About all the investigating into probiotics and which ones are the best, etc..... Has anyone ever checked in to the probiotic properties of Kimchi??? If not, check it out!!!!!!! I think it could be one of the best and cheapest, and one you could actually make yourself.
I remember quite some time ago, I posted a question on the Delphi Forum and a man there told me the only probiotic he takes is a tablespoon of Kimchi a day.. Pretty interesting to me...
Love
Dee~~~
I've Been Wondering!!!!
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harvest_table
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Dee,
I buy fresh Kemshi every Tuesday from a local market.
Love,
Joanna
I buy fresh Kemshi every Tuesday from a local market.
Love,
Joanna
THE GLUTEN FILES
http://jccglutenfree.googlepages.com/
http://jccglutenfree.googlepages.com/
Dee
Thanks for bringing up one of my old favorites. Over the years we have had some great discussions about fermented vegetables. Gosh, I did a search and most of them must have been on the old board. Oh well!!
Fermented vegetables like kim chi and sauerkraut are a great source of many of the same lactobacilli that are found in yogurt and kefir but are much more “user friendly” to those of us that can not tolerate any milk products because we are intolerant to the casein in milk.
It has been reported that fermented vegetables contain digestive enzymes that break down food and that by acidifying the gut, they make proteins and minerals more bioavailable. They are some of the most ancient foods that we still eat today.
It takes a while to get used to it so i enjoyed just a spoon full or so as a condimant at any given meal when I first started. Still eat it the same way. A favorite snack is kim chi or sauerkraut with a sweet apple. Great if you are into sweet and sour. I also enjoy either of them with a nicely browned pork chop.
At times I just need a party in my mouth and dig in to either one
Even if the above does not stand up to a scientific scrutiny I must say that that the best part is that they taste great and I feel good after I eat them.
I am partial to Bubbies Saurkraut and a localy made kimchi.
http://www.bubbies.com/
I hope you enjoy it as much as I do.
Matthew
Thanks for bringing up one of my old favorites. Over the years we have had some great discussions about fermented vegetables. Gosh, I did a search and most of them must have been on the old board. Oh well!!
Fermented vegetables like kim chi and sauerkraut are a great source of many of the same lactobacilli that are found in yogurt and kefir but are much more “user friendly” to those of us that can not tolerate any milk products because we are intolerant to the casein in milk.
It has been reported that fermented vegetables contain digestive enzymes that break down food and that by acidifying the gut, they make proteins and minerals more bioavailable. They are some of the most ancient foods that we still eat today.
It takes a while to get used to it so i enjoyed just a spoon full or so as a condimant at any given meal when I first started. Still eat it the same way. A favorite snack is kim chi or sauerkraut with a sweet apple. Great if you are into sweet and sour. I also enjoy either of them with a nicely browned pork chop.
At times I just need a party in my mouth and dig in to either one
Even if the above does not stand up to a scientific scrutiny I must say that that the best part is that they taste great and I feel good after I eat them.
I am partial to Bubbies Saurkraut and a localy made kimchi.
http://www.bubbies.com/
I hope you enjoy it as much as I do.
Matthew