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Fermented foods for health : use the power of probiotic foods to improve your digestion, strengthen your immunity, and prevent illness /

by Rawlings, Deirdre.
Material type: materialTypeLabelBookPublisher: Beverly, Mass. : Fair Winds, 2013Description: 208 p. : col. ill. ; 23 cm.ISBN: 9781592335527 :; 1592335527.Title notes: $21.99 prolam 5-2013 (db)Subject(s): Fermented foods | Fermented foods -- Health aspects
List(s) this item appears in: Clean
    Average rating: 0.0 (0 votes)
Item type Home library Collection Shelving location Call number Status Date due Barcode
Books Books Altadena Main Library
Adult Collection Adult NonFiction 641.3 RAW Available 39270002895351

Enhanced descriptions from Syndetics:

<p>Fermented foods have shown to be beneficial for a number of health conditions including candida overgrowth, IBS and digestive difficulties, sugar/carb cravings, and other inflammatory disorders. What's more, science is starting to show that our modern lifestyle of completely eschewing bacteria via pasteurized foods, hand sanitizers, disinfectants, and antibiotics is actually making us more, not less, susceptible to illness and allergies. Regular inclusion of fermented foods in the diet naturally combats bad bacteria and strengthens the immune system. Fermented Foods for Health includes meal plans of fermented foods for addressing specific ailments and repairing the metabolism. Seventy-five delicious recipes show readers how to ferment everything from meats to vegetables, fruits, and dairy--and how to utilize each of them for specific health benefits such as balancing the body's PH, increasing enzyme production, and strengthening immunity.</p>

$21.99 prolam 5-2013 (db)

Table of contents provided by Syndetics

  • Introduction (p. 4)
  • Part 1 The Medicinal Magic of Fermentation (p. 5)
  • Chapter 1 What Is Fermentation? (p. 5)
  • Chapter 2 Your Immune and Digestive Systems: Your Internal Ecosystem at Work (p. 14)
  • Chapter 3 How Fermented Foods Support Good Health (p. 28)
  • Part 2 Putting Fermented Foods to Work (p. 49)
  • Chapter 4 Starting Out with Cultured Food (p. 49)
  • Chapter 5 Changing the Way We Eat (p. 67)
  • Chapter 6 Meal Plans for Common Disorders (p. 79)
  • Part 3 Favorite Fermented Food Recipes (p. 90)
  • Chapter 7 Vegetables (p. 90)
  • Chapter 8 Fruits (p. 113)
  • Chapter 9 Grains and Beans (p. 127)
  • Chapter 10 (Non-) Dairy, Meat, and Fish (p. 147)
  • Chapter 11 Condiments and Relishes (p. 173)
  • Chapter 12 Probiotic Beverages and Tonics (p. 180)
  • References (p. 192)
  • Glossary (p. 198)
  • Recommended Books (p. 202)
  • Resources (p. 203)
  • About the Author (p. 204)
  • Acknowledgments (p. 204)
  • Index (p. 205)

Reviews provided by Syndetics

Library Journal Review

Though there are many books devoted to the process of fermentation, Rawlings (Foods That Fight Fibromyalgia) takes it one step further here by explaining how the pasteurization and ultraprocessing prevalent in Western diets have taken a toll on general health. The author includes chapters on meal plans and how to change eating patterns, as well as 75 recipes for fermenting a variety of foods. She also describes different diseases that may be alleviated through eating fermented foods. Bright photos and simple tips on storage and substitutions give readers a preview into creative foods that are a boon not only to the taste buds but to overall health as well. VERDICT Rawlings has produced more than a mere cookbook, she has created a solid volume of science and cookery that offers a wealth of information for those looking to improve their health.-Kristi Chadwick, Emily Williston Lib., Easthampton, MA (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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