Fermented foods are foods that have been brined or soaked in salt, water, spices, and a probiotic starter. Many foods can be fermented such as fish, grains, vegetables, and dairy. The salt will stop the bad microbes that can spoil the food. This is why it was used for centuries as a way to preserve before canning existed.
Yogurt, sour cream, and kefir are the most commonly known fermented dairy sources. Homemade products are best because commercially made yogurt is often pasteurized after fermentation and many of its natural nutrients and enzymes are lost. Fermented vegetables and grains are much more tolerated by the digestive tract.
My personal favorite is a fermented coconut milk. When coconut is added to specific probiotics the greater beneficial properties of coconut are activated. Coconut oil is a protein fat and is one of the good oils for our body and brain. It is anti-viral, anti-bacterial, boosts immunity, has vitamins and minerals including calcium and potassium, and has a significant amount of electrolytes to help hydrate the system. It tastes really good too.
Fermentation foods are predigested and help make food easier to digest. They offer beneficial probiotic microbes, enzymes, vitamins, and minerals. The fermentation will help predigest some of the proteins and consume lactose in dairy products. Fermenting foods also creates lactic acid that kills pathogens. The bacteria from fermented vegetables help with detoxification and the removal of heavy metals.
Only small quantities are needed to assist digestion and gut healing. Sauerkraut is a common fermented food made from cabbage. As little as two tablespoons of the juice from sauerkraut is enough to be beneficial. Fermented foods made from adding salt, water, and probiotics are helpful at any time. Many recipes are available online on sites such as www.nourishedkitchen.com.
If candida overgrowth is an issue it is best to either wait to add “wild” or naturally fermented foods to the diet, or only add a very small amount, such as about a teaspoon per day in the beginning of your cleanse. Too much naturally occurring fermented bacteria ingested too quickly may cause die-off reactions. As the bad bacteria die, they release toxins. When the toxins are released faster than the liver can remove them, fatigue, headaches, flu-like symptoms, and emotional outbursts may appear. Read more about die off…
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