Fermented food, as it is broken down by the digestive process, produces enzymes, moulds, yeasts & lactic acid bacteria.These organisms predigest the foods, breaking down the complex proteins, carbohydrates and fats so the body can more easily assimilate amino acids, simple sugars & fatty acids for use.
The action of the culture organisms makes the minerals in fermented foods more easily available to the body. The bacteria also produces B Vitamins – which we know are great for cell metabolism, immune & nervous system function & energy production!
Directions to make: Use the cole slaw attachment on your blender and chop up half a cabbage, 6 carrots, handful of rehydrated wakame seaweed, 3 gloves of garlic and a 'clutch' of dill. Pack into a rubber-sealed-clip-down-top-jar. Add a weight to the top, clip dowm and leave in a warm spot for 7-10 days. When ready you will notice a strong fermenting aroma.This is GOOD!! Use a tablespoon with each meal to add good bacteria and enzymes to your stomach.
Picture shows: Fermenting cabbage, carrot, seaweed, garlic and fresh dill
Vitamin C is stored in high concentrations in the adrenal glands, & as adrenal function assists in regulating hormone balance, it is important to ensure the adrenals are nourished.
foods are very rich in enzymes that are produced by the culture organisms and
take part in the processes of fermentation. This means that eating fermented
foods assists in the digestion of other foods by building up the enzyme supply.
The more good bacteria in the gut, the more easily the body can produce enzymes.
There are more than 150,000 different types of enzymes in the human body and all functions of the body require them including neutralising toxins and downgrading hormones in the liver, removing waste products from cells, storing surplus nutrients in the liver and muscles and building mineral levels in nerves, bones and blood. The proteins, fats and carbohydrates in the food we eat must be broken down into simpler units to enable the body to absorb.
Here @ iLifeFoods we also ferment rehydrated green papaya flesh, skin and seeds to great effect. The papain enzyme combined with the action of fermentation creates a very powerful digestive aid.
Dried pieces of high grade Australian green papaya
flesh, skin, leaf and seeds are now available in bulk 500g packs enabling you to
ferment you own 'super enzyme rich' papaya. Note: we only use Australian grown green papaya. There
is Indian grown product available but it is of inferior and suspect quality
(watch out for rodent faecal matter!!)
150g jars of dried green papaya are now available which can be used either for further fermenting or for making a daily Green Papaya tea from.