FERMENTED FOODS: Naturally Enzymatic Therapy

FERMENTED FOODS: Naturally Enzymatic Therapy
by Trieu Hoang

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Book Summary Information

Author: Trieu Hoang
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-02-22
ISBN: 1434364615
Number of pages: 360
Publisher: AuthorHouse

Book Reviews of FERMENTED FOODS: Naturally Enzymatic Therapy

Book Review: Lack of editing a distraction
Summary: 2 Stars

I am having trouble ferreting out the information because of the poor written language skills of the author. I have put the book down a couple of times out frustration. I admire people who tackle a second or third language and I do not wish to be unkind. I do not think everyone has to be a brilliant writer to get their information across to the reader, however the poor sentence construction and word choice makes this book a very awkward read. I wish the author had taken the additional step of having someone with more skill edit the book.

Now that I think about it, the title itself was a clue...naturally enzymatic therapy...also awkward.

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Summary of FERMENTED FOODS: Naturally Enzymatic Therapy

The benefits of fermented foods have been known in long time ago, that is the most excellent foods, which have been developed from East to West. After fermented, foods become more nutrients, easier to digest in human body, and safe to eat.Fermented food is already predigested food.Fermented food eases the digestion in human body, it contains natural antibiotic agents and probiotic bacteria, that eliminated bad bacteria, toxins, poisons in foods to prevent pathogenic effects, such as stomach ulcer, high level cholesterol in blood, cancer, diabetes, obesity, allergy.Fermented vegetables eliminated phytic acid, that effects to increase isoflavones, more nutrients, minerals, and vitamin C, B, B12, which was released from inhibitors, and reduce toxic wastes from food in human body, that prevents to crave food consuming, because all nutrients are satisfied completely. Fermented food is safe to eat and transforming the cheap vegetables, such as edible leaves of grape vine, cauliflower leaves, radish, beans, into the high nutritious foods for everyone.Bring natural digestive enzymes, prebiotic bacteria, for enriching into bacterial farm in intestinal tract of human body.Fermented foods allow to keep in shelf for a long time without refrigeration. Fermented foods do not need any additives and nitrite sodium for preservation, or canning, that causes contamination of botulism. Most of fermented foods are high amount of salt, so that bad bacteria can not survive but the friendly bacteria only.Fermented food is a vaccine, because the bad bacteria and virus died in salty medium, its bodies existed in fermented foods, that triggered human body to create the anti-bodies, the natural immunity to all kinds of pathogens for who consumes fermented foods often.

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