Processed and packaged foods are increasingly a major part of the Western Diet. Even foods that are grown (corn, wheat, lettuce, etc.) or raised (beef, pork, chicken, etc.) are no longer what they used to be. Due to pesticides, herbicides and fertilizers, or growth hormones given to livestock, the actual nutritional value in most groceries is compromised. With this in mind, the family wanting to live the wellness lifestyle and eat healthier must consider where they’re purchasing their groceries and, beyond that, how they’re being prepared.
What are fermented foods?
Fermentation is a food preservation method that not only changes (some would say improves) the taste of food, but also enhances its nutrient content. Good or healthy bacteria work in the minerals in cultured foods to make them easier to digest, transform them into a beneficial pro-biotic and increase their nutritional value. Beneficial bacteria are a vital part of good health and can be found in most fermented foods. These include sauerkraut, kombucha, water kefir, ginger beer, horseradish, yogurt and sour pickles, just to name a few.
Read on for more information on fermented foods