Whatever junk we choose to consume, we have to consider the effects of eating it.
For an example, when you go to a Chinese restaurant, you will feel hungrier later and gain more weight. On the other hand, there are foods that will make us feel tired and groggy. When you consume fermented foods, you won’t have to consider any consequences. You will have an increased level in energy and a boost in mood.
Fermented Foods: Why We Love Them
Fermented foods help good bacteria, like Bifidobacteria and Lactobacilli, thrive within the gut.
These two help in the break down of starches, lactose and sugars in food to help us digest food.
They help in fighting off bad bacteria such as C.
Difficile and E. Coli, which means sauerkraut and kimchi are friendly to the digestive tract.
Other types of fermented food:
Putting the ‘Pro’ in Probiotics
Probiotics are very helpful in the transfer of food through your digestive tract, by preventing diarrhea, irritable bowel syndrome (IBS), and inflammatory bowel disease (IBD). There are over hundreds of various types of bacteria living within our gut, that help in the breakdown of food and take in nutrients.
Although, when we take antibiotics, the healthy bacteria gets killed off. That means we would need a source of healthy bacteria to make up for what was destroyed.
Probiotics would be the perfect go-to for the make up of loss of healthy gut bacteria, from ingesting antibiotics. Probiotics can help in treating some skin ailments (Eczema), vaginal health, allergy prevention and oral health.
Eating foods rich in probiotics helps the immune system stay stabilized and help with the loss of fat. Here’s a sauerkraut recipe that will add probiotics into your diet.
Serves: 1 gallon
Preparation time: 20 minutes
Total time: 4 weeks
5 pounds shredded cabbage
2 tablespoons sea salt or pickling salt
1 tablespoon caraway seeds
1. In a large bowl, mix cabbage with salt and caraway seeds. Let stand for 10 minutes.
2. Pack cabbage mixture into a large glass food container. Top with a quartered onion to fit inside the container, weighing it down. Cover container with a paper towel and secure with a rubber band.
3. Place in a cool spot overnight. Check to make sure the sauerkraut is completely submerged in liquid. Check cabbage every other day for 2 weeks, skimming off of any scum that may form on the surface.
4. Let stand for at least 4 weeks total. Then store in airtight container in the refrigerator for up to 6 months.
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