Do Garlic & Honey Kill Probiotics in Fermentation?
ฝัง
- เผยแพร่เมื่อ 24 ก.ค. 2024
- "Don't Garlic and Honey kill the probiotics since they're antibacterial?" This is one of the top questions I get asked so I've made a video to answer the question and it's variants! * Garlic Antibacterial * Honey Antibacterial * Does Honey Kill Probiotics in Yogurt * Does Honey Kill Yeast In Bread * Does Garlic Kill Probiotics * Does Garlic Kill Good Bacteria *
Information in this video was learned from Kaitlynn Fenley and The Cultured Guru School of Fermentation. cultured.guru * fermentation.school
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➡️WEBSITE: www.CleanFoodLiving.net
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➡️ SUGGESTED VIDEOS:
⭐ 12 PROBIOTICS IN SAUERKRAUT:
• 12 PROBIOTICS IN SAUER...
⭐ 5 TYPES OF FERMENTATION:
• 5 FERMENTATION TYPES ...
⭐WILD FERMENTATION vs CULTURED FERMENTATION:
• WILD FERMENTATION vs C...
⭐EVERYTHING FERMENTATION PLAYLIST (recipes + education):
bit.ly/3DGKhR7
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➡️ CHAPTERS:
00:00 Intro
00:42 Garlic
04:12 Honey
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➡️ MORE INFORMATION:
• 2019 STUDY:
www.ncbi.nlm.nih.gov/pmc/arti...
• ALLICIN:
www.sciencedirect.com/science...
• GARLIC HAS NATURALLY PRESENT LABs (PROBIOTICS)
lactobacto.com/2016/11/28/is-...
• PRE-BIOTICS:
www.livestrong.com/article/50...
• PENICILLIN SENSITIVE BACTERIA:
www.verywellhealth.com/whats-...
• FRUCTANS:
www.monashfodmap.com/blog/fru...
• MORE GARLIC-BACTERIA STUDY REFERENCES:
herbsey.com/Herbs/Garlic/Garl...
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IMAGE CREDIT
Garlic Juice: Image by: glitternspice
www(dot)glitternspice(dot)com
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving TH-cam Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
I am hard of hearing and to properly understand I have to use headphones and crank the volume way up. Your voice is so soothing and your articulation so clear that it is just a joy to listen to you.
Also a BIG thank you for not including music to your speaking. That is a nightmare for us, hard of hearing people. ❤
God bless you and please keep up the good work!
Subscribed after hearing episode about salts. Am bingeing now.
You hit the nail on the head for me. I didn't realize why she's so good.
Thanks
I’m hoh too and I use cc. In case, usually you would find “cc” at top right corner and click on it and close caption will come on. If not, click on “gear wheel” which is setting and find close caption to set it.
@@tonyhebert1388 thank you very much for this infromation! I have only recently discovered - by accident! - that cc thingie. I wish I had known that sooner!
I will certainly look for that gear wheel and see how that works!
Thank you!!!! 🙏
agreed
Hello sweetie from NZ. I follow a few nutrition channels but I have to say I love your gentle approach. Please keep it up!
Another NZer here. I too really enjoy your channel
@@maxkendall1298 to getjmm
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I ferment my garlic in honey. Just a small spoonful 2 or 3 times a day seems to help a lot in fighting things off before they take hold.
Very good to know as I consume garlic and local honey daily 😊
I love how you get all ‘sciency’ in layman’s terms. Well Done! 😊
Great info, as always! Thank you so much!
As always, super content. Thanks very much! Good questions and insightful answers.
I was wondering about this just a couple of days ago when I included garlic in my fermented hummus recipe! Thank you for such a beautifully clear explanation.
Thank you for another great video, I love them, very informative and gently given, perfect!
This is excellent knowledge. Thank you. I'm going to watch your recommended videos as I'm just beginning to learn the process of fermentation. 🙏
Thank you. You have been a great help to us. We are just starting. Eva
You one smart lady! Thanks for your wonderful sharing!
Great video. Awesome information. Thanks.
I really love your channel, and the way you explain things - thanks you!
Greetings from northern Germany. 😍
Love the channel! I've yet to take the plunge into most fermentation but am dipping my toe into it and started with making a sourdough starter. Vegetables are next so I'll keep watching and learning!
I've been getting into fermentation a lot this summer; I've always loved pickling red onions and a few weeks ago a made a huge batch along with pickling some spicy peppers with the leftover brine as an experiment (which turned out amazing), it has made me only more excited to make even more fermented foods.
Running into your channel has been a blessing for this new-found passion of mine. I love the balance between indepth and simple explanations of the recipes and sciences behind fermentation, and you have such a sweet voice and way of talking it's even very enjoyable to watch your videos.
A topic i would recommend covering would be fermenting with oils, particularly olive oil. There is this one traditional recipe that has caught my eye lately called magduz (makdous), i think it's arabic in origin and it looks delicious, have you tried it? Would be lovely if you could cover it in one of your future videos!
