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.
About the author
Deirdre Rawlings, Ph D, ND, is a naturopathic doctor, certified nutritionist, sports nutritionist, and healthy-cooking coach. She holds a Ph D in holistic nutrition and a master’s degree in herbal medicine. She specializes in fibromyalgia, chronic fatigue syndrome, digestive challenges, food allergies, and immune rebalancing. She resides in Atlanta, Georgia. Visit her online at www.foodsforfibromyalgia.com.
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