Probiotics are often associated with healthy digestion. You can benefit from consuming probiotic-rich foods such as unflavored yogurt, Miso, kimchi, and pickles. However, there are many more benefits other than healthy foods. By incorporating more probiotic foods into your diet, you will see some of the following benefits:
*Reduced cold and flu.
*Improved digestion.
*Better breath. This is because probiotics destroy candida.
*Healthier skin. Probiotics are a natural treatment for eczema.
*Weight loss.
*Increased energy due to the production of vitamin B12.
Those aren't the only benefits. Probiotics can also assist in preventing and treating illness.
*Treat liver disease.
*Probiotics can help manage autism.
*Prevents gum disease and cavities.
*Improves acne.
*Treat kidney stones.
*Lowers cholesterol.
*Reduces the overuse of antibiotics.
*Treats Crohn's disease.
*Healthy bowel movements.
*Immune system function.
*Protects the bloodstream.
*Protects from:
-Cancer
-Infection
-Toxins
-Pathogens such as parasites, bacteria, and viruses
*Vitamins and Minerals:
-Glucose
-B12
-Magnesium and Iron
There are also factors that can prevent you from getting all of the probiotics that you need.
For example:
*Grains.
*Sugar.
*Prescription antibiotics.
*Stress.
*Medication.
*Chemicals.
*Tap Water.
Still not convinced? Here is a festive, probiotic-rich recipe for the winter time:
Fermented Apples:
-Ingredients
*4 cups of chopped apples. Organic apples would work best.
*1/2 teaspoon of starter culture. Preferably fresh.
*Optional nuts, dried fruit, and seeds. For example, sprouted walnuts, dates, and raisins.
*Optional herbs. Half an orange peel, one teaspoon of cloves, leaves of fresh mint, half a lemon peel, one cinnamon stick.
-Materials
*You will need a fermentation vessel. For example, Weck jars.
-Instructions
Cut up your apples and mix them with salt, add any optional ingredients you would like to include, and begin culture.
Place the ingredients into the fermentation vessel. You will need to pack it tight, as to reduce any air bubbles. Try not to crush the pieces.
Once you have packed your vessel, fill it with pure water. Leave about an inch of space for expansion. Close the lid and keep your vessel away from sunlight for 24-48 hours at least. Don't open the jar during fermentation, as sunlight and air can interrupt the process.
You will know it's ready to eat when it tastes and smells tangy, "off", or pungent. However, it is not necessarily sour. If just one wife is too strong, you probably should not eat it. Once you are ready to taste your creation, refrigerate it to slow down the fermentation process and consume within two to three months.
There are many more probiotic-filled recipes out there you can follow!
