Do it yourself fermented foods have not only restored my gut health, they have also chased away my fatigue and cognitive fog/depression I’ve battled with for years. Most important, gut health is immune system health. With rising costs of healthcare and strange illness our immune system does not know, showing up through our open border policy, we need a healthy immune system. Here is the secret about why probiotic from naturally fermented foods are little miracle workers.
“Within this one side dish there are 12 strains of Lactobacillus acquired through the fermentation process- and all 12 were “able to survive gastrointestinal conditions simulating stomach and duodenum passage”. Furthermore, these strains had a higher adherence to the gut than a Lactobacillus strain (rhamnosus GG) that’s already being used commercially as a probiotic. >>Click here for my feature in Total Beauty Magazine: Believe in Bacteria<< Though L. rhamnosus isn’t a slacker strain, as all 7 of its sub-strains proved to have good survival rates in simulated gastric and duodenal digestion. Kimchi’s strains weren’t just able to survive however; they all showed antimicrobial capabilities to numerous food borne pathogens and have even demonstrated the ability to lower cholesterol in at least 2 separate studies. Kimchi related strains have also been found to combat obesity and improve allergic dermatitis induced by chemicals in mice. It’s basically a super food- and there’s no guarantee a supplemental equivalent would be able to provide as many benefits as one serving of this Korean staple. No wonder they eat it as frequently as they do! The health benefits are well worth it. Link to Article
Top Probiotic Foods You Are Not Eating
If yogurt is the only probiotic food you’re eating, then you’re missing out on a whole lot of anti-inflammatory fermented foods out there. Link To Article
Kimchi recipe has been posted. If you want my refrigerator pickle recipe just ask for it! I moved all my refrigerated fermented foods into my winter-cold-room. It stays cold but not too cold throughout the winter. I don’t need to take up space in the refrigerator with all my fermented foods.