A Nutrient-Dense Diet During Pregnancy Saved My Daughter's Life

I wanted to share a story that shows the power of a nourishing, traditional diet during pregnancy. When I got pregnant during the summer of 2006, I had spent the previous few months following the pregnancy dietary recommendations on the Weston A. Price Foundation website, including plenty of grassfed beef, pastured chicken and eggs, butter, raw milk and cheese, fish eggs, homemade chicken stock, sprouted and/or soaked whole grains, fruits and vegetables, and of course the daily dose of cod liver oil. I planned to have a homebirth with midwives, and one of the focuses of midwifery is the diet of the pregnant mother. Throughout the pregnancy, my midwives were amazed and pleased with my diet that was so outside the norm.

Towards the end of the pregnancy, there was some concern because my baby seemed small and my blood pressure was getting quite high. Nonetheless, my husband and I decided that homebirth was still our most prudent course of action. After an enjoyable labor, Alina was born at home on March 17, 2007 at full term. She was 18 inches long, but we were all surprised to see just how skinny she was, weighing in at just 4 pounds. The cause of her low weight soon became apparent as the placenta was only half of normal size with large portions that were not properly formed. Alina was so small because nutrient flow through the placenta was severely limited. The placenta was unlike any ever seen by the senior midwife, who had attended over 2,000 births.

My midwives told me that told me that I was able to maintain the pregnancy only because of my exceptional diet during pregnancy, and that such a compromised placenta would generally lead to miscarriage. Besides being skinny, Alina was born perfectly healthy, and was able to gain weight faster than any low-weight baby the midwives had ever seen (which is saying a lot considering they had both worked in neonatal wards). With lots of nursing, Alina doubled her birth weight by the time she was 8 weeks old.

Why the placenta was malformed remains a mystery. My theory is that it is related to over ten years of birth control pills prior to pregnancy in combination with the fact that, according to my fertility awareness charts, my hormone levels were abnormal when Alina was conceived (even though I had been off the Pill for 7 months). Regardless, I owe the life of my daughter to the nourishing, traditional diet recommended by WAPF. I am so thankful to have learned about the research of Weston Price early enough to save my daughter's life.

This post is part of Frugal Days, Sustainable Ways, Fight Back Friday at Food Renegade, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!

Ham and Cheese Crustless Quiche (GAPS-friendly, grain- and gluten-free)

This quiche recipe is easy to prepare, and the whole family will love it!  The eggs, ham, cheese, and spices meld to create such a rich flavor. It makes a great, simple breakfast, or can be paired with a side salad for a nice lunch or dinner. Leftovers can be warmed in the toaster oven later in the week for easy meals.

Ham and Cheese Crustless Quiche
8 eggs, preferably from pastured hens
1/2 cup milk (use milk kefir or yogurt for GAPS)
1/2 cup cream (use sour cream for GAPS)
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped ham
2 cloves garlic, minced
1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
1/4 tsp celtic sea salt
1/8 tsp freshly ground pepper
2 Tb butter, for greasing pie plates

Generously grease two 9-inch pie plates. Combine all other ingredients in medium bowl and use a fork to whip it all together.  Pour egg mixture into buttered pie plates.  Bake at 325 degrees for 25-30 minutes, until the center of the quiche is set and the edges are slightly browned.  Cool slightly, and serve!

This post is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet and Real Food Wednesday at Kelly the Kitchen Kop!

Can Too Much Sauerkraut Damage Your Thyroid? Including a Recipe for Iodine-Rich Ginger Dill Sauerkraut

The thyroid gland is a butterfly-shaped organ that produces thyroid hormones.  Through these hormones, the thyroid gland affects all metabolic processes in the body, such as regulation of energy in the body and the use of vitamins and minerals.  The thyroid gland uses iodine to make thyroid hormones, so an adequate intake of iodine is essential for thyroid health.

Cruciferous vegetables such as cabbage, kale, bok choy, and broccoli are goitrogens.  This means that they contain substances that can suppress thyroid function.  According to the article Bearers of the Cross: Crucifers in the Context of Traditional Diets and Modern Science,

At low concentrations, the goitrogens in cabbage and other crucifers inhibit the uptake of iodine by the thyroid gland; this effect can be overcome by an increased dietary intake of iodine. At high concentrations, however, these chemicals inhibit the incorporation of iodine into thyroid hormone. In this case, even the iodine that makes it into the thyroid gland cannot be used; dietary iodine therefore cannot overcome the effect of very large amounts of crucifers.

