People behavior are changing and becoming more aware of what’s healthy and what’s not when it comes to food. People are well aware now that when you eat processed food you have no idea if it’s good for you or not.
The best bet is not to eat processed food I’m always suspicious about their health claims.
I heard once when you want to eat processed food and you read the label and some ingredient you can’t even pronounce and no idea what is it then it’s not good for you, if you can’t pronounce it don’t eat it.
whats good and what’s not
Many people today are re embracing more traditional foods and relearning ancient culinary methods like fermentation.
This is certainly good news.
Fermenting food offers a Wide Range of Health Benefits. Fermented foods and fiber-rich foods are the best for you.
Are fermented foods good for you?
Fermented foods are also potent chelators (detoxifies) that can help break down and eliminate heavy metals and other toxins from your body. Although a high-quality probiotic supplement can also provide all these benefits, I believe that eating fermented foods is a less expensive yet more efficient option.
Different types of fermented foods contain disparate bacteria, so it’s best to eat various types to ensure microbial diversity. You can also use a starter culture to help give your fermented foods a boost in vitamins, as well as give you a consistent, high-quality end product.
Why are cranberries good for you
Cranberries fresh or fermented are nutritional powerhouse
Personally I love cranberries any way it’s prepared and it is very good for you. Early as the 19th century, Cranberries was used as a sauce and side dish. And it was used as food and medicine by Native Americans.
Most people these days are using Cranberries in Highly processed canned versions and obviously missing out on lot of nutrients this great fruit offers. Cranberries are loaded with antioxidants and phyto nutrients like nithocyanidin flavonoids (which give them their bright red color), oligomeric proanthocyanidins, peonidin, cyaniding and quercetin. These have strokes and cardiovascular disease-preventing compounds that prevent bad cholesterol formation in the heart and blood vessels.
Cranberries also provide protection against cancer, particularly breast, lung, colon and prostate cancers. They are high in fiber as well as vitamins C and E.
Can I do cranberries
When purchasing fresh cranberries, make sure to check the bag thoroughly to ensure that there are no soft or mushy berries, and that liquid hasn’t collected inside the bag. Cranberries are best kept in the fridge, and will stay fresh for a month. To prolong their shelf life, aside from fermenting, they can be stored in the freezer, where they can be used for a year as with most fruits,
Cranberries contain fructose, which can be harmful to your health if you eat at excessive amounts. Consume in moderation if you’re struggling with diabetes, obesity and other insulin-related health conditions.
Some Health-Promoting Ingredients to Spice Up’ Your Cranberry Sauce
What to use with Cranberry sauce?
Here are some spices you can use to make the Cranberries even taste better.
Cinnamon —this warming spice has been valued for its medicinal, culinary and natural preservative powers. It’s said to have anti-inflammatory and anti-cancer properties. Cinnamon also boosts brain function and promotes weight loss.
· Cloves — a study published in the Journal of Medicinal Foods has found that out of 24 herbs and spices tested, cloves ranked first in terms of effectiveness against quelling inflammation.
· Ginger — Aside from helping alleviate motion sickness, nausea and digestive upset, ginger has shown promise against cancer and diabetes. And may help protect against respiratory viruses as well.
15 minutes Prep Time
4 to 7 days Fermenting Time
· 1 12-ounce bag of fresh whole organic cranberries (not frozen)
· Juice from 1 organic orange
· 1 small thumb of fresh ginger, minced (1 – 2 tsp.)
· ½ cup freshly juiced celery
· 1 organic granny smith apple, juiced
· 1 cinnamon stick
· 1 whole clove
· 2 tsp. monk fruit
· ½ cup filtered water
· 1 Tbsp. honey (optional)
1. Place whole cranberries in food processor and pulse three to five times until most berries pop.
2. Place cranberries in a Mason jar.
3. Combine celery brine with culture starter and mix.
4. Combine juiced apple and monk fruit and mix.
5. Add celery brine, apple juice, cinnamon stick, cloves and minced ginger in the jar with the cranberries.
6. Place small strainer over jar and juice the orange by hand. Remove strainer, and then add honey if you’re adding it.
7. Fill the jar with filtered water, leaving about a 1- to 2-inch space from the top.
8. Screw on the lid and then shake well, incorporating everything.
9. Unscrew lid, and place a cabbage leaf and a small glass on top to weigh down berries. The goal is to have the berries completely submerged in the liquid.
10. Screw on fermenting jar lid and store in a dark place for four to seven days. Do not screw the lid tightly – you’ll want to keep it loose so the gas can escape the jar.
This recipe makes 24 ounces of fermented cranberries.
Tip: If you add one tablespoon of brine from another fermented food it may help speed up the process.
Long before the beneficial bacteria known as pro bio tics hit store shelves, cultures around the globe have been enjoying the benefits of a microbe-rich diet courtesy of fermented foods.
Thousands of years ago, when fermented foods and beverages were first consumed, the microbial and enzymatic processes responsible for the transformations were largely unknown
“Fermentation is one of the oldest forms of food preservation technologies in the world. Indigenous fermented foods such as bread, cheese, and wine, have been prepared and consumed for thousands of years and are strongly linked to culture and tradition, especially in rural households and village communities.