Speed Your Metabolism with This Simple Trick!

10/13/2014

You may wonder what all three pictures have in common! You guessed it, probiotics! What does that have to do with weight loss? Everything! You see, in order for your digestive system to digest food quickly and without all the gas, bloating, and sometimes pain, a high amount of natural bacteria needs to be present. Eating foods with probiotics or taking supplemental probiotics are both excellent ways to increase the natural bacteria in your digestive tract, making losing weight faster and more enjoyable.
What is fermented cabbage and what are probiotics?
Raw sauerkraut or fermented cabbage is a fermentation process that converts starches into lactic and acetic acids, which creates friendly intestinal bacteria and vitamin C. Natural lactic acid, inhibits the growth of undesired intestinal bacteria and encourages the growth of good bacteria. This makes raw sauerkraut an excellent choice for treating sluggish bowels and poor digestion. It is also full of enzymes that help aid in the digestion process and slow the growth of candida yeast! Eating this on a daily basis, not only benefits your body's digestive process, but it also acts as a laxative, helping to prevent constipation and quicker digestion, and faster weight loss!
If you don't have the time to make your own fermented cabbage, I recommend purchasing a high quality probiotic, such as the one below! (You can click on the picture to purchase!)

If you would like to make your own fermented cabbage or sauerkraut, you can follow this recipe!
Green Sauerkraut
(prep are 4 days before) Serves: 8
.25 fat grams, 44 calories = 5% fat calories

Raw Sauerkraut is a fermentation that converts starches into lactic and acetic acids. This process creates friendly intestinal bacteria and vitamin C. Raw sauerkraut is full of enzymes that help aid in the digestion process and also slows the growth of candida yeast, because of the high count of lactobacilli.

1 head cabbage, finely chopped
1 carrot, grated
1 garlic clove, minced
2 tbsp Real salt or kelp powder
1/ 2 tsp ground dill seeds (optional)

Finely chop cabbage. In a large crock-pot, mix cabbage, carrot, garlic clove, salt, and ground dill seeds. Cover with outer leftover cabbage leaves. Place a large plate on top with a heavy weight to push it down, the heavier, the better; cover with lid. Leave for 3-5 days at room temperature or until it is sour enough for your taste. Fermentation varies on room temperature. It may spoil if left too long. Once fermented , place in the refrigerator covered. It will keep for 2-3 weeks if refrigerated.