04/24/2013
Why you should include more Fermented (Cultured) Foods in your diet: Fermentation introduces lactic-acid producing bacteria into a food with carbohydrates. During the process, these bacteria convert carbohydrates into lactic and organic acids that are used for energy production.
Fermented foods provide an abundant source of probiotics (beneficial GI bacteria), all B vitamins, vitamin A, vitamin K. Some common cultured foods are black or oolong tea, buttermilk, cheese, chocolate, coconut kefir, cottage cheese, fermented sausages (salami, pepperoni), fermented vegetables, kefir, kimchi, kombucha, miso, salt or brine cured olives and pickles, raw vinegar, raw whey, sauerkraut, sourdough breads, and yogurt.
Source: http://my-food-coach.com/7-nutrient-powerhouse-foods/
Why you should include more Fermented (Cultured) Foods in your diet: Fermentation introduces lactic-acid producing bacteria into a food with carbohydrates. During the process, these bacteria convert carbohydrates into lactic and organic acids that are used for energy production.
Fermented foods provide an abundant source of probiotics (beneficial GI bacteria), all B vitamins, vitamin A, vitamin K. Some common cultured foods are black or oolong tea, buttermilk, cheese, chocolate, coconut kefir, cottage cheese, fermented sausages (salami, pepperoni), fermented vegetables, kefir, kimchi, kombucha, miso, salt or brine cured olives and pickles, raw vinegar, raw whey, sauerkraut, sourdough breads, and yogurt.
Source: http://my-food-coach.com/7-nutrient-powerhouse-foods/