The world ecology today is threatened with deteriorating environmental
conditions. The world needs healthy flora, fauna, and better environmental
conditions to cope with its ecology’s downfall. Similarly, our gut ecology is
compromised as well and offering us a bad physical and emotional health.
Humans need healthy gut flora to survive
and an improved internal environment to tackle the declining gut ecology.
Health Benefits of Probiotics
Due to crummy gut ecology; diseases, sickness, and allergies are
inflicting our lives day by day and one of the answers to this problem is
probiotics. Probiotics are good bacteria that are part of human gut ecology.
Probiotics can prevent and treat sickness by allowing us to have a good
digestion and improved immunity. Unfortunately, we destroy these probiotic
microorganisms via our unhealthy lifestyle.
At the verge of our regressing health, it is high time we take
measurements to restore our gut micro flora with probiotics. Probiotics or good
bacteria are present in yogurt, fermented foods like sauerkraut & kadhi,
fermented drinks like KVASS, kefir etc.
Consuming probiotics lowers the risk of cancer, obesity, sleeplessness,
seasonal sickness, food allergies, mental illness, digestive disorders etc.
Probiotics detoxify the body toxins, reduce inflammation by improving immunity,
maintain cognitive health etc.
How to Nurture Your Gut Micro-flora?
Fermented cabbage or sauerkraut is one of the best probiotics food that offers
good bacteria to our gut ecology. Once the probiotics enter the gut, they join
hands with the beneficial micro flora that is already present there. As the
probiotics flourish they start healing the body by fighting off the harmful
bacteria and restore the gut ecology.
It is good to add a table spoon of fermented cabbage with meals!
Make Fermented Cabbage or Sauerkraut at Home
Preparing your own fermented cabbage is easy. Simply wash the cabbage,
peel off its tops layer and throw it. Peel off the second layer and keep it
aside as it is. Coarsely chop rest of the cabbage, add 1 table spoon of salt,
and keep it in a plastic or glass container for 45 minutes. After 45 minutes; mix,
squeeze and punch the cabbage, its juice will come out. Put the cabbage in a
glass container, press it with non-steel spoon, its juice should cover the
cabbage.
Take that cabbage peel that was kept aside and cover the cabbage with
that. Immerse that top layer i.e. cabbage peel into the juice as well. Cover
with a breathable cloth; just put the lid on the top. Keep it on a tray as
liquid can leak from it. Store it in not too dark place and not in direct
sunlight or near high heat. Store it at room temperature for 2 weeks. Each day
you need to press the top layer under that juice as it comes up as the cabbage
goes through its fermentation stages. Use non-steel spoon or fingers to press
down the cabbage peel.
After 2 weeks, remove the cloth, close the glass container and put it into the refrigerator. Fermented cabbage or sauerkraut is now ready to consume.
After 2 weeks, remove the cloth, close the glass container and put it into the refrigerator. Fermented cabbage or sauerkraut is now ready to consume.
Do not use iodized salt for making sauerkraut or fermented cabbage.
Probiotics' Pro,
Engr. Ayesha Alam Khurram
0 Comment to "Introduce Probiotics to Gut Ecology to Stay Healthy "
Post a Comment