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Cultured Vegetables

How to Introduce Cultured Vegetables for Your Meals

Food experts are talking more and more on the subject of fermented foods as powerful detoxifiers for the digestive track.  They have been around throughout the years, and had in fact been utilized by seamen hundreds of years back as a way to avert food from going bad on long expeditions.  They not only were an excellent source of provisions, but were known even then to prevent scurvy and other health problems.  Nowadays we’re finding the health benefits of this true super food, and we ought to include cultured vegetables into our diet plan.  However it need to be made the right way.


First, what are a few of the health benefits?  The detoxification characteristics of cultured vegetables make it possible to break down and eliminate toxins such as heavy metals from your body, plus provide healthy gut bacteria.  Simply by making the digestive system more effective dietary fat is absorbed and eliminated, helping those with overweight.  This in turn makes it possible to avoid diabetic issues, reduces your cancer in addition to cardiovascular disease risk, plus improves overall mental well-being.

Cultured Vegetables take on even Greater Importance as We Age

This all becomes all the more crucial as we grow older.  The stomach uses acid to eliminate sickness-triggering bacteria, viruses and fungi, while at the same time allowing the more acid-tolerant beneficial microorganisms to go through.  As we age the stomach normally becomes less acidic.  This brings on a larger proportion of pathogenic microbes within the digestive system, resulting in a large variety of ailments that could even include dementia.  This has not been demonstrated scientifically as of now, but we are certain of the advantages of sustaining elevated levels of helpful bacteria in the digestive system.

If you are planning to add cultured vegetable to your diet and have not consumed fermented foods, you want to gradually bring your internal system up to speed.  Instantly throwing an excessive amount into your system might trigger what is known as a healing crisis.  This is where pathogens in your digestive track are gotten rid of, and as they cease to live they discharge powerful toxins.  Way too many could result in a less than enjoyable response.

Start Off Slowly and build from There

Starting off with just a teaspoon with a meal on a daily basis could be enough to get you started, and then add a little if you sense your system will take it.  Professional in this field say just a fourth to one-half a single cup a day will probably be sufficient to have a huge constructive impact on your well-being.  For people who cook, culturing your own vegetables is certainly not complicated, and it stores very well.  Check out the internet for many helpful ideas that could interest you, but here is a straightforward one to get you started.

1.     Select your herbs and vegetables.  Organic foods are the healthiest and will work the best.  Green or red cabbage should be the foundation of your blend, making up around 80%.  Hard root vegetables like radishes, turnips, carrots and beets go next.  It’s best to peel them, since the skins can be bitter.  Add only a little peeled garlic, peeled ginger or basil, oregano, sage, rosemary or thyme.  The fermentation procedure will concentrate their flavors, so don’t overdo them.

2.    Chop your vegetables and put them in a vessel, immerse in water, making certain they are covered.

3.    Add ¼ cup of kefir whey, making sure to keep two inches at the top for expansion.

4.    Cover the glass vessel and seal off, leaving it on the countertop for at least three days for fermenting.  In case a coating of mold forms across the top, just scrape it away, since this is harmless.

5.     Put the entire contents inside the refrigerator.  It’s going to have about a nine-month storage time.

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