Fermentation recipes are hot in the nutrition world. Eat a little of different fermented foods every day.
Fermented foods will help you add some natural probiotics to your gut. Remember that probiotics are your protective friends, your first line soldiers against bacteria and viruses.
To keep your friends alive in your gut, you need to host them properly. Adding fiber (wholegrains, vegetables and fruits, nuts) and inviting more probiotics to join the party (yogurts, kefir, sourdough bread, miso soup, etc) will help a lot.
Probiotics help you to strengthen immunity, improve your digestion efficiency, prevent bloating and inflammation, help absorption of vitamins and minerals and make some essential vitamins (vitamins your body cannot manufacture such as Bs, A, D, E, K and C).
Fermented foods can be done at home and they are very easy to prepare. They take about 7-10 days to be ready for consumption.
Kimchi (spicy fermented cabbage, Kambucha (fizzy tea), Kefir (drinkable fermented milk), Tempeh (fermented soya beans-good protein source and easy to digest, Miso (fermented soya beans in powder form, high in sodium). Finally, fully fermented vegan protein is now available in a powder form.
When preparing fermented foods, use “canning and pickling salt” and follow the recipe correctly. Any less salt in the recipe will alter the safe fermentation process and may help harmful bacteria, such as Listeria or Clostridium botulism to grow as well. If you are sodium sensitive, choose Kefir and Kambucha instead.
Remember to keep active as a normal body weight is key for good health and improves organ functions and bone strength. Choose activities that make you happy and can be done all year.