Why Are Fermented Vegetables Good For You?
by Amirah Bellamy
getting the masses through the long winter months. Today, we know and appreciate
more of the nutritional benefits of fermented foods. For starters, they promote
digestive health. Their acidity kills harmful bacteria and pathogens, removes toxins
and anti-nutritional compounds and produces antibiotics, which improves immunity
and overall health. Moreover, the new cultures that are created from the
fermentation process create folic acid, niacin, riboflavin, thiamin and biotin, which are
all part of the Vitamin B complex. B Vitamins promote healthy skin, increase
metabolism, reduce the risk of pancreatic cancer, help the body make hormones and
enhance immunity among other things. So as you can see fermented vegetables
have an abundance of benefits to us.
Now, if you're not too familiar with what fermented vegetables are exactly some
well-known examples are pickles, salsa, soy sauce, sauerkraut, sour cream,
sourdough bread, water kefir and more. On the other hand, if you know of yet just
aren't too keen on eating fermented foods, but still want to reap the benefits there
are a variety of ways to eat them. For instance, sprinkling some sauerkraut on your
salad or eating some with crackers will make a tasty snack or meal. Then, if you're a
bread lover you could trade white bread for some sourdough. You could even add
some fermented fruit to a nice, cold smoothie. Meanwhile, there are even some
healthy fermented beverages that you can enjoy such as kefir, which can be found at
your local health food store.
Fermented foods are a blessing to the world. They are a rich source of nutrients and
for all the nutrients they pack they are relatively inexpensive whether you buy them
fermented or do it yourself. Either way you look at it, you definitely get the bang for
your buck and the nutritional benefit that you get is well worth your time and
indulgence. Yet, from a broader perspective, fermented foods provide a means for
feeding more of the worlds poor. So just as our ancestors realized the immense
benefits of this food source so might we. There is much wisdom to be gained from
ancient practices such as fermentation, which should not only be honored for what
they did for us in the past, but more importantly for what they can and will do for us
in the future as food security and the purity of our food is being threatened more and
more each day.
About The Author
Amirah Bellamy is a Vegan Coach, Vegan Fitness Meal Planning Expert, and Author.
To learn more about her fabulous Vegetarian Meal Plans, purchase her infamous
eBook "The 50¢ Book That's Hotter Than 50 Cent," or INSTANTLY grab her FREE
Vegetarian Starter Kit go to .
Fermented vegetables, also known
as raw cultured vegetables, have
been around since ancient times and
across all cultures. The fermentation
process was originally done to
preserve foods as the process
enabled foods to be kept for months
without spoiling. Specifically, its where
foods are either left whole or
chopped and left to sit in their natural
juices, which are drawn out then used
to preserve the food.
In ancient times, fermented foods
were considered quite the staple food
source, thus very instrumental in
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