Cultured Food for Health : A Guide to Healing Yourself with Probiotic Foods: Kefir, Kombucha, Cultured Vegetables
by Donna Schwenk
Editor: Hay House Inc
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Following her book Food for Life Culture (2013), Donna returns to help us take the next steps in transforming our kitchen and our health.Food Culture for Health explores the science behind the benefits of food culture and shows how the adoption of The Trilogy,” – – kefir, kombucha and vegetable culture – – in our diet creates increasingly powerful healing effects of any of these foods alone, as the different types of probiotic bacteria work together to create a healthy digestive tract and truly healthy livingDonna explains food culture can be used to treat certain ailments — from IBS and diabetes, allergies, colds and flu – and teaches us, step by step, how to prepare these probiotic foods and easily integrate them into a daily routineIn a positive and welcoming voice, she answers the kinds of questions of novice food culture is likely to have (yes, it really is the right to let him ferment the vegetables on the three-day work plan) and provides clear troubleshooting tips and instructions to support even the most uncertain home cookBy sharing her own story as well as the real life stories of members of her online community, she takes fear of fermentation so that we can all experience the energy, well-being and joy available to us when our bodies function as they are supposed to doIncludes a vivid color insert images for advice and inspiration
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