Many traditional cultures swear by the health benefits of fermented foods—foods that have been transformed by live microorganisms, such as yoghurt, sauerkraut, soy sauce, kimchi, and sourdough bread. These foods can be a good source of vitamin B12, an essential nutrient you can’t get from plants. (B12 is produced by animals and bacteria.)
Many fermented foods also contain probiotics—beneficial bacteria that improve the function of the digestive and immune systems and help reduce allergic reactions and inflammation.
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We have been eating wrong all our lives. This book shakes our belief patterns on food and diet.
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