Many people don’t fully understand how important their gut health is to their overall well-being.
They don’t realize how their unique collection of gut flora, known as the microbiome, performs many roles in key biological systems and actually makes up 70 percent of their immune system!
Here are just a few of your microbiome’s many functions:
- Affects your metabolism and weight
- “Talks” directly to your body’s natural killer T-cells
- Influences your body’s energy production
- Switches crucial genes on or off
- Impacts your mood and cognitive function
And here’s something else many don’t understand... You have more control over your gut health than you may think!
You’d be surprised how quickly your microbiome can change – for the better – simply by changing what you eat.
10 Potential Stealth Threats to Your Healthy Microbiome
Exactly how healthy is your microbiome?
If you are exposed to any of these ten factors, your gut health may be less healthy than you think!
- Refined sugar and processed foods
- Genetically engineered (GE) foods
- Conventionally-raised meats, eggs, and dairy
- Non-organic vegetables grown with herbicides like glyphosate and pesticides
- Certain medications like NSAID pain-killers and stomach acid blockers
- Chlorinated and/or fluoridated water
When you eat the wrong foods, you can damage your beneficial gut bacteria and allow bad microbes to flourish.
Balance is the key. You want your beneficial gut microbes to be able to maintain a healthy balance over the less-desirable inhabitants and keep them in check.
However, even if you make good choices in what you eat, some of these things – like pollution and stress – are difficult, if not impossible, to avoid at all times.
I believe you need a preventive strategy to help nourish your beneficial gut bacteria on an on-going basis so they can survive the occasional, unavoidable assault. Fermented vegetables may be the perfect vehicle.
By restricting processed foods and sugars while eating more cultured and fermented foods that nourish your beneficial gut bacteria, the situation can quickly change in your favor. And that, as it turns out, may be a lifesaver...
Could a Healthy Gut Be Your Key to Living a Longer Life?
According to a recent report published in The Lancet, average life expectancy will increase worldwide by 2030, both at birth and at the age of 65.
But bad news for Americans… this exciting news doesn’t apply to the U.S.
Among high-income countries, the U.S. is likely to have the lowest life expectancy by 2030, with a relatively high risk of its citizens dying young, in their 40s or 50s.
Even more alarming is that it’s already happening. American women now die, on average, about one month earlier than they did in 2014, and men have lost about two months of lifespan.
I’m sure you share my shock over this new data... The thought of living a shorter life than one’s parents’ is disturbing.
What’s behind this decline in life expectancy in the U.S., yet not in any of the other 35 industrialized nations included in the study?
The report’s lead author attributes it to the failure of the American health care system to properly address the root causes of chronic disease, and the fact that the U.S. has the highest obesity rate of any of the countries studied.
What can you do to take control and improve your long term health? One valuable clue may be right in full view in the country that’s ahead of all the others for life expectancy...
Number One in Life Expectancy by 2030 – What’s Their Health-Promoting Secret?
According to the report, South Korea will take the lead in life expectancy by year 2030, and it will be the first nation ever to break the 90-year life expectancy barrier!
What’s so unique about South Korea, you might be wondering?
There are likely many factors, but one thing we know is that South Korea’s fermented food intake is among the highest in the world.
I believe this is a major clue.
Kimchi – a traditional dish of fermented cabbage – is a South Korean staple eaten at nearly every meal. South Koreans consume 2 million tons of it each year!
It’s so valued in the South Korean culture that employers give their workers a customary annual “kimchi bonus” to help subsidize the cost of ingredients for their kimchi supply!
As a long-time advocate of fermented vegetables for gut and overall health, I don’t think this is a coincidence.
If there’s any major takeaway from this eye-opening study, it’s this: Fermented vegetables may offer tremendous potential for health and longevity!
Let’s take a closer look at what makes fermented vegetables so valuable…
Fresh, Organically Grown Vegetables – Truly the Staff of Life
Vegetables contain important nutrients and they supply your gut with something equally as precious: soluble and insoluble fiber.
Eating vegetables that are organically grown using organic agricultural practices without synthetic pesticides and fertilizers may, in fact, be one of the most important things you can do to help maintain a healthy, balanced microbiome.
While many raw vegetables provide your body with health-promoting fiber, certain foods like garlic, sweet potatoes, beets, and burdock root contain a type of water-soluble fiber called inulin.
Inulin is an important prebiotic that helps nourish beneficial gut bacteria.
When inulin reaches your gut, it’s converted into short-chain fatty acids (SCFAs) that turn it into highly efficient ketones to fuel your tissues. It’s thought that these SCFAs may nourish your colon cells and produce appetite-controlling hormones in your body.
