Despite the trendy attention fermented foods are getting these days, human beings have been fermenting foods since the beginning of time. In fact, fermented foods have been a huge part of virtually every single culture on every single continent as far back as we are able to record.
It is only more recently that modern food preparation techniques such as pasteurization and heat treating has drastically reduced the amount of fermented foods we are getting in our daily diet. The immense and very important health benefits one gets from making and eating fermented foods cannot be stressed enough and is a topic to cover more in depth in another article.
Suffice to say that fermented foods are chock full of probiotics. When you consume fermented foods, you are populating your gut with probiotics which is probably one of the most important things you can do for yourself to maintain wellness. Approximately 70% of your immune system resides in your gut and one of the main things that keeps it strong is a healthy gut flora with a majority of good bacteria to bad bacteria ratio.
So, let’s get started!
Once you have finished eating the beets, don’t throw away the brine. It is full of probiotics! You can hard boil some eggs, drop them in the brine and leave them to pickle for about a week or so before eating them. You can also just drink a shot of brine every night before bed to get a healthy dose of good bacteria!
Tinna ‘LadyHawk’ Hawkins is a 9th generation Wise Woman and an avid health nut! For the past one and a half decades she has been helping people with their health as a Wellness Consultant. She is a strong proponent of traditional and ancestral nutrition, cooking from scratch, herbal medicine and essential oils, yoga, meditation, toxin-free personal and home care products, an active lifestyle, supplementation and a positive outlook on life! Together with her husband, Dr. Budweiser, they own and operate Weiser Living.
Please log in again. The login page will open in a new window. After logging in you can close it and return to this page.