Fermented foods

In the past I have cautioned people to be mindful of their consumption of fermented foods and only consume them when a positive response is evident. 

I don't discount my previous advice now but I do frame fermented foods in a more enthusiastic light. Rather than presenting them as a potential problem, I recommend them! The use of probiotic cultures to make our own fermented foods (sauerkraut, kefir, yogurt), and the use of only grass fed, full fat dairy, can make a difference in how our body responds. Also, a diet that is free of inflammatory foods like sugar, grains and processed dairy can be continuously inflamed and reactive. Quitting these foods can change the state of the gut so dramatically that a much larger menu of food choices opens up to us.

Tempeh, sauerkraut, full fat live bacterial yogurt or sour cream and kombucha (in small amounts) are a few of this important category of beneficial foods.

Original Post

Add Reply

Likes (0)

Disclaimer: Information provided on the Whole Approach website, forum or blog has been obtained from a variety of resources. It is provided for educational purposes only. The information provided by Whole Approach, WholeApproach Representatives, including Tarilee Cornish, should not be considered diagnostic or medical advice. None of the information provided by Whole Approach is intended to replace the guidance of your personal health care practitioners and/or physician. Please consult your licensed medical or naturopathic physician before beginning, or making changes to your supplement, diet or exercise protocol.
×
×
×
×