In short, consuming large amounts of cruciferous vegetables can damage the thyroid gland. Cooking can reduce the goitrogenic effect of cruciferous veggies.  For instance, steaming reduces the goitrogens in cabbage by about two/thirds, and boiling cabbage for 30 minutes reduces the goitrogens by 87% (according to the same article referenced above).

Fermentation does not reduce goitrogens.  This means that consuming large amounts of sauerkraut could actually have negative effects on the thyroid. Fermented foods are wonderful in that they provide probiotics and great nutrients, but when it comes to fermented cruciferous vegetables like sauerkraut, moderation is the key. It is best to ensure that fermented cruciferous vegetables are consumed as condiments, not as large components of the diet.

Sauerkraut is a wonderful, healthy food when consumed in moderation.  To counteract the goitrogens in cabbage, I like to add some iodine-rich seaweed to my sauerkraut. I always include dill in my sauerkraut as it lends such a fresh flavor to the finished product.  I also recently tried adding ginger (as recommended by Chris at Lost Arts Kitchen), and was amazed at how refreshing and delicious the sauerkraut was. 

Recipe: Iodine-Rich Ginger Dill Sauerkraut
1 medium cabbage
1 Tb minced ginger
1 Tb minced dill
1 Tb dried seaweed, such as wakame or nori
Filtered water to rehydrate seaweed
1 Tb celtic sea salt
2 Tb homemade whey

1. Make sure your hands and all objects that will touch the sauerkraut are nice and clean.  This will really help to ensure your vegetables ferment properly.
2. In a small bowl, combine dried seaweed and a small amount of filtered water. Once the seaweed has become moist and soft, drain off any excess water and chop the seaweed into small pieces.  
3. Shred or chop the cabbage using a knife or food processor.  
4. Place the cabbage in a bowl and combine with all other ingredients.  
5. Using a kraut pounder, meat pounder, or some other relatively flat object, smash the ingredients for about 5-10 minutes, until a fair amount of juice starts to accumulate. If you have time, let the sauerkraut sit for 30-60 minutes to release more juices. 
6. Pack the sauerkraut into mason jar(s).  It needs to be packed very well, so use a good bit of force to squish everything down hard in the jar.  Juice should rise to the top, and this juice will help protect the kraut during the fermentation process. There should be at least one-inch of air space above the sauerkraut in the jar.  
7. Use a spoon to push down any little bits of cabbage/dill/seaweed stuck to the inside of the jar.  Put a lid on the jar and let it sit on the counter for 3-9 days.  The ferment time will depend greatly on the temperature in your house (it will take longer in the winter and less time in the summer).  

   NOTE: As the sauerkraut ferments, you will notice that the color will change from a nice, bright green to a dull green.  To test for doneness, taste a small amount; if it is still very crunchy like raw cabbage, it is not done.  When it is done, the sauerkraut will be somewhat soft and almost a bit squeaky on your teeth.

   
8. Once the fermentation process is done, refrigerate the sauerkraut.  For the best flavor and texture, let the sauerkraut age for a few weeks in the fridge before you start eating it. 

Serve this delicious sauerkraut as a condiment with any meal.  It is also great on top of a green salad.

This post is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday at Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!

Sauerkraut

Shredded Beef Taco Salad (GAPS-friendly, gluten- and grain-free)

Working through our yearly portion of frozen beef, I recently revamped my taco salad recipe to use a roast rather than ground beef.  The results were super tasty, and I like that I didn't have to spend any time in front of a hot stove in the evening.  If you are looking for easy ways to use up those miscellaneous roasts from a large portion of a cow, give this a try!

