Jul 30, 2013 in in the kitchen, uncategorized, digestion, gut health, probiotic. Read the original on: Homegrown & Healthy
All winter long Iâve been learning about fermented foods. Iâve made several batches of sauerkraut and just put a new batch up last night (with caraway âYUM!). The glory of fermented foods are probiotics, those little guys who create a low pH environment which is very healthy for the body. The first two days I get to hear sounds of âglub, glubâ as they proliferate and off-gas. This is how I know that fermentation has begun.
Claims are made that probiotics strengthen the immune system to combat allergies, stress, exposure to toxic substances and other diseases. The effects of probiotics are specific to the strain. For this reason, if you take probiotics, itâs important to consume a wide range and/or change the probiotics supplements you take from time to time.
Which foods and drinks naturally contain probiotics? Sauerkraut, kimchee, kombucha and kefir. You can buy them, although fermented foods are really easy to make. And fun. Making your own also ensures that the probiotics are alive and healthy when you are consuming the foods/drinks which contain them. If you purchase probiotics supplements, youâll most often notice the quantity of probiotics âat the time of manufactureÂâ orâprior to expiration.â If the number is at the time of manufacture, how many die by the time the product is transported, sits on a shelf, and purchased by you? Given that many probiotics require delicate environments (temperature, for example) the ability of guaranteeing life until expiration is unlikely.
If you purchase products which contain probiotics you might not know whether the products were pasteurize before or after the probiotics were added. Pasteurizing after they are added will kill them.
Many health food stores now carry unpasteurized sauerkraut. While I still encourage you to make your own, if you donât have the time or inclination just yet, whet your appetite with healthy choices. Check the refrigerated section and look for labels which are not marked pasteurized. Some might indicate live culture or raw on the label. These are your best bets.
Read the original on: Homegrown & Healthy
My name is Aubrey and I curate H&H, scouting the internet for fresh, healthy, even-you-can-do-this ideas and occasionally throwing my own recipes and crafts into the mix. Every day I get to work with amazing bloggers from around the globe to give you the tools you need for culinary and domestic success without the burden of elitism.