Benefits

The Many Benefits of Cultured Foods

When you discover the many amazing benefits of eating “cultured” or “fermented” foods, you may wonder why so few people are aware of them. They will soon become one of the most beneficial additions to your healthy diet.

As far back as historical records go, man has used the process of culturing to improve the storage properties of many types of foods.

It was the 1910 Nobel prize-winning Bacteriologist, Elie Metchnikoff of Russia, who first became aware of the possible health benefits of fermented foods. He noticed that fermented milk was widely consumed by some of the longest living populations in Bulgaria, where the average life span was 87 years (exceptional for the early 1900’s), and 4 people out of every 1000 lived more than 100 years.

Other researchers found that fermented dairy products are also very common among other cultures with extraordinary longevity.  For example, among the Hunzas of Kashmir and the Georgians of what was formerly the Soviet Union, it was not uncommon for people to remain active past their 100th birthday. And, as you may have guessed, cultured dairy products are a staple of both these traditional diets.

Why Cultured Foods Are So Beneficial

Modern medicine overlooks one of the most fundamental principles of good health; a healthy gut is a key to a healthy body. And this is where cultured foods provide dramatic benefits that can counteract the destructive dietary habits of our “modern” diet.

The process of fermentation changes the chemistry of foods, which in turn alters the chemistry of the intestinal track in very beneficial ways. The “flora” that is present in living cultured foods forms a “living shield” that covers the small intestine’s inner lining and helps inhibit pathogenic organisms including E.coli, salmonella and an unhealthy overgrowth of Candida (yeast). Candida overgrowth is associated with an extensive list of supposedly “unexplained” symptoms.

In addition, fermented foods colonize the intestinal tract with friendly flora, which control putrefactive bacteria, maintain proper pH balance in the colon, and increase the bulk and frequency of bowel movements. An abundance of healthy gut flora also alters the inactive thyroid hormone T-4 into active thyroid hormone T-3, which contributes to increased energy, excess weight loss and a healthy metabolism.

If these reasons haven’t convinced you to immediately start adding cultured foods to your daily diet, here are some additional health giving benefits.

  • Fermentation increases the vitamin and enzyme content of foods, aids digestion and facilitates assimilation of nutrients.
  • Raw fermented foods boost the immune system by increasing antibodies that fight infectious disease.
  • Most fermented foods create powerful antioxidants (glutathione and superoxide dismutase) that scavenge free radicals, which are a precursor to cancer and other diseases.
  • Fermenting neutralizes the anti-nutrients found in many foods including the phytic acid found in all grains and the trypsin-inhibitors in soy. Untreated grains are often the cause of gluten sensitivity or the inflammation that results in arthritis, IBS and colitis.

During the fermentation process, in which yeast and other ‘friendly’ bacteria are added to the raw ingredients, microbes break down complex carbohydrates and proteins into more easily digestible elements.

Get Started Today

If maintaining and improving your health is important to you, it’s very clear that fermented foods must play an essential part.

To find out how you can easily make your own batches of delicious, homemade, fermented foods, I encourage you to invest in your health by getting your own “Sauerkraut Kit” today.

You will receive all the tools and instructions you need to immediately start receiving the healthy benefits of this wonderful traditional food.

5 thoughts on “Benefits

  1. Hi there bead-making-addict! Besides making beads, I want to make health-giving foods so that I can live forever and a day! Please tell all your secrets…well, not all, but most..:O)

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