Introduction to Cultured Foods


Cultured Food for Health


In the modern society of today, there is a growing proportion of the population that suffers from “damaged gut flora” because they’ve been exposed to repeated doses of antibiotics.

Women are taking contraceptive pills which damage the gut flora in a profound way – and, we’re all susceptible to the damage from taking other long-term prescription medications.

We’ve somewhat forgotten about the healing magic of fermented foods and that we can actually ferment this powerful nourishment ourselves!

Most of the fermented foods that we purchase at the supermarket sorely lack the nutritional value of yesterday when it was common to ferment foods for preservation.

More people are turning to the fermentation process as a way to become healthier and to adhere to a more toxic-free diet. You may be amazed at how easy it is to ferment your own foods – and you’ll likely be amazed at the taste and nutritional value, too.


Why You Need To Eat Cultured Foods

This report will offer important information about including fermented foods in your diet. You’ll gain a better understanding of what fermentation is and why you need it to be healthy.

Briefly, fermentation is the process where certain foods are exposed to bacteria and yeast. This process can be done by injection or naturally, via the air.

You’ve likely seen labels on foods (especially meat and cheeses) that say, “Aged” and “Cured.” These foods contain beneficial microorganisms that make up various smells, flavors and textures of the foods.

Cultured foods are essentially fermented foods. When you see the label, “cultured” on a food item, it means that a chemical process has been used to break down a substance into smaller parts. Yeast, fungi or bacteria are often used in the process.


Gerber Graduates Grabbers, Fruit and Yogurt Very Berry


Yogurt is likely the most common cultured (fermented) product that you might purchase at your local supermarket. If you eat miso or amasake (rice fermentation), you’ve also tasted the world of fermentation.

By adding food fermentation back into your diet, you can restore the systems the fight off sickness and disease. They add valuable nutritional components and help your body systems work in harmony. Your organs and the way they function can become more in sync with the addition of cultured foods to your diet plan.

Before refrigeration came into being, fermented foods were the norm. People cured their meats, pickled vegetables and clabbered fresh milk to be sure they had food enough for future needs.

Fermentation of food was so natural and easy that it was common in most cultures throughout the world to ferment their harvests. In fact, every culture in the world has its own type of food that they’re famous for.


The Kimchi Cookbook


In Korea, Kimchi (fermented cabbage) is a staple and in Germany, sauerkraut is a fermented dish eaten with meats such as sausages.

Some fermented foods have been discovered accidentally. For example, raw milk left out on the counter for some time (hours) can be transformed into what we now know as yogurt. Mead, a honeyed wine is made from simply adding the honey to water and letting the yeasts in the honey act on the fermentation process.

Of course, the grape can be fermented making one of the most popular adult beverages – wine. Beer is fermented hops, barley and yeast. You see, your fermented foods aren’t so foreign after all!

These types of fermented foods can help us maintain a healthy digestive system and prevent numerous health problems such as Crohn’s Disease, allergies, acne, and number of other health problems.

This report will help you understand fermentation and its benefits, how it works and will introduce you to some fermented foods and how to make them.


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