Body Ecology Probiotic Veggie Culture

Featuring the Body Ecology Probiotic Veggie Culture!

The Body Ecology Probiotic Veggie Culture is used to make cultured foods including sauerkraut, kimchi, cultured whipped butter, and creme fraiche.

Benefits:

Cultured foods have been an integral part of the healthiest diets for thousands of years and are essential to a long, healthy life. They give birth to a lavish inner ecosystem, building resistance to infections, and greatly enhancing digestion.

They are ideal for appetite and weight control, very alkaline and cleansing to the blood.

They are ideal for pregnant women, ensuring a healthy birth canal for her newborn child who will rely on her to provide healthy bacteria. Children with autism and ADD benefit from the culture as well. Cultured vegetables help take away cravings for sweets, soft drinks, bread, pasta, dairy, fruit and other expansive foods not allowed on the diet.

Research suggests that Lactobacillus plantarum has an ability to reverse gut disbyosis, like IBS, Crohn's Disease and Colitis.

Ingredients include:

Cultured Vegetable Starter contains the following beneficial bacteria:

Lactobacillus plantarum,

Lactococcus lactis ssp. lactis,

Lactococcus lactis ssp. cremoris.

Lactococcus lactis ssp. lactis biovar. diacetylactis

Leuconostoc mesenteroides ssp. cremoris,

Each box contains 6 packets which can be used to make cultured vegetables, cultured whipped butter, and creme fraiche.

Suggested Use

Add one foil starter packet to one pint of pure, organic cream to make delicious sour cream. Whip the cream to make the best-tasting whipped butter you've ever tasted. You can flavor the butter with garlic, herbs, sea salt or even stevia.

While complete instructions and special tips are included with the packaging, ensure that the mixing bowl, electric beater, and sour cream are chilled before you begin making your butter.

You can make cultured vegetables by shredding cabbage or a combination of cabbage and other vegetables and then packing them tightly into an airtight container -- leaving them to ferment at room temperature for several days or longer. During fermentation, the friendly bacteria are rapidly reproducing and converting sugars and starches to lactic acid.

Once the initial process is over, slow down the bacterial activity by putting the cultured veggies in the refrigerator. The cold greatly reduces the fermentation, but will not stop it completely. Even if the veggies sit in your refrigerator for months, they will not spoil; instead they become more appetizing over time -- much like a fine wine.

The beneficial bacteria naturally present in the vegetables promptly lower the pH, making a more acidic environment so the bacteria can reproduce. The vegetables become soft, tasty, and slightly "pickled". The enzymes in cultured vegetables will also help digest other foods eaten with them, aiding in the breakdown of both carbohydrates and proteins.

Shelf life is 8 months from the manufactured date, or longer when stored in a freezer. Carrier is Dextrose

Questions? Give me a call at 503-771-3904 or email mike (at) therawdiet.com

To your great health,

Mike Snyder, The Raw Diet Health Shop