วันศุกร์ที่ 2 กันยายน พ.ศ. 2554

Rheumatoid Arthritis Treatment - Non-Dairy Sources of Probiotics Supplements

Rheumatoid Arthritis is not inevitable, no matter the particulars of your family history or genetics. Some people have genetics that make them more susceptible, but something must still trigger the disease process. Likewise, it is usually possible, even after the rheumatoid arthritis has been triggered, to "untrigger" it by reversing its underlying causes.

One underlying causes of rheumatoid arthritis is a disruption of healthy gut bacteria. This can happen because of any number of stressors: taking antibiotics, losing a job, losing a loved one, having a loved one seriously ill or injured, divorce, your home going into foreclosure, surgery, taking a board exam, traveling in a third world country, getting some other illness, working long hours without enough rest and more. Even joyful events like the birth or a child, a job promotion or, moving to a new house can cause stress that can trigger RA.

This is because for most people stress has a strong impact on the gut. Once gut flora gets out of balance it can stay that way for years and years, until something helps it to rebalance itself.

This rebalancing of gut flora is one way to help "untrigger" rheumatoid arthritis.

One way to do this is by reintroducing healthy bacteria everyday through your diet.

Most people know about the benefits of eating live culture yogurt because of the healthy bacteria it contains. Most people don't realize the almost infinite number of other sources of probiotics. Many can be made in your own kitchen without much effort and easily incorporated into your everyday diet.

If you can eat dairy, it is easy to get probiotics through yogurt, kefir, and the many commercial probiotics supplements grown on a dairy base.

If you can't eat dairy, you may not realize how easy it is to still get enough probiotics.

Here is partial list of the many non-dairy probiotics-containing foods you can eat and drink:


Commercially available cultured coconut milk
Homemade cultured coconut milk, soymilk, rice milk or fruit juice made using kefir grains
Unpasteurized sauerkraut
Unpasteurized kim chee
Sour pickles
Other vegetable ferments, such as sour beets, sour turnips, fermented radishes, etc.
"Potato cheese" - cooked potato fermented with brine from live sauerkraut culture
Brine from ferments used as a digestive tonic and Soup Stock
Fermented chutney
Miso
Miso Pickles
Tempeh-soy
Ferments made from other beans such as pinto beans, kidney beans, navy beans, etc.
Rejuvenac-made from sprouted grain
Kombucha-a tea fermented with a special kombucha culture
Porridge-fermented overnight before cooking to increase digestibility

These probiotics-containing foods start with either an already established culture which you can buy or someone can gift you (yogurt, kefir, miso, tempeh and other bean ferments and kombutcha) or capture wild bacteria from the air (sauerkraut, kim chee, sour pickles, other vegetable ferments, brines, rejuvenac and porridge.)

วันพุธที่ 31 สิงหาคม พ.ศ. 2554

Hey There!

Miso soup base == awesome.



http://www.youtube.com/watch?v=VSSLOhn9EWk&hl=en

วันอาทิตย์ที่ 28 สิงหาคม พ.ศ. 2554

วันอาทิตย์ที่ 21 สิงหาคม พ.ศ. 2554

They are stunning

Miso soup is not just a snack at the sushi bar - which can be all the food when it became the Phytosan road! This week's show - our final podcast - shows how to use white miso soup pasta soft gluten-free pasta filled with lots of vegetables and soba. In class, we will cover other delicious traditional recipes with healthy soy foods such as rice with tofu and tempeh in Yakitori Sauce Wraps Lettuce with Pineapple Chile.



http://www.youtube.com/watch?v=5miRJENBB4o&hl=en

วันศุกร์ที่ 19 สิงหาคม พ.ศ. 2554

วันพุธที่ 17 สิงหาคม พ.ศ. 2554

วันอังคารที่ 16 สิงหาคม พ.ศ. 2554

Kosher Udon - Japanese soup!

Read the blog www.moshepolo.blogspot.com-6 cups water 1 1 strip of kombu (see instructions) 4 oz Udon 4 oz shitake mushrooms 2 cups white mushrooms 3 tablespoons soy sauce 2 tablespoons Mirin chapter button A bunch green onions 4 oz tofu or 1 / 2 pounds of meat Protien



http://www.youtube.com/watch?v=RT6pQlZeTIM&hl=en