Health & Wellness

Boomer Edition | 11th Annual - 2015

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Health and Wellness Magazine • 11 sauerKraut, Kimchi and other fermented v e g e t a b l e s a r e a l l m i c r o f l o r a - r i c h when they are made u s i n g t r a d i t i o n a l l a c t o - f e r m e n t a t i o n techniques that com- bine vegetables and salt to produce naturally-occurring healthy bacteria. The salt helps stave off inhospitable bacteria, says Richardson. The process does not involve any dairy; the "lacto" refers to the lactic acid produced during fermentation. Nearly all vegetables can be fermented in this manner. Cabbage is usually a favorite because it keeps its crunch – try raw sauerkraut and spicy Korean kimchi. Fermented pickles, hot peppers and radishes are also popular. f e r m e n t e d s o y p r o d u c t s r e c e i v e mixed reviews from w e l l n e s s e x p e r t s . Tempeh, a fermented Indonesian cooked patty, is loaded with protein and popular among vegetarians, says Richardson. Miso, a fermented soy paste with live cultures, is used to make miso soup and salad dressings. Fields cautions that most of the soy consumed in North America is highly processed, genetically modified and pesticide-laden. There a r e , h o w e v e r , o r g a n i c / n o n - G M O versions on the market, as well as soy- free versions of tempeh and miso made using alternative beans and grains. f e r m e n t e d g r a i n s a n d l e g u m e s also provide health benefits for some hard-to-digest foods. Richardson says sourdough bread, flapjacks, and crepes, a s w e l l a s G e r m a n p u m p e r n i c k e l s , Ethiopian injera flatbread, and Indian dosas, are just a few examples.

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