Kara, thank you for encouraging us to eat fermented foods. It was the one thing missing in what I thought was a healthy diet. My 88-year-old dad and I have been living together for almost two years now and neither one of us has been sick even once. That’s amazing since he’s at a daycare three times a week – a likely germ factory. Before I started fermenting yogurt, veggies, beans and kombucha, my insides were in turmoil. Sometimes after I ate, I thought I would throw up. I was so worried I had cancer and did the Cologuard test. What a relief when it came back negative. Sleep was difficult, too, and I had to fight to keep from being depressed. It seems that diet was the underlying factor. Before Kara’s suggestion, neither my dad nor I were eating fermented foods. Now we do that every day. Also, there is the serendipitous reward of the natural aromatherapy from stuff fermenting in the house – rye berries and veggies especially are nice. Thanks again, and I hope others with turmoil would consider a high fiber, fermented diet. It may just do the trick for you, too. For me, having something fermented at least twice a day, preferably with every meal, makes a big difference.
- Dan Westmaas