Have You Ever Tried Fermented Food? Here’s What Happens To Your Body When You Eat Sauerkraut And Turmeric!
Since ancient times, people have been using fermentation to preserve food. When exposed to microorganisms, in specific conditions, foods persist longer. Today, we’re all familiar with this good old practice. Even the Hollywood stars Gwyneth Paltrow and Jessica Biel have made the right choice with this diet. Remember, fermented food is extremely healthy!
Health Comes From The Gut
The proper functioning of the intestinal flora is a key to good health. Even Hippocrates, the father of medicine, was teaching that every disease starts in the intestines. Modern science has just confirmed his words.
The functioning of the entire organism depends on the digestive system. This system produces about 95 percent of serotonin, a hormone responsible for memory, good mood, sexual desire, sleep, appetite and digestion. As a matter of fact, the intestinal flora make up to 90 percent of the human’s complete genetic material. It might sound unbelievable, but only 10 percent of the genetic material is ours, and does not belong to the microbes that live in us and allow the functioning of our bodies.
If we place our intestines on a flat surface, we get an area the size of a tennis court. Every inch of this area is covered with microbes, very important for the human health. If we sterilize the digestive tract, most certainly, we will die very quickly after that.
Naturally Fermented Sauerkraut And Turmeric
Today, we show you a recipe for fermented sauerkraut and turmeric, which will help you balance your intestinal flora and boost your immunity.
You will need the following ingredients:
– 4 tablespoons of grated fresh turmeric root
– 1 medium sized fresh cabbage
– 1 tablespoon of salt
– A pinch of black pepper
First, remove the core of the cabbage and cut it into very small slices. Or you can use a grinder and grate the cabbage. Then, add salt and squeeze it with your bare hands for 5-10 minutes. When the cabbage starts to release water, add the turmeric and black pepper. Mix the ingredients with your hands. Next, put the mixture in a glass jar and put something on top of it, in order to press the mixture well. Just fill and press, and again, fill and press, until you get to the top of the jar. Pour the liquid from the cabbage, salt, turmeric and black pepper in the jar. The liquid should completely cover the cabbage. At the end, put a cabbage leaf and close the jar airtight.
Store the mixture in a dark place, at room temperature, for 1 to 6 months max, to ferment. Avoid exposure to direct sunlight.
Consume the fermented food for 8 weeks, on a regular basis. Once you open it, keep it in the fridge, to prevent spoiling. Also, you can drink the liquid. It’s very healthy, and as a traditional medicine, it’s used to treat hangovers.
Fermented Food Benefits
Fermented food has very positive effects on the intestinal flora. It protects our organism from toxins, which we enter with certain types of foods and drinks, and it neutralizes the effects of the by-products generated by the digestion. Protecting the intestinal flora is of utmost importance, as it’s our biggest immune organ. Otherwise, its disruption may lead to a degeneration of the intestinal walls.
Moreover, with inadequate digestion, the stomach will become more permeable, allowing undigested parts of food to pass into the bloodstream. And, as a reaction to this, we may develop different forms of food intolerance. Medications, steroids, birth control pills, alcohol, poor diet, stress, diseases, infections and radiation. All of these can adversely affect the intestinal flora. Also, it’s well known that a treatment of antibiotics eliminates the good bacteria, along with the bad ones. Thus, it’s necessary to take probiotics and fermented foods during this course, to support the recovery of the good bacteria.
What’s also worth mentioning is that the process of fermentation creates useful enzymes, vitamins, omega-3 fatty acids and different strains of probiotics, and that it balances the stomach acid.