Cultured Food for Life : How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness
by Donna Schwenk
Editor: Hay House Inc
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Fermentation offers abundant supply of healthy vitamins, minerals and bacteria and has been used by mankind for thousands of years for nutrition, holistic health and nutrition.But today, however, we risk losing the beneficial properties of probiotic foods as most of the fermentation is carried out in factories, robbing it of the potency of the effects of these foods.But Donna Schwenk works to make this base of preparing the food readers return home by showing that these now-unknown process are actually, easy and fun.Even if you don’t know the answer to ” what is the kombuchaDonna guru fermentation quickly present you with the curative properties of kefir, kombucha, vegetable culture, grain germinated flour and leaven.And in doing so, it opens the door to a world of foods that can help rid readers of health problems such as high blood pressure, diabetes, allergies, acne, high blood pressure, asthma and irritable bowel syndrome.After telling the astonishing story of how she and her family heals herself and her family with these probiotic foods, Schwenk walks readers, step by step, through the basic preparation of the techniques of kefir, kombucha, vegetable growing, sprouted grain flour and leaven and more than 120 recipes that use these foods to create dishes to satisfy all palates.
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