Improve your Immunity with probiotics

Image courtesy of Cultured Food life

Image courtesy of Cultured Food life

In 1907, a Russian microbiologist, Elie Metchnikoff discovered that ingesting large amounts of fermented dairy products improved the good health and longevity of Bulgarians. 

Our bodies are home to a mix of good and bad live bacteria. They live in the mouth, gut and on the skin. The good ones known as Probiotics work in the intestine to improve digestion and increase absorption of nutrients and everywhere else they protect us against hostile bacteria that cause infection. 

Not all Probiotics are the same. Different strains have different effects so the more strains you include in your diet the healthier your immune system will be. Did you know that 75% of your immunity lies in a healthy gut and that heart health is related to the condition of your teeth and gums?

Probiotics are naturally found in fermented and cultured foods like miso, yogurt, buttermilk, tempeh, kimchi, suerkraut and kombucha but you may also buy them in pill form. Since heat kills the good bacteria it is essential to purchase multi strains and only those that are stored in the fridge.

Lighterliving recommends eating as many fermented foods as possible daily to improve digestion and eliminate constipation and as well as sucking on an Evora mint (link to the store) after brushing your teeth to improve your dental health and eliminate bad breath. 

 

Treat yourself to the deliciously-easy-to-make flavored fizzy beverage brewed from the fermented tea called Kombucha.

6 easy steps to KOMBUCHA

Step 1. Acquire a SCOBY (Symbiotic Culture of Bacteria and Yeast).

Go to FB/Lighterlivinglifers to share your baby SCOBY with a friend. Each SCOBY produces a baby every few batches and what a wonderful gift for those you care about!

Step 2. Gather ingredients

1-gallon clean glass container

Black tea, sugar, water, cloth cover

 

Step 3. Make the tea

Steep 8-10 black tea bags in 1 gallon of boiling water and add 1 cup of white sugar. The SCOBY will eat the sugar while fermenting the tea. Allow the tea to cool to room temperature.

 

Step 4. Ferment the tea once

Add the SCOBY to the tea and cover with cloth to prevent contamination. Place in a warm safe spot and leave for 7 days.

 

Step 5. Ferment the tea twice

Many people enjoy the kombucha after the first fermentation but if you like it fizzy then continue:

Pour out your tea into smaller clean glass jars or bottles leaving 2 inches of space at the top. Keep at least one cup of this tea with the SCOBY as starter for the future batches.

Add flavor by adding your favorite pure juice or I add fresh ginger, lemon grass, fresh lemon slices and fresh fruit to each bottle. This is where the fun starts as you experiment to find your favorite flavors. There is no limit to your creativity.

Seal the bottles tightly and leave on the counter for 2-3 more days burping the bottles daily until you achieve the preferred level of fizz.

Refrigerate and drink.

Step 6. Prepare new starter and give away the baby SCOBY

Put the finished Kombucha in the fridge and drink daily. Your SCOBY will likely have formed a second layer of itself which when separated becomes the baby you can give away. Store your SCOBY in the reserved cup of starter tea or begin to prepare your next batch.