Fermented Foods for Health

by Bentley, Nancy Lee

• ISBN13: 9781592332830
• ISBN10: 1592332838
• Format: Paperback
• Copyright: 2008-01-01
• Publisher: Fair Winds Pr

Summary

The complete guide to making and enjoying your own miracle foods! Features 150 recipes!Naturally fermented foods?like yogurt, beer, cheese, sourdough bread, sauerkraut, kefir, miso, and kimchee?have long been touted for their health-improving powers. They are a great source of amino acids, enzymes, vitamins, and minerals, and can protect the body from bacterial infection. The process of fermentation makes foods like dairy more digestible, and makes the nutrients more bioavailable. Many people with digestive problems like Crohn?s disease or IBS turn to fermented foods as a source of relief (it?s tied in to the Specific Carbohydrate Diet? as well). Fermented foods are also popular among vegans and raw-foodists because of their ?living food? status.Commercially fermented foods, however, are a false prophet - processed with chemicals, high heat, and other nutrient-destroying methods, these foods do not hold a candle to homemade fermented products.This book explains the benefits of fermented foods and offers step-by-step instructions for making and enjoying them at home. Included are 150 recipes?everything from main dishes and salads to beverages and condiments.

Author Biography

Nancy Lee Bentley is a dynamic holistic health expert, chef and nutrition consultant. She is the coauthor of the breakthrough Dr. Mercola's TOTAL HEALTH Program. Nancy is a long-time activist for healthier food, agriculture and lifestyles, and has been called a pioneer in the fields of organic and natural foods, sustainable food systems, and holistic health. Her work has appeared in national/regional trade and consumer publications ranging from Organic Gardening to Natural Foods Merchandiser, with recognition from Earl Nightingale, the USDA, and 2000 Notable American Women, among others.