Eat Fermented Carrots to Improve Your Gut and Reduce Inflammation
Do you know the recipe for fermented carrots? Have you heard of it? Probiotics are becoming more common in the diet of people trying to be healthier. According to a study from Stanford University, a diet rich in fermented foods increases the diversity of gut microorganisms. This helps reduce inflammation, strengthen the immune system, and stimulate general body function. Also, the microorganisms from fermentation stay alive when passing through the gastrointestinal tract, which improves gut microbiota, strengthens gastrointestinal activity, prevents constipation, and helps with mineral and vitamin absorption. Isn't it amazing? Carrots are rich in minerals, vitamins A, B, C, and E, and potent antioxidants that improve lung, liver, and kidney function and help prevent many types of cancer. Another benefit of carrots is that they help treat constipation, prevent kidney stone formation, and purify the intestines, which eliminates toxins and helps with adequate nutrient absorption. When we eat a carrot raw, it gives us the necessary enzymes to regulate the digestive system. Write down the ingredients to make the recipe for fermented carrots.: - 1 lb of shredded carrots; - 3.5 oz. raisins; - 1 tablespoon grated garlic; - 1 teaspoon salt – preferably pink Himalayan salt; Put the shredded carrots in a basin (or bowl), add salt and garlic, then mix well with your hands, squeezing the carrots to release the liquid. Next, add the raisins, stir, and transfer to a sterilized glass jar. Slowly pour the mixture into the jar and "press" it. Since it will be an anaerobic fermentation, we need to eliminate all air inside. Pour the liquid over and cover with some cabbage leaves to avoid the carrots from going up on the jar. You don't need to fill the whole jar, so choose a big one or divide the recipe into two smaller jars. Put some weight over the cabbage leaves to press down the carrots - you can use a small jar or a plastic bag filled with water. Close the jar but not too tight, as the gas from fermentation needs a way out. Let it ferment for two to three days in a clean, dry, and cool place. After that, keep your probiotic carrots in the fridge and eat them daily with your meals (lunch and/or dinner). This natural, homemade fermented probiotic carrot recipe is excellent for cultivating good bacteria for your body. You May Like:- 7 Health Benefits of Guava Fruit and Guava Leaves If you like the post, share it with your friends! Read the full article
