Fermenting foods, the process of preserving foods while making them more nutritious and digestible, is as old as the earliest civilizations; naturally fermented foods kept our ancestors healthy and allergy free.  Eating fermented foods is an incredibly healthy practice directly supplying your digestive tract with living cultures essential for health.  An array of medical studies have identified anti-cancer and other disease-preventing properties in raw fermented foods, cementing the claim that fermentation can play a key role in protecting against disease. Eating raw, fermented foods keeps the immune system functioning optimally while protecting your intestinal environment against invading microbes, yeast, fungi and parasites. These mighty probiotics also synthesize B vitamins, aid digestion and can help repair an immune system compromised by antibiotics. Those suffering from many diseases of the digestive tract and cancers such as stomach ulcers, colitis, Irritable Bowel Syndrome, candida, colon issues and Crohn’s Disease can greatly benefit from the supply of rich probiotics found in raw, organic fermented foods. Incorporating raw fermented foods into the diet has shown great benefits to those overcoming addictions as well.

        Dana Crawley is a certified Raw Food Chef, certified Holistic Cancer Coach/Chef and a Holistic Health Practitioner. She has studied nutrition and is a graduate of The Ann Wigmore Living Foods Insititute in Puerto Rico and The Diet for Living Center in Albuquerque, as well as working at The Pearl Laguna Wellness Center for the past 5 years. As an advocate for health and wellness, Dana has coached high school track and cross-country, and worked extensively with groups and individuals incorporating nourishing raw living foods and exercise programs into their daily routines to achieve vitality and abundant health.