Want to incorporate more probiotic food in your diet? Want to make your own? WildFermentation is a great place to start.
Fermentation makes foods more nutritious, as well as delicious. Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found throughout human cultures. Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.
Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.
Notice anything missing on the list? Of course it’s natural, raw, probiotic honey. A colony of bees uses fermentation to transform nectar and pollen into honey and bee bread. This process greatly enhances the nutritional and medicinal values for us. And, like the yummy probiotic foods listed above, I suspect honey’s flavor and attractiveness is enhanced as well.
Want probiotic honey? Forget the pasteurized, ultra-filtered honey products on the store shelf. They are essentially a dead product with little to no probiotic activity left in them.
Like all probiotic foods, probiotic honey is best when made at home.
- the best source is fresh honey from your own hive
- comb honey is good
- and raw, unheated, unfiltered honey from a natural or organic beekeeper is also good