Benefits of Cultured (Fermented) Vegetables

 

Fermented vegetables have been around for thousands of years.

Fermented Vegetables - Healing Probiotics

 

Rich in lactobacilli and enzymes, alkaline-forming, and loaded with vitamins, they are an ideal food that can and should be consumed with every meal.  They taste tangy and it may be a new taste for you, but you’ll soon feel that no meal is complete without them.

  • Help re-establish your inner ecosystem.
  • The friendly bacteria, the enzymes, and the high lactic acid in raw cultured vegetables add to health and longevity.
  • Alkalizing and cleansing.
  • Restores balance if your body is in a toxic, acidic condition.
  • Excellent source of Vitamin C.
  • Helps keep the colon clean and allow friendly bacteria to grow.
  • Controls cravings for sweets.
  • Improves digestion as they are already pre-digested.
  • Ideal for pregnant and nursing women.  Pregnant women should eat cultured vegetables to ensure their inner ecosystems will be rich in friendly bacteria.
  • Helps alleviate morning sickness during early pregnancy.  Once the baby is born, the mother should continue eating the veggies and drinking the juice.  The liquid from the cultured vegetables can be fed to the baby in tiny spoonfuls to relieve colic.

 

Gail Seignious, CBE – Body Ecology Coach

Reference:  Donna Gates – The Body Ecology Diet

Donna Gates, author of The Body Ecology Diet has helped many people who have suffered from immune disorders, candida-related imbalances or general lack of well-being.  She offers excellent resources and products to re-establish and nourish the growth of beneficial micro-organisms in the digestive tract.

 


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