“Treasure Trove of Information”

'A psalm of David. Adonai , who may dwell in Your tent? Who may live on Your holy mountain? The one who walks with integrity, who does what is right, and speaks truth in his heart, '

Psalms 15:1-2 TLV

Good Morning or afternoon or evening. You are welcomed doesn’t matter the time. 

Hope and pray you had a good Easter, the celebration of Christ Jesus, He is RISEN! Now that is good news. I learned something about the Easter egg to look at it from a different point, eggs represent a new life and so does Easter for all. It is not in the Bible but sure like the idea of new life, new hope and knowing that this is not it but life doesn’t end on earth, wow what a glorious day that will be. Praise be to the Father, Jesus Chirst and the Holy Spirit for walking with us in this journey.

Come with me, yes if this your first time then you should know. Life is a story and you can make it fun or miserable. The choice is yours. 

Come let us sit in the vault of treasure today. 

Thank you for stopping by, please note that this is information only. So I reflect on the way we process food and the different ways they are made. So today I look at Fermentation:

What is Fermentation?

Fermentation is used everywhere in the world, throughout history, it is simply the form of food preservation that does not require any heat or artificial energy source.

With no oxygen, microbes (or microorganism is a microscopic organism which may exist in a single-celled form or a colony cells) can convert sugars into acids, alcohol and gas

Why do we ferment foods?

Fermentation in food processing – converting carbohydrates to alcohol or organic acids using microorganisms – yeasts or bacteria under anaerobic conditions

Fermentation microbes are often the same as the ones found in the gut, so eating fermented food can be a way to top up the gut flora.

Fermentation are not only used to preserve foods but Ferment foods are used because they serve: 

  1. To enrich the diet through development of a diversity of flavours, aromas and textures in food substrates
  1. To preserve substantial amounts of food through lattice acid, alcohol, acetic acid and alkaline fermentations
  1.  To enrich food substrates with protein, essential amino acids and vitamins
  1. To eliminate anti nutrients 
  1. To reduce cooking time and the associated use of fuel

Some of foods that are Fermented:

Different methods of fermentation are used in breadmaking, alcoholic drinks and vinegar production, making yogurts and cheeses; pickling fruits and vegetables, curing meats; making soy and fish sauces; softening olives and removing bitterness and the production of chocolate from cocoa beans

Fermented milk:

Milk has a very short shelf-life but when fermented can last for months. This range from yogurt fermented for a few hours to large cheeses prepared over many months.

Fermented soya

Soya beans have high levels of protein and oil which is extracted as a kind of milk. Fermented soya also produce diverse outcome similar to milk such as miso paste used in soups and seasoning to tempeh which is a cultural soya bean cake

Fermented cucumber

Cucumbers are turned into pickles using lattice acid bacteria and brine with five to eight percent salt concentrated

Thank you again for stopping by it means a lot to me. 

Pray you have a wonderful week 🙂
We cannot control what happens around us, 
but we can control our responses.
Be bless and know that the Lord loves you

©Hannah M Vandi.

And I also pray that this verse refreshes you this week: 
'However, 
I consider my life worth nothing to me; 
my only aim is to finish the race and 
complete the task the Lord Jesus has given 
me—the task of testifying to the 
good news of God’s grace. '
Acts 20:24 NIV

2 thoughts on ““Treasure Trove of Information”

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