Make Ginger In An Ancient Way To Prevent Cancer, Reduce Cholesterol And Cure Arthritis

Fermented foods are foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics.


Natural fermentation of foods has also been shown to preserve nutrients in food and break the food down to a more digestible form. This, along with the bevy of probiotics created during the fermentation process, could explain the link between consumption of fermented foods and improved digestion.

Cultures around the world have been eating fermented foods for years, from Sauerkraut in Germany to Kimichi in Korea and everywhere in between. Studies have even shown the link between probiotic rich foods and overall health.

Sadly, with the advances in technology and food preparation, these time-honored traditional foods have been largely lost in our society.

Fermented ginger removes inflammation, diseases, and even cancer too. The bioactive ingredient, gingerol, lowers inflammation and is antioxidant too.

Also, the ginger treats other issues like nausea, high blood sugar, heart risks and bad LDL cholesterol.

Fermented Ginger Recipe

Ingredients:
1 thumb organic ginger root
1 tablespoon organic turmeric root (we recommend this)
1 t tablespoon Himalayan sea salt
1 organic lemon, freshly squeezed


Directions:
Put the ginger to soak for 15 min. and remove the skin off.
Get a small jar and the ginger has to fit the hand size.
Add the juice and cover the ginger all the way.
Add the salt and turmeric and mix well.
Put everything over the ginger and close it tight.
Let this ferment at room temperature and for 2 weeks.
Ginger Bug Recipe

Ingredients:
2 tablespoons organic coconut sugar
2 tablespoons organic ginger, grated
½ cup purified water

Directions:
Add the sugar to room temperature water and stir until dissolved.
Add everything else and cover with a cloth.
Secure with rubber band.
After a week, drink it with 16 ounces of water for consuming on an empty stomach.