Join Date: Nov 2008
Location: San Francisco Bay Area
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fermented grains and other fermented foods that are cooked after fermenting don't have enzyme or pro-biotic content, however they are more digestible (not just the phytic acid). Fermentation starts to break down the food, so it's easier to digest, it's sort of "pre-digested" (though I know that sounds gross). all fermented foods are easier to digest for that reason.
in terms of pro-biotic foods, I definitely don't eat them with every meal, I try to shoot for some every day (but don't always make that). That said, a little yogurt or buttermilk (I love a spoonful or two of buttermilk in a smoothie. it makes it just a smidge sour and adds pro-biotics) in the morning. pickles and sourkraut. have you tried fermented carrots? kefir and other fermented dairy products for sure. cheese has live cultures (or at least a lot does). yogurt cream/yogurt cheese goes with tons of stuff.
real mayo, salsa with pineapple or mango (if it's not pasturized), etc have enzymes though not pro-biotics. if you put whey or yogurt in the mayo it has pro biotics.
you can use lf pickle brine for salad dressing. some miso is lf with pro-biotics I think
Caroline, partner to J, post partum doula, kitchen manager, aspiring midwife, soon to be nursing student, mama to my furbaby, someday a mama to not so furry munchkins, G-d willing