Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity
For thousands of years, people have been making naturally fermented vegetables, fruits, dairy products, and ales. Japanese cuisine features many fermented foods, such as umeboshi (pickled plum), miso and natt?, which are both made using fermented soy beans. In South Korea, live cultured cabbage, or kimchi, is a culinary mainstay and is spreading far and wide. Sourdough bread, made from naturally fermented dough is now coveted across the world. These fermented foods transform sugars and carbohydrates into probioticve powerhouses, containing friendly bacteria that help to maintain a healthy digestive tract. This can help increase energy levels, stabilize blood pressure, improve sleeping patterns, and lead to healthier, radiant-looking skin. Creative chef, teacher, and health-food expert Dunja Gulin presents over 60 tantalizing ways to introduce fermented foods to your everyday diet. Start the day with Banana and Blueberry Kefir Muffins or Comforting Cacao Oatmeal. Lunch & Dinner ideas include Probiotic Gazpacho and Egyptian-inspired Rice and Lentil Stew. Try Red Lentil Dosas and Pesto Focaccia in the Breads & Pancakes section and Turmeric and Chile Kimchi in Condiments, Dressings, & Dips. There are also health-boosting Probiotic Drinks, while Something Sweet provides recipes that will delight and surprise, like Sweet Cinnamon & Yogurt Scones.
Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of fermented food products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced flavor and aroma. The diversity of functional microorganisms in fermented foods and beverages consists of bacteria, yeasts, and fungi. The most remarkable aspect is the biological functions and the enhanced health benefits due to functional microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and review papers investigating the different health-promoting benefits such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benefits of fermented foods and beverages include prevention of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inflammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, fermented foods list increasing the synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal values among its health-related effects. The list grows the more we know about their molecular processes and their biological functions. The book helps you overcome the challenge of large-scale production and bring to consumers fermented foods without losing the unique flavor and other traits associated with the traditional products from which they are derived.
Fermented foods - kefir, kimchi and kombucha, to name just a few - are flooding the supermarket shelves but can be costly to buy. Whether you are new to fermented foods or looking to expand your repertoire, with Fermenting Food for Healthy Eating you'll discover the astonishing nutritional benefits of fermented foods and drinks, how easy they are to make at home and how to incorporate them into everyday eating. It includes: · A comprehensive introduction explaining how fermentation works to preserve food, make it more digestible and increase its vitamin and mineral availability. · All the basic and more advanced techniques, with step-by-step recipes, foolproof advice and handy hints. · Individual chapters on fermented vegetables such as sauerkraut and dill pickles, dairy products, including kefir, yogurt and cheeses (and many non-dairy versions), a selection of fermented drinks such as rejuvelec and kvass, plus how to make sourdough and other fermented breads. Fermenting Food for Healthy Eating is the ultimate guide to fermenting. The book contains a total of 40 recipes for making fermented foods and drinks, and over 40 more nutrient-packed recipes showing how these fermented foods and drinks can be used to create delicious and healthy meals for everyone to enjoy.
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
Author: Donna Schwenk
Publisher: Hay House, Inc
Release Date: 2015-11-03
Genre: Health & Fitness
If you’re having digestive problems or feeling sick and rundown—or if you simply want to feel better and have more energy—this is the book for you. In Cultured Food for Health, Donna Schwenk opens your eyes to the amazing healing potential of cultured foods. Focusing on the notion that all disease begins in the gut—a claim made by Hippocrates, the father of medicine, more than 2000 years ago—she brings together cutting-edge research, firsthand accounts from her online community, and her personal healing story to highlight the links between an imbalanced microbiome and a host of ailments, including high blood pressure, allergies, depression, autism, IBS, and so many more. Then she puts the power in your hands, teaching you how to bring three potent probiotic foods—kefir, kombucha, and cultured vegetables—into your diet. Following the advice in these pages, along with her 21-day program, you can easily (and deliciously!) flood your system with billions of good bacteria, which will balance your body and allow it to heal naturally. In this book, you’ll find: • Step-by-step instructions on how to make basic kefir, kombucha, and cultured vegetables • More than 100 tasty, easy-to-make recipes, from smoothies to desserts, that feature probiotic foods • A three-week program with day-by-day instructions on gathering supplies and ingredients, and making and eating cultured foods • Helpful answers to some of the most frequently asked questions about culturing • Hints and tips about how to easily incorporate cultured foods into your life • Exciting information on the probiotic-enhancing properties of prebiotic foods, such as apples, broccoli, onions, squash, brussels sprouts, and honey Cultured Food for Health takes the fear out of fermentation so you can heal your gut and experience the energy, health, and vitality that are available when your body is working as it’s meant to. So join Donna today, and learn to love the food that loves you back!
