Tocosh - The Ancient Andean Food That's A Probiotic Powerhouse
- Josh Boughton
- 6 days ago
- 5 min read
Throughout the world, there is a range of amazing fermented foods that many of us have never heard of. Today, I want to write about an incredible one that has captured my attention for a long time and that I have spent way too much time researching: Tocosh.
What is tocosh Peruano?
Tocosh is a Peruvian food made by fermenting special varieties of potatoes, especially the Huayro, Iskupuro, and White types. Did you know that Peru has over 4,000 varieties of potatoes? That warms my Irish heart.
It starts with locally harvested potatoes, which are placed into a mesh bag typically made of straw or grass. They are then placed in a stream or buried by a spring. Stones are placed on top to keep them submerged in the water. The flowing water helps to prevent harmful bacteria from developing on the potatoes. They will remain there for anywhere from several months to years.
During this time, natural fermentation starts, and bacterial and yeast cultures develop on the potatoes. The potatoes shrink a lot during this time and develop a strong smell. Once they have fermented for the desired amount of time, they are left to sun dry and then milled into a flour. This flour is used in food, but it has also been used since Incan times as a folk remedy and revered as a gift from the Apus (mountain deities).
Probiotics In Tocosh
Tocosh's fermentation process creates a number of different beneficial bacteria and yeasts. Which ones and how many will vary depending on the length of fermentation and what ones are occurring in the local environment. Tocosh produced in different areas of Peru will have different bacteria and yeasts because each region has unique bacteria. Tocosh will feature a wide variety of probiotic organisms, which can vary from batch to batch when produced in the same place.
Lactobacillus Sakie
Lactobacillus Casei
Lactobacillus Farciminis
Lactobacillus Brevis
Lactobacillus Fermentum
Leuconostoc Mesenteroides
Various species of the Provetella genus
This is a fascinating genus of bacteria with great potential for human health that will hopefully get more research on it in the future.
And many more!
The probiotics in properly made Tocosh (as with other fermented foods) retain their colony form and are not isolated from their protective food source. Most probiotics supplements are made with bacteria that have been centrifuged, which breaks up their colony structure, reducing their survivability and effectiveness. Traditional sun-drying of Tocosh helps protect the probiotics' cell walls, which can become damaged with harsh drying methods. We can learn so much from indigenous cultures about the best ways to prepare and preserve food.
Tocosh Benefits
Tocosh has been used as a remedy by the people of Peru for hundreds of years for a whole host of issues that I cannot list here without getting in trouble with the FDA. The majority of uses are for gastrointestinal, esophageal, stomach, and respiratory health.
Tocosh’s prebiotics, probiotics, and postbiotics provide an authentic, whole food synbiotic, which helps to nourish the gut and provide a host of benefits.
Many of the benefits come from the unique blend of compounds, called postbiotics, that are created by the bacteria as they ferment the potatoes. Postbiotics are a fascinating area of emerging research. Foods like yogurt, kimchi, and kefir contain postibiotics. Actual whole food probiotic supplements also contain postbiotics. Many companies have taken to adding isolated compounds or parts of dead bacteria to their probiotic supplements and claiming they are postbiotics. They are nowhere close to being as beneficial as whole foods rich in postbiotics. The entire fermented food complex has the benefits. Isolating one compound and claiming it to be as good as a whole food is complete nonsense. You cannot duplicate the complexity of a whole food in a lab.
Tocosh Nutrients
While potatoes are rich in a variety of nutrients, the fermentation process of making Tocosh increases not just the amount of nutrients present but also their bioavailability. It also makes them easier to digest. This is one of the great things about fermentation. This also happens with things like turning cabbage into sauerkraut and milk into kefir. Tocosh is particularly rich in bioavailable B1 (thiamine), B2 (riboflavin), B6 (pyridoxine), calcium, essential amino acids, fatty acids, and more!
How to use tocosh
Tocosh flour can be used in baked goods or cooking, such as stews and soups. The downside is that it has a very strong odor and taste, so most people will probably not want to incorporate it into their food. A better option for most people would be properly made Tocosh capsules. These can be easily integrated into your daily routine.
Dosage: Take one capsule (800 mg) twice daily on an empty stomach or as directed by your healthcare practitioner. For intensive use, take two capsules twice per day with food. It is best to take a three-week break every three months.
Who should not use Tocosh?
Pregnant women and nursing mothers
Children under twelve
Those with a penicillin allergy.
Tocosh flour and capsules should be stored in a cool, dry place away from moisture and direct sunlight. Tocosh has a unique pungent odor similar to some other fermented foods. This is normal and a sign that the bacteria and formula are healthy. To reduce the odor, you can keep it in the fridge if you prefer, but this is not necessary to maintain the product.
How to choose a good Tocosh
As with other fermented foods, Tocosh must be made right because many things can go wrong during fermentation. If the Tocosh is not made right, it can be contaminated with unwanted bacteria. In addition, if poor quality or improperly stored potatoes are used, they can contain high levels of compounds that can cause significant problems such as nausea, vomiting, and diarrhea.
Ethics are another thing to look at when choosing a Tocosh product. Knowing that the farmers were paid a fair price for the crops and work is essential.
Next up is that it is made correctly. To make the product cheaper and more profitable, many companies are producing Tocosh in just ten days using certain acid cocktails. This has resulted in several deaths because it is highly toxic. In addition, it lacks the benefits that come from traditionally fermented Tocosh. It is so incredibly important not to cut corners when making Tocosh, but far too many companies cannot seem to help themselves, and the pursuit of profit comes before anything else.
Seleno Health Tocosh Capsules
When I discovered that we finally had a supplier for clean Tocosh, I was so excited. Tocosh is something that has so many benefits and not having a clean source of it sucked. We were able to get small amounts of it in the past, and the people using it did well, but there was never enough to offer it to everyone.
Seleno Health Tocosh is made from Huayro, Iskupuro, and White potato varieties and undergoes a sacred fermentation process in Peru’s highlands.
After fermentation, it’s sun-dried and milled into a powder. It is made in the traditional manner so you can experience the magic of the Andes with Tocosh—a sacred remedy for modern wellness. As with their other products, the farmers are paid a fair wage for their work and support the local communities. We are thrilled to partner with them to bring you this incredible Peruvian food.
Tocosh Questions and Support
If you have questions about Tocosh, please email us at info@rooted-nutrition.com, and we will be happy to answer any questions!