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| of which aid digestion, improve immune function and fight infection. |
| Now that you've got them, feed them. "Prebiotics" are foods that support the growth of probiotics without nourishing harmful bacteria. One of the latest buzz words in prebiotic supplements is FOS, an abbreviation for carbohydrates called fructo-oligosaccharides. Natural sources of FOS carbohydrates include onions, asparagus, bananas, Jerusalem artichokes (the flour of this root vegetable is sold as a food supplement) and naturally fermented foods such as unheated, unpasteurized sauerkraut, kosher dill pickles, pressed vegetables and the Swiss whey concentrate Molkosan (see Appendix). Whey is a favorite food of beneficial bacteria, and Molkosan is unique for containing none of the milk solids that make whey products difficult for those with a lactose intolerance. |
| How to Press Vegetables |
| The easiest way to press vegetables is to use a Japanese pickle press (see Appendix), a plastic container with a screw plate that compresses the contents, but you can prepare pressed vegetables in a glass or ceramic bowl. Thinly slice, mince or grate green vegetables such as cabbage, endive or beet greens; grate or cut into paper-thin rounds or matchsticks vegetables such as onions, scallions, carrots, cucumber, red radish, celery or bell peppers. Knead and mix the vegetables with a sprinkling of unrefined sea salt (1/8 to 1/4 teaspoon salt per cup of vegetables) until they begin to soften and shrink, or simply cut |
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