Fermented Foods

Fermented foods are healthy and delicious in addition to being a cheap staple.

You normally think of wine, kimchi and sauerkraut when you think of fermented foods, but nut cheeses should be on your list as well. While fermented food is tasty, it is also great for your body.

Here are 4 reasons to eat fermented foods:

1.  They boost your immune system – When you are busy and the weather is cold, you need natural ways to keep your immune system strong.  The lactic acid from fermented foods can help stop colds, flues and even the bacteria strains that cause food poisoning.

2.  They can help you turn into a party animal!  According to a 1999 study in the Lancet, lacto-fermented vegetables reduced the rates of asthma, skin problems and autoimmune disorders.  The proliferation of lactobacilli in fermented vegetables enhances the strength of your digestive system and increases vitamin absorption in the foods you eat.  In fact, fermentation actually increases the vitamin content of the food.  These benefits will make you more comfortable and energetic in general. You will look and feel great for the holiday parties.

3. Fermented foods, especially pickled vegetables, are the best option to bring to parties and potlucks.  They are cheap and easy to make.  You will wow everyone with the pretty colors and unique taste.  In just one prep session a week ahead, you can make enough food to bring to several parties – with enough leftover for you plus several hostess gifts.

4. They are a healthy snack alternative.  Fermented foods tend to be much lower in calories and fat than other snack foods.  And, fermented foods are proven prophylactics against cancer.  These cleansing attributes will help you and others beat the “battle of the bulge” at the holiday season.  Can potato chips and other snacks do that?

Interested in learning more about fermented food? You should be! Like us on Facebook to receive our FREE E-Book, Healing Through Eating! The E-Book goes into further detail about the health benefits of fermented foods, explains how to make raw nut milks and cheeses and includes a recipe to get you started.