Long before microwave burritos frozen and canned beans, we had limited resources when it came to food preservation. We have learned and dry foods to withstand long winters of salt, and we have also discovered the fermentation. Our food culture is not only a method of preservation, however; It is also an integral part of our health — something never those foods canned or frozen can offer.
Asian cultured foods as kim chee and healthy hipster drink du jour, kombucha, made their way to centuries of Europe is mainly in the form of what we now call krauts. Typically, krauts cabbages are infused with regional herbs, vegetables and spices, salt, sealed and allowed to ferment, Marni, the Wahlquist fluid, founder of Food crops vital, a producer of cabbage live in Ft. Collins, Colorado.
The process of pickling and fermenting, allowing healthy colonies of bacteria break down the food actually makes food more digestible nutrients and more accessible, says the Wahlquist fluid. Fermented foods also help with the digestion of foods — especially hard protein (which is why the Germans serve kraut with meat) — and makes as much as 40 percent of the some diets around the world. (Korean kim chee to eat most meals, cultivated soybean (natto or tempeh) are served throughout Japan and India pickles mangoes and limes.)
Probiotics: is a word that you could have heard a lot recently — from yoghurt (another food cultured) to over-the-counter capsules and pills allegedly full of these "friendly" bacteria. Like it or not, we are hosts to billions of microbes that actually play a vital role in our health. Our Standard American diet, which often includes products from animals fed excessive amounts of antibioticsand our systematic Exposition antibiotic (about 10-20 different types before we hit puberty!) create imbalances between the friendly bacteria colonies. The damage is so significant that the new research suggests these probiotic cultures can never recover fully, which leads to a series of health issues from diabetes and obesity to more serious gastrointestinal problems. Says the Wahlquist fluid, many of these treaties probiotic pills and that foods marketed for digestive health are not actually gives us any real active probiotic. "Traditional methods preserve and prolong the good bacteria are vital to our digestive health. Heating and cooking [foods grown] kills bacteria and prevents the diverse populations of probiotics to enter in our system. "
The digested food crops can prevent and repair digestive disorders and decrease the sugar cravings, which may be why people eat weight loss report of probiotic foods, says the Wahlquist fluid. And new research also shows a link between diets rich in life cultured foods and better mood, probably due to a well balanced system. Or, as it suggests the Wahlquist fluid, maybe it's just that "when you eat really good food, there is a magic that happens." Alchemy has always been at the Centre of preparation of food and alcohol — magic at work really. And even if we think there is quite a bit of that tasty junk food fast, the real magic happens when something you eat improves the entire system — our health and our spirit, not only our palates.
So, what is the best way to increase the intake of probiotics? Wahlquist fluid suggests using a life kraut or kim chee as a condiment for every meal. You can tell that you're living products if sold in the refrigerated section, or if you make your own. People avoiding sugar and caffeine should jump also trendy drinks kombucha, which contain both. And while probiotic yogurt and drink kefir can also contain a good amount of friendly bacteria, dairy products that are not organic can also contain harmful pesticides, antibiotics and other chemicals that are best avoided.
Keep in touch with Jill on Twitter @ jillettinger
Photo: Marni Wahlquist Fluid
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