Youtor
LactoFermentation The Secret of Healing
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=97GGCaHq6Zo
Lacto-fermentation is the art and science of crafting cultured foods, such as kombucha, kefir, sauerkraut, pickles, and kimchi. Our ancestors knew the value of fermented foods, but with the advent of pasteurization and refrigeration the popularity of fermented foods has fallen away. But lacto-fermentation is making a big comeback. Fermented foods are loaded with live bacteria and enzymes that boost the immune system and promote intestinal wellness. Acetylcholine, a product of fermentation, helps to stimulate peristalsis (the movement of food through the intestine), improves blood circulation, prevents constipation, and helps crank up gastric juices when they are insufficient and down-regulates them when there is too much. For people coping with diabetes, fermented foods make no demands on the pancreas because sugars are already broken down. Katalin Brown, a certified GAPS (Gut and Psychology Syndrome) practitioner and a lifelong lover of cultured foods, demonstrates the art of fermentation using the open vessel and closed jar methods to make sauerkraut and a vegetable medley. For more information about Gut and Psychology Syndrome and the benefits of fermented foods, visit Katalin's GAPS Ontario website http://gapsontario.wordpress.com/. • In response to inquiries and comments, we have posted Katalin's favourite lacto-fermented vegetable medley recipe here: https://www.richters.com/events/20140....
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