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.
Author: Donna Schwenk
Publisher: Hay House, Inc
Release Date: 2013-10-14
Donna Schwenk’s world changed when she discovered cultured foods. After a difficult pregnancy and various health problems, she became determined to find answers to what ailed her. And in her quest, she came across the ancient art of home fermentation, a food preparation technique that supercharges everyday foods with beneficial bacteria to balance your digestive system, and vitamins and minerals to enhance your overall health. This simple, natural process has been used for thousands of years to create everything from drinks like kefir and kombucha to foods like kimchi and pickles. After incorporating fermented foods into her life, Donna began to experience a vitality that she had never known. And then she was hooked! She started a new life as a teacher and writer, blogging on her website culturedfoodlife.com, in an effort to bring the beautiful world of fermented foods to as many people as possible. She now works with thousands of people to open the door to a world of foods that can help improve an array of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. In Cultured Food for Life Donna brings this same information to you and shows you that preparing and eating cultured foods is easy, fun, and delicious! After speaking to the science behind the healing power of probiotic foods and telling the astonishing story of how she healed herself and her family, Schwenk walks you, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, and sprouted flour, plus more than 135 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce, Sprouted Ginger Scones with Peaches and Kefir Cream, Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Brownie Cupcakes with Kefir Frosting, along with inspirational stories from Donna’s family and friends, you’ll learn everything you want to know about a diet that’s as tasty as it is healthy.
Author: Jon Gabriel
Publisher: Simon and Schuster
Release Date: 2009-11-13
Genre: Health & Fitness
Jon Gabriel lost over 100 kilos without dieting or surgery and amazingly his body shows almost no sign of ever having been morbidly obese. His totally unique and groundbreaking approach to losing weight is backed by solid, cutting edge obesity research from over four years of full-time investigation of the roles of biochemistry, neurobiology, quantum physics and human consciousness in weight-loss. The result is a method that defies "common sense wisdom" and yet achieves dramatic lasting benefits. Celebrity obesity survivors like Muhammad Ali's daughter Khaliah and Robin Moran, star of The Discovery Channel's show Super Obese, are strong advocates of Jon's Weightloss approach, which has also been featured on A Current Affairand Today/Tonightin Australia as well as on numerous radio shows and newspaper articles internationally. In addition to telling Jon's own story of his amazing transformation, the book reveals why diets don't work and explains a truly unique and revolutionary diet-free way to lose weight. It's based on the fact that your body has an internal logic that determines how fat or thin you will be at any given time. The way to lose weight is not to struggle or to force yourself to lose weight but to understand this internal logic and work with it so that your body wants to be thinner. When your body wants to be thinner, weightloss is inevitable and becomes automatic and effortless. You simply crave less food, you crave healthier foods, your metabolism speeds up and you become very efficient at burning fat, just like a naturally thin person. And that's the real transformation - to transform yourself into a naturally thin person, so that you can eat whatever you want whenever you want and still be thin, fit and vibrantly healthy.
A guide to the art and science of fermented foods provides recipes that progress from simple condiments to more advanced techniques, offering insight into the history and health benefits of fermentation.
Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs. In Traditionally Fermented Foods, Shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Shannon’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.
Author: Michelle Schoffro Cook
Publisher: New World Library
Release Date: 2017-08-15
Transform Everyday Foods into Mouth-Watering Superfoods Detailing everything you need to begin fermenting in your home kitchen, The Cultured Cook offers recipes and tips for making vegan, gluten-free foods even better for you. From delicious plant-based yogurt and cheese, to basics such as sauerkraut, pickles, and kombucha, to tempting desserts — even ice cream! — you’ll discover ways to add fermented foods to every meal. Your body will enjoy the benefits of probiotics, as well as the increasingly recognized prebiotics, to supercharge your health.
The art of fermenting foods is an ages-old craft that is enjoying a resurgence as people are discovering not only the benefits of live-culture foods, but the true pleasure of creating their own fermentations at home. Research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. The Complete Idiot's Guide® to Fermenting Foods will cover the amazing health benefits of fermented or "living" foods and the techniques for safely fermenting food at home. It will contain over 100 unique and delicious recipes for ferments of all types, from beer to tempeh to yogurt, with detailed recipes to guide the way.