Once I’m turned off by the smell, it will be hard for me to take a bite.
Let’s Try the STINKIEST FISH in the World (Surströmming)
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I don’t know anything about this fish. I suppose it’s ok. But gases escaping from a can like that, normally, is a bad sign.
But this is fermented. So, I suppose that rule doesn’t apply.
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It’s a confusing issue that has a lot to do with reactions and attitudes to different words, isn’t it?
We all know, these days that “fermented” is good, and fermented foods are beneficial. But “mould” is bad, and “gases” are bad, at least instinctively, but maybe sometimes they signify the same thing, really?
“Information” about diet and nutrition is always hard to interpret and understand, isn’t it? And so much of it is directly or indirectly driven by often-concealed commercial agendas?
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Improperly fermented food can even become home to Clostridium botulinum, the bacterium whose excreted toxins cause the deadly paralytic disease botulism, such as in the Castleberry’s Food Company botulism outbreak in 2007.
Individuals who should generally avoid or consume fermented foods with caution include:
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People with compromised immune systems: Fermented foods contain live bacteria, which can be harmful to people with weakened immune systems.
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Pregnant and breastfeeding women: Fermented foods may contain small amounts of alcohol, which can be harmful to the developing fetus or baby.
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People with gastrointestinal disorders: Fermented foods can exacerbate symptoms of conditions such as irritable bowel syndrome (IBS), Crohn’s disease, and ulcerative colitis.
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People with lactose intolerance: Some fermented foods, such as yogurt and cheese, contain lactose.
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People with histamine intolerance: Fermented foods are high in histamine, which can trigger allergic reactions in some people.
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People with certain medications: Some medications, such as monoamine oxidase inhibitors (MAOIs), can interact with fermented foods.
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People with small intestinal bacterial overgrowth (SIBO): Fermented foods can increase the amount of bacteria in the small intestine, which can worsen SIBO symptoms.
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People with autoimmune disorders: Fermented foods may trigger autoimmune reactions in some individuals.
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People with gluten sensitivity: Some fermented foods, such as sourdough bread, contain gluten.
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Yes.
Common side effects of fermented foods include temporary digestive issues like bloating, gas, and diarrhea, often caused by the probiotics and high salt content. Some people may also experience headaches, flushing, or other allergic-type reactions due to histamine sensitivity, while individuals with lactose intolerance could have worsening symptoms from fermented dairy. Additionally, poorly prepared home-fermented foods risk contamination, and some store-bought products can contain high amounts of added sugar, salt, or fat.
- Food poisoning: Improperly fermented foods can become contaminated with harmful bacteria if hygiene, temperature, or fermentation times are incorrect, making them unsafe to eat.
Yes, improperly prepared or contaminated fermented foods can cause death, primarily through toxins like bongkrekic acid or botulism, and sometimes due to infections from pathogenic bacteria or viruses. Toxins are particularly dangerous because they can be odorless and tasteless and are not always destroyed by cooking.
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