ever to load up on these cultured foods, thanks to a fermented renaissance that's bringing once obscure products like kombucha and kimchi to mainstream markets and restaurants Cultured and fermented foods, rich in the good microbes that help our flora flourish, have been consumed by humans for millennia. Turning cabbage into sauerkraut, milk into yogurt, and soybeans into miso isn't new. These practices were necessary to preserve food through lean times when fresh vegetables weren't available They often begin as whole foods, and with the help of microorganisms, their sugars and carbs are converted into compounds like lactic acid—the stuff that gives pickles and sauerkraut their signature sour taste. The process also turns these foods into probiotic powerhouses that boost levels of good bacteria in your digestive tract, improving the health and balance of your body's collective microbiome, or bacterial community. A healthier microbiome, in turn, has been shown to aid in digestion, increase immunity, prevent disease, and—according to some preliminary studies—reduce blood pressure and keep you slim. Here Is A Preview Of What You'll Learn... The Benefits of Eating Cultured Food Cultured Buttermilk Homemade Kombucha Japanese Pickled Mustard Greens Pickled Wasabi Carrots Sourdough Scones with Kefir Cream and Mango Kefir Strawberry Carrot Breakfast Smoothie Spaghetti Squash Aglio e Olio with Kefir Cheese Savory Probiotic Kale Salad Beef Burgers with Sauerkraut Tomato Linguine with Sauerkraut and Kefir Cheese Semi-sweet Sprouted Grain Crackers Baked Potato Fries with Probiotic Ketchup Mayo Kombucha with Carrot Sticks Much, much more! Buy your copy today! Try it now, click the "add to cart" button and buy Risk-Free

Hide more