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A Good Digestive Diet Needs Living Foods

http://blog.drdavidwilliams.com/blog/dr-david-williams/0/0/a-good-digestive-diet-needs-living-foods

In the last 100 years, most of the more beneficial fermented foods have practically been eliminated from our diet. Much of the problem has to do with the way we now preserve foods, particularly vegetables.

When fresh vegetables werent as readily available throughout the year, they were often preserved through fermentation. Nowadays, thanks to improved transportation and storage techniques, we can buy various vegetables all year around. And when it comes to preserving vegetables, freezing and canning have become the methods of choice.

While these techniques help retain vitamin content and provide a high degree of convenience, they do little to provide beneficial bacteria for your system. This fact should be fairly evident when you consider the 35 million people in this country alone who suffer from IBS, and the millions more who suffer from ulcers, indigestion, chronic constipation and diarrhea, and dozens of other related bowel problems.

One of the key bacteria needed to make the majority of fermented food products is lactic-acid bacteria. Lactic acid-fermented foods have been dietary staples for thousands of years. Early writings show that Chinese workers ate acid-fermented vegetables while building the Great Wall of China. The Japanese have routinely served a small serving of pickled vegetable with their meals. Centuries ago, the Koreans developed kimchi by acid-fermenting cabbage and other vegetables. In fact, lactic acid-fermented cabbage has been revered as one of the most beneficial healing agents since early man.

To help stave off common digestive problems like IBS, constipation and diarrhea, I encourage you to add fermented foods to your diet. In addition to yogurt and sauerkraut, you can also try pickled cucumbers, garlic, beets, radish, corn relish, potatoes, various chutneys, Korean kimchi, and more. No matter which type of food you decide to eat, youll start to reap the benefits.

Keep in mind that, due to their acidity, lactic acid-fermented vegetables should be used as a complement to meals and not eaten in large quantities. Consistency is the key, so eat small amounts (3 or 4 tablespoons) on a daily basis.