5. Questions & Answers
I think you're wrong. Whenever my stomach is upset, I can eat yogurt but any other food bothers me.
Fermented foods may be "tolerated" by people with poor digestion because in actuality these foods do not digest at all! The body has the wisdom to recognize a spoiled and rotted food (which is what a fermented food is). It tries to hurry this food through the digestive tract to the anus where it can be quickly expelled and not disrupt the body. You don't digest a fermented food—you can only quickly eliminate it.
By the way, no food should be eaten on an upset stomach. People often make the mistake of eating something to "soothe" digestive upset. If you ever experience any digestive discomfort, that is a strong signal for you to skip or postpone your next meal.
Almost every country in the world has some fermented food that they eat. Don't you think that means something?
Tradition and popularity are the poorest ways to determine a proper diet. The only authority you should rely on when it comes to determining what is best to eat is your own body. In other words, the physiology and anatomy of your body are what make foods "acceptable" or "harmful" in the diet.
Your physiology will not accept fermented or rotting foods as a substitute for wholesome foods. Your body does not digest them. The waste products in such foods disrupt the digestion. The nutrient loss in fermented foods makes them unbalanced.
Learn about the physiology of your body and the mechanics of digestion. These will tell you more about a good diet than the mistakes made by millions of others.
I make my own saltless and raw sauerkraut from fresh cabbage. I also have "yogurt" made from milk of blended raw nuts. I enjoy these foods and they have not been cooked, salted or so on, Why shouldn't I continue to use them?
Let me ask a question. Do you actually improve the cabbage or nuts or whatever you ferment by this process? No. You have processed them either by blending, chopping, liquifying, grinding or whatever. You have fractured the foods and encouraged oxidation and nutrient loss. You have allowed fresh and wholesome foods to slowly decompose and rot from bacterial action.
What do you gain from all of this? Better health? Mysterious benefits? Nothing at all. If there's no benefit to fermented foods, why go to all the trouble of adulterating your food? True, you are using the best of ingredients with no harmful additives. But by encouraging these foods to putrify to give them a sour taste, you are wasting them and doing yourself no good at all.