Recipe (Probiotic-rich): Fermented Carrots

Remove toxins from your body. Raw carrot skins – the peel – contain insoluble fiber that binds to toxins in our intestines and is eliminated in our stools. NOTE: If you peel your carrots, you are tossing away the health benefits of insoluble fiber.

Balance your hormones. Endotoxins are a particular type of toxins that are bound to the insoluble fiber in carrots. Endotoxins are found in unhealthy bacteria and cause an imbalance in your hormones. By consuming carrots, endotoxins – particularly excess estrogen – get safely carried out of your body.

Improve peristaltic movement. Insoluble fiber relieves constipation and increases regularity. However, drastically increasing your fiber intake can cause gas, bloating, diarrhea or constipation so don’t suddenly go overboard on your carrot consumption.

Can help your liver remove excess estrogen. An overabundance of bad bacteria in your gut can cause bloating, gas and constipation and lead to a sluggish liver.
One of the jobs of your liver is to remove excess estrogen, but when it is burdened with toxins from the foods we eat and the stress in our daily lives, it can’t keep up. Excess estrogen then becomes a huge problem causing all sorts of health issues – in both men and women – such as mood swings, acne, allergies, thyroid issues and lack of muscle tone. Consuming insoluble soluble fiber lightens the load on your liver.

Health benefits of fermented carrots:

If you ferment your carrots, they are packed with the same goodness as sauerkraut and other fermented vegetables. They:

Are an excellent source of probiotics. Similar to those found in yogurt, probiotics produced during fermentation are known to have many health benefits: improved digestion, enhanced immune system, better brain function to name a few.

Have increases in nutritional value. Lactic-acid fermentation produces and enhances the levels of enzyme, vitamins and minerals.

Are easier to digest than raw or cooked vegetables. Fermentation breaks down hard-to-digest cellulose.

Are safer to eat than raw vegetables. Raw vegetables can have E.coli on them, but lactic acid produced during fermentation kill off the E.coli bacteria. They can’t survive in the acidic environment of fermentation.