discovery of the double helix bond molecule and its anti-disease properties.

She found that the red blood cells of cancer patients had a greenish color. It was from the lack of oxygen in the cancer patient’s red blood cells. She then found that about 80 percent of all cancer patients had what she called “sticky” blood or coagulated blood which wasn’t free to carry oxygen. She then found a mixture of QUARK, flaxseed oil, crushed flaxseeds, and cottage cheese, that would unravel the “sticky” blood and free the red blood cells which enabled them to carry oxygen. This is a remarkable discovery that the Budwig cancer clinic in Spain still uses today to help them cure cancer. (see chapter one of my book).

Quark cheese originated in Eastern Europe, Austria, Denmark, and other eastern European countries. It is a creamy unripened cheese made from cows, sheep, goat, or camel’s milk plus buttermilk. (ie. 2 cups milk and 1/2 cup buttermilk). The milk is brought to a simmer in a saucepan and removed. The buttermilk is then mixed vigorously into the mix, and it is let sit at room temperature for 8 hours or overnight. It is then strained thru a cheesecloth over a bowl and let sit in the refrigerator until it cools.

Quark cheese is similar to cottage cheese. It contains a lot of protein and is low in fat. It has many minerals including calcium, B vitamins, and potassium.

I ordered some Quark cheese from the Wunder Quark company on the east coast. It was sent in an insulated box and was still cold when it reached my house from across the United States. It was very good and will be on my Budwig preventive cottage cheese, flaxseed, QUARK formula eating list for a long time. It can also be found on Google, Amazon, and Natural food stores.

July 31, 2021

~ the Author ~
Merle E. Loudon, B.S., D.D.S. graduated from the University Of Washington School Of Dentistry in 1957. After two years of service in the Air Force, he started a private practice in East Wenatchee, Washington. For the past 45 years his practice has included Orthodontics and TM Dysfunction treatment specializing in temporomandibular pain treatment, headache, head and neck pain control, functional jaw orthopedics, and straight wire orthodontics. Associated with mercury elimination, oral surgery, crowns and bridges is TMJ treatment, diet control, parasite elimination, intestinal cleansing and healing (wellness).

Merle E. Loudon, B.S., D.D.S. has taught advanced courses for dentists on TM Dysfunction treatment, orthodontics and related pain control for more than 30 years. In 1972 he was the first dentist in Washington to use straight wire orthodontics and the first dentist to correct vertical deficiencies in children by placing vertical dimension-primary molar buildups and/or vertical (erupting) appliances. Merle E. Loudon, B.S., D.D.S. was involved with the first group of dentists to recognize lateral tongue splinting in young infants and integrate functional and fixed techniques to correct vertical dimension deficiencies and condylar placement. He is the originator of vertical dimension-primary molar build ups, which help to correct deep bites and Otitus media in children. He invented the Loudon-Chateau Anterior Repositioning Appliance, the functional muscle malocclusion concept, the twelve commandments of occlusion and the vertical overbite domino rule. Merle E. Loudon, B.S., D.D.S. has written numerous articles in several American and foreign dental journals and has lectured in over 50 cities and 7 foreign countries on functional jaw orthopedics, fixed wire orthodontics, Otitus media treatment and TM Dysfunction treatment. He has been instrumental in setting up criteria for teaching in the International Association For Orthodontics, including the certified instructor program.

Dr. Loudon is a member of The American Dental Association, Diplomat and Senior Instructor in the International Association for Orthodontics, and is a Diplomat of the American Academy of Pain Management. He also is a member of the American Orthodontic Society.