What is Fermenting?Fermenting is an ancient traditional way of preserving food that involves adding salt and water to food and encouraging the naturally present healthy bacterial populations to thrive and multiply, creating a food high in probiotic bacteria and vitamins and minerals. What is "Functional" Fermenting?Functional Fermenting is a very specific way of fermenting food that produces medicinal quality healing food that completely eliminates mold and is lower in histamines. This food is suitable for those with illness who have previously been unable to tolerate most fermented food, even in small quantities. This advanced way of fermenting is easy, but it is not simple.
Who Should Attend the Functional Fermenting Seminar?
Anyone who would like to begin fermenting, take their fermenting to the next level, or fill gaps in their fermenting knowledge.
The Seminar focuses on vital education involving gut health and applied fermentation techniques for health preservation and recovery. There is something for everyone, from the beginning fermenter to nutritional therapists and health practitioners, and everyone in between.
Are you or someone you love dealing with health issues? Have you had unpleasant reactions to ferments which you have eaten in the past? Would you like to know why that happens and what you can do about it? Are you a teacher of fermenting? This is an opportunity to deepen your knowledge and skill and to help those people especially challenged by impaired gut function, who have not previously been able to benefit from fermented foods because of unpleasant reactions. Almost all of these with impaired health find that they are able to eat optimally fermented foods.
Continuing Education Credits for ProfessionalsThe National Association of Nutrition Professionals (nanp.org) offers 6 Tier I Continuing Education Units for Health Professionals who attend the Functional Fermenting Seminar, either in person or online. 
What Information is Covered in the Seminar?Eight full hours of instruction and demonstration that will fully prepare students to begin fermenting at home. The day starts with an Introduction to Fermenting that explains what fermenting actually is and how it is not food spoilage, and why it is such a powerful addition to a healthy diet. We briefly cover fermenting history. Additionally, we talk about digestive health to provide an understanding of the importance of fermented food in a healthy diet. Students will leave with a firm grasp of fermenting theory and technique. 
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