There was a time in the not-so-distant past people didn’t need to take a probiotic supplement daily or digestive enzymes because there were always homemade jars of pickled vegetables such as cucumbers, cabbage, beets, and onions in American kitchens. It was a way to preserve the bounty of the season, making sure extra vegetables didn’t go to waste, and assured that tangy condiments were always on hand.
In America and Europe, cucumber pickles and sauerkraut (cabbage) are two of the most popular fermented vegetables. Fermented veggies can also be found in other cultures around the world. Today our guest, Dr. Susan Smith Jones, will share her vast knowledge on The Healing Power of Probiotics, Fermented Vegetables & Digestive Enzymes, how they revitalize the body, why we should incorporate them into our diets. You’ll be inspired and motivated to upgrade your diet with fermented veggies and probiotics.