The naturally occurring inulin in vegetables can help:
- Support a healthy metabolism (and help you feel full)
- Support digestive health and promote regularity
- Support the growth of beneficial bacteria
- Increase mineral absorption
- Support healthy immune function
If there’s one thing that may be even better than fresh raw organic vegetables, it’s fermented organic vegetables!
Why Eat Fermented Foods?
We already know that fermented vegetables may be one of South Korea’s powerful secrets for health and longevity...
Even before humans discovered fermented vegetables’ potential for health, fermentation provided a valuable way to preserve food. While we no longer need to ferment vegetables to store them for weeks, many are now, for the first time, discovering the important benefits that the fermentation process offers.
When you ferment a food, bacteria convert the naturally occurring sugars and starches into lactic acid. This process is called lacto-fermentation.
Lacto-fermented foods include dairy foods like raw milk yogurt and cheese, and fermented vegetables. I recommend eating a variety of fermented foods to optimize your microbial diversity.
Fermented foods in general contain healthy bacteria to promote gut health. And the fermentation process itself helps boost nutritional content while creating:
- Essential amino acids
- Beneficial enzymes
- Vitamin K2
- Certain nutrients, depending on if you use a starter culture
- Short-chain fatty acids, which support your normal immune system function
I’ve been eating fermented vegetables for years. I enjoy their flavor and I know they benefit my health. We even provide fermented vegetables in the office for our staff!
While our staff makes them from fresh organic vegetables, they do take time. There may be nothing greater you could do for your health than to make your own at home, but I realize not everyone has the time or patience to do so.
In just a moment, I will tell you about an exciting alternative...
Fermentation: Wild or Controlled?
There are two ways to ferment vegetables: You can add a culture to get a specific end result, or you can allow the vegetables to undergo their own “wild fermentation.”
Cabbage, as well as other vegetables and fruits, contains beneficial bacteria on the surface of its leaves. One strain of these bacteria, Lactobacillus, is the same bacteria found in yogurt and other cultured foods.
When you add salt to chopped or shredded cabbage, the liquid produced creates a brine that allows the cabbage to ferment without rotting.
When covered in brine, the bacteria convert the sugars and starches in the cabbage or other vegetables into lactic acid, which in turn, helps prevent the growth of harmful bacteria.
With this conversion you also end up with a lower sugar and starch content in the finished fermented vegetables, even when using higher-sugar vegetables like carrots and beets!
This is called “wild fermentation.” With this process, you get whatever bacteria are present on your vegetables, so your end result can be unpredictable.
And your fermented vegetables take longer from start to finish than when you use a starter culture.
These are two of three reasons why I like using a starter culture when I make fermented vegetables.
And the third is this: I get to control the end product as well as its vitamin K2 content.
Vitamin K1 vs. Vitamin K2 – Is There a Difference?
An important benefit of fermentation is vitamin K2, a hard-to-get vitamin that provides similar benefits to vitamin D and actually works in tandem for your cardiovascular health.
Vitamin K2 is vitally important for many body functions, including:
- Healthy, flexible arteries and veins
- Strong, dense bones
- Muscle, nerve, and brain health
Please note, this isn’t the same vitamin K you get from eating leafy green vegetables – that’s vitamin K1 and a very different nutrient.
Vitamin K2 is a product of bacterial fermentation that is generally present in fermented vegetables and a few other fermented foods: certain cheeses, homemade yogurt, kefir, and natto, a fermented soy product sold in Asian grocery stores.
It’s important to know that not every strain of bacteria make K2, so not all fermented foods, including fermented vegetables, contain it.
The only way to get reliable, significant levels of vitamin K2 in your fermented vegetables is to use a special starter culture that’s formulated with select bacterial strains designed to produce vitamin K2.
Kinetic Culture Starter Controls Fermentation so You Know Exactly What You’re Getting
After thorough testing, I discovered that there are certain probiotic strains that can produce more vitamin K2 than others.
If these specific strains are not present in the vegetables or in the starter culture you use (or even in the right amounts), you could end up with low K2 levels.
My Kinetic Culture Starter is a simple way to create reliable and ample levels of vitamin K2 in your fermented vegetables if you prepare them yourself at home.
It also helps save you time and allows you to receive consistent results with every batch.
K2 levels can, and do vary, but based on previous test results we estimate levels to be roughly 4 mcg/g immediately after fermentation using my Kinetic Culture Starter.
So if you eat just over an ounce you are getting a healthy therapeutic dose of 150 mcg, and best of all it is FREE! This is especially important as vitamin K2 is a pricey supplement.
If you’re short on time or not interested in making your own fermented vegetables at home, I’m pleased to tell you that you now have another option.
And that “option” includes my Kinetic Culture Starter. You can now have fermented vegetables made for you, and with vitamin K2 generating probiotics in every serving!
Hand-Crafted and Fermented With Love – Organic Fermented Vegetables at Their Finest
I have spent the last couple of years searching for a dependable and reputable source of high-quality fermented vegetables. Finally, I am pleased to announce that I have found one...
