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85% of your IMMUNE SYSTEM is in your GUT… WOW! … but DO NOT EAT FERMENTED FOODS BEFORE BED – they stimulate u and wake u up

http://articles.mercola.com/sites/articles/archive/2012/05/12/dr-campbell-mcbride-on-gaps.aspx

Fermented Foods Contain 100 TIMES More Probiotics than a Supplement

  • Abnormalities in your immune system—such as allergies and autoimmune diseases—are a common outcome of Gut and Physiology Syndrome (GAPS), as about 85 percent of your immune system is located in your gut wall

“Every traditional culture, when you look at their traditional diet, they ferment their foods. They fermented everything. You can ferment dairy, grains, beans, vegetables, fruits, meats, and fish. Everything can be fermented, and there were fermented beverages in every culture. When the cabbages were ripe in September, you made it a fermented cabbage. Perhaps for a month or two, you were eating fresh cabbage, but then for the rest of the year, 10 months of the year, you ate your cabbage in a fermented form. Quite a large percent of all the foods that people consume on a daily basis were fermented. And with every mouthful of these fermented foods you consume trillions of beneficial bacteria…”

Fermented foods not only give you a wider variety of beneficial bacteria, they also give you far more of them, so it’s a much more cost effective alternative. Here’s a case in point: It’s unusual to find a probiotic supplement containing more than 10 billion colony-forming units. But when my team actually tested fermented vegetables produced by probiotic starter cultures, they had 10 trillion colony-forming units of bacteria. Literally, one serving of vegetables was equal to an entire bottle of a high potency probiotic! So clearly, you’re far better off using fermented foods.

Now that you understand the importance of optimizing your GI flora, let’s take a look at just how easy it is to accomplish this task by making fermented vegetables at home, in your own kitchen. If you aren’t accustomed to these foods, you may have to work them into your diet gradually. Many folks really enjoy the taste of fermented vegetables, which really have a pleasantly salty-tart flavor.

According to nutritional consultant Caroline Barringer, just one quarter to one half cup of fermented veggies, eaten with one to three meals per day, can have a dramatically beneficial impact on your health.

If you’ve never eaten fermented foods, too large a portion may provoke a healing crisis, which occurs when the probiotics kill off pathogens in your gut. When these pathogens die, they release potent toxins. If you are new to fermented foods, you should introduce them gradually, beginning with as little as one teaspoon of sauerkraut with a meal. Observe your reactions for a couple of days before proceeding with another small portion, and increase your dose gradually, as tolerated.

Realize that many food preferences develop very early in life, so the sooner you can introduce fermented vegetables to your child, the better. Traces of the flavors of the foods mothers eat are perceptible in their breast milk and amniotic fluid. Babies whose mothers eat things like garlic or broccoli while pregnant tend to be more likely to enjoy these foods later in life.

What is Gut and Physiology Syndrome?

In this interview, we discuss how your gut affects your immune system, as there’s profound dynamic interaction between them. Dr. McBride covers the problems related to Gut and Psychology Syndrome in her first book by the same name. Her next book will cover Gut and Physiology Syndrome, which relates to diseases that are not located in the nervous system but rather elsewhere in your body, such as:

  • Arthritis
  • Asthma and allergies
  • Skin problems
  • Kidney problems
  • Digestive issues, and
  • Autoimmune disorders

Abnormalities in your immune system are a common outcome of GAPS, and such immune abnormalities are at the root of virtually all degenerative diseases.

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