Probiotics<\/span><\/h3>\nFermented foods contain probiotics. Probiotics are important to intake daily as they improve digestion, aid in our immune function and balance our intestinal bacteria.<\/p>\n
Enhances Digestion<\/span><\/h3>\n![\"digestion\"](\"http:\/\/cathybiase.com\/wp-content\/uploads\/2019\/12\/anatomy-160524_640.png\")
<\/a><\/p>\nFermenting foods is like partially digesting them before they are consumed.\u00a0 This means that there will be less work that the body has to do to break them down. Due to this benefit it is interesting to note that many people who are lactose intolerant will be able to tolerate kefir, a fermented milk product.<\/p>\n
Enzyme Production<\/span><\/h3>\nEnzymes break down the food that we eat enabling nutrients to be absorbed into the bloodstream.\u00a0 The probiotics in fermented foods produce digestive enzymes that are essential when breaking down our food.\u00a0 This helps to make the nutrients in food more bioavailable for absorption.<\/p>\n
Increases Nutrient Content of Food<\/span><\/h3>\nFermenting foods improves the quantity, availability and digestibility of some dietary nutrients. Fermentation of food with lactic acid bacteria increases folic acid in yogurt.\u00a0 Niacin and riboflavin levels in yogurt are increased with fermentation.
\n![\"fermented](\"http:\/\/cathybiase.com\/wp-content\/uploads\/2019\/12\/vitamins-26622_640.png\")
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Supports our immune function<\/span><\/h3>\n![\"immunity\"](\"http:\/\/cathybiase.com\/wp-content\/uploads\/2019\/12\/t-helper-cell-1123292_640.png\")
<\/a><\/p>\nIt is estimated that approximately 80% of our immune system is in our gut. Fermented foods enable better digestion and healthy gut flora, which in turn supports immune function. Fermented foods are also rich in vitamins and antioxidants, which help to strengthen immunity.<\/p>\n
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Here is a wonderful recipe for Fermented Quinoa Breakfast Bowl:<\/p>\n
http:\/\/www.cathybiase.com\/fermented-quinoa-breakfast-bowl\/<\/p>\n
References:<\/span><\/p>\nhttps:\/\/articles.mercola.com\/sites\/articles\/archive\/2017\/02\/13\/fermented-foods-anti-cancer-diet.aspx<\/a><\/span><\/p>\nhttps:\/\/draxe.com\/fermented-foods\/<\/a><\/span><\/p>\n
Fermenting foods is like partially digesting them before they are consumed.\u00a0 This means that there will be less work that the body has to do to break them down. Due to this benefit it is interesting to note that many people who are lactose intolerant will be able to tolerate kefir, a fermented milk product.<\/p>\n Enzymes break down the food that we eat enabling nutrients to be absorbed into the bloodstream.\u00a0 The probiotics in fermented foods produce digestive enzymes that are essential when breaking down our food.\u00a0 This helps to make the nutrients in food more bioavailable for absorption.<\/p>\n Fermenting foods improves the quantity, availability and digestibility of some dietary nutrients. Fermentation of food with lactic acid bacteria increases folic acid in yogurt.\u00a0 Niacin and riboflavin levels in yogurt are increased with fermentation. <\/p>\n It is estimated that approximately 80% of our immune system is in our gut. Fermented foods enable better digestion and healthy gut flora, which in turn supports immune function. Fermented foods are also rich in vitamins and antioxidants, which help to strengthen immunity.<\/p>\n <\/p>\n <\/p>\n Here is a wonderful recipe for Fermented Quinoa Breakfast Bowl:<\/p>\n http:\/\/www.cathybiase.com\/fermented-quinoa-breakfast-bowl\/<\/p>\n References:<\/span><\/p>\n https:\/\/articles.mercola.com\/sites\/articles\/archive\/2017\/02\/13\/fermented-foods-anti-cancer-diet.aspx<\/a><\/span><\/p>\n https:\/\/draxe.com\/fermented-foods\/<\/a><\/span><\/p>\n<\/a><\/p>\nEnzyme Production<\/span><\/h3>\n
Increases Nutrient Content of Food<\/span><\/h3>\n
\n<\/a><\/p>\nSupports our immune function<\/span><\/h3>\n
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