Living Cuisine by Underkoffler Renee Loux

Author:Underkoffler, Renee Loux [Underkoffler, Renee Loux]
Language: eng
Format: epub
ISBN: 9781440606649
Publisher: Penguin Group
Published: 2004-01-05T00:00:00+00:00

There is a wide variety of cultured and fermented foods that can find a welcome place in anyone’s diet (hey, wine is a live, fermented food). Simple condiments like unpasteurized apple cider vinegar and nama shoyu, an unpasteurized soy sauce, are cultured and fermented and full of healthy microorganisms. Miso, a salty paste made from fermented beans or grains, is high in protein and popular as a broth for soup and as a savory ingredient in Asian sauces, Symbiosis and Dysbiosis

Symbiosis is a cooperative relationship between two or more organisms that is usually beneficial to each. Such is the relationship between friendly, beneficial bacteria. A little effort to populate the intestines with congenial flora is rewarded with speedy, effective digestion and maximum absorption of nutrients, including the manufacture of essential vitamins and healthy elimination.

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