articles we love
"Fermented foods like sauerkraut and kimchi are heralded by wellness experts as health-boosting powerhouses that heal ailments like leaky gut and IBS and lead to weight loss, better skin, and boosted immunity. (In short, they can do everything but mow the lawn.)
But given their sour flavor profile and pungency, it can be hard to find ways to fit them into the everyday dishes you might be eating.
That’s where Julie O’Brien and Richard Climenhage come in. The co-founders of organic fermented food company Firefly Kitchens, recently published Fresh and Fermented, which teaches you how to incorporate them into your meals (and how to ferment veggies, if you’re game)."
"Between the hard and fast dichotomies of cooked and raw, dead and alive, is this beautiful thing called fermented...
A place where many of the digestive challenges associated with raw foods (e.g. enzyme inhibitors, anti-nutrients, lectins) are overcome in favor of not just preserving their benefits (e.g. enzyme activity, vitamin content, life energy), but amplifying them."
"Chicago, Illinois has one of the largest populations with Polish heritage in the U.S. Researchers at the University of Illinois found that Polish women who had moved to or lived in the U.S. had more incidence of breast cancer than those who remained in Poland.
Traditional Polish (and other cultures in the old world) diet consists of fermented foods, especially vegetables, and particularly cabbage as unpasteurized, that is, raw, sauerkraut."
"We wanted to know how female producers handle growing pains, so we reached out to several who have been growing right along with us. In competitive markets, growth can be accompanied by tough decisions, such as replacing workers with automation or purchasing less expensive raw materials. The stories below are of producers who worked hard not to cut corners. These women share a commonality because their products are made by human hands — not by machines — and are crafted to benefit people and not merely to profit from them."
"In 400 BC, Hippocrates famously said, “All disease begins in the gut.” His words are even more true today than they were then. As the largest mucosal organ of the body, the gut plays a central role in maintaining the immune system. The intestinal lining functions as the bouncer at the door, deciding what’s allowed to pass through into the bloodstream. The characters lobbying for access range from essential nutrients to dangerous pathogens and toxins. And in order for the door to run smoothly, the gut ecosystem must be healthy."
"It was recently reported that sauerkraut topped the charts of probiotics, surpassing that of over-the -counter probiotics purchased.
Dr. Mercola sent his sauerkraut off to a lab and reported the findings of probiotics saying, “We had it analyzed. We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.” That means 2 ounces of home fermented sauerkraut had more probiotics than a bottle of 100 count probiotic capsules. Translated this means one 16 ounce of sauerkraut is equal to 8 bottles of probiotics."
"Why would I want to drink fermented cabbage juice? It might seem to be yucky, but it actually tastes pretty good and it is super protective and rich with easily available nutrients.
In the digestion and absorption of cabbage (cruciferous family of vegetables), many compounds are created in the digestive tract that are anti-carcinogenic, anti-inflammatory, and protective of the cells of the colon."
"Thousands of years ago when humans were hunters and gatherers, our diet was all raw and naturally organic. This changed though as we discovered fire and cooking, continuously evolving the human diet to become what it is today. This had many beneficial outcomes for mankind, but also many detrimental ones too such as ready-made meals and fast food filled with additives such as MSG, preservatives and artificial colouring. Even the ingredients of the food that we eat are made from “unhealthy” grown food full of hormones, herbicides and pesticides.