Cultured Food for Health

Donna Schwenk's first book, Cultured Food for Life (2013), told the amazing story of how she used the probiotic power of fermented foods to heal herself and her family from serious illness—
and it introduced readers to the basics of preparing and using these health-giving foods. Dr. Christiane Northrup called it “just what the doctor should be ordering!” Now, Donna returns to
help us take the next steps in transforming our kitchens and our health.

Cultured Food for Health explores the science behind the benefits of cultured foods and shows how incorporating “The Trilogy”—kefir, kombucha, and cultured vegetables—into our diet
creates more powerful healing effects than any one of these foods alone, as the different types of probiotic bacteria work together to create a healthy gut and a truly healthy life. Donna explains
how cultured foods can be used to address specific ailments—from IBS and diabetes to allergies, colds, and flu—and teaches us, step by step, how to prepare these probiotic foods and
easily incorporate them into a daily routine. In a positive and welcoming voice, she answers the sorts of questions a cultured-food novice is likely to have (yes, it's really all right to let vegetables
ferment on the counter for three days!) and offers troubleshooting tips and clear instructions to support even the most uncertain home cook. By sharing her own story as well as real-life stories
from members of her online community, she takes the fear out of fermentation so that all of us can experience the energy, well-being, and joy available to us when our bodies are working the
way they're meant to. Includes a vivid color insert with images for guidance and inspiration.