So you think raw foods are the best of the best? You may be surprised…
Don’t get us wrong. Raw foods are what create better cells and enable self-healing.
But there’s a problem: modern society.
Our society’s preoccupation with sanitizing raw foods and “killing bacteria” has offset bacteria in the average person’s gut and, therefore, has disrupted their immune system as well.
Back in the days before refrigeration — and hand sanitizer, anti-bacterial soap, antibiotics, contraceptive pills, and excessive cleansing (all of which destroy the good/bad gut flora balance) — people had no choice but to rely on preserved foods for nourishment outside of the growing season, one method of which was fermentation.
The practice of fermenting (“culturing”) foods, in addition to preservation, offers significant health benefits, In fact, culturing is a great way to extract hard-to-absorb nutrients in raw foods without destroying live enzymes through cooking.
In fact, the enzymes in fermented foods are greater than that in raw foods — it’s like “raw-plus!”
Because there’s no heat involved in the fermentation/culturing process, all of the enzymes stay in tact, just like raw foods — but with all kinds of added benefits!
Cultured foods give you probiotics and more bioavailable vitamins and minerals, B vitamins and omega-3 fatty acids in particular. A good balance of gut bacteria can even influence the expression of genes that determine vitamin absorption and metabolism which can have a profound effect on your ability to stay healthy and trim!
Each person’s gut balance is unique and, for some people, achieving that balance is more difficult. But no matter who you are, cultured foods can help your body detoxify, fight infections, reduce high cholesterol levels, and support digestive and immune systems.
They’re a terrific source of amino acids, too!
Cultured foods also increase lactase and lactic acid, and other chemicals that battle harmful bacteria. They even act as antioxidants that may prevent and fight cancer.
Some of the most popular cultured veggies are beets, cabbage, carrots, cauliflower, celery, garlic, green beans, kale, leeks, onions, parsnips, radishes, rutabaga, shallots, turnips, kelp, and various herbs.
So, if you’re looking for ways to improve your digestion, add some powerful vitamins and enzymes to your diet, and spice up your meals, a little “culture” might be all you need.[quote]Do you make cultured/fermented foods?
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