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Pickled onions: fermentation is a way to get probiotics naturally

May 15, 2016

first published on Beyond Meds in 2014


Pickling red onions

Today I’m pickling sliced onions. Not only do I get yummy probiotics, I also get a quercetin rich food with enhanced vitamin C from the fermentation process. I don’t tolerate quercetin supplements but do very well with naturally rich foods high in quercetin. I’ve also had difficulty in tolerating probiotic supplements the last couple of years, but lately can again eat carefully fermented foods and kefir. Many good healing substances in natural food products made in my own home. I’m profoundly grateful for natural whole food in my healing process.

(note: for anyone dealing with histamine issues, I couldn’t tolerate any cultured or fermented foods for several years. This capacity is a new one that I’m thrilled about. As we heal, we can add more foods. I didn’t actually expect to ever tolerate fermented foods again given what we’re often told in histamine intolerance circles, but many of us are finding out that as we heal the sky is the limit. Trust your body always, above and beyond what anyone tells you. We are resilient healing machines)

See also: Histamine intolerance round-up

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

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