Shredded Beef Taco Salad
1.5-2 pound roast and/or sirloin steak
2-3 Tb fat, such as olive oil or lard (optional, depending on how fatty your cut of meat is)
1/2 medium onion, chopped
3 cloves garlic, sliced
1 heaping Tb dried cumin
1 tsp dried oregano
Juice from half of a small lime
7-oz of tomato paste (preferably from a glass jar to avoid BPA)
1/2 tsp cayenne pepper or chili powder (optional, for those who like it to be a bit spicy)
Celtic sea salt and freshly ground pepper
Leaf lettuce or spring mix, preferably organic
Garnish each plate with 1/3 c. sour cream, 2 Tb chopped green onions, 1/2 of an avocado (cut into chunks), 1/3 c. grated cheddar cheese, and 1-2 Tb salsa

1. Sprinkle the chopped onion and sliced garlic over the bottom of a slow cooker (or use an oven-safe pot).  If your beef is not very fatty, add 2-3 Tb of fat (such as olive oil or lard) over the onions and garlic (don't skip this as the fat really adds to the flavor). Place the roast or sirloin steak on top of the onions and season top and bottom with salt, pepper, oregano, and cumin. 
2. Squeeze the juice from half a lime onto the meat.  Then scoop the tomato paste around and on top of the meat.
3. Cook on Low for 4-6 hours (or in an oven at 225 degrees) or cook on High for 3-4 hours.
4. Flip the meat over and nestle it back down into the sauce and veggies. (You can skip this step if you'll be away from home all day.)
5. Cook on Low for another 3-4 hours (or back in the 225 degree oven), or on High for 1-2 hours more.
6. Pull meat out onto a cutting board.  Shred the meat with a fork, or slice it thinly across the grain.
7. Return the meat to the pot and nestle it down into the sauce. Taste the sauce and add salt and pepper as needed. Turn the heat to "Warm" (or the oven to 150) and let it sit for 30 to 60 minutes.  Don't skip this step as it is the key to moist and delicious meat in every bite. 
8. Arrange lettuce on plates.  Sprinkle the avocado chunks and green onions over the lettuce.  Sprinkle a little salt and pepper over the vegetables. 
9. Add 3-4 dollops of sour cream to each plate, and a couple scoops of salsa.  Then add a large portion of shredded meat to each plate. Top the meat with shredded cheese. 
10. Serve and enjoy! For some added crunch, you could serve a few pork rinds with this.

This post is part of Pennywise Platter at The Nourishing Gourmet, Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade and Real Food Wednesday with Kelly the Kitchen Kop!

Unexpected GAPS Diet Results

My family has been following the GAPS diet for about 8 months now. This means we don't eat grains, starches, or sweeteners (except honey); we do eat plenty of meats, vegetables, broth, animal fats, fermented foods, hard cheese, and fruit. We have seen great improvement in all of the issues that led us to GAPS in the first place: my husband's chronic sinus problems and eczema, my daughter's poor weight gain and weak immune system, and my joint pain.  As we've progressed on the diet, though, we've also noticed some unexpected results.

• Less Plaque on Teeth - Prior to the GAPS diet, my husband and I both had a large amount of plaque on the insides of our lower teeth (we haven't been to the dentist in over 5 years). This plaque has been diminishing little-by-little since we started GAPS.  Now there is hardly any plaque at all.
• Drink Less Water -  On our previous grain-heavy diet, we drank lots of water throughout the day.  We are much less thirsty now than prior to the GAPS diet. I now drink only about one quarter of the water I used to, and seem less prone to getting dehydration headaches. 
• Better Sleeping and Napping - Our daughter was 3 and 1/2 years old when we started the GAPS diet.  For several months prior, she was phasing out her regular afternoon nap, and would only nap perhaps one or two days a week.  This was a problem because we could tell that she still needed a nap on the days she missed it (she was more hyper and easily upset in the evenings).  After just a few weeks on GAPS, I noticed that she seemed to be napping much more regularly. This pattern has persisted, as even now she rarely misses an afternoon nap.  Additionally, our daughter used to wake up wimpering or crying most nights, and sometimes several times a night.  She started sleeping much more soundly once we started GAPS, and for months now she hasn't even made a peep during the night.
• Less Muscle Cramping - My husband has been plagued with muscle cramping for years.  Random muscles cramp up if he makes sudden movements or sometimes even just going about day-to-day activities.  This muscle cramping has decreased since going on the GAPS diet. 
  
