Tuesday, July 8, 2014

Fermented for Fourteen

I have recently joined the movement to add more fermented foods to my diet. Want to come along on this 14-day journey? It starts on July 14, of course. See this website for more info and to sign up: http://www.healthyguthealthylife.com/

Why join me? That's simple. Naturally fermented foods are full of live bacteria which are necessary for a healthy gut. Who needs a healthy gut? Only everyone!

Gut health is big news these days. The entire Paleo diet revolves around this idea of maintaining excellent gut health. This is the reason so many people are giving up grains and legumes. Have you heard of leaky gut syndrome? If not, you might want to give it a google. In a nutshell, substances in grains and legumes can damage the lining of your gut, allowing particles to leak out and wreck havoc with your health. However, excellent gut health means strong immunity, good digestion and absorption of nutrients, plus less gas, bloating, constipation, and diarrhea. You have probably heard that about 70% of your immune system resides in your gut. How well you fight off disease is based on the health of lower digestive tract. So give your gut what it needs!

Which is fermented foods!

These include naturally fermented saurkraut, kim chi, pickles, yogurt, kefir, miso, kombucha, and natto. You can purchase foods with live bacteria (dead ones do us no good!) at natural food stores, Trader Joe's, Costco, your local grocery stores, ethnic stores, and farmers markets. Read labels carefully! Not all pickles or saurkrauts are naturally fermented. If the jar warns that the contents are under pressure, then you know the bacteria inside are still alive!

In addition, you can make your own fermented foods and drinks. If you click on the link in my first paragraph, and register for fourteen days of fermented foods, you will receive recipes to create your own meals and products. I may be making my own saurkraut soon, as I have four heads of cabbage in my garden right now.

Let's give this a go! Get fermented, y'all!


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