Love your channel and your recipes. My organic fruit and veg garden has started producing and in a few weeks I can start putting them in jars to ferment. Cannot wait and thank you for your expertise 💐🙏
Your educational videos are greatly appreciated! Your experience and knowledge shine through in succinct and digestible explanations that really help neophytes like me. Thank you!
This is extremely timely. I love your saur kraut recipe with ginger. I decided to vary the recipe a little and added some garlic to my latest batch. So to be reassured that I hadn't ruined the probiotic part of the result was very good. I should explain that I can't take probiotic yogurt as I have an allergy to milk.
Wow! Thanks for addressing that question that have been haunting me for several months. I love to add garlic to my fermented vegetables coz the awesome taste garlic brings about, but have wondered if it would kill the friendly bacteria. Thanks for sharing such important information. Love your channel. Best regards from Colombia.
Your videos always appeal to the scientist in me!
Just found this channel. Love how you explain fermentation. I have always been afraid if it. Now I will try. I have my own bees and so lots of honey and a large garden. Thank you soo much. Love listening to your instructions. I am also hearing impaired but i can understand everything you say. ❤😊😊😊
Very interesting video! Thanks. I ferment garlic cloves in honey. It ferments very well. And it's delicious, taking your vinaigrettes to the next level.
You always have a lot of good information in your videos thanks
👍👍🇺🇸🇺🇸
You inspired me to begin fermenting
I love your plaid blouse. We hardly see plans in shops here in the UK.
🙃 Great question to answer! I'm not always quick to catch practical things so sometimes it really helps when someone points it out for me. I'm sure other people have this issue too! True, haha, if the kimchi ferments then that answers your question, no the garlic COULDN'T have killed all of the good bacteria you want. Gosh. That was so simple! Yes, please point out common things that people have trouble making practical connections to. It should be obvious to people based on the information you have given us but sometimes, you just don't make the connection in your head. It's frustrating. haha, thanks. I think in modern times we struggle with practicality and that is what it is. I've always wanted to know if garlic killed off the good bacteria!
Thanks so much, i just added honey to my kefir and was stessed to see that i might have ruined it. Very relieved to hear thats not the case
Salt is antibacterial too
1. My mom always puts a little viniger on top of a (salt) fermentation. is it wrong?
2. You have the most wonderful videos, are full of knowledge and the best presenter!
Thank you so much for this video! I was wondering the exact same thing. Because the milk kefir is a bit too sour for my kid, but I heard that you shouldn’t put honey in the kefir. It’s good to know it doesn’t necessarily kill the probiotics in there!
Not at all😊👍
Thanks for another video. I've been following for about a month now. I'm still catching up with your catalog of videos. And I've been fermenting beets (Kvass), mushrooms, and salsa. Asian slaw is next. Since I only use farmers market honey, I'm going to experiment with fermenting red onions with a bit of that honey. When fresh garlic comes in season here, I plan to ferment that, as well. Question: would adding a bit of honey to a garlic fermentation work?? Thanks for ALL your work.
Glad to hear of your fermenting adventures 😀. I'll be posting a video next month on how to ferment garlic in honey👍🙂
Good job on your honey research. I can only speak to Honey having been a bee keeper for 50 years. Every batch of honey is slightly different and has inconsistent levels of propolis which is the antibacterial agent. It's impossible to do scientific research on honey because the bees don't subscribe to a standard set list of ingreants.There are different ingredients within the same hive depending on what the bees are foraging on and given day. Your right that honey should never be the sugar agent for vegetable fermentation it could produce a frankenstein product. Honey is great for making wine called mead and vinegar witch happens when mead or any wine is exposed to oxygen over time. Why not do a video on mead? Old school mead should be aged 7 years but Americans have speeded the process. I enjoy you channel but forget to give you a thumbs up too often. Maybe you could remind us and say your first name.
A friend of mine just gave me some honey that by mistake she said went fermented I never heard of that before the honey taste good to me but it's like cream texture and smells acidic like sourdough bread flour delicious to me
Blessings from Chicago. Can kombucha hotel's tea be used as a starter to ferment other foods?
I have a question: if i add apple cider vinegar to my salad which also contains my fermented vegetables, will it affect the benefits obtained from the latter?
I LOVE your videoes. I have fe rtmented much of what you post. I would LOVE a video on health giving GARLIC & RAW HONEY ferment. I eat a clove of garlic/ day, however I would LOVE to INCREASE the potency of the garlic and honey mix. I am not confident to go it alone! Coyld y ou please help. I am battling a liver disease I am reversing. Thank you so much for your wonderful educational videos!❤🎉
That's a video coming in the future, hang tight! Thanks for being a part of my channel 🙂🌼
You are awesome thank you very much
Can you tell us about your water filter on your counter? I had the same, and looking to find it again.
interesting about the honey. Noma warns that honey should be boiled before using in a ferment because it can introduce unwanted microbes like wild yeasts, etc.
