|
Body Ecology's Signature Superfood
Cultured Vegetables are considered a “super” food that contributes immensely to the healing and building your inner ecosystem. These nutrient-dense fermented foods have been around for thousands of years and can be found in every long living society.
Cultured vegetables are “sauerkraut” (sauer = sour and kraut = greens or plants), not to be confused with the salted, pasteurized variety of sauerkraut sold in supermarkets.
“Other examples of cultured foods are pickles, yogurt, kefir, umeboshi plums, kimchee, unheated cheese, fermented gruels, miso, kombucha tea, and hundreds of others. From Africa to Europe to the Orient, civilizations developed and used fermented, cultured foods.”
“What do all of these fermented foods have in common? They contain concentrated, massive amounts of enzymes and friendly bacteria.”
“We can find foods in the U.S. that appear to be fermented (pickles are one example), but because of our wacky misunderstanding of the microbial world - and our relationship to it - we add one more step to our fermentation process; pasteurization. Pasteurization eliminates virtually all probiotic and enzymatic activity.”
Cellular Cleansing Made Easy, by Scott Ohlgren
They taste tangy. It may be a new taste for you, but you will soon feel that no meal is complete without them. Even better, since they are all-vegetable, they combine with either a protein or a starch meal.
They are made by shredding cabbage or a combination of cabbage and other vegetables and then packing them into an airtight container. They are left to ferment naturally at room temperature for several days or longer. Friendly bacteria naturally present in the vegetables quickly lower the PH, making a more acidic environment so the bacteria can reproduce. The vegetables become soft, delicious and somewhat “pickled”.
Why Eat Cultured Vegetables?
Rich in Lactobacilli
CV help reestablish a healthy inner ecosystem. The friendly bacteria in raw, cultured vegetables are less expensive alternative to probiotics (although we recommend both initially when in the healing process.)
Digestive Aid
The enzymes in the CV also help digest other foods eaten with them.
They improve digestion because they are “pre-digested” which means that the friendly bacteria has converted the natural sugars and starches in the vegetables into lactic acid before they even reach your mouth – a job your saliva and digestive enzymes would do anyway.
Alkaline forming and very cleansing
CV balance a toxic, acidic condition. They will also trigger cleansing. You nay have an increase in intestinal gas initially as the vegetables stir up waste and toxins in the intestinal tract. Soon, however, you will notice an improvement in your stools. To ease the discomfort of the gas, colonics and enemas are very useful during this period.
Excellent source of vitamin C
Dutch Seaman used to carry them to prevent scurvy.
Ideal for pregnant and nursing women
CV alleviate morning sickness during the early part of the pregnancy. Once the baby is born, the mother should continue eating the vegetables and drinking the juice. And the liquid from the juice can be fed to the baby in tiny spoonfuls relive colic.
Appetite control and weight loss
CV are ideal for those with wanting to reduce their sugar cravings. The veggies help take away cravings for the sweet taste in pastries, colas, bread, pasta, dairy, and fruit
Increase Longevity
You could think of the friendly bacteria in the raw CV as little powerhouses. By eating the vegetables, you will maintain your own enzyme reserve and use it to eliminate toxins, rejuvenate your cells, and strengthen your immune system – which all adds up to a longer, healthier life.
Body Ecology Diet written by Donna Gates |