Description
If you're having digestive problems or feeling sick and rundown--or if you simply want to feel better and have more energy--this is the book for you. In Cultured Food for Health, Donna Schwenk opens your eyes to the amazing healing potential of cultured foods. Focusing on the notion that all disease begins in the gut--a claim made by Hippocrates, the father of medicine, more than 2000 years ago--she brings together cutting-edge research, firsthand accounts from her online community, and her personal healing story to highlight the links between an imbalanced microbiome and a host of ailments, including high blood pressure, allergies, depression, autism, IBS, and so many more. Then she puts the power in your hands, teaching you how to bring three potent probiotic foods--kefir, kombucha, and cultured vegetables--into your diet. Following the advice in these pages, along with her 21-day program, you can easily (and deliciously!) flood your system with billions of good bacteria, which will balance your body and allow it to heal naturally. In this book, you'll find:
- Step-by-step instructions on how to make basic kefir, kombucha, and cultured vegetables
- More than 100 tasty, easy-to-make recipes, from smoothies to desserts, that feature probiotic foods - A three-week program with day-by-day instructions on gathering supplies and ingredients, and making and eating cultured foods
- Helpful answers to some of the most frequently asked questions about culturing
- Hints and tips about how to easily incorporate cultured foods into your life
- Exciting information on the probiotic-enhancing properties of prebiotic foods, such as apples, broccoli, onions, squash, brussels sprouts, and honey Cultured Food for Health takes the fear out of fermentation so you can heal your gut and experience the energy, health, and vitality that are available when your body is working as it's meant to. So join Donna today, and learn to love the food that loves you back!
Author: Donna Schwenk
Publisher: Hay House
Published: 07/19/2022
Pages: 264
Binding Type: Paperback
Weight: 1.00lbs
Size: 9.13h x 7.50w x 0.56d
ISBN13: 9781401972424
ISBN10: 140197242X
BISAC Categories:
- Cooking | Health & Healing | General
- Health & Fitness | Diet & Nutrition | Nutrition
- Cooking | Specific Ingredients | Natural Foods
- Step-by-step instructions on how to make basic kefir, kombucha, and cultured vegetables
- More than 100 tasty, easy-to-make recipes, from smoothies to desserts, that feature probiotic foods - A three-week program with day-by-day instructions on gathering supplies and ingredients, and making and eating cultured foods
- Helpful answers to some of the most frequently asked questions about culturing
- Hints and tips about how to easily incorporate cultured foods into your life
- Exciting information on the probiotic-enhancing properties of prebiotic foods, such as apples, broccoli, onions, squash, brussels sprouts, and honey Cultured Food for Health takes the fear out of fermentation so you can heal your gut and experience the energy, health, and vitality that are available when your body is working as it's meant to. So join Donna today, and learn to love the food that loves you back!
Author: Donna Schwenk
Publisher: Hay House
Published: 07/19/2022
Pages: 264
Binding Type: Paperback
Weight: 1.00lbs
Size: 9.13h x 7.50w x 0.56d
ISBN13: 9781401972424
ISBN10: 140197242X
BISAC Categories:
- Cooking | Health & Healing | General
- Health & Fitness | Diet & Nutrition | Nutrition
- Cooking | Specific Ingredients | Natural Foods
About the Author
Donna Schwenk is the author of Cultured Food for Life and the founder of www.culturedfoodlife.com. She is the Kansas City Chapter leader for the Weston Price Foundation, a worldwide organization made up of people dedicated to restoring nutrient-dense food to the human diet through education, research, and activism. Donna teaches classes around the country to open people's eyes to the power of cultured foods, which dramatically changed her health and the health of her family when she began making and eating them in 2002. She and her work have been featured on radio and television--including two PBS specials--in Britain's Daily Mail, and in magazines including Energy Times, Vegetarian Times, and Mother Earth News.