Rev Up Your condition With Cultured Foods

Regular consumption of cultured foods is an integral part of a healthy diet. Cultured foods, otherwise known as lacto-fermented foods, are high in natural probiotics.

Everyone can benefit from adding these foods to their diet, particularly those with immune theory issues and digestive disorders. They are also recommend while gravidity and when trying to balance blood sugar, yeast overgrowth, and problems with weight.

Try to consist of at least one serving of lacto-fermented foods in your diet everyday, and try for each meal if your digestion is less than exquisite or if you are on antibiotics.

Some examples include:

• Yogurt. Organic plain whole milk yogurt is best. It is important to eat whole milk dairy because the saturated fat in the yogurt help with absorption of the calcium.
• Kefir. This cultured dairy food with a long history is high in amino acids, calcium, magnesium, phosphorus and B vitamins. Unlike yogurt, kefir cultures at room temperature. It can literally be made at home with high ability (raw, if possible) milk and kefir powder or grains. If raw milk is unavailable, look for pasteurized but not homogenized milk or organic, grass-fed milk. Kefir powder can be purchased at natural food stores or online.
• Cultured Cream/Sour Cream. Cultured cream is a yummy condiment with a high probiotic and enzyme content. Vermont Butter and Cheese firm makes a good crème fraiche- I love it added to soups, Mexican dishes, and desserts. Natural foods stores may carry other brands, as well, or make your own from fresh raw organic (raw, if possible) cream and a culture starter.
• Kombucha. Made from fermented tea and organic sugar, the supervene is a fizzy drink with many condition benefits. Kombucha can be purchased at natural foodsstores (Synergy brand is delicious) or made at home. Some individuals may need to build up a tolerance to kombucha; this can be accomplished bydrinking small amounts daily for a few weeks.
• Cultured vegetable or fruits-. Cultured vegetables like true sauerkraut and Korean kimchee and lacto-fermented fruit chutneys are extremely tasty and they are consist of exceptional quantities of enzymes, B vitamins and vitamin C.
• Soaked whole grains. Soaking grains for some hours or overnight in water before cooking makes them more nutritious and digestible. Soaking oatmeal the night before you plan to eat it is a good practice. Eating traditionally produced sourdough bread is also recommended, as these are made with soaked grains. Recipes for baking with soaked grains are ready in the books Nourishing Traditions and Eat Fat, Lose Fat by Sally Fallon and Mary Enig. Wild Fermentation by Sandor Ellix Katz is an exquisite book on this topic, as well.

For more facts on cultured foods, lots of easy healthy recipes, and further facts on numerous other holistic nourishment topics, please visit my website: http://www.healthy-green-lifestyle.com.

Rev Up Your condition With Cultured Foods

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