• Less Canker Sores - My husband and I both suffer from canker sores in our mouths.  The frequency of these sores has greatly diminished during the GAPS diet.  Additionally, the sores we do get are not as severe as they once were.
• More Leg Hair - Over the last few years, I noticed that the amount of hair on my legs was decreasing.  By the end of my last pregnancy, my legs were essentially bald from the knee down.  Don't get me wrong; this lack of hair was nice as I hardly needed to shave at all.  But balding lower legs are actually a little-known sign of adrenal fatigue. While on GAPS, I've noticed that my lower legs are once again growing a normal amount of hair.  While not as attractive, this is a great sign that my body is getting healthier.
• My Sweating Problem - Early on in my adult life, I noticed that I sweat way more than most people.  I was never overly concerned about my sweating while I was still using the typical antiperspirants, but once I started using "natural" alternatives I basically had to give up wearing cotton shirts as I was embarrassed to have large sweat rings under my arms. It never occured to me that my sweating problem was something that could be cured; I figured it was just part of me.  But I have been absolutely amazed to see that the GAPS diet has remedied the problem! 
• Clearer Skin - For years, I've had small pimples on my upper arms.  These have disappeared while on GAPS.  

We're not ready to come off the GAPS diet yet, as we've noticed small reactions when trying to reintroduce starches into our diets.  But by now, being on the GAPS diet is no hardship.  The food is delicious and we don't feel deprived.  I don't think we'll ever go back to relying so heavily on grains, as we just feel so good without them.

Have you had any unexpected results from the GAPS diet (or similar diets such as primal or paleo)?

This post is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!

Lime and Coconut Macaroons (GAPS-legal, gluten- and grain-free)

Macaroons: simple, crispy, and sweet.  These lime and coconut macaroons are a nourishing homemade dessert, and such a great way to use up egg whites leftover from making homemade mayonnaise.

I like to make macaroons in large batches and store them in the freezer.  There is no need to thaw them as you can eat them straight out of the freezer. This way we don't have to eat a whole batch in a week and can make sure we're not eating too many sweets. 

Lime and Coconut Macaroons:

• 4 egg whites
• pinch of Celtic sea salt
• 1 Tb vanilla extract 
• 1/3 cup plus 1Tb honey (if your honey is very crystallized, warm it slightly by placing it into warm water so that it can be poured)
• 2 small limes
• 2 cups unsweetened shredded coconut 

1. Zest one of the limes using a microplane rasp or fine grater.  Use a reamer to juice the limes into a small bowl.  You'll need about 3-4 Tb of lime juice for this recipe.
2. Beat egg whites and salt in a clean bowl until they form stiff peaks. I like to use my KitchenAid stand mixer with the whisk attachment, but any mixer would work. 
3. Mix in the vanilla extract, and then add the honey a little bit at a time.
4. Add the lime juice and zest.  Beat well.  
5. Using a spoon or spatula, fold in the coconut.
6. Scoop the cookie batter onto lined dehydrator* trays (I use fruit roll trays, but you could also use parchment paper to line your dehydrator).  I like to use a 2-tablespoon scoop to get consistently pretty cookies, but you could also just use a normal spoon. 
7. Dehydrate the cookies for about 20-24 hours at 155 degrees F until very crispy (make sure you allow a cookie to cool completely to test if it is done, as they will be a bit chewy when warm). 

Makes about 30 cookies. Perfect when served with a glass of raw milk or some homemade ice cream!

*If you don't have a dehydrator, bake the cookies on cookie sheets lined with parchment paper at 300 degrees for about 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp.

This post is part of Pennywise Platter at The Nourishing Gourmet, Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade and Real Food Wednesday with Kelly the Kitchen Kop!

Herbed Pork and Cabbage Stew (GAPS-legal, grain- and gluten-free)

This herbed pork and cabbage stew is one of our favorite recipes.  The pork roast adds a nice, hearty flavor. My husband isn't a fan of cooked cabbage, but he loves this soup. My four-year-old and one-year-old always gobble this up, too. 

Herbed Pork and Cabbage Stew

• 3 lb pork roast (preferably bone-in and from a humanely-raised animal)
• 1 large onion, diced
• 1 medium head cabbage, chopped
• Salt and pepper, to taste
• 14 oz diced tomatoes with juice, canned* or fresh 
• filtered water
• 8 medium carrots, chopped into 1 to 2 inch pieces
• 4 medium zucchinis, sliced thinly
• 1.5 Tb dried OR 4.5 Tb fresh basil
• 1.5 Tb dried OR 4.5 Tb fresh parsley

