Day 56
Some of us may turn up our noses when sauerkraut is mentioned or the thought of fermented food. But some of the most popular delicacies are of this category, such as olives, pickles, wine, and cheese. These are ancient preparation and preservation methods that are both tasty and beneficial. Through the breakdown of carbohydrates and proteins by microorganisms such as yeasts and moulds the results can be quite delicious. Promote the growth of friendly intestinal bacteria, aiding digestion and supporting immune function, create digestive enzymes, lactose and lactic acid. Increase B vitamin, plus vitamin B 12, and omega-3 fatty acids. add other immune chemicals that can fight off harmful bacteria and even cancer cells. Avoid processed so called packaged fermented foods as some may contain too much salt, sugar, added lactic acid, sodium benzoate and potassium sorbate and may have been pasteurized. I will be recommending more recopies from Dr Ann Wigmore including the drink “Rejuvelac” and sauerkraut.
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