Cultured Food for Health by Donna Schwenk. Cultured Food for Health explores the science behind the benefits of cultured foods and shows how incorporating “The Trilogy”—kefir, kombucha, and cultured vegetables—into our diet creates more powerful healing effects than any one of these foods alone, as the different types of probiotic bacteria work together to create a healthy gut and a truly healthy life. Donna explains how cultured foods can be used to address specific ailments—from IBS and diabetes to allergies, colds, and flu—and teaches us, step by step, how to prepare these probiotic foods and easily incorporate them into a daily routine. In a positive and welcoming voice, she answers the sorts of questions a cultured-food novice is likely to have (yes, it’s really all right to let vegetables ferment on the bench for three days!) and offers troubleshooting tips and clear instructions to support even the most uncertain home cook. By sharing her own story as well as real-life stories from members of her online community, Donna takes the fear out of fermentation so that all of us can experience the energy, well-being, and joy available to us when our bodies are working the way they’re meant to.