Kefir Madness & Cultured Foods Good for The GUT

Grandpa Bill revisits Cultured Foods-Eating foods such as yogurt, kefir, fermented cottage cheese, kimchi and other fermented vegetables, vegetable brine drinks, and kombucha tea led to an increase in overall microbial diversity, with stronger effects from larger servings.
Do You Eat Fermented Cultured Foods?
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Caldwell Fermentation-
Fermented Vegetables
WHY SHOULD I EAT CULTURED VEGETABLES WHEN I CAN HAVE FRESH VEGETABLES?
Raw cultured vegetables contain high levels of friendly probiotic bacteria and enzymes. This makes make them easier to digest and absorb. The lactic acid in fermented vegetables can help break down foods in your stomach, often helping to reduce heartburn and other uncomfortable symptoms that fresh vegetables sometimes cause.
You can, and some people will do just that. However, since raw cultured vegetables are highly assimilable, you do not need to eat large quantities in order to benefit from them. A 2 oz portion taken daily with your meal is sufficient to improve the digestive tract and provide a proper environment for the body's own production of friendly bacteria.
It's the vacuum packaging that gives this soupy look to Caldwell's products. But don't be deceived. These crisp, grated or sliced raw cultured vegetables can be tossed into salads, served as a side dish or in a sandwich.
Anyone will benefit from the consumption of raw cultured vegetables, but they are particularly beneficial for the aging, people with digestive problems, and the convalescent.
Many naturopaths, nutritionists and other health care practitioners, will recommend raw cultured vegetables to people with this condition. By the way, one of the main functions of Caldwell’s starter culture is to prevent the development of yeasts.
The fermentation process transforms the sugars that are naturally found in vegetables into easier to digest forms. Many people with diabetes may not be able to eat root vegetables unless they have been fermented.
Caldwell’s use their own unique, scientifically-developed dairy free starter culture that makes the fermentation process more reliable, and produces consistent and beneficial results. It contains three bacteria specifically suited for fermenting vegetables: L. plantarum, L. mesenteroides, and P. acidilactici.
We offer an excellent starter for veggies. ⁠Caldwell’s Starter Culture for Vegetables⁠ is easy to use, and is dairy free, non-GMO and vegan.
The juices are actually the byproduct of the fermented vegetables. The vegetables are cultured in large vats made of stainless steel, similar to modern wine vats. After they have been fermented and properly aged, the vegetables are removed to be packaged, leaving behind the concentrated juice to be bottled.
Information provided in this communication is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided is not a substitute for medical or professional care, and you should not use the information in place of a visit, call consultation or the advice of your physician or other healthcare provider. Grandpa Bill is not liable or responsible for any advice, course of treatment, diagnosis or any other,situations.ALWAYS CONSULT YOUR PHYSICIAN
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