Cultured Vegetables, The Ultimate Superfood

Cultured Vegetables, The Ultimate Superfood

Cultured Vegetables, The Ultimate Superfood

Eating cultured vegetables has increased in popularity among hipsters, millennials and baby boomers.

Reports are that miso, sauerkraut (my favorite), pickles and kimchi, all bottled up and ready to go, have been flying off supermarket shelves as peoples’ understanding of the importance of gut health has become more widespread.

Supplements, drinks and other products touting probiotics are more available than ever, marketed to introduce cultured bacteria into your system to help “rebalance” whatever gut bacteria may be compromised or even missing.

Researchers at the University of Copenhagen recently perused multiple studies in a comprehensive review of probiotic supplementation and reported that probiotic “culture” does not appear to improve the guts of healthy adults.

The Epoch Times said that a growing number of consumers are getting wise to all the prepared products pitching a probiotic upgrade and are instead looking more seriously at making their own fermented vegetables at home to address better gut health.

“The interest in ‘home brewing’ comes as part of a change in consumption with people moving away from pre-packed ‘market science,’ to instead seek out their own personal, experiential and enlightened paths to wellness.”

The possibility of making cultured vegetables at home is compelling because it’s more cost effective. Just a few ounces of homemade kimchi may provide as many beneficial bacteria as an entire bottle of probiotic supplements.

Some Key points, as follows:

  1. When you make your own food, you know for sure what you are eating
  2. Ingredients can be sourced locally
  3. You can use and tweak your own recipes
  4. Once you get the process down, it is simple
  5. Enterprising firms are coming out with fermentation kits to help kick-start peoples’ home fermenting ventures. Crocks or jars, pickling salt, cabbage shredders, mesh strainers and the like are boxed and sent to your door, making your own probiotic-rich foods available in a matter of days.

Not only can you ferment your own vegetables, you can also culture wild-caught fish, and raw, Organic and grass-fed dairy to create homemade yogurt, kefir and sour cream.

Some people are hesitant to give fermenting a try because they are concerned they might grow some type of harmful mold or bacteria, rest assured that the acidic nature of the fermentation process serves to destroy disease-causing bacteria.


Eat healthy, Be healthy, Live lively

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Paul Ebeling

Paul A. Ebeling, polymath, excels in diverse fields of knowledge. Pattern Recognition Analyst in Equities, Commodities and Foreign Exchange and author of “The Red Roadmaster’s Technical Report” on the US Major Market Indices™, a highly regarded, weekly financial market letter, he is also a philosopher, issuing insights on a wide range of subjects to a following of over 250,000 cohorts. An international audience of opinion makers, business leaders, and global organizations recognizes Ebeling as an expert.

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