Why Do Our Bodies Feel Like A BATTLEFIELD! A BATTLEFIELD!! A BATTLEFIELD!!!

Probiotics

Our digestive tract is our not only what breaks down our food to get their nutrients, but it is also where our internal defense warriors, as well as evil attacking warriors rest . These digestive tract warriors are bacteria, and we need a good balance of both of them in us. When there is an imbalance (usually caused stress, changes in diet, or environmental factors) gas, diarrhea, and cramping results. This sucks a lot, and I know you have had to duke it out with the white knight(The Toilet) once or twice in your lifetime and that's no fun. The evil warriors are turning the good warriors into their bitches! What do we do now? You want to give the good warriors some back up, but  DON'T GIVE THEM ANTIBIOTICS!!! Anti=against and Biotics=living things. This will only level the battlefield and not benefit in any way. Give them PRObiotics, this turns your average, ordinary, good bacteria warriors into some badass, battle raised spartan motherfuckers and will give them the superpowers to give the bad bacteria a baby-powdered hand bitch-slap that'll set the bad bacteria straight to make you normal again. You can get probiotics from the vitamin section at most grocery stores, or you can eat foods that have probiotics in them like saurkraut, tempeh, and kambucha. For the omnivores; yogurt, kefir, and soft cheeses will help. If you don't want any pills or processed foods, then make your own! Its easy, just cut up some ingredients and the ferment the fuck out of them. Check this link out to see some different recipes to make probiotic-rich foods and back up the good warriors chillen in yo' belly!

Super Easy Sauerkraut 

(Props to RealFoodOutlaws.com)

Ingredients
1 head of cabbage
2-3 cloves of garlic - crushed (if making garlic sauerkraut)
1/2 TBS sea salt
1/4 cup water kefir (liquid, not grains, that has finished fermenting)

Instructions
-Shred cabbage in food processor.
-Place in a bowl and sprinkle with salt and water kefir (add garlic if using).
Stir.
-Cover with a cloth and let sit for at least 30 minutes.
-Mash cabbage with the back of a wooden spoon or potato masher so it gets good and juicy.
-Fill ball jar or other container up to 1 inch below the rim with the cabbage.
-Lid and leave on counter for 3 days.
-Taste and if desired sourness has been reached, move it to the refrigerator.
-If not, leave on counter for up to 6 months.
-Be sure liquid level is always above the cabbage. Place a cabbage leaf in the jar to push down the kraut if needed.