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Fermenting foods increases the bioavailability of the nutrients in the food. Thus, you derive greater levels of nutrients in an easily digestible form, all the while increasing the number of good bacteria consumed. When foods are going through the fermentation process, the bacteria predigest some of the food, breaks down cellular walls in veggies, and makes the nutrients and vitamins easy to absorb. This is true of carrots, beets, collard greens, peas, kelp, kale, parsley, broccoli, and spinach as well as other fermented vegetables.
When the gut holds a healthy environment of the proper bacteria, metabolism improves, hormone production is enhanced, and overall health is better-quality. Increased immune function is also another wonderful healthy benefit to adding fermented foods to the diet on a regular basis.
Enzymes found in fermented foods help the gut to create the perfect environment for nutritional absorption. In other words, a healthy intestinal tract will absorb needed vitamins and minerals more readily.
Each Scoop Contains the Antioxidant Equivalency of 6 Servings of Vegetables
Community pharmacists are the health professionals most accessible to the public. They supply medicines in accordance with a prescription or, when legally permitted, sell them without a prescription. In addition to ensuring an accurate supply of appropriate products, their professional activities also cover counselling of patients at the time of dispensing of prescription and non-prescription drugs, drug information to health professionals, patients and the general public, and participation in health-promotion programmes. They maintain links with other health professionals in primary health care.