My specially crafted Organic Fermented Vegetables:
- Contain the most vibrant and nutrient dense root crops of the season
- Are sourced from small, local organic farms and CSAs (Community Supported Agriculture), including Amish farmers
- Contain ingredients like organic burdock, ginger, garlic, cilantro and parsley for nutrition and delicious fresh flavor
- Are cultured with my Kinetic Culture starter for reliable fermentation and with probiotics that can produce vitamin K2
- Contain microbial diversity and probiotics
- Are hand-crafted in oak barrels in small batches for 7 days
- Are non-pasteurized and packed in quart-size glass jars
- Contain only 3 grams of net carbs per serving (zero sugars!), thanks to the fermentation process where the bacteria “digests” the sugars and starches
A delicious blend of fresh, raw vegetables and fruits, including favorites like red and green cabbage, carrots, golden beets, sweet potato, red pepper, and apple, these high-quality fermented vegetables are being made especially for us!
Let me introduce you to the creative force behind this impressive company...
Located in the heart of the Driftless Region of Wisconsin and the largest population of small-scale organic farmers in the nation, Fizzeology is a different type of small, family-run company.
Faith, owner of Fizzeology Foods, is a long-time supporter of the holistic health and natural foods movement. She established Fizzeology with one mission in mind:
To raise health awareness, one gut at a time, marketing real foods in harmony with nature.
Through her focus on integrity, education, and impeccable quality, Faith has built strong community relationships over the last 20 years. Today she relies on those close ties for obtaining locally and organically grown produce for her business.
It’s a win-win for all. You get fermented vegetables made with fresh, high-quality organic vegetables. The farmers have an outlet for produce that doesn’t quite fit the “perfect, flawless” mold. And Faith gets to produce her product with a small carbon footprint because her source is almost in her backyard!
With Faith’s sustainable economic business model from farmer to consumer and neighbor-to-neighbor, local farmers receive a fair price and the entire community prospers.
Faith is also committed to social justice and sustainable life practices – and that’s reflected in all aspects of her business. Fizzeology Foods supports local social and environmental organizations by donating money and time to worthy causes.
Burdock Root: A Very Special Addition to My Organic Fermented Vegetables
One of the family farms that supply Faith’s company with vegetables grows burdock as a commercial crop.
Related to dandelion, burdock root grows throughout the U.S. as a weed, but in some countries, like Japan, it’s cultivated as a vegetable. Burdock root has a long history of traditional and modern medical use. It’s been used for thousands of years in Europe and Asia.
With Traditional Chinese Medicine, practitioners use burdock to support the health aspects associated with the lung and stomach meridians.
Burdock root is known for its many potential benefits, including:
- Supporting your body’s detoxification processes
- Supporting healthy, youthful-looking skin
- Supporting your body’s healthy lymphatic system
- Supporting healthy digestion
Another valuable feature of burdock root is that it contains inulin, a special type of non-digestible fiber that acts as a prebiotic, or “food” for your gut microflora that we talked about earlier.
Fresh burdock root tastes good, too! It has a mild, slightly sweet flavor that makes it a valuable addition to my Organic Fermented Vegetables for both flavor and nutrition.
Are You Ready to Start Bucking the Trend and Take Control of Your Health?
Adding fermented vegetables to your daily regimen could be one of the most powerful things you can do to support your gut microbiome and overall health.
It is one of my most important health practices and I have a few ounces nearly every day.
I recommend starting with a very small serving and working your way up to a quarter or half-cup. I enjoy eating a serving with each meal. You only need a small serving of my Fermented Vegetables each day to give your gut’s beneficial bacteria the support they need!
Second best to your own carefully made vegetables, my handcrafted Organic Fermented Vegetables provide all of the very best features:
- Vibrant and nutrient dense root crops as well as ingredients like organic burdock, ginger, garlic, cilantro and parsley for delicious, fresh flavor
- Sourced from small, local organic farms and CSAs (Community Supported Agriculture), including Amish farmers
- Cultured with my Kinetic Culture starter with probiotics that can generate vitamin K2
- Natural growth between ingredients for microbial diversity and of probiotics
- Hand-crafted in oak barrels in small batches for 7 days
- Non-pasteurized and packed in quart-size glass jars
- Only 3 grams of net carbs per serving (zero sugars!)
Isn’t it time you joined the fermented foods movement and gave your body the benefits that only cultured, fermented foods can provide?
My Organic Fermented Vegetables are being produced in small batches, so we have limited supplies on hand. Order now while supplies last – don’t miss out!
P.S. – Just like with all my products, your purchase is covered by my Money Back Guarantee so you have nothing to lose. Try my Organic Fermented Vegetables today! (Please see full return policy details below.)