Probiotic Means Pro Life

Naturopaths and organic food advocates in general have, for many decades, been extolling the virtues of fermented vegetables in the diet.

Sally Fallon's book 'Nourishing Traditions',,co-authored with Mary Enig, Ph.D., draws our attention to the fact that every long term human culture on the planet has a tradition of including fermented foods in their diet.  Around the world, these include such items as kefir, yogurt (Russia, Caucasus, Balkans),  kim chi (Korea) ,  miso, natto and tempeh (Japan), sauerkraut (Europe, principally),  kombucha,  traditionally prepared pickles, aged cheeses, blue cheese is particularly good (processed cheeses are useless).

In the past five years or so there has been a tremendous revival of interest in fermented foods and the healing, health promoting microorganisms they contain. For a detailed rundown of the many ways in which fermented foods can contribute to your heath, check out this link, Akea.

Also, go to www.mercola.com and type probiotics in their search window. You will not be disappointed.

Finally, one very important point. If you are going to buy commercially prepared fermented foods, don't waste your money on canned sauerkraut. Almost all canned or bottled sauerkrauts on your supermarket shelf have been pasteurized. The high heat destroys most of the health promoting microorganisms and enzymes.  Find a grocer or farmer's market source of fresh, unpasteurized sauerkraut.  You'll love it and so will your entire gastro-intestinal tract.