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I have to admit when I first heard the phrase “fermented foods”, my nose went up and my ears went back. Fermentation? What? Why would I want to eat foods that have gone bad? That was what first entered my mind when I heard that phrase. Now, talk about sauerkraut, I had no problem with that. As I was growing up nobody ever said, “Hey, want some fermented cabbage on your hot-dog?” It really wasn’t until I started dabbling in raw foods that I become more aware of fermented foods, what they were and what their benefits are. I encourage you to research this topic further and see if it is something that you might like to try.
What is fermentation:
Fermentation is the process of culturing healthy bacteria in food.
What are the benefits:
Fermented foods contain lacto-bacillus, most commonly known as Acidophiles which promotes good intestinal bacteria populations, they are high in enzymes and are reported to be pre-digested (by bacteria), hence easier for digestion. It also aids in the nutrient assimilation of food. As an example cabbage and those in the cabbage family are often known for causing severe flatulence when eaten raw. Once these same vegetables are fermented they don’t have that same effect. Studies have shown that optimal numbers of ‘good’ bacteria increase the immune system’s ability to fight disease. Probiotics may also have a role in reducing the severity of allergies, controlling cravings, and establishing optimal intestinal health.
Is there such a thing as eating to much?
Raw sauerkraut is an extremely healthy food. It is an excellent source of enzymes, vitamin B-complex, Vitamin B-12, vitamin K as well as Vitamin C, therapeutic nutriciticals and phyto-nutrients(higher than Rejuvila & yogurt). The overabundance of lactobacilli and all the dozens of friendly bacteria, can easily upset the stomach of people who are not used to eating raw sauerkraut and or raw
food. Hence, introduce the kraut in small volume, like a tablespoon.
What are some raw fermented foods:
Recipe example of raw Cabbage Kraut
This recipe came from my Living Light Culinary Art Institute school handbook
Yield: 3 cups (12 servings)