Home All-day Method

1. Spread the onions over the bottom of a slow cooker (or use an oven-safe pot).  Place the pork roast on top of the onions and season with salt and pepper. 
2. Add the chopped cabbage, diced tomatoes, and just enough water to cover the roast. Season with salt, pepper, and most of the parsley and basil (reserving about 1/2 Tb dried or 1.5 Tb fresh of each to add before the last bit of cooking).
3. Cook on Low for 4-6 hours (or in an oven at 225 degrees) or cook on High for 3-4 hours.
4. Add carrots to pot, and nestle them down into the liquid.
5. Cook on low for another 2-3 hours (or back in the 225 degree oven).
6. Pull pork roast out onto a cutting board.  Shred the meat with a fork, or slice it across the grain.
7. Return the meat to the pot and nestle it down into the liquid.  Stir the sliced zucchini and reserved spices into the pot.  Taste the sauce and add salt and pepper as needed. Turn the heat to "Warm" (or the oven to 150) and let it sit for 30 to 60 minutes.  This step allows the meat to soak up the juices and get super moist.
8. Ladle into bowls and serve!

Away from Home All-day Method  

1. Spread the onions, cabbage, and carrots over the bottom of a slow cooker.  Place the pork roast on top of the vegetables and season with salt and pepper.
2. Pour the diced tomatoes around the roast and add water until the roast is just barely covered or even sticking out a little bit. Season with salt, pepper, and most of the parsley and basil (reserving about 1/2 Tb dried or 1.5 Tb fresh of each to add before the last bit of cooking).
3. Cook on low for 8-10 hours or on high for 6-8 hours.
4. As soon as you arrive home, pull the pork roast out onto a cutting board.  Shred the meat with a fork, or slice it across the grain.
5. Return the meat to the pot and nestle it down into the liquid.  Stir the sliced zucchini and reserved spices into the pot.  Taste the sauce and add salt and pepper as needed. Turn the heat to "Warm" (or the oven to 150) and let it sit for 30 to 60 minutes.  This step allows the meat to soak up the juices and get super moist.
6. Ladle into bowls and serve.

 *If using canned tomatoes, try to make sure they are BPA-free.  I buy Pomi tomatoes for this reason.

This post is part of Fight Back Friday at Food Renegade, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!

Nourishing Homemade Pizza Sauce

All canned commercial pizza sauces, even organic varieties, contain bisphenol-A (BPA).  This is because there are no FDA-approved cans for acidic foods that do not contain BPA. BPA has gotten quite a bit of attention lately as it is suspected to have damaging effects on brain, behavior, and prostate for fetuses, infants, and children.  BPA is also a prime suspect in the rise of early puberty in girls, as BPA mimics estrogen in the body. Additionally, BPA has been linked to obesity.

I try to avoid BPA as much as possible by buying tomato products in glass jars, such as Bionaturae strained tomatoes and tomato paste.  And it is easy to make your own nourishing pizza sauce at home! This pizza sauce is delicious, and with the addition of homemade chicken stock it is nutritionally superior to store-bought pizza sauce.

Homemade, Nourishing Pizza Sauce 
Makes about 3 cups of sauce

• Two 7-oz jars of tomato paste
• 14 oz homemade chicken stock*
• 1&1/4 tsp celtic sea salt**
• 1 Tb dried basil OR 3 Tb minced fresh basil
• 1 Tb dried oregano OR 3Tb minced fresh oregano
• 2 tsp onion powder
• 3 cloves garlic, minced
• 1 Tb red wine vinegar***
• Freshly ground pepper, to taste

1. Combine all ingredients in a small sauce pan.  
2. Cook over low heat, stirring occasionally, for 10-20 minutes. If you have a splatter screen, use it because this can make quite a mess on the stovetop. 
3. When the sauce has reduced and thickened to the right consistency for pizza sauce, turn off heat and allow to cool. 

This recipe makes enough sauce for about 3-4 pizza meals for my family of four.  I store the extra sauce in the freezer (in the same jars the tomato paste came in), so that I don't have to make sauce each time we have pizza. My favorite grain-free crust to use these days is this coconut flour-based crust from The Healthy Home Economist. I top it with pizza sauce, kalamata olives, mild green chile, nitrate-free salami, sauteed mushrooms and onions, and plenty of cheese. Mmmm.

*I don't skim the fat from my homemade chicken stock.  If your stock doesn't include fat, you may want to add a couple tablespoons of olive oil to this recipe.   
**The tomato paste and chicken stock I use are both unsalted. If there is already salt in what you are using, you'll need to reduce or omit the salt.
***My homemade chicken stock tends to be a bit sweet and very strongly flavored.  The addition of red wine vinegar helps to cut the chicken stock flavor so that the pizza sauce doesn't end up tasting like chicken soup.  If your homemade stock is not so strongly flavored, you can probably omit the vinegar.


