• Fermented vegetables of all kinds (cabbage, carrots, kale, collards, celery spiced with herbs like ginger and garlic)


• Lassi (an Indian yogurt drink, traditionally enjoyed before dinner)


• Tempeh


• Fermented raw milk such as kefir or yogurt, but NOT com- mercial versions, which typically do not have live cultures and are loaded with sugars that feed pathogenic bacteria


• Natto • Kim chee


However, it is important that you're aware of the BIG dif- ference 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 tech- niques 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 sim- ply 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 ben- zoate, 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. Most of them that


you find in the grocery are NOT recommended for many reasons: they are pasteurized (and are linked to the problems of pasteur- ized milk products), and typically contain added sugars, high- fructose corn syrup, dyes, and/or artificial sweeteners, which can be detrimental to your health.


How About a High-Quality Probiotic Supplement 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. Your probiotic supplement should fulfill the following quality and efficacy criteria:


• The bacteria strains in the product must be able to survive your stomach acid and bile, so that they reach your intestines alive in adequate numbers


• The bacteria strains must have health-promoting features


• The probiotic activity must be guaranteed throughout the entire production process, storage period and shelf life of the product


Through my years of clinical practice, I've discovered that


Tuesday, March 21 6:30pm


Join Dr. Chad McIntyre,


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no single probiotic supplement works for everyone. But many individuals seem to respond positively to Lactobacillus sporo- genes more than any other probiotic, so that is a great place to start.


Additional Resources 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. Here are useful links and resources you can use to know


what you need to know about this wonderful way of replenishing the good bacteria in your gut and reclaiming your health:


Gut and Psychology Syndrome by Dr. Natasha Campbell Mc- Bride - This book provides all the necessary information about the GAPS protocol: the dietary component, the probiotic supplements needed to reseed your gut with healthy bacteria, and detoxification.


Dr. McBride's Blog: http://www.doctor-natasha.com/ This site contains articles and videos relating to a wide variety of health problems that can be helped with the GAPS diet.


Cultured Vegetables site: http://www.culturedvegetables.net/


This article was brought to you by Dr. Mercola, a New York Times bestselling author. For more helpful articles, please visit Mercola.com today and receive your FREE Take Control of Your Health E-book!


Triad Upper Cervical Clinic 432A W. Mountain St.,


Kernersville


336.992.2536 www.TriadUpperCervical.com MARCH 2017


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