Raw, naturally fermented vegetables are extremely Delicious and very healthy for you. Many studies are showing that including these foods in our diet can improve our health from gut to brain.
Healthy gut, healthy bodies Research is demonstrating that improved health of our gut microbiota can contribute to our overall well-being. The “microbiome” of our intestines carries 100 times more DNA than the entire human genome. This complex community influences our health in many ways and is highly impacted by our diet. By consuming foods rich in probiotics, we can improve the health of this microbial community, as well as our general health. Excellent source of probiotics Similar to those found in yogurt, probiotic cultures produced during lactic acid fermentation of vegetables (i.e., “probiotic pickles”) are known to have many health benefits, such as:
Probiotics may reduce cold and flu symptoms and the need for antibiotics. They are also thought to contribute to pediatric immune system development. 5,6 Possible cancer risk reduction Evidence shows that probiotics may reduce the risk of colon cancer. 1,7 Improved mental health Recent studies suggest that gut microbiota communicate with the central nervous system and positively impact brain function and behavior, including anxiety, mood, cognition, and pain. 8,9 Fast gene evolution and adaptation The gut microbiome acts as a “hot spot” for horizontal gene transfer between microbes. This increases the potential for adaptability of our intestinal health to both external and internal stressors. 10 Beets and pickle brine for exercise Some studies show an association between inorganic nitrate intake through beet juice and blood pressure reduction. Pickle brine has been shown to reduce muscle cramping. 11,12 Increases nutrients, decreases anti-nutrients Lactic acid fermentation produces important antioxidants and nutrients, such as folates, which are important for fetal development and blood cell production. It also degrades anti-nutrients, such as phytates, which decrease mineral bioavailability and protein digestibility. 13,14,15 SOURCES:
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Hello and welcome I'm Dennis
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