The Anti-Aging Diet - Fermented Foods Benefit Digestive Health
The idea of eating fermented foods might not sound appealing but we can call them “cultured foods” if that
sounds tastier. What are fermented or cultured foods? Think sauerkraut only not the commercial kind you find in stores but the old fashioned, homemade stuff.
For thousands of years, fermenting or culturing was one way to preserve food before the days of refrigeration. Cultured raw vegetables contain all the nutrients, digestive enzymes and fiber of the original food, plus the fermenting process enhances beneficial bacteria which aids digestion and helps to maintain a super-healthy intestinal tract. If your digestion is in tip-top shape, then you are really making us of and benefiting from all the nutrients in all the foods you eat on a daily basis.
Why are fermented foods anti-aging? As we get older, our bodies don’t use the nutrients in food as efficiently as they used to. We can be eating all the right foods, but if the nutrients aren’t absorbed, then they don’t do us any good. Proper nutrition is essential in healthy aging and warding off old age degenerative diseases like arthritis, eye problems like cataracts and macular degeneration, high blood pressure and high cholesterol and a host of others.
These days, it’s easy to make cultured veggies at home and once you do it, you’ll find it tastier and more healthful than commercial sauerkraut, which is usually pasteurized. Pasteurization kills off the beneficial bacterial your body needs to properly digest and make use of all the nutrients in the foods you eat. Adding that sour taste to your diet takes some getting used to but once you do, you’ll also find your cravings for sugar are greatly reduced.
After reading the The Baby Boomer Diet: Body Ecology’s Guide to Growing Younger: Anti-Aging Wisdom for Every Generation by Donna Gates, I decided to add fermented foods to our daily diet. Donna is a huge proponent of eating digestive enzymes and cultured foods to create a healthy atmosphere for the digestion of foods and, in fact, this is one idea which makes her program so different from others.
To make cultured vegetables at home, all you need are some veggies and a packet of Body Ecology’s Culture Starter. A box of culture starter contains enough for six different batches and each packet makes up to eight quarts of cultured vegetables. I’ll give a link to directions at the end of this post.
My husband has a thyroid issue so he can’t eat spinach, kale, cabbage, broccoli or cauliflower. Since these particular foods are great anti-cancer foods and help prevent age-related degenerative diseases, I focus on fermenting these because once they are cultured, then they are safe for people with thyroid issues. I also use organic produce whenever I can, as the nutritional value is higher and if I’m going to go to all the trouble to culture my vegetables, I want them to be the best quality I can get.
Read about four vegetables that will change your life and why you should culture them.
A batch of cultured veggies takes seven days to ferment so I make a batch a week in quart jars. We eat some for lunch and dinner every day and I know my digestion has improved a lot, plus I just feel better than I used to. I also have found that I don’t even desire the sweetness of sugar anymore.
You can read my review of Donna’s book here. If you suffer from Candida yeast overgrowth, fatigue, Irritable bowel syndrome, digestive problems, arthritis or any other so-call age related, degenerative diseases, you might want to pick up a copy of her book. Besides adding cultured foods to your diet, there are lots of other ideas for living a longer, healthier life.













