What do kefir, kimchi, kombucha, kraut, and kvass have in common? They are all easy to make and contain natural nutrition and powerful probiotics. Welcome to another blog on Problems Prevented with Simple Steps. As more people become aware of the microbiome and the microorganisms that digest our food the topics of cultured and fermented foods frequently comes up. Around the globe, different cultures have been culturing and fermenting foods since the beginning of time. With the problems associated with modern fake, fast and junk food this is a nice opportunity to learn about old and proven methods to preserve and promote better food nutrition and shelf life. People around the world are investing energy and time to renew, restore and rethink how we prepare, preserve and protect fantastic foods. Using proven principles we can resolve many of the problems with modern food practices and help promote better health, nutrition, and wellness.
As a holistic health coach, my role is to identify potential problems that could rob you or family members of their money and quality of life and offer prevention and protection strategies. Our passion and purpose is to find resources and share simple steps for rapid results. Below are some resources and role models to help with fermenting foods.
Why Eat Cultured & Fermented Foods?
Does eating for beauty, energy and vitality appeal to you?
Do you enjoy eating a variety of delicious and nutritious foods?
Do you take prebiotics and probiotics?
Does enhancing your digestion and immune system appeal to you?
Would eating for better health and longevity appeal to you?
If you answered yes to these questions than cultured and fermented foods may make a lot of sense for you. There are many benefits to eating cultured and fermented beverages and foods. Many cultures around the world discovered various ways to naturally prepare, preserve and protect foods for longer-term storage and survival. These refinements were learned and passed down to future generations using recipes that have evolved over decades if not hundreds or even thousands of years. Fermented foods were discovered as a natural way to preserve food before the modern methods of using harmful artificial chemicals and synthetic preservatives. The majority of natural foods we enjoy today originally evolved with some degree of culturing and fermentation. Common forms of beverages and foods that have been cultured and fermented include: apple cider vinegar, beans, beer, beets, cabbage, cacao, cheese, coffee, condiments, dairy, fish, fruit, grains, meat, mustard, oats, pickles, porridge, rice, salami, sauces, sour cream, soy, spaghetti sauce, tea, vegetables, wheat, wine, and yogurt.
Raw cultured beverages and foods use natural probiotics to help predigest and release the micronutrients to be even easier to digest and assimilate. Fermenting foods helps to break down fiber, neutralize plant protective compounds, prolong shelf life and reduce excess sugar. When these foods are unpasteurized and properly stored they can provide many digestion, energy, health, and immune benefits. Besides all the health benefits, fermenting beverages and foods can be a fun and money saving hobby. Imagine making your own tasty coconut kefir, Korean kimchi, kombucha or purple cabbage kraut. Eating my own pickled garlic, ginger, and turmeric condiment mixture made with raw apple cider vinegar added to my salad is one of my favorite healthy treats.
For more great information and resources on the benefits of eating fermented foods be sure to check out Wild Fermentation by Sandor Katz, and Body Ecology Diet by Donna Gates and Dr. Zach Bush MD. Making cultured and fermented foods with probiotics and introducing them to kids early in life is a great way to enhance their education about long term health and wellbeing.
The passion and purpose of the Morningstar NEWS are to condense hours of research down to two minutes of education, information and inspiration for a healthy lifestyle and mindset. Remember … “Let food be thy medicine and medicine be thy Food” a quote attributed to Hippocrates, the “Father of Medicine.”
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