The Art of Fermentation is now available as an online Course. This course is an advanced resource & guide on the art , history and science on psychobiotics.This course will teach you how to make your very own raw vegan organic sugar free nut and seed cheese,miso,tempeh, fruit yogurt, medicinal kombucha, herbal water kefir, pickled vegetables, seaweed sauerkraut & traditional kimchi. This online course is loaded with recipes, resources, tips about fermented foods, it is also loaded with informative online videos and scientific articles on Probiotics, Gut Flora, Gut Health and the link between healthy brain and healthy gut. If you want to improve your health, the health of other people, and improve your brain function, there’s one essential topic that you need to know. ( Probiotics, Prebiotics, Synbiotics & Psychobiotics )

By Purchasing this online course you will have permenant access to this important material so you can revise any time you wish. After Purchasing, you will recieve an email with your username and password which you will use to log into our members only area and access this incredible course. Upon completion of this course you will become an expert fermentationist equipped with the most up to date information about out the incredible workings of our microbiota and psychobiotics.This is Module 2 from the 12 Module Professional Certificate Course with Plant Based Academy's Plantrician training program.Click HERE for more details.

Using Probiotiocs as a Prevention from Cancer

Some LAB (Lacto Acid Bacteria)-fermented foods have antimutagenic and anticarcinogeinc activities (Lee et al., 2004). Kefir is used for the treatment of cancer (Otes and Cagindi, 2003; Yanping et al., 2009). Sauerkraut, fermented vegetable of Germany, contains s-methylmethionine, which reduces tumourigenesis risk in the stomach (Kris-Etherton et al., 2002). Consumption of fermented products containing live cells of L. acidophilus decreases ß-glucuronidase, azoreductase, and nitroreductase (catalyze conversion of procarcinogens to carcinogens), probably removes procarcinogens, and activate the immune system of consumers (Goldin and Gorbach, 1984; Macouzet et al., 2009). Similarly,Cancer preventive potential of W. cibaria, and L. plantarum has been reported in kimchi (Kwak et al., 2014). Consumption of yogurt can reduce bladder, colon and cervical cancer has been observed (Chandan and Kilara, 2013).

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