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Cultured food for health : a guide to healing yourself with probiotic foods / Donna Schwenk.

by Schwenk, Donna.

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Hay House, Inc., 2015.

Fermented foods -- Health aspects.

Fermented foods -- Recipes.

9781401947835 (pbk.)

xii, 229 pages : color illustrations ; 23 cm.

"Kefir, kombucha, cultured vegetables"--Cover.

Includes bibliographical references (pages 211-216) and index.

"Donna Schwenk's first book, Cultured Food for Life (2013), described how she used the probiotic power of fermented foods to heal herself and her family from serious illness - and it introduced readers to the basics of preparing and using these health-giving foods. Now, Donna returns to help us take the next steps in transforming our kitchens and our health. The science behind the benefits of cultured foods and how incorporating "The Trilogy"--kefir, kombucha, and cultured vegetables--into our diet creates more powerful healing effects than any one of these foods alone, as the different types of probiotic bacteria work together to create a healthy gut and a truly healthy life. Donna explains how cultured foods can be used to address specific ailments--from IBS and diabetes to allergies, colds, and flu--and teaches us, step by step, how to prepare these probiotic foods and easily incorporate them into a daily routine. She answers the questions a cultured-food novice is likely to have (yes, it's really all right to let vegetables ferment on the counter for three days!) and offers troubleshooting tips and clear instructions to support even the most uncertain home cook. By sharing her own story as well as real-life stories from members of her online community, she takes the fear out of fermentation so that all of us can experience the energy, well-being, and joy available to us when our bodies are working the way they're meant to. Visit Donna Schwenk's website at culturedfoodlife.com."--Provided by publisher.

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