'In our ninth volume of research on Nina L. Etkins excellent book, which is highly recommended for all natural health practitioners as well as those in allopathic medicine who want a comprehensive understanding of the anthropology of modern medicine. Today\'s class is on the complex nature of our gut microflora and the many benefits that have emerged from humanity\'s discovery of fermenting foods. The record goes back more than 6000 years and is well documented in various cultures. Allowing symbiotic bacteria to predigest our foods improves bio-availability of critical nutrients, helps to preserve foods, improves taste and texture, as well as releases key nutrients within the foods that are important parts of our digestive process. As import as all of this, the process of fermentation also neutralizes a wide range of toxins which can be found in many common foods, thereby averting toxic impacts that can range from indigestion, to allergies to even death. This is a wonderful book for those of us who need to know much more about the biological, cellular and chemical science which serve the foundation of disease prevention and clinical nutrition. Learn more and access more of our archives at http://www.LIBRadio.com/7MAC'
Tags: Health , nutrition , cheese , vegan , vegetarian , tofu , biology , beer , celiac disease , medicine , minerals , Pharmaceutical , yogurt , digestion , microbiome , raw food , wine , BACTERIA , lactose intolerance , Food Allergies , superfoods , holistic medicine , probiotic , kimchi , lactic acid , beans , parasites , Sprouting , gut flora , toxicity , soybeans , nut milk , chinese medicine , bentonite clay , food matters , nutritional therapy , phyto , orthomolecular , historical perspective
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