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However, it is important that you're aware of the BIG difference between healthy fermented foods and commercially processed ones. Fermentation is an inconsistent process, and is more of an art than a science. Commercial food processors developed techniques to help standardize more consistent yields. These include pasteurization, which effectively destroys the naturally occurring probiotics.
Some olives, too, are not generally fermented; they are simply treated with lye to remove the bitterness, packed in salt, and canned. Olive producers can now hold olives in salt-free brines using an acidic solution of lactic acid, acetic acid, sodium benzoate, and potassium sorbate - a far cry from the old, time-tested, natural lactic acid-fermenting method of salt alone.
Simply put, some pickles are simply packed in salt, vinegar, and are pasteurized. Beware of some "probiotic" yogurts, too. If you don't enjoy the taste of fermented foods, taking a probiotic supplement can be your next best option. But don't give up on fermented foods too easily: start with small amounts like a half-teaspoon, and use them as a condiment added to your food, like a salad dressing.
I generally do not advocate taking a lot of supplements, but a high-quality probiotic is an exception if you truly don't want to consume fermented foods. Through my years of clinical practice, I've discovered that no single probiotic supplement works for everyone. But many individuals seem to respond positively to Lactobacillus sporogenes more than any other probiotic, so that is a great place to start. Getting started on fermented foods need not be a difficult, time-consuming affair. Give it a chance by starting with small amounts and working your way up in quantity.
To feel the satisfaction from the food, it is important to be relaxed and aware. The French, who eat foods with a relatively high fat content, tend to be thin, partly due to genetics and partly because they dine rather than eat on the run. Careful attention is paid to the quality of the food, its preparation and appearance, and the ambiance in which it is eaten. Since food is eaten slowly, with great awareness and pleasure, they are satisfied with smaller portions. Experiment with eating for energy.
After all, in addition to tasting good and satisfying us on many levels, food is fuel for the body. Try eating to the point where you feel more energy than before you ate. If you eat past this point, you are likely to feel sluggish and actually lose energy. It is important to make sure that you’re breathing and chewing fully as you eat, allowing oxygen and saliva to help your body digest the food, so you get maximum nourishment and energy. Conscious eating requires commitment and awareness. Cultivate a sense of gratitude for the food. Each time we eat with awareness, we come home to that place of inner peace. As we learn to nourish our bodies, we find that we are spiritually nourished as well.
Therefore, it is doubly important to take all the necessary precautions to eliminate common bacteria like e coli, salmonella, and listeria by practicing both safe cooking methods and keeping your kitchen scrupulously clean during pregnancy. Publisher: Steve R Hunt Food poisoning might be really unpleasant. It can also be fairly lethal.
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