Experience Nature Through Food – Radio Interview

I was a guest on The Wellness Journey radio show on 06/24/14. Host Lynnis Woods-Mullins and I talked about Experiencing Nature through Food – Enhancing Our Health and Life! Here is the replay:

Discover Health Internet Radio with The Wellness Journey on BlogTalkRadio

To find out more about, and to purchase our ebook – EXPERIENCE NATURE THROUGH YOUR FOOD – click here.

Bacteria is Our Friend

I have written blog posts on making cultured veggies that include the benefits of eating foods rich in friendly bacteria.

Here is an in depth video uploaded to YouTube in March of 2013 on the microbiome project and other related research, called Friends with Benefits: The Human Microbiome.

The video description reads: “From birth on, we encounter and become home to hundreds of microbial species. In fact, the 100 trillion bacterial cells inside us outnumber our cells ten to one and bring eight million bacterial genes to cohabitate with our 22,000 genes. This enormous and diverse ecosystem — the human microbiome — functions as another organ.

“Scientists are only just beginning to understand its influence on human development, physiology, immunity, and nutrition. Some microbes may affect diseases like obesity, Type 1 diabetes, Crohn’s, asthma, multiple sclerosis, and even our mental health. Venture into the mysterious realm of the gut and learn how the microbiome impacts human health.”

Cultured Veggie Success

Cabbage HeadsRecently we made sauerkraut, following the instructions on our Making Cultured Veggies blogpost. We started with some fresh, sweet green head cabbage bought at a local store. We added purple cabbage and grated carrots to this first batch, along with a capsule of a full-spectrum probiotic (optional).

 

Packing the Jars

We packed the jars, per instructions on that blogpost …..in our own style!  We had fun making a mess! It doesn’t have to be perfect…..

What we will do differently next time is leave about 3 inches at the top of the jar, and put in a bit more brine before covering it with a cabbage leaf. As the liquid slowly seeps into the veggies, if you don’t have enough liquid to keep them covered, you will end up spooning off more of the discolored kraut.  No big deal…..just less finished kraut to eat!

 

 

Sauerkraut in JarsThe taste is tangy and sweet….. and feels so nourishing.  This is one economical way to maintain a balance of friendly bacteria in the intestinal tract.

We are pleased with our results, and look forward to making more soon.

Give it a try, & tell us about your results!