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Health Benefits of Cultured Foods

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Before the days of refrigerators and freezers, food was preserved by lacto-fermentation. This not only preserved the food, but also enhanced the nutritional content.

Cultured foods are more nutrient dense than the same non-cultured foods and are rich in probiotics, enzymes and anti-microbial organisms. They promote the growth of healthy flora throughout the intestinal tract and help to maintain a healthy gut.

The most common lacto-fermented vegetable is sauerkraut, but just about any vegetable can be cultured.

Click here and watch the video to see how easy lacto-fermented vegetables are to make.

 
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