Have you ever taken a crack at fermenting lemons/limes? I understand that it is helpful in preserving the fruit but would like to learn more about enhancement of nutrients and production of probiotics.
Melissa k norris had a video on fermenting lemons
i got to taste test my first batch of fermented pickles, and the water is crystal clear (shocking), no mold, no kahm yeast, nothing. except.... there 'looks' to be a fluffy cloud of cotton along the bottom. has the 'cloudy' part of the brine settled? it looks really bad nasty, but the flavor of these sour pickles is absolutely outstanding! they are delicious! i tried straining the brine through a coffee filter, but that didn't work, so i threw out the nasty on one of the two jars and refilled it with a mix of concentrated apple cider vinegar and bottled water. kinda weak, but the pickles are still awesome. do you have any insite or suggestions? thank you! love your channel ❤
The cloudy sediment is normal. The sediment that forms at the bottom is just settled microbes and post-biotic compounds. Post-biotic compounds would be things like, bioavailable vitamins and minerals, extracellular polysaccharides (broken down sugars and carbs basically), short chain fatty acids, oligosaccharides, dextran, and many other things. How to tell if a fermentation has gone bad is by these factors.... 1. Smell. A foul stench will be had if its rotten. A good fermentation has a sweet/soury smell. Did you smell it? 2. PH. Did you take a PH sample? If the ph is below 4.5, that's a good pickle. A rotten fermentation would have a ph above 4.5. 3. Taste. If the fermentation had gone awry, the pickles would not taste outstanding, but rather repulsive instead. I think you poured good brine down the drain, but now you know! Sounds like you had great success for your first batch, congratulations!
Crushing garlic and wait 10 minutes before starting fermenting with honey. Will this effect the allicin?
Curious about garlic fermented in honey. Can you comment on that? Many videos and articles about the health benefits and it lasting more than one month. Thanks.
Yes, it can actually last for years. I will be doing a video on how to ferment garlic in honey next month (August)👍
What can you tell us about honey fermented garlic?
My kimchi and jun (kombucha fermented on honey and green tea) is unsurprised by this news.
How do we know we have good or quality garlic?
how do you avoid kahm yeast formation?
To Santa Richardson, Honey will ferment if the water percentage is too high. Responsible bee keepers will not bottle honey above 18% water content. I prefer 16%. Honey is hydroscopic so it should always be sealed or it will wick moisture from the air. Avoid honey sold in plastic jars. Three variables will infuse toxic plastic chemicals into honey: Time, Temperature and UV form sun light. Honey is acidic so plastic chemical infusion is faster than water which is neutral ph. These same variables also degrade honey flavor. Food grade plastic just means it resists chemical infusion better than non-food grade plastic.
Blessings from Oz. 😎👍🇦🇺
Thanks!
Thank you so much!
After how many hours/days, useful bacteria are formed during fermentation ( especially sauerkraut made of cabbage and carrots)
Hi, answers provided in this video th-cam.com/video/dKW7mLnSxU4/w-d-xo.html
Thanks
Thank you so much!
Can you ferment honey? Some years ago, I wanted to infuse some honey I had with lemon and ginger, so I just added slices of lemon and ginger into the honey. However, the honey soon changed in character, became all runny and started to taste fermented, almost alcoholic, which was not very enjoyable. Do you know what it was that could have happened?
A similar thing happened when I added bottled lemon juice to some honey I had recently; it made the honey change slightly in character, but not at all as much as the time before. It still became runny, but only acquired a mild taste of fermentation and still tasted very good.
I'm thinking that maybe it would be possible to turn honey into vinegar, but I'm not sure what would be needed in order for that to happen. Do you have any idea whether that would be possible and in that case how to do that?
I'm loving your videos, by the way. You explain everything very thoroughly and you learn so much by watching your videos! If you gave a course in fermentation I'm sure people would pay to take it.
When the alcohol flavor begins kicking in, yes it is fermenting into honey wine, often referred to as mead. Honey vinegar and honey wine are often considered the same thing. I don't have any videos on it, but you can explore the topic more by googling or TH-cam searching 'mead' or 'honey wine'.😊
Are you a fermenter or a fermentationist?
Can I use honey in mom Cuba instead of white sugar?
"In mom Cuba"... I have no idea what that is
How much of a typical meal consists of fermented?
I think I'ma ferment my kids see if they do Better in school. How long should I keep em in a jar? Smell like They already got the garlic starter sauce in the gym bag
Panacea
Ummm
🌷👏👏👏👏👏👏⚘
The only end-all be-all is Jesus.
What about turmeric...?
Does it effect gut bacteria d also in fermentation.
Great information... learning alot... Allicin Wonderland... Nice garlic fermentation process... 😅 Thank you for reminding me of my childhood days of the fermentation stage of my mind 😂
Your childhood? Are you friendly flora 😂. / joke ♡