Fermented foods

Fermented food gives us ENZYMES

Today, doctors discover that many diseases and aging of cells are associated with a deficiency of enzymes in the consumed food (due to improper preparation),in human cells and in the digestive tract. It is known that most centenarians consume mostly natural foods. Most of them are pre-processed by bacteria transformed into yoghurt, yoghurt from seeds and nuts, fermented drinks.

Natural lactic acid and fermentation enzymes, which are produced during the fermentation have anextremely good effect on the metabolism and a favorable response in various diseases. These foods are pre-processed, ie ground to one degree or another. Lactic acid destroys harmful intestinal bacteria, thus improving the proper absorption of nutrients. Natural lactic acid and fermentation enzymes are extremely helpful for people with indigestion. 

These purify the intestinal tract and create a natural environment for the production of vitamins in the intestine, particularly the B vitamins. It is already proven and is a fact that vitamin B12 is produced by beneficial bacteria . Putrefactive bacteria, destroying the beneficial, are preventing the synthesis of vitamin B12. Putrefaction in the intestines is caused by the consumption of cooked animal proteins, incorrectly combined and overeating with food concentrates. Significant amounts of vitamin B12 are found in fermented foods. But we must distinguish the beneficial fermented foods from many of those, purchased in the store.

YOGURT produced by fermentation

It has beneficial effects on the gastrointestinal tract. But the problem with milk is that it is in itself harmful. Milk is rich in proteins, minerals, and fats, but the proteins have a much higher amount than in human milk. A well-known medical and biological fact is that between the third and fourth year most children lose the ability to produce enzymes for the processing of milk. Today's milk contains a lot of hormones, toxic derivatives by pasteurization, antibiotics and many others. Therefore moderate consumption of yoghurt is recommended. Most healthy is to be administered as a single intake of a meal or in combination with leafy vegetables .

Among the healthiest foods is fermented WHEATWATER

We can extract only 100% benefits from it. Wheat water regulates extremely the gastrointestinal tract, provides good bacteria, destroys decay processes, digests undigested proteins, supplies enzymes, facilitates digestion of nutrients and purifies the kidneys. We must be very careful during the preparation of the fermented beverage. The type of bacteria and yeast is highly dependent on temperature. Too high or too low temperature may cause the creation of unwanted microflora. By fermentation of wheat in water such beverage contains proteins,phosphate,dekstrin , carbohydrates, acidophilus and aspergillus oryzae (breaking down large molecules of glucose, starch and glycogen) . Therefore, the more often you take this drink, the easier it will be to purify the intestinal tract of unbroken substances decaying in our body. It has been observed that the bacillus acidophilus increases the acidic environment in the intestine and destroys all harmful pathogenic bacteria associated with proteins. Many beneficial bacteria transform prior crude protein into amino acids, producing lactic acid, enzymes and various vitamins.

How to prepare wheat water?

Wash well raw wheat and soakin waterfor 48 hours. The proportion should be 200-300 g wheat in 1 liter of water withroomtemperature. After soaking put in the refrigerator together thewheat and the water. Everyday stir well, remove 100 ml and addpure water 100 ml, put again in the fridge. In the separated100 ml of wheat water addanother 100 ml of warm - hot water to warm the cold wheat water. Thus every day take awayfrom the fridge wheat water and add new water. The wheatdrink that we cultivate in the refrigerator lasts for 3-4 weeks.

Tips for fermented foods from the team of HealthCenter Vita Rama.