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- Fermented Foods and Starter Cultures
Fermented Foods and Starter Cultures
Fermented foods help with digestion and so in turn support the immune system.
Fermented foods are like partially digested food. For example, Lactose intolerance is now very common; this means people have difficulty digesting the lactose in milk. When milk is fermented it becomes yogurt or kefir. Kefir feeds on lactose so it is partially broken down. This means it becomes more digestible. Organic or lactic-acid fermented foods (such as sauerkraut and pickles) are rich in enzyme activity. This assists in the breakdown of our food, helping us absorb the very important nutrients essential for good health.
Fermented foods have been shown to support the beneficial bacteria (probiotics) in our digestive tract. We live in an over cleansed and chemical laden world. We have chlorine and fluoride in our water. Antibiotics (the arch enemy of both bad and good bacteria) are in our milk, meat and our own bodies. We are often much depleted in beneficial bacteria in our gut. This may lead to Candida overgrowth, IBS, allergies and learning difficulties. When our digestion is functioning optimally we are absorb and assimilate all the nutrients we in our food. A healthy gut is essential for a strong immune system our immune system tends to be happy, and thus better equipped to wage war against disease and illness.