In some situations the balance of the flora in the gut is so bad that you may find you are constantly sick with tummy troubles and immune problems yet you often don’t know that you are lacking bowel flora. Fermented foods may not have a high enough count of certain organisms for specific conditions but long-term they can make a significant difference to gut health. If you do take probiotics get the advice of a knowledgeable health practitioner so you get what is best for you.
Fermentation neutralises anti-nutrient chemicals found in grains for example, phytic acid (anti nutrient is something that uses up more nutrients than the food has or takes nutrients out of your body) which is in some grains and particularly high in oats, can block the absorption of calcium, iron and zinc.
Fermentation creates a host of beneficial micro-organisms in food increasing its digestibility. When food is fermented it breaks down the cell wall and makes the absorption of the nutrients in the food better. It can also increase the nutritional content of the food.
Who are fermented foods for?
Fermented foods and beneficial organisms will make a significant difference to:
- Anyone wanting to improve their gut and general health.
- Preventing problems as we age, as digestive enzymes do diminish with age.
- Those who have had or are on antibiotics.
- Allergies.
- Skin complaints like eczema, psoriasis and acne.
- Irritable bowel.
- Fungal infections like thrush and candida.
- Gut inflammation and bowel disease.
- Bacteria in the stomach like helicobacter pylori.
- Bad breath.
- Those who are on or who have taken medication that disturbs gut flora in particular the pill and steroids.
- If you have had gastro or have picked up a parasite at home or overseas.
- To protect your health when travelling.
- To increase immunity especially those for that have conditions where immunity is suppressed and the more fragile members of society, those sick and convalescing young children and the elderly. Most autoimmune problems start in the gut so it is beneficial for all autoimmune conditions and to prevent them
SPICY KIM CHI
Ingredients:
1 green or red cabbage chopped
1 green or red cabbage juiced
4 large carrots chopped
4 large carrots juiced
¼ cup freshly grated ginger
1 tbsp. cumin seed
1 tsp. dried red pepper, ground
1 tsp. miso
¼ tsp. turmeric powder
¼ tsp. cayenne pepper
3 cloves garlic chopped
Method:
Blend carrot juice, cumin, cayenne, red pepper and miso. Mix all ingredients with a spoon andplace in a jar, making sure vegetables are covered with juice. Cover the jar by placing severalcabbage leaves on top. Put a weight on top of the cabbage leaves and allow it to ferment forthree or four days.
Tips: This is delicious on its own and also as a side dish to help your meal digest well. Sterilize
the spoon and jar beforehand.
Your in health,
Michele
Taken from “Digestive Solutions-101 proven methods to solve your tummy problems naturally’ by Michele Wolff
