Probiotic Foods For Good Health

Overview

Probiotic foods are fermented foods cultured by live beneficial microorganisms. Those most familiar to us are yogurt, sauerkraut, kefir, and buttermilk. Many more have been enjoyed for centuries in different parts of the world, but are largely unknown to us. Fermented foods help keep our bodies healthy. They protect us from harmful foodborne pathogens that have become increasingly resistant to antibiotics. These two grave and growing problems - foodborne illness and antibiotic resistance - can cause many ...
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Probiotic Foods For Good Health

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Overview

Probiotic foods are fermented foods cultured by live beneficial microorganisms. Those most familiar to us are yogurt, sauerkraut, kefir, and buttermilk. Many more have been enjoyed for centuries in different parts of the world, but are largely unknown to us. Fermented foods help keep our bodies healthy. They protect us from harmful foodborne pathogens that have become increasingly resistant to antibiotics. These two grave and growing problems - foodborne illness and antibiotic resistance - can cause many disorders, from allergy and asthma to yeast infections and heart disease, among others. It's time we get acquainted with probiotic foods as nutritional and therapeutic treasures.
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Product Details

  • ISBN-13: 9781591202172
  • Publisher: Basic Health Publications, Inc.
  • Publication date: 12/15/2008
  • Pages: 226
  • Product dimensions: 6.00 (w) x 8.90 (h) x 0.60 (d)

Table of Contents

Introduction 1

Part 1 Fermentation: A Venerable Tradition

1 Probiotics: New Applications for Old Knowledge 7

2 Fermentation: An Old and Widespread Practice 13

3 Fermented Foods and Beverages Around the Globe 17

4 Some Special Features of Fermented Foods 23

Part 2 Yogurt and Other Fermented Milk Products

5 Yogurt: An Ancient and Modern Food 29

6 Yogurt and the Gastrointestinal Tract 33

7 Yogurt and the Immune System 39

8 Yogurt and Food Allergy, Intolerance, and Sensitivity 45

9 Yogurt and the Genitourinary Tract 55

10 Yogurt and Structures, Organs, and Systems 63

11 Probiotic Bacteria: From Wild and Free to Controlled and Profitable 81

12 Yogurt: From Plain Jane to Superstar 91

13 Drinkable Cultured Milk 109

Part 3 Fermented Non-Dairy Foods

14 Fermented Vegetables: Nutritional and Therapeutic Treasures 125

15 Beans: Fermentation Is a Necessity 133

16 Cereal Grains: Improved Through Fermentation 143

Conclusion 151

Appendices

A Probiotics as Dietary Supplements 153

B Bioactive Probiotic Components in Milk 159

C Bioactive Probiotic Colostrum: A Special Mammary Fluid 169

Main Sources 173

Index 209

About the Author 218

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