This post is part of Pennywise Platter at The Nourishing Gourmet, Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade and Real Food Wednesday with Kelly the Kitchen Kop!

A Natural Heartburn Remedy, Even for Pregnant Mothers

Heartburn and Problems with Conventional Treatment
Heartburn is a common ailment, and the conventional treatment is to take antacid tablets to reduce the symptoms. However, heartburn is actually a symptom that indicates poor digestion and the presence of acid reflux.  Taking antacid tablets only exacerbates the problem.  According to the article Acid Reflux: A Red Flag,

In the standard treatment of acid reflux, most doctors prescribe medicine to lower acid levels in the stomach...Stomach acid is extremely important to good digestion. Under normal circumstances, stomach acid not only helps break down protein into usable components, it also destroys food-borne viruses, pathogenic bacteria and parasites. But with low acid, one of the body’s first lines of defense against harmful microorganisms becomes compromised.

...Under normal circumstances, the stomach acid would have broken proteins into peptides before allowing them to enter the small intestine. But when insufficiently digested protein enters the small intestines, due to inadequate stomach acid, the pancreas in turn does not get the signal to release adequate pancreatic juices. In addition, if the small intestine lacks a healthy flora, production of enzymes called peptidases is also reduced... Their function is to further break down proteins and carbohydrates into usable nutrients. As yeast and other unhealthy flora coming from the stomach take over the small intestine, dysbiosis will develop. This causes the mucosal lining of the intestinal tract to become damaged, leading to “leaky gut syndrome.” Gut permeability allows poorly digested proteins and carbohydrates to “leak” through the intestinal tract.

In short, heartburn signals poor digestion, taking antacids will reduce stomach acid, and low stomach acid can eventually lead to a leaky gut.  As described in Gut and Psychology Syndrome, a leaky gut can lead to all sorts of problems like allergies, eczema, lupus, and even autism.

Heartburn During Pregnancy
Heartburn is especially common during the second half of pregnancy.  Hormones released by the placenta can relax the valve separating the esophagus and stomach, allowing gastric acids to leak back up.  Additionally, digestion becomes sluggish due to hormonal changes and in late pregnancy the baby crowds into the abdominal cavity.

I experienced lots of heartburn during both of my pregnancies.  I was not inclined to take antacids, as I generally try to avoid taking pharmaceuticals.  Luckily, I stumbled upon a great remedy: I ate a lacto-fermented pickle with almost every single meal, and sometimes even between meals.  While I got some strange looks from co-workers wondering about my apparent pickle addiction, this really kept the heartburn at bay.

Fermented Foods: A Wonderful Remedy for Heartburn
Rather than take antacids for heartburn, try adding fermented foods to your diet.  Fermented foods can be consumed before, during, or after a meal to lessen heartburn. Fermented foods help your body to properly digest food, and this reduces heartburn.  Over time, consuming fermented foods can also make your gut healthier since fermented foods provide beneficial bacteria.

A Wide Variety of Fermented Foods
There are many different fermented foods to try, including: 

• veggie-based fermented foods such as sauerkraut, kimchi, and pickles 
• drinkable ferments like milk kefir, kombucha, and water kefir soda
• fermented condiments like homemade mayonnaise, ketchup, and salsa

Fermented foods can be easily prepared at home, and the cost is much less than buying these foods in the store. Nourishing Traditions has a large selection of recipes for fermented foods. Cultures for Health also has video tutorials on making kombucha, milk kefir, and water kefir soda. You can even very easily turn store-bought condiments into fermented foods, using this method described by Cheeseslave.

Beware that many of the foods sold in stores have been pasteurized, thereby killing off the beneficial bacteria. Certainly, any store-bought fermented foods would be located in the refrigerated section of the store. Nonetheless, make sure to carefully read the product labels as it is not always obvious which items have been pasteurized.

Do you regularly eat fermented foods, and do you notice any difference in your digestion when you do?  What is your favorite fermented food?

This post is part of Frugal Days, Sustainable Ways, Pennywise Platter at The Nourishing Gourmet, Fight Back Friday at Food Renegade, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!