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Fermented Foods for Health: Use the Power of Probiotic Foods to Improve Your Digestion, Strengthen Your Immunity, and Prevent Illness Paperback – June 1, 2013
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About the Author
Deirdre Rawlings, Ph.D., N.D. is a naturopathic doctor, certified nutritionist, sports nutritionist and healthy-cooking coach. She holds a Ph.D. in holistic nutrition and a Master's in herbal medicine. She specializes in fibromyalgia, chronic fatigue syndrome, digestive challenges, food allergies, and immune rebalancing. She resides in Atlanta, GA. Visit her online at www.foodsforfibromyalgia.com.
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Side note for information sake. I've been making my fermented foods in 3L glass jars with the bale and rubber gasket method that I learned about on MOFA (Maine Organic Farmer's Assoc.) and figured it sounded like a less expensive and easier way to go rather than spending big bucks for a fermenting crock. Check them out and you decide.
The only recommendation I can seriously make about buying the book, is to buy the book, skip the e-book download if you are really serious about using this information. I bought the e-book and have been about to pull my hair out on a few occasions using it on my iPad. The pages DO NOT CORRELATE correctly with the numbers so finding a page is very difficult, search pages do not go to the correct page or read it with a pen and make notes. You will want to refer back and forth when you are reading descriptions of recipes, making Simple Brine, etc. and try to find them, eeeeck! Buy a used book because you probably will be using it enough that it will be fairly used and loved before you know it anyway and only slightly more than the e-book.
Great book, full of tons of information, easy to read and understand.
I purchased the kindle version but plan to buy hard copies for Christmas gifts.
The actual recipes are good, and cover a wide variety of foods. There are some creative variations on foods I was already familiar with, as well as a selection of recipes unlike what I've cooked in the past. It's a good collection of recipes, and it's very handy to have them compiled together in one volume. There is no mention of teff in the book, which I found surprising, since it's an incredibly nutritious grain that is traditionally fermented, so you can't really call this a comprehensive collection of fermented foods, but it's a useful collection nonetheless.
Some facts from this book: Digestion, the ability of the body to absorb and assimilate food, is key to healthy cells. Eating fermented probiotic foods promotes good digestion. Beneficial bacteria in fermented foods fight off non-beneficial bacteria and thus help to support our immune systems. Many common diseases including gastrointestinal disorders, allergies, asthma, rheumatoid arthritis, multiple sclerosis, diabetes, cardiovascular disease, cancer, eczema, fibromyalgia, kidney stones, obesity, sinusitis, and more may be addressed effectively with fermented foods. Kefir, kombucha, tempeh, yogurt, sauerkraut, kimchi, miso are fermented foods which provide a multitude of health benefits and can be found in grocery or health food stores.
Follow the beautifully illustrated recipes in this book to enhance the nutritive properties of your favorite foods. I recommend it both as a health food book and cook book.