Call Number
Material Type
Branchport - Modeste Bedient Memorial Library 1 615.329 R Adult NonFiction Book
Elmira - Steele Memorial Library 1 615.329 R259 Adult NonFiction Book

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Fermented foods have shown to be beneficial for a number of health conditions including candida overgrowth, IBS and digestive difficulties, sugar/carb cravings, and other inflammatory disorders. What's more, science is starting to show that our modern lifestyle of completely eschewing bacteria via pasteurized foods, hand sanitizers, disinfectants, and antibiotics is actually making us more, not less, susceptible to illness and allergies. Regular inclusion of fermented foods in the diet naturally combats bad bacteria and strengthens the immune system. Fermented Foods for Health includes meal plans of fermented foods for addressing specific ailments and repairing the metabolism. Seventy-five delicious recipes show readers how to ferment everything from meats to vegetables, fruits, and dairy--and how to utilize each of them for specific health benefits such as balancing the body's PH, increasing enzyme production, and strengthening immunity.

Author Notes

Deirdre Rawlings, PhD, ND , is a naturopathic doctor, certified nutritionist, sports nutritionist, and healthy-cooking coach. She holds a PhD in holistic nutrition and a master's degree in herbal medicine. She specializes in fibromyalgia, chronic fatigue syndrome, digestive challenges, food allergies, and immune rebalancing. She resides in Atlanta, Georgia. Visit her online at www.foodsforfibromyalgia.com.

Reviews 1

Library Journal Review

Though there are many books devoted to the process of fermentation, Rawlings (Foods That Fight Fibromyalgia) takes it one step further here by explaining how the pasteurization and ultraprocessing prevalent in Western diets have taken a toll on general health. The author includes chapters on meal plans and how to change eating patterns, as well as 75 recipes for fermenting a variety of foods. She also describes different diseases that may be alleviated through eating fermented foods. Bright photos and simple tips on storage and substitutions give readers a preview into creative foods that are a boon not only to the taste buds but to overall health as well. VERDICT Rawlings has produced more than a mere cookbook, she has created a solid volume of science and cookery that offers a wealth of information for those looking to improve their health.-Kristi Chadwick, Emily Williston Lib., Easthampton, MA (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

Introductionp. 4
Part 1 The Medicinal Magic of Fermentationp. 5
Chapter 1 What Is Fermentation?p. 5
Chapter 2 Your Immune and Digestive Systems: Your Internal Ecosystem at Workp. 14
Chapter 3 How Fermented Foods Support Good Healthp. 28
Part 2 Putting Fermented Foods to Workp. 49
Chapter 4 Starting Out with Cultured Foodp. 49
Chapter 5 Changing the Way We Eatp. 67
Chapter 6 Meal Plans for Common Disordersp. 79
Part 3 Favorite Fermented Food Recipesp. 90
Chapter 7 Vegetablesp. 90
Chapter 8 Fruitsp. 113
Chapter 9 Grains and Beansp. 127
Chapter 10 (Non-) Dairy, Meat, and Fishp. 147
Chapter 11 Condiments and Relishesp. 173
Chapter 12 Probiotic Beverages and Tonicsp. 180
Referencesp. 192
Glossaryp. 198
Recommended Booksp. 202
Resourcesp. 203
About the Authorp. 204
Acknowledgmentsp. 204
Indexp. 205

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