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Por / By Dora Inés Grosso García
Por / By Dora Inés Grosso García
Video in English. Self-healing by
Dr. Joe Dispenza
Ferments are a great choice, vinegars in their mother, kefir in water or milk, tempeh, non-transgenic soy miso, fermented green and black tea kombucha, cabbage and radish quinche, sour cream, natural yogurt without added sugar , wine, craft beer, apple cider.
When consuming fermented foods, a process is generated where bacteria and yeast break down sugars to generate a by-product that will improve the intestinal flora, enriching and balancing it.
Fermented foods undergo a process in which natural bacteria feed on their sugars
and starches, producing lactic acid. Fermentation keeps foods longer without the need for chemicals and preservatives and gives them a characteristic flavor; they produce enzymes, vitamins B, B1, K, among others, Omega 3 acids, and several strains of probiotics, among others.
Fermented benefits:
Strengthen the immune system, prevent allergies and respiratory tract conditions, improve sleeping habits, increase serotonin, rejuvenate the body's cells, release stress, release free radicals. They fight chronic inflammation.
Fermented foods, live microorganisms
A holistic vision
Democracies
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~Alberto Fernández,
Presidente de Argentina
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