FERMENTED FOODS: Naturally Enzymatic Therapy

Hoang, Trieu

Published by AuthorHouse, 2008
ISBN 10: 1434364615 / ISBN 13: 9781434364616
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In very good, unmarked condition. Your purchase benefits the world-wide relief efforts of Mennonite Central Committee. Bookseller Inventory #

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Synopsis: The benefits of fermented foods have been known in long time ago, that is the most excellent foods, which have been developed from East to West. After fermented, foods become more nutrients, easier to digest in human body, and safe to eat.Fermented food is already predigested food.Fermented food eases the digestion in human body, it contains natural antibiotic agents and probiotic bacteria, that eliminated bad bacteria, toxins, poisons in foods to prevent pathogenic effects, such as stomach ulcer, high level cholesterol in blood, cancer, diabetes, obesity, allergy.Fermented vegetables eliminated phytic acid, that effects to increase isoflavones, more nutrients, minerals, and vitamin C, B, B12, which was released from inhibitors, and reduce toxic wastes from food in human body, that prevents to crave food consuming, because all nutrients are satisfied completely. Fermented food is safe to eat and transforming the cheap vegetables, such as edible leaves of grape vine, cauliflower leaves, radish, beans, into the high nutritious foods for everyone.Bring natural digestive enzymes, prebiotic bacteria, for enriching into bacterial farm in intestinal tract of human body.Fermented foods allow to keep in shelf for a long time without refrigeration. Fermented foods do not need any additives and nitrite sodium for preservation, or canning, that causes contamination of botulism. Most of fermented foods are high amount of salt, so that bad bacteria can not survive but the friendly bacteria only.Fermented food is a vaccine, because the bad bacteria and virus died in salty medium, its bodies existed in fermented foods, that triggered human body to create the anti-bodies, the natural immunity to all kinds of pathogens for who consumes fermented foods often.

About the Author: T. H. Yellowdawn has been carrying out research of herbs to combine with food therapy, and home structural design.

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Title: FERMENTED FOODS: Naturally Enzymatic Therapy
Publisher: AuthorHouse
Publication Date: 2008
Binding: Paperback
Book Condition: Very Good

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