By carrying out breakdown
through food fermentation, there may be less work needed in our digestive tract and that decreased «workload» may be helpful to our digestive tract under various circumstances.
Not exact matches
The only way to prepare soy for human consumption is
through a long, slow
fermentation process as represented in traditional
foods such as natto, tempeh, miso and tamari sauce.
The protein structure of
foods is unraveled
through fermentation, and becomes much easier to digest.
Fermented
foods are
foods that are transformed
through controlled
fermentation, by microorganisms.
Culturing
foods (which is accomplished
through the process of
fermentation) is one of the oldest and most economical methods of preserving
foods and was widely used before the time of fridges and freezers.
In ancient times,
food preservation was accomplished
through lacto -
fermentation, a process that adds a host of beneficial micro-organisms to
food.
Alcoholic
fermentation is the conversion of sugar into carbon dioxide gas (CO2) and ethyl alcohol
through the work of yeasts found on the
food itself and within the culturing agent (kefir grains, kombucha culture, whey, ginger bug, etc.).
Practice
food combining to help your
food move quickly
through your system without any chance of
fermentation.
Whilst some
foods that contain probiotics have simply had probiotics added to the finished product (i.e. probiotic cereal bars), most of these wonderful
foods take on their probiotic properties
through a process known as
fermentation.
Cultured
foods and beverages are allowed to sour or ferment naturally
through a process called
fermentation, which boosts their nutritional value and makes your entire meal easier to digest.
Fermentation is a process in which
food is exposed to bacteria and yeasts, either via inoculation or naturally
through the air.
They got their fizz
through the process of
fermentation and were full of healthy acids and probiotics to help us digest our
food.
Soy was traditionally prepared
through a long, slow
fermentation processes to make
food such as natto (which is rich in Vitamin K2), miso, tempeh, and soy sauce, as well assoy milk.
According to Nourishing Traditions, «among all of the vegetables that can conserve
through lacto -
fermentation (what are fermented
foods?)
Food (typically carbohydrates) ferments as it makes its way too slowly
through the small intestine, and the gases from the
fermentation travel up the esophagus and cause burning.
Fermented
foods go
through a process of lacto -
fermentation.
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This section also covers proper preparation of certain
foods through soaking, sprouting or
fermentation and how to not only preserve, but also enhance the nutritional value.
Furthermore, he points out that many groups of people are able to eat grains without any problems so long as the grains are «pre-digested»
through fermentation or soaking (think sourdough bread or oats soaked overnight) to destroy the phytic acid present in said grains which prevent your body from absorbing the vitamins and minerals in the
food.
Fermented
foods are
foods that have been
through a process of lacto -
fermentation in which natural bacteria feed on the sugar and starch in the
food, creating lactic acid.
Fermented
foods develop a good kind of bacteria
through the process of
fermentation.
These enhance the physiology of digestion
through the
fermentation of
food.
They are produced
through fermentation of
food in the part of the rabbit's digestive tract called the cecum.
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Ruminants, like cows, produce methane as they digest their
food,
through a process known as enteric
fermentation.