Download or read book Cultured written by Katherine Harmon Courage and published by Penguin. This book was released on 2019-02-12 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: A revealing look at the 300 trillion microorganisms that keep us healthy—and the foods they need to thrive These days, probiotic yogurt and other "gut-friendly" foods line supermarket shelves. But what's the best way to feed our all-important microbiome—and what is a microbiome, anyway? In this engaging and eye-opening book, science journalist Katherine Harmon Courage investigates these questions, presenting a deep dive into the ancient food traditions and the latest research for maintaining a healthy gut. Courage’s insights include: • Meet your microbiome: What it is, how it works, and why it's essential for our immune system--and overall health • Gut-friendly food traditions: A guided tour of artisanal makers of yogurt, kimchi, kefir, kombucha, olives, cocoa, and other vibrant, ancient foods from around the world that feed our microbiome (along with simple recipes for curious at-home cooks) • Cutting-edge science: A first-hand look at some of the top lab facilities where microbiologists are working to better understand the human gut and how to feed it for good health Equal parts science explainer, culinary investigation, and global roadmap for healthy eating, Cultured offers a wealth of information for anyone interested in making smart food choices in our not-so-gut-friendly modern world.

Download or read book Fermentation for Beginners written by Drakes Press and published by Sourcebooks, Inc.. This book was released on 2013-11-27 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: With straightforward guides, 60 recipes, and step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Fermented foods are a delicious and rich source of nourishment. However, many beginners are skittish about starting the process of fermentation for the first time. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, this guide will show you the art of fermentation and the science of probiotic foods. Fermentation recipes include Garlic Dill Pickles, Pear Chutney, Greek-Style Yogurt, Tempeh, Sourdough Baguettes, Corned Beef, Red Wine Vinegar, Basic Beer, Basic Wine, and much more! Fermentation for Beginners will show you how and why to ferment your own foods, with: Delicious Recipes—Provides step-by-step instructions for safe and effective fermentation Helpful Tips—Covers all the ingredients and equipment you need to start fermenting at home An Overview—Explains the science behind fermentation With the right combination of microbes and a little skill, Fermentation for Beginners will give you all the tools you need to start fermenting your own foods right away!

Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Download or read book The Genomic Kitchen Your Guide To Understanding And Using The Food Gene Connection For A Lifetime Of Health written by Amanda Archibald and published by . This book was released on 2019-09-10 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition expert Amanda Archibald's groundbreaking resource for learning about the relationship between our genes and the food we eat and how to put it into practice in your kitchen for your best health.

Download or read book Fermented Foods for Vitality Health written by Dunja Gulin and published by Ryland Peters & Small. This book was released on 2015-03-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 60 delicious, stomach-friendly fermented food recipes for health and vitality. For thousands of years, people have been making naturally fermented vegetables, fruits, dairy products and ales. Japanese cuisine features fermented pickles, miso and kombucha, a fermented tea now commonplace in New York City. In South Korea, live cultured cabbage, or kimchi, is a culinary mainstay and is spreading far and wide. Sourdough bread, made from naturally fermented dough is now coveted across the world.These fermented foods transform sugars and carbohydrates into probiotic powerhouses, containing friendly bacteria that help to maintain a healthy digestive tract. This can help increase energy levels, stabilize blood pressure and lead to healthier, radiant-looking skin. Creative chef, teacher and health-food expert Dunja Gulin presents over 60 tantalizing ways to introduce fermented foods to your everyday diet. Start the day with Banana and Blueberry Kefir Muffins or Comforting Cacao Oatmeal. Lunch & Dinner ideas include Probiotic Gazpacho and Egyptian-inspired Rice and Lentil Stew. The Probiotic Drinks section includes health-boosting concoctions like Coconut Kefir Smoothie, while Something Sweet provides delightfully tempting recipes, such as Sweet Cinnamon & Yogurt Scones.

Download or read book Always Delicious written by David Ludwig and published by Grand Central Life & Style. This book was released on 2018-03-06 with total page 636 pages. Available in PDF, EPUB and Kindle. Book excerpt: The delectable cookbook companion to the #1 New York Times bestselling Always Hungry?, with over 175 delicious recipes! In Always Hungry? renowned endocrinologist Dr. David Ludwig showed us why traditional diets don't work, and how to lose weight without hunger, improve your health, and feel great. The reception to the book has been strong and his online community is active and growing rapidly. Now, in Always Delicious, Dr. Ludwig and Dawn Ludwig have created over 150 easy-to-make and tasty recipes that ignore calories and target fat cells directly. With recipes like Spinach Feta Quiche, Citrus Teriyaki Chicken Stir Fry, Thai Coconut Fish Soup, and Pear Cranberry Pie, which are full of luscious high fat ingredients, savory proteins, and natural carbohydrates, this indispensable cookbook is a liberating new way to tame hunger and lose weight . . . for good.

Download or read book Wild Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2016 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

Download or read book Making Sauerkraut and Pickled Vegetables at Home written by Klaus Kaufmann and published by Book Publishing Company. This book was released on 2007 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: With this book, discover the simple remedies and healing agents found in lactic acid-fermented foods. Step-by-step recipes will guide you, the modern reader, through centuries-old methods. Book jacket.

