posted on Apr, 26 2015 @ 10:24 AM
Probiotic supplements are going to cost you at least an arm and/or leg.
My recommendation is to embark on the educational journey of learning the process of preparing home-made vegetable fermentations. Its so delicious
that I carry a mason jar around as a condiment for anything I might eat. The microbes transmute the veggies into a sour vinegar mass in which the
bioavailability of nutrients goes through the roof.
Omega fatty acids
And all the enzymes necessary for digestion in every bite.
I used to get sick more than once a year, but now that I've started fermenting vegetables and have eaten a total of about 100 pounds, I've never felt
My candida imbalance manifested as discolored, inflamed, and flaky skin at the sites of my lymph nodes. It is very clear how much the discoloration
has receded and will be just a speck soon. All I need to do is stop drinking beer and eating chocolate and my symptoms will vanish.
I believe in the food.
Additionally: the location itself of the microbial cultureing plays a big role. Any probiotic product, whether its cheese, kraut, or supplement, is
substantially influenced by every surface contact made during the production process. Depending on the materials used, ingredients added, and
production method implemented, it makes the difference between a product and something altogether special. This is a very freshly broached field of
Applied and Environmental Microbiology
After my experience with vegetable fermentation at home, I have come to believe that there is tremendous benefit to the production in the very
environment which you yourself shares. How? I'm none too certain, but I think about the fact that it is breathing the same air as I during the few
weeks of aging.
edit on 26-4-2015 by Boomorangatangarang because: yes
edit on 26-4-2015 by Boomorangatangarang because: forgot