Healing Food of the Week

Healing Food of the Week: Cultured/Fermented Vegetables
by Jordan Rubin

Fermented vegetables such as sauerkraut, pickled carrots, beets, or cucumbers are some of the most health-giving foods on the planet. Raw cultured (or fermented) vegetables provide the body with beneficial microorganisms known as probiotics and an abundance of enzymes. They are also a rich source of many vitamins, including vitamin C, and are very easy to digest.

Sauerkraut (fermented cabbage) contains nearly four times the cancer-fighting nutrients as unfermented cabbage and is the primary source of vegetable nutrition in many countries where the winters are cold. Cultured/fermented vegetables are very easy to make and are readily available at health food stores everywhere.

Jordan's Tip of the Day From the author of The Maker's Diet

Good for Your Gut
Cultured vegetables have a healthy secret: They're great for your gut. The fermentation helps to break down the carbohydrates in vegetables, making them easy to digest, and they also provide lots of healthy bacteria, which keep your immune system strong.