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I recently attended the San Diego Fermentation Festival, a great event organized by a passionate group of local fermenters who brew and bubble everything from yeasty artisan breads to mead and wine to sauerkrauts, kimchee and pickles. Given the high incidence of diet and lifestyle related diseases, there may be cause to consider fermentation as a food group in additional to the familiar grains, vegetables, fruit, dairy, protein, fats and sugar.
Fermented foods are any food products (dairy, vegetables, grains, even meat or seafood) that have been transformed from their original state by using a variety of naturally occurring fungi, yeast or bacteria. Bacterium, fungi and yeasts associated with fermentation recently have been the focus of attention as scientists and consumers consider the role of diet in optimal health. Specific bacterial strains also have benefits discovered upon isolation, such as potential for antioxidant effects. The existence of traditionally fermented foods for thousands of years is a testament to the cultural, culinary and health ties to probiotics in fermented foods. If you’re interested in becoming more familiar with fermenting delicious foods for their probiotic benefits, Sandor Katz has written the fermenters’ bible, called Wild Fermentation, as well as its thicker, more detailed companion The Art of Fermentation. Emma Grace is a full time college student in San Diego with a background in raw food nutrition and holistic health.
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Since becoming involved in a raw foods diet six years ago, fermentation is a practice I have visited and revisited, always knowing there would be something good for me as well as something delicious in the tangy ferments I enjoy.


Fermentation is an aspect of diets around the world; however, it has all but disappeared from the average American table.
There are many implications of increased health with consumption of probiotic, which comes directly from live-culture fermented foods.
The human digestive tract relies on a variety of naturally occurring bacteria to digest our food and may contribute to greater nutrient absorption and healthy bowel movements.
Bacteria isolated from a variety of Asian traditional fermented foods, such as Tibetan kefir and sauerkraut from China, were found to have significant antioxidant effects and anti-aging benefits. And all of the aspects of health that probiotics benefit, when condensed, suggest that fermented foods strengthen the immune system. Modern science is beginning to provide information to support what cultures have known for generations — the benefits of ecosystems of bacteria on the human body are many. Hangs Include Our Fave Spot For GuacWe're exploring the best healthy living hotspots with native Angeleno and July Guest Editor, Nicole Richie. This key number plays a vital role in a woman’s health, from a healthy immune system to glowing, radiant skin to increased energy levels. Not only do they assist with digestion and keeping other harmful bacteria at bay, but have been found to help the body absorb the B-vitamins that are essential for energy, healthy nerves, skin and hair. A food that feeds the probiotic growth in the digestive system is referred to as a prebiotic, but probiotics do not have the same beneficial bacterial colonies associated with probiotics.
People in other parts of the world fermented honey into mead and wine, and preserved milk by converting it into cheese or buttermilk, the byproduct of butter. Bacterial species found in dairy are also associated with anti-aging effects: centenarians in the Balkan regions of Europe, between Greece and Russia, have a cultural association with eating probiotic rich yogurt and kefir. Eco-immunonutrition is the understanding that our immune system functions in a holistic way, using a complex ecosystem of symbiotic organisms — including probiotics found in fermented foods — and healthy bacterial levels in the human body, and is strongly associated with strengthened immunity.
Skin is the largest organ of your body and it takes the biggest toll.  From environmental toxins, sun damage, aging and stress, the skin is constantly under attack. Probiotics are “friendly” bacteria that help support the better utilization and bioavailability of nutrients, including vitamins, minerals, proteins, fats and carbohydrates. While antibiotics stopped the C-Diff bacteria from spreading further, months of taking the Probiotic Culturelle regrew all the good bacteria that the C-Diff had killed off. Additionally, there are distinctions to be made when discussing fermentation and probiotics.
Prior to understanding and manipulating fermented foods, overripe fruit turned into alcohol, honey and water fermented to make mead, and dairy curdled and turned sour.
This is especially important in areas of the world where such illnesses are common, especially regarding infants and small children. Just as external environmental forces play a role, free radicals and too much bad bacteria attack the skin internally. I suffered some minor permanent damage to my intestinal lining, but without probiotics it could’ve been much worse.
Probiotics are specific to live culture foods, especially dairy products and vegetable ferments, and the food has living bacterial present in the food when eaten.


All of these examples and more are instances of living bacteria playing a common role in the human diet. A study in which children were fed a fermented gruel when weaning from breastfeeding showed they experienced diarrhea and other digestive upsets only half as often as children fed a non fermented gruel.
In her free time she enjoys foraging for local fruits, playing guitar, writing, and reading. This onslaught of free radical damage, both inside and out, cause an increase in wrinkles, eczema, blemishes and premature aging. Although there are billions of these active cultures in the colon, many things can deplete their numbers, including a poor diet, stress, disease and some medications like antibiotics.
By way of illustration, that stinky blue (bleu) cheese served with fruit or on a salad owes its color, flavoring and consistency to the unique ecosystem cultured on dairy to result in a creamy, pungent and recognizable flavor.
Aside from Green-Mom, Emma Grace also contributes to Baktun Raw Foods Blog and her school newspaper. However, compared to many societies around the world, Americans eat a disproportionately small amount of cultured foods. Yes, this product contains the same blend of beneficial bacteria and prebiotics found in Probiotic Eleven, but with a higher CFU Colony Forming Unit) count.
Probiotic Eleven contains 18 billion CFU per three capsules and Eleven Elevated contains 30 billion CFU per two capsules. That means Eleven Elevated is approximately 67% more potent per serving and 150% more potent per capsule.4. When Should I Take Eleven Elevated,Probiotic Eleven Or Other Nature’s Sunshine Probiotics Like Bacillus Coagulans? It can be used when beginning a probiotic regimen or recharging your microbiome when you need a boost due to stress, antibiotic use, less than ideal diet or other detrimental factors. Those who prefer an enhanced probiotic experience may choose to use Eleven Elevated on a daily basis.Probiotic Eleven is our most popular probiotic supplement and one of our top selling products. A popular protocol is to start with Eleven Elevated for thirty days then transition to Probiotic Eleven as your go-to probiotic.Bacillus Coagulans is unique among the NutriBiome line in that it does not require refrigeration and is heat stable and acid-resistant. This is helpful because more of the beneficial bacteria survive the harsh environment of the stomach. The stable nature of Bacillus Coagulans makes it a convenient option for travel, cooking and mixing in food and beverages. Bacillus Coagulans can specifically target the cause of occasional digestive upset like diarrhea, gas and bloating.



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