Scott Gryzbek: Kvass, How to Make Fermented Foods, and Why Beer is Good for You



Scott Gryzbek on The Fat-Burning Man Show

Today’s show is with Scott Gryzbek, the proud founder of Zukay Live Foods and the crazed alchemist behind vegetable Kvass. Scott founded Zukay to introduce the health benefits of raw, fermented vegetables back into the American diet.

Onto the show. Today we cover:

  • What it was like to be Paleo before it was Paleo.
  • A behind the scenes look at why food manufacturers and the government create foods you wouldn’t feed your kids.
  • How you can make fermented foods at home.
  • And why a beer may be good for you from time to time.

Here’s the show.

 

 

10 thoughts on “Scott Gryzbek: Kvass, How to Make Fermented Foods, and Why Beer is Good for You

  1. Andrew Cunningham says:

    I’ve been paleo for about 4 months and a home brewer for 5 years. You’ll have to pry my mash paddle from my cold dead hands. I drink beer and mead I made 3 to 4 times a week. (1 or 2 pints at a time, I never get drunk) I brew in a very traditional way that remove a lot of gluten and anti-nutrients from the grain. I was able to loose 50 lbs in 2 months and get stronger all while have a beer now and then. If I eat bread or pasta I wreck toilets but beer doesn’t do that to me so it can’t be so bad. I have recently start started making my own sauerkraut and its awesome. Cheers Abel, thanks for another great show and my new favorite guest. Ps: you can use the same sour bugs in beer and its the best. Try and find a lambic or a Flanders red ale, you won’t be sorry.

    • That’s awesome!! The process of homebrewing is really interesting, and it definitely fits into the experience of “paleo” in so many ways, no matter what others may say! So glad you enjoyed the show, we really appreciate the positive feedback. – Emily, FBM Team Coach

  2. Great discussion.

    As for beer, most the early beers would all have been “sour” beers, that is fermented not only with Saccharomyces cerevisiae but also with Lactobacillus, Brettanomyces, and Pediococcus.

    And another point for our ancestors and fermented beverages is we forget in our modern world that drinking water is more important than food. One can go longer without food than water. We can go right over and turn on the water, but in ancient times you could not go down to a river or lake and drink the water, you would get sick from bacteria/parasites (clean water was harder to find than food).

    But if you made it into beer, wine, mead, cider, sake (rice wine which is actually made with a beer like brewing process, like barley wine) you can have clean/safe drinking water.
    Pirates mixed water with rum (and some time lime) to the make drinkable water “grog” ( a mojito)
    In Eastern Europe some versions of Kvass are low alcoholic beers.
    The Romans drank beer and wine. And we can think of how the French, Italians, etc. drank wine with meals as it was safer than water.

    You’d think they could have just boiled water to make it safe, but they did NOT know to boil it, bacteria were not discovered until Louis Pasteur (due to beer). Boiling water to make coffee, hot chocolate(chocoatl), and tea(s) did make the water drinkable, that’s one of the reasons for the huge spread of tea drinking in asia and then Britain, etc..

    This video was made to be rather funny and almost more like a beer commercial, but it actually has some good points.

    How Beer Saved the World (HD)

    http://www.youtube.com/watch?v=PdwYjFnFoJU

    much repsect

      • I understand it’s hard for many people to imagine a world/time when people did not know to boil water, it seems so obvious to us now, but people did NOT know about bacteria/germs until Pasteur (pasteurization).
        Today we don’t use alcohol and/or other forms of fermentation to clean water we use chlorine typically.

        Another problem is even if they did boil water to kill germs, which they did NOT know about, it it will not be clean long.
        If you have a well and one bird poops in it every one will get sick.
        I have some cauldrons in my front yard some times they get pretty nasty so I dump them out and fill them with clean tap water.
        Because of natural yeast/mold/algae/bugs in the air it does not take long for it to be green and nasty again.

        I understand it’s hard for many people to imagine a world/time when people did not know to boil water to kill germs, it seems so obvious to us now (like knowing the earth is round and the earth goes around the sun and things are made from atoms/etc..), but people did NOT know about bacteria/germs.

        much respect

        • Andrew Cunningham says:

          Thous beer/mead and sauerkraut. Even after the boil the fermentation the environment is anaerobic/acidic/alcoholic and spoilers cant live there. It was canning before canning was cool. People may not have known the boiling and/or fermenting made food safe, but they did know that the sacred process of brewing and fermenting made safe food. There a good book called “sacred herb and healing beers” that discuss it at length.

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