The Art and Science of Fermentation: How to Make the Foods You Eat Even Healthier, February 17

saurkraut The Art and Science of Fermentation: How to Make the Foods You Eat Even Healthier
Food and Health Forum
Blue Moon Evolution, Exeter, NH
Monday, February 17, 2014
7-9 pm

Do you want to build your immune system and enhance your digestion? Introducing fermented foods into your diet is one the of most beneficial things you can do to improve your health. Lacto-fermentation increases the nutrient content, reduces the sugar and builds up the beneficial bacteria making these foods “pro biotic” foods (probiotic means “for life”).

It also improves the flavor and increases the enzymes to help make it easier to digest. Your gut health is critical for overall digestion, assimilation of nutrients and a strong immune system. Lactic acid serves as a natural food preservative which in inhibits the growth of harmful bacteria. This natural preservative allowed people to store foods for extended periods of time before the arrival of refrigeration or canning. Lactic acid also promotes the growth of healthy bacteria in the intestinal tract which is why lacto-fermented foods are considered probiotic foods, or living foods.

On the menu:
• sauerkraut and beet kvass
• live cultured drinks like kombucha
• Beet, carrot, ginger and jalepeno slaw

Join Kath and Tracey as they demonstrate how easy it is to make great tasting foods filled with life. Also, featuring local food ferementers such as Julian Armstrong from Son-Mat Foods, and Ben Zanfagna from Boocha Kombucha!

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