FERMENTED FOODS:

BENEFITS:

  • Create protective lining in the intestines and shield it against pathogenic factors, such as salmonella and E.coli;
  • Lead to an increase of antibodies and a stronger immune system;
  • Regulate appetite and reduce sugar and refined carb cravings;
  • Enhance nutrient content of foods and make minerals more readily available;
  • Produce vitamins and enzymes beneficial for digestion/gut health;

Some examples of fermented foods are:

  • Kombucha;
  • Sauerkraut;
  • Pickles;
  • Miso;
  • Tempeh;
  • Kimchi;
  • Goat milk and sheep milk soft cheese;
  • Yoghurt

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