If you are one of the estimated 40 million US-women who are aged 51 and older–past the average age of natural menopause–you may be considering hormone replacement therapy, or HRT, to maintain youthful vigor, as well as ward-off the hazards of brittle bones and heart disease. Did you know that a nutrient in fermented soy foods has been clinically-proven to put bone drugs to shame, with no negative side effects? Continue reading
- Chronic inflammation is a hallmark of virtually all disease, including cancer, obesity and heart disease. Your diet plays a significant if not primary role as it can either trigger or prevent inflammation
- Leafy greens, berries and mushrooms are potent anti-inflammatory foods. People with autoimmune diseases may want to limit vegetables high in lectins, though, as they may cause more problems than they solve
- Traditionally fermented and cultured foods are anti-inflammatory staples that work their “magic” by optimizing your gut flora. Examples include kefir, yogurt, natto, kimchee, miso, tempeh, pickles, sauerkraut, olives and other fermented vegetables
- Marine-based omega-3 fats found in fatty cold-water fish that are low in environmental toxins are important anti-inflammatories that are particularly crucial for brain and heart health
- Other anti-inflammatory foods and supplements include green tea, spices such as cloves, ginger, rosemary and turmeric, herbal remedies such as white willow bark, maritime pine bark and Cat’s claw, and supplements such as resveratrol, curcumin, capsaicin, vitamin D, zinc and SAM-e
Eating high-quality fermented foods can provide extraordinary health benefits ranging from heart health to cancer protection, immunity and even anti-aging?
People have been consuming fermented foods for hundreds of years. In the West, the most commonly known fermented foods include yogurt, sauerkraut, pickles and sourdough bread, and some of the lesser-known ones are tempeh and the fermented beverage kombucha tea. Around the world, the list is much longer, including items such as balao-balao, magou, lutefisk, nham, kefir, natto, and kimchi, among many others.
Fermented foods contain the beneficial flora Lactobacillus acidophilus—or “good bacteria.” These bacteria produce several byproducts, including lactic acid. Lactic acid actually preserves food and boosts health by inhibiting other “bad” bacteria. Continue reading