Cultured Food for Health - by Donna Schwenk (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Donna Schwenk's first book, Cultured Food for Life (2013), told the amazing story of how she used the probiotic power of fermented foods to heal herself and her family from serious illness-- and it introduced readers to the basics of preparing and using these health-giving foods. Dr. Christiane Northrup called it "just what the doctor should be ordering!" Now, Donna returns to help us take the next steps in transforming our kitchens and our health. Cultured Food for Health explores the science behind the benefits of cultured foods and shows how incorporating "The Trilogy"--kefir, kombucha, and cultured vegetables--into our diet creates more powerful healing effects than any one of these foods alone, as the different types of probiotic bacteria work together to create a healthy gut and a truly healthy life. Donna explains how cultured foods can be used to address specific ailments--from IBS and diabetes to allergies, colds, and flu--and teaches us, step by step, how to prepare these probiotic foods and easily incorporate them into a daily routine. In a positive and welcoming voice, she answers the sorts of questions a cultured-food novice is likely to have (yes, it's really all right to let vegetables ferment on the counter for three days!) and offers troubleshooting tips and clear instructions to support even the most uncertain home cook. By sharing her own story as well as real-life stories from members of her online community, she takes the fear out of fermentation so that all of us can experience the energy, well-being, and joy available to us when our bodies are working the way they're meant to. Includes a vivid color insert with images for guidance and inspiration"--<p/><br></br><p><b> Book Synopsis </b></p></br></br>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 <i>Cultured Food for Health</i>, 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. <p/>In this book, you'll find: <br>- Step-by-step instructions on how to make basic kefir, kombucha, and cultured vegetables <br>- 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 <br>- Helpful answers to some of the most frequently asked questions about culturing <br>- Hints and tips about how to easily incorporate cultured foods into your life <br>- Exciting information on the probiotic-enhancing properties of prebiotic foods, such as apples, broccoli, onions, squash, brussels sprouts, and honey <p/><i>Cultured Food for Health</i> 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!<p/><br></br><p><b> About the Author </b></p></br></br>Donna Schwenk is the author of Cultured Food for Life and the founder of www.culturedfoodlife.com. She is the Kansas City Chapter leader for the Weston Price Foundation, a worldwide organization made up of people dedicated to restoring nutrient-dense food to the human diet through education, research, and activism. Donna teaches classes around the country to open people's eyes to the power of cultured foods, which dramatically changed her health and the health of her family when she began making and eating them in 2002. She and her work have been featured on radio and television--including two PBS specials--in Britain's Daily Mail, and in magazines including Energy Times, Vegetarian Times, and Mother Earth News.
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