Health Benefits of Fermentation

Health Benefits of Fermentation
by Yulia Berry

disease, and boost our immune system. A good balance of intestinal flora is very
important to our overall health. If we eat nothing but overly processed and hard to
digest foods, then the fermentation process that occurs within will kick into overdrive
resulting gas, bloating, diarrhea, constipation and might possibly lead to other
diseases like cancer. Providing our bodies with predigested foods such as fermented
good will help the existing microbes within to do the job they need to do.

Fermentation is not only a way to preserve certain foods, it some cases it actually
adds to the nutrient value of it. Fermented vegetables contain more vitamin C
(sailors would eat sauerkraut to prevent scurvy) and fermented milk products have
ample amounts of B vitamins. The bioavailability of these vitamins also increases with
fermentation. Probiotics, or "good bacteria" are also formed through the process of
fermentation. This can be seen in the ever increasing popularity of lactobacilli that are
found in name brand yogurts such as Activia and DanAlive.

How to make sauerkraut:

Sauerkraut is an extremely common fermented food that comes in many varieties
and is very easy to make. It is an immune boosting, flu-fighting, cancer battling, and
digestive aid that you can make in your kitchen without too much trouble. It tastes
great on burgers, in soups, and is even great by itself. You can make it by using salt
or whey.

Here is what you need:

Ceramic bowl

Wooden spoon

A wide mouth 2 quart jar (or a 1 quart mason jar for half the recipe)

A pint size mason jar, or another glass object that can fit into the first jar and
weigh down the vegetables.

Ingredients:

One head of cabbage: shredded

2 apples: peeled and sliced

2 carrots: grated

Sea salt

Instructions:

As you shred the cabbage, add handfuls to the ceramic bowl and sprinkle salt over
each layer to help draw out the moisture. Add the apples and carrots along with the
cabbage into the jar and pack them down with the wooden spoon as you go. Make
sure to release as much juices as possible. Now weigh down the veggies with your
other jar, pressing down and pushing out as much air as possible and get the juices
flowing. Now, put a cheesecloth or towel over it and let it sit until it is tart and
crunchy. This makes take a few days to a few weeks depending on the weather. Just
be sure to test it often. Once tart, stick it in the fridge and enjoy at your convenience.

About The Author

Yulia Berry is an independent health researcher and author of the best selling e-book
on aloe vera - Aloe - . She distributes a weekly newsletter
regarding and has written another popular e-book 'Pharmacy in
Vegetables' and dozens of natural health articles published on hundreds of websites
worldwide.

Fermentation is a chemical change
brought about by yeast, bacteria or
mold. This process has been used for
centuries by people in order to make
and preserve certain types of food.
Wine, cheese, beer, yogurt,
sauerkraut, pickles and ketchup are
all examples of food that are made
through the process of fermentation.

Health benefits of fermentation

Over 200 species of bacteria live in
our gut. These microbes help break
down food in our intestines, aid in the
digestion process, help fight off

These statements have not been evaluated by the Food and Drug Administration (FDA). The content on
this website is for educational purposes only. Please consult with your physician before using natural
remedies and before making any drastic changes to your diet or exercise program.