Download or read book Fresh Fermented written by Julie O'Brien and published by Sasquatch Books. This book was released on 2014-10-28 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eating naturally fermented, probiotic foods (such as kimchi) is one of the healthiest and most effective ways to improve digestion. Balance the digestive system and boost your immunity with healthful, simple, and delicious everyday meals using Firefly Kitchens' recipes for fermented kimchi, krauts, and carrots. Making homemade fermented foods is simple and delicious. With eighty-five recipes like Kimchi Kick-Start Breakfast, Smoked Salmon Rueben, and Flank Steak over Spicy Noodles, Fresh & Fermented makes it easy to include these healthy foods in every meal.

Download or read book Mastering Fermentation written by Mary Karlin and published by Ten Speed Press. This book was released on 2013-08-27 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.

Download or read book Fermented Foods in Health and Disease Prevention written by Juana Frías and published by Academic Press. This book was released on 2016-09-12 with total page 790 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. - Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention - Identifies bioactive microorganisms and components in traditional fermented food - Includes focused key facts, helpful glossaries, and summary points for each chapter - Presents food processors and product developers with opportunities for the development of fermented food products - Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

Download or read book Naturally Fermented Foods written by Stella Bray and published by Anita D.Parekh. This book was released on 2015-08-22 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enjoy your own homemade kefir, kombucha, cultured veggies, sprouted bread, drinks, beer, mead, natural soda, yogurt, cheese, meat, fish and much more. Master the art of home fermenting in an easy to understand and straightforward way. This NATURALLY FERMENTED FOODS book gives not only tasty recipes but also are filled with helpful tips, information important to safe fermenting, and interesting facts for the ease which not only takes the stress out of at-home fermentation but makes it fun and enjoyable process. Also covered the topics in NATURALLY FERMENTED FOODS are: 1. Introduction of needed equipment and ingredients. 2. Great reasons to start making and eating fermented foods. 3. Selecting Produce for Fermenting 4. Choosing Meat, Eggs, and other Ingredients for Fermenting 5. Essential information about fermenting veggies, fruits, grains etc. 6. Troubleshooting

Download or read book Fermented Foods at Every Meal written by Hayley Barisa Ryczek and published by Fair Winds Press. This book was released on 2016-06-15 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now it's so easy to make fermented foods part of your diet! We live in a fermentation nation. Fermented foods like yogurt, sauerkraut, and kombucha are popular blog and diet staples, and rightfully so! They are loaded with nourishing probiotics, and they're downright delicious. While most people know they should be incorporating fermented foods into their diet, they're not sure how to consume them on a daily basis. Fermented Foods at Every Meal changes all that. Author Hayley Ryczek teaches the ins and outs of weaving fermented foods into breakfast, lunch, and dinner. This book introduces readers to: Yogurt Sauerkraut Kombucha Kefir Crème Fraiche Dried Fruit Chutney Fermented Ketchup Fermented Carrots Sweet Pickled Relish Sweet and Spicy Tomato Salsa Each chapter in Fermented Foods at Every Meal delves into one of these ten fermented foods and teaches readers how to make it at home. The book then guides readers through simple ways to use each live-culture powerhouse food, starting with simple recipes, such as Sweet Crème Grilled Peaches, and moving into more inventive eats that cross over with ferments from other chapters. In Fermented Foods at Every Meal, emphasis is put on retaining the probiotic and enzymatic qualities of these foods by not overheating them. After all, anyone can blend kefir into muffin batter and call it a kefir recipe, but the oven kills the properties of kefir that help you digest the meal you're eating, which was the whole point of consuming fermented food in the first place! This book's emphasis on informed, healthful eating, plus the range of recipes it offers, set Fermented Foods at Every Meal apart from any other book in its genre. Revolutionize your daily diet with these delicious probiotic powerhouse recipes!

Download or read book Fermented Foods written by Christine Baumgarthuber and published by Reaktion Books. This book was released on 2021-04-08 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews before going on to explore the fascinating and often whimsical histories of fermented breads, dairy, vegetables, and meat, and to speculate on fermented fare’s possible future. Along the way, we learn about Roquefort cheese’s fabled origins, the scientific drive to brew better beer, the then-controversial biological theory that saved French wine, and much more. Christine Baumgarthuber also makes several detours into lesser known ferments—African beers, the formidable cured meats of the Subarctic latitudes, and the piquant, sometimes deadly ferments of Southeast Asia. Anyone in search of an accessible, fun, yet comprehensive survey of the world’s fermented foods need look no further than this timely, necessary work.

Download or read book Homemade Naturally Fermented Foods written by Adele Cruz and published by Dhimant N Parekh. This book was released on 2017-04-28 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fermented Foods for Health written by Deirdre Rawlings and published by Fair Winds Press (MA). This book was released on 2013-06 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented Foods for Health includes meal plans of fermented foods for addressing specific ailments and repairing the metabolism.

Download or read book Ethnic Fermented Foods and Beverages of India Science History and Culture written by Jyoti Prakash Tamang and published by Springer Nature. This book was released on 2020-03-02 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.