Fermented Foods & Enzymes

Fermented Foods & Enzymes

Enzymes act as catalysts in most of the biochemical processes in our bodies. When we cook our food completely at temperatures above 150°F, its enzyme content is destroyed. When you eat a cooked meal, it is vital to include and consume both raw and/or fermented foods with the cooked food. Enzymes help us digest our foods. One way to get these enzymes is through the use of fermented foods. Fermented drinks include rejuvelac, kefir, and beet kvass. Fermented foods include fermented radish, cabbage (sauerkraut), pickles, fermented sweet potatoes and yogurt. Fermented vegetables are a great way to consume your vegetables. Recipes for fermented foods can be found inNourishing Traditions by Sally Fallon. Taking enzyme supplements or high quality probiotics is another method to help your body assimilate food and achieve balance.

Fermented or Uncooked Food

Have something raw or fermented with every meal that otherwise is of exclusively cooked food.

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