Sauerkraut - Sauerkraut is rich in probiotics and is an excellent way to rebuild healthy gut bacteria levels. European countries use it to treat and prevent peptic ulcers. Because it targets the gut, it can help with IBS, leaky gut syndrome, acne, skin disorders, coughs and colds, allergies, vision, heart health, digestive upset, bloatedness, acid reflux, bone strength, etc.
Dr Mercola actually sent off his sauerkraut to a lab once to find out just how many probiotics it contained.
“We had it analyzed. We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.”
That’s insane!
Chinese laborers ate sauerkraut while building the Great Wall of China over 2,000 years ago. French and Dutch seaman used it to prevent scurvy. The Polish people have a proverb that says “Where there is beet soup and sauerkraut, there is plenty.”
Kimchi - Kimchi comes from Korea and is like a supercharged form of sauerkraut. It usually contains cabbage, red peppers onions, scallions, garlic and salt.
Researchers in Korea have published a review of over 130 studies that have proven the amazing healing properties of kimchi. It is used to help constipation, enhance the immune system, aid digestion of protein, prevent tooth decay, prevent obesity, and to prevent nutritional deficiencies.
In animal studies Kimchi has exhibited tumor-suppression abilities. Studies by Professor Miri Kim at Chungnam National University, along with many others, found that kimchi is effective in preventing cancer and detoxifying heavy metals in the liver, kidney and small intestine.
Umeboshi - Umeboshi is basically a pickled plum. It has been a staple in the Japanese, Chinese and Korean diet for centuries. During the wars of the 15th and 16th centuries, samurai warriors used umeboshi to revive themselves from fatigue or even on the brink of death. The medicinal uses of umeboshi have been documented in Chinese medicine as far back as 3,000 years.
The citric acid in umeboshi converts lactic acid to water and helps it discharge from the body. When lactic acid builds up in the body it can cause exhaustion and fatigue. The fruit is also used to treat vomiting, general nausea, diarrhea, infection, liver toxicity, hangovers and dysentery.
Kombucha - In ancient China, they called Kombucha the “Immortelle Health Elixir” and used it to aid the body in overcoming degenerative diseases. It has recently become popular in the west and is being studied for its possible cancer-preventing properties. Kombucha is a sweet tea that has been fermented using good bacteria and yeast and is a powerful probiotic. It is used to help combat digestive issues, candida, provide enzymes and bacterial acids to naturally detox the body and has even shown to be helpful with joint pain. Kombucha contains glucosamine; an amino sugar that helps preserve cartilage and relieve arthritic symptoms.
Like most fermented foods Kombucha can be made from home.
Water Kefir - You can make water kefir with organic sugar water, coconut water, or fresh juice, Water Kefir grains or a Kefir Starter Culture. Although the enzymes and acids in water kefir are not quite as strong as those in kombucha, water kefir does have more bacteria strains. People living in hot climates tend to enjoy water kefir since it is great for hydration and finding relief from the heat. The probiotics in water kefir are excellent in boosting the immune system and helping the body stay healthy.
For extra tips on how to make water kefir, see here.
Fermented Cod Liver Oil - This oil, unlike regular fish oil supplements, is cold processed through fermentation instead of heat processed. This preserves the fat soluble vitamins and Omega-3’s, which may otherwise be damaged by high temperatures. FCLO contains vitamins A and D, both of which are important for the immune system and are precursors to hormone activation and gene expression. Regularly consuming FCLO may be beneficial for helping arthritis and joint pain, bone health, diabetes, multiple sclerosis, depression, breast cancer, earaches, wound healing and healthy birth weight.
Miso - Miso is a traditional Japanese paste made from soybeans, sea salt and koji. The paste is often used to make soup or to eat over rice and beans and dates back 2,500+ years. It has all the essential amino acids and is thus considered to be a complete protein, while also providing vital probiotics to the digestive tract. It is thought to protect against radiation and heavy metals because it contains dipicolinic acid; an alkaloid that helps to remove heavy metals from the body.
Natto - Another Japanese favorite! This is a low calorie, high protein fermented superfood that is considered one of the “health secrets” of the Japanese people for centuries. Natto is believed to help with longevity, beauty, mental capacity and a healthier heart. Japanese people on average live about five years longer than most Americans, so natto is a secret you might want to try!
Natto is a great source of K vitamins - very important for bone health and strength, as well as circulation and preventing blood clots.
Probiotic Supplements
Probiotics are abundant in fermented foods, but most often their probiotic concentration is not enough to be used therapeutically when the gut flora has been drastically depleted.
Therefore, use fermented probiotic-rich foods as an ongoing part of the diet to keep your levels up as a form of prevention. Then choose a high-quality probiotic, as a form of nutrition therapy.
Take a probiotic supplement first thing in the morning on an empty stomach or with a juice or smoothie, at least an hour before any other supplements or medication (may be taken with L-glutamine to further heal and seal the gut lining).
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